These aren't your regular gluten-free spiced chocolate chip cookies. No, sir! It has NO Flour. Yep! I made them with two cans of white beans. Yes, cannellini beans, to be exact. They are soft cookies, but if you swapped out the brown sugar for regular sugar, they would probably be a little harder of a cookie. The spices are perfect for the holiday season. And are an excellent gift for your gluten-free family and friends.
These cookies will hold up a lot better in the refrigerator than left out on the counter in a container. I left them out, and they just crumbled. They still tasted good, though. But if you want them to stay firm, place them in the fridge to keep fresh. Make them when you have several people over so that they are eaten right away.
Gluten Free Spiced Chocolate Chip Cookies Recipe
2 cans of white beans (I used cannellini beans) drained
1 cup quick flat oats
¼ cup unsweetened apple sauce
3 tablespoon canola oil
2 teaspoon vanilla extract GF
½ teaspoon baking soda
2 teaspoon baking powder
½ teaspoon salt
1 ½ cup brown sugar
1 tablespoon cinnamon (ground)
½ teaspoon nutmeg (ground)
¼ teaspoon allspice (ground)
1 cup chocolate chip morsels
Add all the ingredients into the food processor except for the chocolate chips. Turn on until combined.
Scrape down the sides and then add the chocolate chips and pulse until well mixed.
Let sit while preheating the oven to 350 degrees.
Add a tablespoon of cookie batter to a lined cookie sheet. I placed 12 on each cookie sheet.
Cook for 15 -18 minutes or until brown. I tried it both ways: Convection took 15 minutes, and regular baking took about 15 or more minutes.
Let cool for 15 minutes and transfer to a cooling rack.
NOTE: after baking and they cool. Stack the cookies on top of one another and place them in the fridge. They stay together better cold. =)
If you want to print the recipe, here it is. I hope you like these cookies. If you try them, please leave a comment below. I would love to hear from you.
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