Task: Summarization
Input (English): We made chocolate chip cookies with BRM Garbanzo Bean Flour and the results were fantastic!  The brown sugar and chocolate mask any bean taste that other reviews have mentioned.  Our friends couldn't discern any difference from classic CCCs.  The texture, body, and elasticity (meaning reduced tendency to fall apart that occurs with most other gluten-free flours) is nice and chewy -- the same as CCCs made with regular flour.  And an added bonus -- the high protein and fiber level (I calculate 2-3 g fiber/cookie) fills you up so that you are satisfied with smaller servings and the glycemic index is significantly lower.  I highly recommend this flour even if CCCs are the only thing you make with it.
Output (English): Perfect for gluten-free chocolate chip cookies