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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.
These cookies are absolutely delicious!!! I have your recipe book, and decided to try this recipe, and I am so glad I did! I just shared this link with a group on Facebook.
yay! awesome!
Can I exclude the maple syrup molasses and sugar and use just honey?
Superb! Such a strange combination of ingredients but they work ever so well. My mixture felt a bit dry so I added a little more maple syrup.
Do these freeze well?
yes
Can you freeze the dough or do you suggest baking first then freezing?
bake and then freeze.
Hi!
These are great! I made a few tweaks based on what I had on hand:
* I used chia seeds instead of flaxseed
*I didn’t use any almond flour
* I used a total of 3/4 C Garbanzo bean flour (I could have probably used a tad bit less)
* Instead of chocolate chips, I added oatmeal 1/2 C
*Instead of 2 TBS maple syrup, I used 2 TBS granulated low processed sugar
*Instead of 1 TBS molasses, I used 1 TBS brown sugar
* I added a few sprinkles of cinnamon and cardamom into batter
I slightly flattened them with a fork when I placed them on baking sheet….They were delicious! Perfectly chewy!
These cookies look amazing! I garbanzo/fava bean flour on hand…would that work?
Thank you : )
Hey Richa! What are your thoughts about using aquafaba and if so, how much? 1.5T? Thanks.
yes if you are replacing water
Hi Richa, these cookies are amazing. Loved the texture… but they were soooooo sweet to me, I personally don’t like things too sweet. any idea how I can reduce the sweetness without it affecting the texture and moisture?
a 1/4 cup sugar should work. The sugar helps the texture, so omitting too much might affect it.
This recipe was such a lovely surprise – I was a bit weary of the flavour of the bean flour coming through
I used Besan flour and followed your recipe exactly save for a couple of tweaks: wanted to try more of a jamoca choc chip cookie so added 2 tsp of instant coffee (to hide any potential bean flavour just in case) and i baked these for 10 min in my oven; rather than at 12 min as they were browning too much with the longer time. Also chilled the dough overnight. These cookies were really incredible – next time, i’m baking a double or triple batch. Thanks again for all your hard work putting these fantastic recipes together.
Thanks so much for all your great recipes! I have your first book and have pre-ordered your new one. Anyway, do you think with this recipe it would work to sub almond butter for the oil?