Chocolate Chip Cookies – a delicious recipe with brown rice flour, garbanzo bean flour, baking powder, baking soda, salt, canola oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F.
2
Combine the brown rice flour, garbanzo bean flour, baking powder, baking soda, and salt in a large bowl In the bowl of a standing mixer fitted with the paddle attachment, combine the canola oil, organic whole cane sugar, and vanilla until well mixed.
3
With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until smooth, about 3 minutes.
4
Stir in the chocolate chips and nuts.
5
Scoop the dough onto greased or parchment-lined baking sheets with an ice cream scoop.
6
Bake until golden and slightly firm to the touch, about 17 minutes.
7
For a fancy look, dust the cookies with cocoa powder while they are still hot.
1591
kcal
Calories
75
g
Fat
210
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 3/4 cups brown rice flour, 1 1/2 cups plus 1 tablespoon garbanzo bean flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.
Yes, Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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