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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.
It’s a wonderful recipe, I like the different taste and texture, I know I’ll make them time and again. Although I’d read the recipe before, while making yesterday it I realized I needed to let the batter rest. The oven was already hot so I popped them in anyway. I’m curious for next time, when I’ll be giving it a rest, if texture/flavour is altered. But for now…perfection, Richa.
awesome!
Is the nutrition I formation for 1/8 cookies?
Recipe makes about 8 cookies, serving size is 1 cookie, nutrition is for 1 cookie
These were phenomenal. I was hesitant about using chickpea flour due to the strong taste, and still wasn’t sure as I tasted the batter, but WOW, they surpassed all expectations and my four year old loved them too!
aweesome!
I’ve been making these for months now and just wanted to comment our appreciation. After many iterations, I ended up cutting the sugar to two tbsp; as the author noted, they don’t spread as much! But I usually make them tiny/bite sized for my preschooler so it wasn’t as big a deal. Going to make them big this time around and see how they go over. I never have almond flour, so as suggested I use extra chickpea flour and also extra flax meal (with the dry ingredients), because I cannot get enough fiber in that kid. Awesome recipe, delicious vegan cookies!
I think the almond flour will help with the spreading. Chickpea flour is volume flour, ie, it tends to not spread as much if the mixture doesn’t have enough moisture. Also it tends to compact easily and hence you might be using more flour than what would fill the cup when its fluffed.
Richa, these were awesome!!! Made a batch for the first time last night and they are already gone! Will be making them again often. Even my non vegan son gave me a huge thumbs up to these and kept sneaking back for ‘just one more’!!! Thank-you heaps again for your amazing recipes….we ALWAYS love them!
yay!!
Can I replace the almond flour with something else because I’m allergic to nuts?
yes, more chickpea flour
Great recipe!I replaced the chocolate with walnut pieces and these were my best nutty biscuits so far!
yay!
A warning to those who are using a fan oven for this recipe – I set a timer for exactly 13 minutes and they came out a little burned around the edges! Know your oven (I didn’t)
thanks for the note!i always use a regular non fan oven, so hard to tell if there would be changes for fan oven
followed recipe. used coconut instead of almond flour. crispy, chewy, nutty, very good!
Is it ok to leave out the flax?
they’ll be a bit crumbly if you leave it out. But flavor should be fine.
is there a way to still make it chewy and moist w/o the flax seed? 🙂
they will be chewy with the maple and chickpea flour. Flax is to bind better. You can omit it