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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.
Thanks Richa, these are magic. Made them for the fourth time today. Ground sunflower seeds instead of the almond flour plus ginger and orange zest. They look quite different from your photo, but that’s ok. Never thought that chickpea flour could make such delicious cookies.
Thats awesome! Yes ginger goes will with chickpea flour. Orange would work beautifully too
I love this recipe as it is written. Thanks it is a keeper! 2nd time around I made a few changes to address my dietary issues. I used 2 eggs (instead of flax) to add a little more protein. I used 1/4 c tapioca flour instead of almond flour, a wee bit of stevia instead of sugar. 1/3 cup raw cocao powder and topped it off by adding some chopped walnuts and a sprinkling of sea salt…they were light and fluffy in the center and crispy on the outside edges. …a little like chocolate heaven.
Just enjoyed the first out of a double batch of these with my tea for breakfast – and I’m not vegan or gluten free – and WOW. The molasses/maple sweetener mix cleverly camouflages any suspicion of beaniness and contributes to nice browning. Of course chocolate chips – yum – and the base dough itself might also lend itself to an oatmeal raisin cookie. Hm…..
We are lucky to live in Chicago with a large Indian population on the North side, so besan (gram flour) is cheap and good. Probably overfluffed it before measuring so had to add a bit more to adjust. (Why we don’t measure and cook by weight in the US continues to flummox me; it’s so much more logical. But I digress.)
I wanted some precision in the cookie-forming process. Thought back to old-school “refrigerator cookies” – rolls in wax paper waiting temptingly to be sliced & baked the next day. Dumped the batter onto a double thickness of wax paper, molded it loggishly and quickly with hands rinsed in hot water, rolled it up and folded the ends, and chilled it overnight. Made it really easy to slice into 8 pieces the next AM, then cut those in half. Balls, – and because I didn’t trust the giant balls’ ability to spread, I laid a piece of wax paper on top of them and flattened with the bottom of a glass.
Although not crinkly like the photos – parchment holding the spreading in check, maybe? – they are lovely. Now I have to not eat the other 15 before the kids get up – on a Sunday! Wish me luck. And thank you again for this marvelous recipe. I have a party to attend this week, and miniature versions of these will be just the thing.
Awesome! its the combination of type of flour, moisture and baking powder strength etc that determines the cracks. Try with lesser flour so the mix is more batter like sticky, and more baking powder etc. Besan tends to make a runnier batter, so you would tend to add more flour which also affects the spreading and hence cracking. The more they spread , they will crack up. After a point, if they spread too much, then they make crispy lacey like cookies. So play around with the texture you prefer by adjusting flour amounts.
I love this recipe and have made multiple times using besan flour. I also double the recipe but sub applesauce for 1/3 cup of oil (so 1/3 cup each in a double batch) works wonderfully! I have also made with coconut or oat flour in sub of almond depending on what I have on hand.
We love these with some vanilla coconut Bliss sandwiched between two cookies 😉 mmm mmm.
Great! so glad that the recipe is flexible!
I just stumbled upon your site and hooked forever. These cookies were delicious! Best ever that i made and healthy!. I cant thank you enough. Thanks a million 🙂
Awesome! so glad they turned out well!
Can I make these with out oil or no?
Not these unfortunately. They count on the oil to spread and stay soft.
Try these without the oil. Use almond butter instead. https://fettabbau-trim.today/2015/02/gluten-free-chocolate-chip-cookies.html%3C/a%3E%3C/p%3E
These turned out really well. The batter tasted pretty chickpeay, so I was worried, but they baked up nice and the flavour mellowed out. I subbed brown sugar for molasses and added some hemp hearts. The first batch burnt on the bottom in just 10 min, but the second batch turned out delicious! I can’t wait to try different add ins – coconut, pumpkin seeds, nuts… I can hear them all calling my name.