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 a great 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 stay fresh. Make them when you have several people over, so that they are eaten right away.
GF Spiced Chocolate Chip Cookies Recipe
2 cans of white beans (I used cannellini beans) drained
1 cup quick flat oats
1/4 cup unsweetened apple sauce
3 Tbsp canola oil
2 tsp vanilla extract GF
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/2 cup brown sugar
1 Tbsp cinnamon (ground)
1/2 tsp nutmeg (ground)
1/4 tsp allspice (ground)
1 cup chocolate chip morsels
Add all the ingredients into the food processor except for the chocolate chips. Turn on until combined.
Scrap 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.
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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