In a dream world, I’d eat chocolate chip cookies for breakfast every day. And admittedly, there have been many a day when I’ve been in such a rush getting the kids out the door to school or camp that yesterday’s batch of cookies have had to suffice for today’s "fresh" start. That’s why I created a recipe for cookies that I can feel a little less guilty grabbing and going.
Instead of white flour, I used chickpea or garbanzo flour, which makes the cookies not only gluten-free but adds protein (double the protein of whole-wheat flour), folate and vitamin B-6, iron and potassium. I also use lots of old-fashioned rolled oats, which are rich in both cholesterol-lowering soluble and digestion-aiding insoluble fiber. The sweetness comes from maple syrup, which is less processed and has trace amounts of minerals and phenols, which are believed to have anti-inflammatory properties. Last, I swapped coconut oil for butter. Coconut oil has a higher percentage of medium-chain triglycerides (MCT) and lauric acid, which some studies suggest can boost your "good" HDL cholesterol levels. (MCT oil is touted by some for its metabolism-boosting effects.) Result: a cookie that’s delicious but chock-full of good-for-you ingredients.
The one trick to baking with chickpea (or quinoa flour) is to toast it at a very low heat in an oven for an hour (or more) to get rid of any bitter aftertaste. I also tried this recipe with more and less sugar and all-natural peanut butter. Less sugar yields a "cake"-style cookie that tastes a bit more virtuous, while the peanut butter creates a crumblier cookie that tastes a lot like a peanut butter cup. Feel free to tinker with the ingredients until you find your sweet spot.