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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.
We made these cookies with Besan flour and rice malt syrup instead of the other sticky sweeteners, leaving the sugar out completely. It’s hard to find vegan choc chips in Australia, so we chopped up a bar of dark Lindt with no dairy. They didn’t spread like the picture, but they were still amazing. I will definitely be roping my husband into making these again.
I have not worked with malt syrup before so its hard to tell why they didnt spread. Maybe use some sugar + syrup to see how they turn out.
Wow I just made a double batch of these and they are amazing! Everybody in my family has been devouring them. I did make one change and used half the amount of oil recommended (i.e. 1/3 cup for a double batch), and they still were perfect, in my opinion. This will be a keeper, thank you!
great tip to use half the oil! thanks 🙂
These taste divine! I had coconut oil on hand and agave but not maple syrup so used those to make the cookies. All was well except the ran into each other, and I had a pan of cookie brownie. We ate nearly the whole lot anyway – it might just be too warm for the coconut oil or something. Would be amazing in vegan ice cream if only they would last lon enough! Messy look aside, definitely worth making again!!
I want to make them now but I’m missing a few ingredients, will it still work?
Can I skip the maple syrup, mollases, and almond flour?
the wet ingredients are important for the texture of the cookie. You can use a similar syrup as agave or make a jaggery syrup and use instead of maple and molasses.
Almond flour is easy to make at home. Put some raw almonds in a blender and pulse for 5 to 10 seconds at a time until somewhat coarsely blended. Then use.
Oh wow. Really starting to love using chickpea flour now. Too bad the batter won’t taste good 😉
haha, yes, do not eat the batter. 🙂
Hi Richa, i am dying to make these but am struggling with the Chickpea flour! Hope you can help. I have seen that ‘Bobs Red Mill Gluten Free Garbanzo Bean Flour’ also states that it is ‘Besan’ so I am quite confused as to which flour is the best one to use.
I also wanted to ask whether I can make my own almond flour (as it’s super expensive) by grinding them myself- and if so do I need to remove the skin?
Thanking you so much for your help
I wrote to Bob’s red mill flour to clarify. From what they had mentioned to me a few years back, their chickpea flour is garbanzo bean flour(white chickpea flour) and is different from brown chickpea flour. I explained to them what besan is usually the name of. Though besan can also be a mix of flours that include both chickpea and brown chickpea flour and split pea flour etc(in other countries), but never just white chickpea flour. I am waiting to hear back from them.
You basically want to keep an eye on the consistency of the mixture with whichever flour you use. Keep it more batter like to be on the safe side.
Yes you can make your own almond flour. blend the almonds (with skin) in a blender. If the almonds tend to oil up too quickly, add a tbsp or so starch while blending. Pulse a few times and blend.
Hi Richa ! I made your cookies a few days ago, and even if they didn’t look much like yours, they were so delicious my family couldn’t believe they were made out of chickpea flour !
I keep he recipe in mind for try it again.
Thanks so much for sharing,
Andréa