Gluten-free cookies, with chickpea, quinoa, egg shells and mango peel, texture analysis and acceptability.

Gluten-free cookies were developed using chickpea, quinoa, eggshell, and mango peel flours. Four formulations were evaluated for chemical composition, texture, and acceptability. Formulation F3 showed the best results in texture, nutritional content, and sensory acceptability, making it a promising option for gluten-free diets.