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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.
I’ve made these three times now, twice with urad flour and coconut oil, but I wanted to try to get the flatter “normal looking” cookies shown with this recipe, so tried chickpea flour and liquid oil (grapeseed oil from Italy), but mine didn’t flatten at all! I did refrigerate the dough for 2-3 hours–I was trying to follow your recipe more exactly. I’m trying to figure out what I’m missing…maybe next time, I won’t refrigerate the dough, as it definitely makes it stiffen up. Any thoughts? I did use brewed coffee instead of water with the flax seeds, but that is such a tiny difference, I can’t see that being a deal-breaker.
Use less chickpea flour. Sometimes the flour gets packed too much and ends up adding a couple of tablespoons to the measurement. You want to air the flour and then measure (toss it a bit with a spoon).
The cookie mixture before chilling should be a stiff sticky batter. The batter like consistency also makes us want to add more flour, but dont. If it is too stiff or dough like, then it will stiffen more and not spread. You can skip the chilling if the mixture is already too stiff. Most likely the cookies will spread a bit but not as much as what they would with lesser chickpea flour. I would go with with a few tablespoons less chickpea flour and see how the cookies turn out.
Thanks! That flour had just come from Vitacost, so probably packed down in shipping. I didn’t think of that. Flours can really vary by weight depending on how they’re packed, that’s for sure! I will have to try it again.
But, I also have to say, my husband and I both like the taste better with urad flour and coconut oil! But, I want to get that flat cookie, at least once 😉
Hi, I needed to make these for a brunch today and realized I had run out of flax. Will chia seeds be a good replacement? If so how much and how much water as you mentioned liquid is important.
Thanks so much!
Use 2 tsp chia seed meal with 1.5 Tbsp water . Let it sit and gel and then proceed.
OMG! I died and went to heaven! Seriously, the flavor of these….AMAZING! None of my friends (Men included) could believe that these were not only GF BUT Vegan AND high in protein.
I used Besan (same amt) & used chia eggs. Had only 1 hr to chill (as I was waiting for your response). THANK YOU, for one more amazing combo recipe and adding Moalsses, so unique. LOVE IT!!!!!
yay! so glad they turned out fabulous!! great to know that it worked out with besan!
These taste very good but didn’t spread out much. I slammed the pan and also pierced them with a fork. The bigger issue is that the chips didn’t incorporate into the dough well. They kept falling out as I formed them into balls (had to — just spooning wouldn’t work at all). They also fell off after baking (and during eating) because, again, they weren’t fully incorporated. This seemed to be because of the oily dough. But they do taste good.
hmm, it seems that there was more flour in the mixture. The mixture before chilling is like a thick pasty batter, so the chocolate chips incorporate really well into it. That is also the reason the mixture did not spread enough. Add a tbsp or so less flour. Sometimes the flour gets too packed and the measurement can change by almost a 1/4 cup within 1 cup measure.
Can you use Ener-G egg replacer instead of the flax? If so, what do you suggest as the portion sizes. Or are you just going for one egg. I know the recipe for a flax egg is 1T of flax meal and 3T of water and yours is 1 T flax meal and 1.5 T of water.
Yes I am using a thick flax egg here. I haven’t tried it with Ener-G. You might want to use less liquid with it as well.
I found this recipe on Finding Vegan and am SO EXCITED to make them. <3
These are fantastic! I’ve already made them three times–they satisfy my chocolate chip cookie cravings perfectly. I haven’t tried yet, but I think they would also be a great base for a ginger-snap- like cookie when the holidays come around. Thanks Richa!!!
yes ginger snap should work out fine. use molasses instead of maple
These are absolutely amazing! My husband & I enjoyed them tremendously. Love, love, LOVE! I’m gluten-free vegan, my husband is vegetarian. He supports my gluten-free cooking & baking but is always a bit skeptical about baked goods especially. These did NOT disappoint. Perfect! Thank you so much for this (& all of your) amazing recipe(s)!
Thats awesome!!
I didn’t have chickpea flour, but instead I had urad flour, so I tried these with that and coconut sugar for the oil and coconut sugar for the sugar (I did use molasses and maple syrup, too). I didn’t read the note about not adding additional flour until after chilling–ooops!–and added a bit more flour than was probably needed, so I took the precaution of patting these down before baking them, because the dough was so stiff, and stuck more chocolate chips where I could find room on the top of each cookie…
They turned out really well! A bit more biscuit-like, sure, but nice and chewy in the middle and crisp on the outside, and a really firm texture! Much more firm than cookies with all almond flour, which tend to be more delicate. There is a hint still of “green” beaniness, but then, I didn’t *cough* actually let them cool down before eating three of them.
thats awesome! i will have to try some with urad flour too. Yes, either bake them another minute longer (as they probably were fatter) or let them cool to help with the raw-ish taste. Play around with the wet to dry ratio for the texture you want in the cookies!
Yes, they were great! The next day they had cooled and had NO bean or raw flavor left. My husband ate one and said they didn’t taste at all like beans. All he could taste was chocolate 😉 I ate the last one today. That’s saying something, too, because there were 17 of them, all total, and I was using a 1.25″ deli scoop.