So dear readers in an effort to stick to the gluten-free foods I have tried to make gluten-free cookies. I’ve read about Besan flour and how it can be used as a straight equal substitute for wheat flour, so I took my favorite cookie recipe and substituted the wheat flour for Besan flour. WOW!!! They are delicious!!!
The full recipe is:
cappuccino Chocolate Chip Cookies:
Ingredients:
2 1/2 cups of Besan flour
1 1/2 cups of dark brown sugar
1 cup of Chocolate Chips
1 cup of Butter
2 Eggs
1 tsp of Salt
1 tsp baking powder
3/4 cup of cappuccino powder
3-4 cappuccino flavored candy canes
2 tbsp. of coffee
Directions:
Preheat oven to 375F
Cream butter and sugar together in a blender
Add eggs, cappuccino mix, coffee, candy canes, salt, and baking powder together and mix the blender (this crushes up the candy canes)
Sift Besan flour into a separate bowl.
Pour liquid mixture and chocolate chips into flour and mix by hand with a large wooden spoon.
Drop SMALL spoonfuls onto a buttered cookie tray and bake for 7 min or until golden edges appear.
The cookies WILL spread quite wide on the tray as they cook, and will not rise super high. They tend to be fairly thin height wise, but the taste, OH MY!!! SOOOO GOOD 😀 And of course completely gluten-free!!!
Behind starburst eyes 
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