This recipe is inspired by the The Gluten free baking book by Donna washburn but I have made many changes that I believe impove the cookies texture and flavor. You could use any bean flour that you like i prefer the flavor of white bean flour also called great northern bean flour but garfava or garbanzo bean flour can work too. This makes only a small batch of cookies that is great when you don't need two dozen cookies.

Ingredients

2 serv.

cup sorghum flour↗1⁄3 cup
1/4 cup garfava flour or 1/4 cup bean flour↗1⁄4 cup
tablespoons tapioca starch2 tablespoons
teaspoon salt↗1⁄4 teaspoon
teaspoon baking soda↗1⁄4 teaspoon
teaspoon xanthan gum1⁄4 teaspoon
cup butter, melted↗1⁄4 cup
cup brown sugar↗1⁄4 cup
tablespoons white sugar↗2 tablespoons
egg yolk↗1
1 teaspoon sour cream or 1 teaspoon milk↗1 teaspoon
teaspoon vanilla↗1⁄2 teaspoon
cup chocolate chips↗1⁄2 cup
cup nuts (optional)1⁄4 cup

Step-by-step instructions

1
Preheat oven to 350 degrees.
2
Line a cookie sheet with parchment.
3
In a medium bowl mix the first six dry ingredients together and whisk to make sure everything is well mixed.
4
In a small bowl add melted butter add both sugars and mix till nice and lightly fluffly, this can be done by hand with a whisk. Add the yolk, yogurt and vanilla and mix to incorporate.
5
Add the wet ingredients to the dry ingredients and mix until well incorporated.
6
Then add chocolate chips and nuts, if using.
7
Scoop into 1 1/2 tablespoon balls into a cookie sheet that is lined with parchment.
8
Bake 10-12 minutes until light and golden.

Source: food.com

Original recipe ↗

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