In my experiments with gluten-free baking, cookies have been the biggest challenge. My son can’t have gluten, wheat, eggs, dairy, soy, cashews, or almonds, due to food intolerances. However, I did run across a recipe that I only had to make one modification to (substituting sunflower butter for peanut butter), and it gets a big thumbs up from my son.
1 1/2 cups chick peas
1/2 cup sunflower butter
1/2 cup honey or agave nectar
1 tsp baking powder
1 tsp vanilla
1/4 cup chocolate chips (I used Enjoy Life brand – free of milk, peanuts, tree nuts and soy)
Heat oven to 350 degrees. Drain chick peas. Place them in a blender (I used my Vitamix) and blend until the chick peas are all mashed and you have a consistent paste. Add the sunflower butter, honey, and vanilla. Blend until the ingredients are well mixed. Remove dough from blender and place into a bowl. Add the chocolate chips and stir gently until mixed. Use two teaspoons to drop cookie dough onto a cookie sheet. The dough will be very sticky and the cookies will not rise much so make the cookies the size you want.
Bake for 10 minutes. Let the cookies sit for a minute before you remove them from the cookie sheet. Enjoy your soft, moist cookies!
Note: I froze the cookies to keep them fresh. Even when frozen, the cookies are soft and enjoyable to eat.