I am always looking for ideas and trying to create delicious gluten-free baked goods. Sometimes it is quite a challenge. This recipe calls for blended chickpeas, which gives it its moist and delightful texture. 

 

Yield 18 cookies

 

1 - 15 oz. can of chickpeas, drained and rinsed

3 Tbsp natural peanut butter

⅓ cup pure maple syrup

1 tsp vanilla extract

⅛ tsp cinnamon

Pinch of salt

1 Tbsp baking powder

1 cup oat flour

¾ cup gluten-free butterscotch chips 

 

Preheat oven to 350℉

 

In a food processor, blend the chickpeas, peanut butter, syrup, vanilla, cinnamon, and salt. Place the mixture in a bowl and stir in the baking powder, oat flour, and butterscotch chips. 

 

Form the cookie dough into Tablespoon size balls and place them on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 10 - 12 minutes and highly browned. Halfway through the baking time, press the balls down to form a patty with the dough. 

 

Let the cookies cool for five minutes on the baking sheet, remove the cookies, and place them on a cooling rack. 

 

Just Salt It, and enjoy!