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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 ofΒ protein.Β 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. Β
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 canΒ only make it better.Β
I like these Chickpea flour cookies with the added almond flour, which adds more structure and texture to make them moreΒ 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.Β
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 Β stickish dough when refrigerated. Refrigerate overnight for best results. Bake, cool, devour!
Because who doesnβt 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.Β
Bake until the edges are golden. Cool completely before serving.Β
Sunbathing.Β
Chickpea Flour Chocolate Chip Cookies
IngredientsΒ Β
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
InstructionsΒ
- 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 / 180ΒΊc.
- 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.
Delicious! I didnt have almond flour and just used more chickpea flour and it came out perfect! Thank you so much for this recipe!β€οΈβ€οΈ
π awesome!
These are amazing!!! I was slightly worried I would taste the besan and it would be bitter, but I couldnβt tell there was besan in these cookies! I absolutely love them. Thank you thank you <3
yay! thank you! glad you enjoy
mine came out super flat and chewy and I chilled them and they are DELICIOUS! I added a handful of thick oats to the batter after the first sheet, baked em and liked em even better that way!! (I did a 4 X recipe)
yay!
These are really tasty but mine came out so flat and thin. Can I get them to be slightly thicker? Mix in some regular flour maybe?
Add 1 -3 tsp more chickpea flour or other flour
I made this recipe many times and always came out great. I have a question about the nutrition facts, a serving is a cookie I guess?
Yes
Hi! I tried the recipe, the cookies were delicious, but they just wouldnβt flatten while baking. So the first batch stayed almost like perfect balls and the second batch Iβve flattened myself and still wouldnβt melt, not a tinier bit. The only thing I did different, I used agave syrup instead of mollasses and maple syrup. I donβt have access to mollasses. Was that the problematic part? If so, do you have any recommendations?
Thanks in advance π
Hi Romi! If the cookies are too fat and did not spread enough during baking I recommend that you use a fork to flatten them once they come out of the oven but before they cool.
I made these today and they turned out so well! I cannot tell they are made with chickpea flour, though they definitely have a different (delicious!) taste than your average chocolate chip cookie. Glad to have a really good GF option. I will definitely make these again.
Iβm so happy to hear!
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 Iβm making these weekly, and I might buy more chickpea flour just to keep making this recipe!
see you next week then
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 donβt 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!
Awesome
Hi! Can these be made oil free?
They do need to have a fat to bind the ingredients. If you are able to find an oil-free vegan butter alternative that fits your dietary needs, you can use that melted and cooled.
I stuck to the recipe to the T (except using 3 tbsp maple syrup since I had no molasses), but the cookies didnβt get flatten. I used a fork to flatten them as suggested. The texture is great- crispy outside and soft inside. The flavor is interesting- itβs rather savory and reminds me of sesame. Maybe Iβm not used to vegan/gluten free baked goods, but it wasnβt what I was expecting. They did grow on me after several bites. Sorry about the sour review, but thank you for sharing.
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