I absolutely love to bake. I also love to eat the results. What I don’t love is the way most baked goods make me feel. Wheat brings on a major allergy attack reminiscent of the peak of pollen season and often starts an argument between my tummy and I. It is simply not worth it. When I first realized that I needed to cut out wheat, I thought that I would have to spend a ton of money and time learning to bake with exotic flours. I was beyond wrong.
My first clue that I was thinking about wheat-free baking in completely the wrong way was this recipe by Erin over at Texan Erin Baking. It didn’t contain flour of any kind and relied wholly on cooked chickpeas, a staple in my kitchen. Erin mentioned that she had tried an oatmeal variety, but they didn’t work at all. I kept researching and eventually came across this recipe on Carrots ‘n’ Cake. The recipe looked great, but I wasn’t thrilled with the ratio of oil and sugar to other ingredients.
Eventually, using the knowledge I gained from Erin’s cookie recipe and a few experimental variations, I came up with the recipe below. Thanks to both Tina and Erin for the inspiration!
1/2 Cup Cooked chickpeas, rinsed and drained
1/2 Cup Oat flour
1/2 Cup Rolled or quick oats
1/2 Cup Brown sugar (or 3 Tbsp maple syrup; if using maple syrup, reduce applesauce to 3 Tbsp)
1/2 Cup Unsweetened applesauce
2 tsp Vanilla extract
1/2 tsp Cinnamon
1/2 Cup Chocolate chips (or raisins)
Preheat the oven to 350°F.
Place all ingredients, except chocolate chips into a food processor and blend until combined. Fold in the chocolate chips. Scoop the dough by tablespoons onto a silpat or parchment paper lined cookie sheet. Flatten slightly with the back of a spoon.
Bake for 18 to 20 minutes. Allow to cool before serving. (I admit it…I can never wait. These are awesome straight from the oven!)