These huge Chickpea Flour Chocolate Chip Cookies are Chewy just like regular cookies. These cookies need 1 Bowl, are grain-free, gluten-free, vegan and can be made nut-free. Loads of protein. Pin this post for later!
Chewy, huge, full of chocolate is what I want in my chocolate chip cookie. And a twist of course, like this one. Cookies made with chickpea flour.
Chickpea flour has a distinct flavor profile and it gets more pronounced during baking. It can taste bitter or raw depending on how it is used. In this cookie, the molasses and maple balance that out into a nuttier profile. Loads of chocolate can only make it better.
I like these Chickpea flour cookies with the added almond flour, which adds more structure and texture to make them more like a regular chocolate chip cookie. You can use more chickpea flour to make these without almonds (nut-free). Add 1 tbsp more chickpea flour and add more later at step 4 before baking if the mixture is too loose.
I have made many batches of these cookies. Depending on the measurement, they spread out a bit more than pictured or can come out fatter. The mixture before refrigeration should be loose enough to be a stiff batter, and more a stickish dough when refrigerated. Refrigerate overnight for best results. Bake, cool, devour!
Because who doesn’t want large Chocolate chip Cookies! Add vegan (& fair, trade palm oil free) chocolate chips or chunks or both. How do you cookie?
Note that I have made these with Chickpea flour or garbanzo bean flour which is different than besan. Besan is gram flour or brown chickpea flour. Besan is nuttier and ground finer than chickpea flour. You might need a tad bit more flour if using besan.
Loads of fiber and about 20 gm of protein in the batch!
More Cookies from the blog
- Oatmeal Walnut chocolate Chunk Cookies
- Peanut/Almond butter Pecan Cookies
- Almond Butter Oatmeal Cookies. GF oil-free
- Giant chocolate chip and chunk cookies
- Ginger Molasses crinkle cookies. GF
- Double Chocolate chip cookies.
- Chocolate Chunks cookies for 2 or 1
Make the cookie dough, fold in chocolate chips. Let it refrigerate for an hour
Make somewhat balls of dough and place on cookie sheet.
Bake until the edges are golden. Cool completely before serving.
- 1 tbsp flaxseed meal
- 1.5 Tbsp water
- 2 tbsp maple syrup
- 1 tbsp molasses
- ⅓ cup sugar
- 1 to 1.5 tsp vanilla extract
- ⅓ cup oil (organic canola or safflower or extra virgin olive oil)
- ¾ cup + 1 tbsp chickpea flour (garbanzo bean flour), or use Besan (gram flour) **
- ½ tsp baking soda
- 2 Tbsp almond flour (ground almonds)
- a good pinch of salt
- ⅓ to ½ cup vegan chocolate chips
- Mix the flax seed meal and water and let it sit for 5 minutes.
- Add the rest of the wet ingredients and mix until the mixture is well combined. It will take a minute for the oil to incorporate.
- Add ¾ cup flour and the rest of the dry ingredients and mix until the mixture is a stiff batter. Fold in the chocolate chips.Add as much chocolate as you like in chip or chunks or chopped.
- Refrigerate for at least an hour to overnight to chill. Check the mixture, if the mixture is too sticky or batter like, fold in another 1 to 3 tsp chickpea flour. *
- Line the sheet with parchment. Preheat the oven to 350 degrees F.
- Scoop the mixture on the baking sheet. I use a big spoon for large cookies and shape it loosely into a 1.5 inch ball. Sprinkle some coarse salt for salted chocolate chip cookies. Place on baking sheet atleast 2 inches away from each other. Bake for 12 to 13 minutes or until the cookies have spread and are starting to turn golden on the edges. Bake a minute longer for crunchier cookies.
- Take the sheet out and slam lightly it on the counter to release the excess air from the cookies. **
- Cool for 10 minutes, then remove from the sheet. cool for another few minutes before serving. The cookies are softer when warm and get chewier as they cool.
Subs: Molasses can be substituted with maple syrup (3 tbsp total maple). Use brown sugar instead of regular sugar if omitting molasses.
* The amount of chickpea flour needed will depend on the measurements of the other ingredients and the flour. I prefer to add less flour to begin with and adjust the batter after chilling. You want the mixture to be batter like before chilling. Err on the side of adding less flour. More flour might cause less spreading of the cookies.
** Fluff the flour before measuring using a spoon.
** If the cookies are too fat and did not spread enough during baking, use a fork to flatten them before they cool..