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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 water
- 2 tbsp maple syrup
- 1 tbsp molasses, or use maple syrup and use brown sugar instead of cane
- 1/3 cup cane sugar
- 1 tsp vanilla extract
- 1/3 cup oil, organic canola or safflower or extra virgin olive oil
Dry:
- 3/4 cup + 1 tbsp chickpea flour, garbanzo bean flour, or use Besan (gram flour) **
- 1/2 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 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh wow, the cookies look fantastic! I can’t believe they’re high in protein without any protein powder used!
WOW at over 3 gm protein in a cookie. Now that’s something I can get excited about. On my way to the store; to restock my flours. YEAh!!!
Amazing! It looks like you are reading my mind!!! First the lentil fritters that I was craving for and now this!!! I try to get more protein in my diet being a Vegan and have done numerous searches for a good cookie recipe using chickpea or besan. Good to know the difference (I had no idea) as I would just buy the besan from the Indian store. I have to make these now, they look so yumilicious!!! Thanks again for a simple recipe with great substitutes. Love your recipes and for mind reading my cravings! :-))
The cookies look delicious. I will surely try making these on the upcoming Halloween. Keep on sharing such wonderful recipes and making me the queen of cooking in my house.
These look great!
Do you think I could substitute applesauce or banana for the oil?
Love your blog!
I don’t think that would work. the cookies would come out soft and cakey and the chickpea flour flavor would be really strong and raw-ish.
I love your recipes, but I live in India and so it’s hard to get some of the things you mention, like maple syrup and also molasses. Can you provide substitutes that might be more readily found in India? Thank you.
Hi Marcy, you can use jaggery to make jaggery syrup of similar consistency and use it. Use 1 cup of powdered jaggery with 1/2 cup of water and cook like you would for caramel sauce. Depending on the type of jaggery and your stove, cook until it is about a string consistency and use.
Wow, those look so good, and crazy healthy! I would have no qualms grabbing one of these goodies instead of a midday granola bar. 😉
Subs: Use brown sugar in the cookie. Please explain.
Use brown sugar instead of regular sugar if using maple instead of molasses. updated ( i had missed the sugar in the ingredients)
Got it. Thank you for updating the recipe to include the sugar. Can’t wait to make these!
Would love to make these today! Can I use agave instead of maple syrup?
I haven’t tried these with agave, but they should work with it. Let me know how they turn out.
So i used besan instead of the chickpea flour you used and used agave instead of syrup.
When baking it just was a ball lump cookie 🙂 It didn’t flatten out, I wonder why?
I haven’t tried the recipe with besan or with agave or both together, so its hard to say. Cookie recipes depend on the consistency of the dough, and diff ingredients can behave very differntly. Did the dough spread at all? if it didnt, then the dough was probably too stiff and it needed much less flour. Try with lesser flour. you might have to spoon the cookie onto the sheet if the batter/dough doesnt thicken on chilling.
Thanks Richa! I was a little worried that the besan would turn out bitter but the cookie balls taste delicious though and are a big hit with all at home 🙂 I kept the mixture in the fridge over night and was thick enough to roll a ball with my hand and place on cookie sheet. Will try modifying it as you mentioned and try again! 🙂
oh awesome! flavor success 🙂
Hey! I made these with some coconut flour instead of almond flour because I love the flavor it adds, and they came out wonderfully! I also couldn’t stop myself from throwing a good pinch of each cinnamon and chili powder into the batter and then sprinkling with some fancy pants vanilla finishing salt I was recently gifted. Totally delicious.
awesome!
Hi!
These are great! I made a few tweaks based on what I had on hand:
* I used chia seeds instead of flaxseed
*I didn’t use any almond flour
* I used a total of 3/4 C Garbanzo bean flour (I could have probably used a tad bit less)
* Instead of chocolate chips, I added oatmeal 1/2 C
*Instead of 2 TBS maple syrup, I used 2 TBS granulated low processed sugar
*Instead of 1 TBS molasses, I used 1 TBS brown sugar
I slightly flattened them with a fork when I placed them on baking sheet….They were delicious! Perfectly chewy!