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I received another tip on the quest for crunchy cookie recipes with good flavor.
  It is below and it makes me very optimstic!

Alice
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Use chickpea flour (also known as garbanzo bean flour or besan flour) as a 1:1
substitute in your favorite wheat oriented recipes. No other adjustments are
needed. It is a very healthy flour. I made Chocolate Chip Toll House cookies,
which were great. The non-celiac family members prefer them! I have also
substituted in pie crusts (a tough dough, but bakes fine) and cornbread. Please
note, the flavor of the raw dough is different, but the baked product is tasty.
This recommendation was made to me by Anne Lee, nutritionist at the Columbia
Celiac Center.

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