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  • Jefferson Adams

    Flourless Chocolate Chip Cookies (Gluten-Free)

    Jefferson Adams

    By Jefferson Adams •

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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

      These gluten-free flourless chocolate chip cookies are just the thing for hungry celiac eaters.


    Celiac.com 03/31/2018 - If you’re gluten-free and need chocolate chip cookies, and you need them in a hurry, then this recipe for flourless chocolate chip cookies is your new best friend. Just toss some white beans, almond, peanut or sunflower butter together with a few other simple ingredients, toss them on a parchment covered baking sheet, and violá, gluten-free chocolate chip satisfaction.

    Ingredients:

    • 1.33 ounce 70-85% dark chocolate bar, broken
    • 1 can white beans (drained, rinsed)
    • ⅓ cup almond butter, peanut butter or sunflower seed butter
    • 2 tablespoons honey or maple syrup
    • 1½ tablespoons vanilla extract
    • ¼ teaspoon sea salt
    • ¼ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon xanthan gum


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    Instructions:
    Heat oven to 350F.  

    Use a food processor to blend all ingredients except chocolate.  

    Take care to blend all of the white beans thoroughly, until smooth.  

    Transfer to a mixing bowl and stir in dark chocolate pieces.  

    Spoon dough onto baking sheets lined with parchment paper.  

    Bake for 20-25 minutes, until golden brown.

    Makes 12 regular cookies or 24 mini cookies.

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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