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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.
What can I sub for the almond flour? I’m allergic to tree nuts.
I’m so sorry to hear that! Whole wheat, all-purpose or oat flour will all work as sub for the almond flour! 🙂
So good!!!
I’ve add some cinnamon and omitted the choco chips and it was still sweet enough! I love the fact that we can play infinitely with that recipe! Next time I’ll try without the sugar and use half of the amount of oil and add half a banana!!
Thank you! Cinnamon always sweetens everything up =). awesome – let me know how it turns out.
Hi!! I’ve made these cookies a few times and haven’t gotten them to spread and crack like the ones your photo. They’re super delicious but I’m always disappointed when I take them out of the oven. Any idea why they might not be spreading out as much?
are you shaping them loosely? maybe you’re forming them too tight. and chilling the dough at least an hour or overnight? lining the pan with parchment, cooking for that extra minute and slamming the tray on the counter?
Ahh i forgot about the tray slam trick! And yes using a scoop to form them and only chilling for one hour and cooking a little bit longer than recommended (I have an old oven and it was taking longer for them to get brown on the edge. I will try again and report back! <3
Also the liquid contents vary so maybe they are adding a bit less moisture. Try with a tbsp less flour
Love these! So delicious! Great texture and shape. too. Glad to have some use for the jar of molasses I haven’t used up yet😊 I will be making these often. Thanks for a great and easy cookie recipe!!
Perfect! Thank you for stopping by.
Okay…. y’all… first of all, I’m not a fan of chickpeas. I eat them, because they’re healthy, but I can’t tell you how disgruntled I feel when they make their way on my plate. To say I was suspicious of this recipe would be an understatement. But I made them because for some reason, I found myself in possession of all the ingredients.
I added applesauce instead of oil, and yes, they are more cakey than chewy, but these were super good.
Thanks for the recipe!
I’m glad that you enjoyed it & went for it despite your suspicions!
Yum! I didnt have flax, so I used aquafaba (3 tbsp) instead of the flax egg and they came out kind of cakey (maybe too much aquafaba?), but still really delicious and soft! I tasted the batter and it was like eating grass, so thanks for mentioning that in the comments bc I was worried. It all baked out though. So good, I can’t believe it!! Thanks Richa!
Yes aquafaba has too much moisture, use 1 tbsp
I am going to try again — any thoughts on using chia seeds instead of flax for this recipe (trying to avoid the store right now bc Corona) ? I found this on your website: 1 Tbsp chia seeds or chia seed meal coarsely ground chia seeds + 3 Tbsp water.
Thank you!
Oh my goodness these are delicious! They taste like bakery cookies. I made a few modifications, 1) I didn’t have molasses so I just used a half the maple syrup amount and added a little bit of brown sugar, 2) didn’t use almond flour. These will be my go to cookies! Thank you. 🙂
Made these yesterday. Came out just as described, soft, chewy and delicious! I didn’t have any sugar so just added a bit extra maple sugar and they were still excellent! Kept in tupperware and they are still soft and chewy. Will be my go to recipe from now on! Thanks so much!
Thanks for sharing! They turned out great , I’m glad to have yet another recipe for a GF treat.
I am new to baking. It makes me so happy when I bake something & everybody likes it . Let’s just say these cookies made me really happy 😊, thank you!
Thanks!
WOW WOW WOW! These are so good! Thank you for sharing.