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.
Sunbathing.
Chickpea Flour Chocolate Chip Cookies
Ingredients
Wet:
- 1 tbsp flaxseed meal
- 1.5 Tbsp (1.5 tbsp) water
- 2 tbsp maple syrup
- 1 tbsp molasses or use maple syrup and use brown sugar instead of cane
- 1/3 cup (66.67 g) cane sugar
- 1 tsp (1 to 1.5 tsp) vanilla extract
- 1/3 cup (74.67 ml) oil organic canola or safflower or extra virgin olive oil
Dry:
- 3/4 cup (104 g) + 1 tbsp chickpea flour garbanzo bean flour, or use Besan (gram flour) **
- 1/2 tsp (0.5 tsp) baking soda
- 2 Tbsp almond flour ground almonds or ground up pumpkin/sunflower seeds for Nutfree
- a good pinch of salt
- 1/3 to 1/2 cup (60 to 90 g) vegan chocolate chips
Instructions
- 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 3/4 cup chickpea 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 chips 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 teaspoon chickpea flour. * this will take a bit of effort as the dough would have thickened
- Line the sheet with parchment. Preheat the oven to 350 degrees F / 180ºc.
- 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 11 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.
Notes
Nutrition
Christina
THESE ARE SO GOOD! I bought chickpea flour to try making vegan omelets and was not a fan, and I came across this recipe when deciding how to use up the remaining chickpea flour. Now I’m making these weekly, and I might buy more chickpea flour just to keep making this recipe!
Vegan Richa Support
see you next week then
Emily
Made these after seeing on Instagram. They came out chewy and nice with a slight nutty flavor. Just the right amount of flavor. Usually I don’t like chickpea flour much but these were fantastic! I used 3/4 cup flour and dint add more as you mentioned to keep the mix batter like. Worked perfectly!
Richa
Awesome
Tomoko
I stuck to the recipe to the T (except using 3 tbsp maple syrup since I had no molasses), but the cookies didn’t get flatten. I used a fork to flatten them as suggested. The texture is great- crispy outside and soft inside. The flavor is interesting- it’s rather savory and reminds me of sesame. Maybe I’m not used to vegan/gluten free baked goods, but it wasn’t what I was expecting. They did grow on me after several bites. Sorry about the sour review, but thank you for sharing.
Richa
Oh no. I think there was prob more flour if they rose a lot. Also that would increase the overall savory nutty flavor. The flatter chewier cookies are much less nutty flavored. Hope you try them again. Or use all purpose flour