This post contains affiliate links. Please see our disclosure policy.
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.
can you freeze these before baking? to have them at hand
I havent tried it, you can probably scoop them and freeze then bake the scoops.
I made these for a lady at work who is vegan. They were lovely. Going to use the basic dough as an alto under and change the flavourings. Cinnamon and sultana, add cocoa to make choc etc. Thank you for a great recipe.
These are amazing, tasty, chewy, wonderful cookies. I tripled the recipe, and added some coconut for my vegan kids and they raved about them! I also sent some to my church for those who are gluten free, egg free, and they were a bit hit.
yay!
How do i measure 13/16th of a cup of flour? 1cup weighed 4oz on my scale. I did 3.5 oz to try it.
hmm where do you need that measure? do you mean 3/4 cup? Click the metric link under the ingredients and it will convert values to g and ox
Hi, Richa! This is not a dough to eat raw, as it tastes and smells completely different after baking (before it is a bit strange, after it is a chocolate chip cookie smell and taste), which is very intriguing. I totally forgot the sugar, but because I had tasted the dough, I added some coconut sugar. I am going to try a different oil or fresher flax seed, since the strange taste of the raw dough made me think perhaps my canola and flax seed were not fresh enough, or that I just don’t like canola oil. However, yet again, thanks for another protein-packed, healthy cookie that I can send to my children’s nut free school ( I omitted the almond flour). My girls and I truly appreciate your recipes!
its the chickpea flour. it tastes bitter and weird when raw 🙂 . i should put a caution there in the recipe. Do not taste the dough 🙂
Hello. What do you mean that you omitted the almond flour? Did you replace it with another flour or just not use it? Thank you.
Can I substitute the oil? Perhaps apple sauce?
it will make it cakey.
I made these using Truvia rather than sugar and Lily’s sugar-free chocolate chips, and the cookies turned out great. I didn’t add the extra tbsp of chickpea flour. The texture is really nice- slightly crispy on the outside and chewy on the inside. I love the fact that this only makes a small batch which makes it easier not to eat too many in one sitting. 😉 My husband said these were his new favorite cookies!
awesome!
I tried these today with two minor variations– I was out of molasses and substituted brown rice syrup, and I added two teaspoons of dark cocoa powder to make a chocolate-chocolate chip cookie! The batter texture was a bit unexpected, like a sticky putty, so don’t expect anything like standard cookie dough! The finished product is excellent!
awesome! yes chickpea flour makes a different texture batter/dough
Richa ,
Made the cookies just now . It was delicious a, but it stuck to the baking pan . Is that the reason for using parchment paper ? Also , can we skip the sugar , since we already have the maple syrup and molasses. Trying to reduce the sugar in our diet . Thanks again for a wonderful recipe.
Yogita
You can omit the sugar. The cookies wont be as sweet and will also not spread much, so flatten them well andbake
These are so delicious! They were still chewy the next day! I didn’t have molasses so I used maple syrup and used half brown sugar half coconut sugar. So yummy!