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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.
Could I use coconut flour instead of chickpea flour?
Coconut flour is a different beast. It doesn’t substitute well anywhere. Use a coconut flour recipe like this one https://fettabbau-trim.today/vegan-paleo-grain-free-chocolate-chip-cookies-with-coconut-flour/#recipe%3C/a%3E%3C/p%3E
I absolutely love these chocolate chip cookies! I have tried other vegan gf chocolate chip cookies for something different and they never compare. I always say: ah, should have stuck with vegan richa’s version. These stay perfect for days (if they even last that long). Thank you for an awesome recipe!
aww, you’re too kind, thank you
These look soooooo yummy! do you think I could substitute the oil with some peanut butter? I would love that extra flavour.
That will alter the texture. Gf baking is tricky and chickpea flour even trickier. I would recommend not changing anything. For Pb flavor you can drizzle some Pb on the baked cookies or use Pb chips instead of chocolate chips
These are cookies are so loved by my kids and their friends. Thanks so much for this wonderful, protein filled, chocolate chip cookie! We make these atleast twice a month! For some reason I was getting a lingering baking soda taste (probably my poor mixing), so I started adding some apple cider vinegar. The cookies still taste great. The difference is that they come out more puffy but then seem to hold their shape better.
ok. just make sure to mix everything evenly
My favourite choc-chip cookie!
I ran out of almond flour so used oat flour instead.
I don’t have mollases so swapped that for maple syrup, and for the 1/3 cup sugar used half raw sugar and half dark brown sugar.
Went with extra virgin olive oil for the oil and left a bit longer in the oven as suggested for crunchier cookies.
Came out beautifully crispy and delicious. Thanks Richa for another great recipe!
nice swaps!
The texture was perfect. Crispy on the outside, soft on the inside, with a chew to it.
With 1 Tbs molasses molasses was the dominant flavor of the cookie for me. Can it be omitted or is it there to mask the bean flour?
Use maple syrup
Finally a cookie that turns out like the photo. They were also chewy and delicious!
Awesome!! Do leave a rating too if you feel like it
I love this recipe. I’ve made this multiple times and each time it comes out yummy. Thank you.
yay
This flattened completely!
Please share whyyy??
it could be that your oven was too high or low – you may need to get a thermometer, butter that is too soft or even melted or over worked, Is your pan cool before placing the unbaked cookies on it? did you make any substitutions ? chill the dough just a little next time.
Really good. The whole family enjoyed them
Excellent
I have made these cookies 5 or more times now, and they have become my favorite chocolate chip cookie recipe. The texture is just perfect. I eat gluten, but I love that this uses chickpea flour. I always use olive oil because it is my favorite, and these cookies stand up to it. Thank you for such a great (and easy!) recipe.
wow thank you I’m glad