It’s not Christmas without sugar cookies. Several of you have a sensitivity to gluten. That doesn’t mean you need to miss out on chewy, soft, and crumbly cookies! I’ve tried, tested, and failed a few times, but I finally created the perfect flourless sugar cookie recipe.
The key and secret ingredient are garbanzo beans! I’m OBSESSED with using garbanzo beans in my cookies because they’re mild in flavor, have a great binding quality (so they don’t completely crumble apart), add fiber and protein, keep cookies moist, and perfect for gluten-free cookies! They also eliminate the need for xanthum gum, flaxseed, or other gluten substitutes. Love them!
It took me a few experimental failures before I figured out less ingredients is MORE with these sugar cookies. I once again put them to the test with my husband (and even his brother this time too). They were a hit! My brother-in-law thought they were soft and chewy (I’m not sure whether or not he meant that as a plus or negative), BUT he quickly ate another one. So… I’m feeling pretty confident it was a good thing.
- 2 tsp pure vanilla extract
- 1/2 cup honey or organic agave
- 1 (15 oz) can garbanzo beans, rinsed well
- 2 tsp baking powder
- 2 cups oat flour or ground oats (possibly up to 1 additional cup)
- 1/2 cup sugar
Preheat oven to 375 F.
In a Vitamix blender, add vanilla, honey/agave, garbanzo beans, and baking powder. Blend until smooth.
Transfer blender contents to medium-sized bowl. Add oat flour and sugar. Stir well. If dough is still very sticky, add additional oat flour (1/4 cup at a time) until dough easily forms a large ball.
Place dough on floured surface (I used additional oat flour) and with a floured rolling pin, roll dough until about 1/4 inch thick. Cut cookie shapes as desired and place on lightly sprayed cookie sheet. Bake for 15 to 17 minutes until slightly golden. Remove and allow to cool before frosting.