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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.
How easy was this? Well, I:
* Used besan instead of chickpea flour
* Omitted the molasses and just used turbinado sugar
* Omitted the almond flour and just added a bit more besan until it looked right
* Grabbed two cookies’ worth and laid them out on parchment paper in my toaster oven without letting the dough chill because I was impatient
* Only baked them in the toaster oven for a few minutes before they started to visibly brown on the bottom (my toaster oven usually cooks things a lot faster than in the oven)
… and they still turned out so well I went back for seconds. The rest of my dough is chilling in the fridge for tomorrow. I think I might add peanut butter to the next batch, too!
Thanks so much for this recipe!
Can i just use almond flower for the flour instead of chickpea? Also, I don’t do oil, is there a replacement for that?
Use this recipe below that uses just almond flour and no oil https://fettabbau-trim.today/vegan-breakfast-cookies-gluten-free/%3C/a%3E%3C/p%3E
Hi, I have a question! I loved this recipe (probably the best gluten-free cookies I’ve ever had!) and the only substitution I made was using melted butter instead of oil since I’m not vegan. However, is there a substitute I can use for the chickpea flour next time? The cookies taste great but the strong aftertaste of the flour makes the whole experience less enjoyable. I don’t know if there are more neutral tasting flours out there that would function the same. Any ideas?
Oat plus 2-3 tbsp starch should work
These are so delicious! And what amazing texture for a GF and grain free cookie. I will be making these again for sure.
I do a lot of grain free or gluten free baking but I had not used chickpea flour before so was very curious about this recipe. They are amazing!! Chewy texture was so good. Mine were puffy but the taste was perfect. I’d like to experiment with less fat but will have to try not to sacrifice the texture.
I’ve made these three times in the past week. THANK YOU! This is the most forgiving, simple, mess free, one bowl cookie recipe ever. You really can’t overmix this or mess it up. It tastes like a really good quality cookie, and you would never know it’s gluten free or made from chickpea flour.
Things I changed to suit my taste:
1) add a dash of cinnamon and walnuts
2) swapping out half of the molasses with more maple syrup- I like molasses but I think that the one I have is maybe more pungent and I don’t like consciously tasting the flavour
3) CHILL TIME DIFFERENCES: If you chill it for one hour, it looks EXACTLY like the photos and has the most incredible chew and crispy edges.
If you bake it right away, it still has amazing cracks in it but you end up with cookie that’s only a tiny bit thinner – not by much- but oh my, this one with no chilling tastes amazing and is even more chewy and crispy! My husband loves it when it’s baked without chilling. I prefer it chilled an hour.
Chilling it for 48 hours develops the flavour beautifully, the cookie is a lot more moist and tender, exactly like the ones from Cookies by George, but still a good amount of crisp edges. If you prefer a softer tender cookie I’d suggest chilling overnight at least one day.
This recipe is a 10/10 and rivals the Doubletree Chocolate chip cookie (that is made with flour). Yes, this gluten free cookie is so good you can compare it to something made with gluten.
Oooh awesome! Thanks for the notes on the variations!!
Do you think these would work with quinoa flour instead of the chickpea flour?
Thank you.
Haven’t tried that flour. Try a small batch
Loved these cookies, just made them tonight to satisfy a pregnancy craving lol. I left the sugar out and only used the maple syrup and molasses. I didnt have almond flour so I just added 2 teaspoons of dutch processee cocoa powder and 1 teaspoon extra of flax seed. It was so delicious. They baked up perfectly. I don’t miss regular flour anymore. I think I’m completely chickpea flour transformed. Bake these NOW!
I hope they hit the spot!! wow. that’s great. thank you!!!
Hey Richa,
I just tried making these tonight and my batter turned into a stiff greasy ball (not batter, but like a dough ball with lots of excess oil leaking out of it..)… I have no idea what happened..
I subbed flax seed for chia seeds, I used veg oil, i omitted the sugar (comments below said you can omit sugar) i used 3 tbspns of agave nectar because I have no maple syrup or molass ( i read in comments that people have tried agave and it worked), I subbed almond flour for coconut flour… and I used besan flour.
And i followed the instructions… help? I’ll still bake it in the morning, but i dont think i even need to refrigerate this hahaha.. it’s already a solid ball…actualy i might even bake it now…
Sorry it didn’t turn out for you. flax meal and chia seeds are very different and can’t be interchanged in this recipe – especially in cookies. Flax eggs and chia eggs are a different story; you may want to check this out: https://fettabbau-trim.today/recipe-pages/how-to-make-a-flax-egg-or-chia-egg/%3C/a%3E%E2%80%9C%3EHow to make a Flax Egg or Chia Egg as for the sugar – you can only sub brown – but not omit completely ….. “Subs: Molasses can be substituted with maple syrup (3 tbsp total maple). Use brown sugar instead of regular sugar if omitting molasses.” ‘veg’ oil should be fine but you really need the flax meal & sugar… HOpe that helps =)
Hi, I have a question: I would like to make some gluten free cookie dough to use in ice creams. I would like to use besan or chickpea flour, but I don’t want to eat it raw, I want to have cookie dough that is fully edible without problems. Would roasting the besan or chickpea flour very well make it completely edible? I am Ligurian, so I am very used to working with chickpea flour, but I have never used roasted chickpea flour as is so I don’t know in this instance if it’s fully edible without stomach issues. Do you know?
Yes you can roast the chickpea flour. Toasted chickpea flour and roasted besan are used quite a lot in Indian cuisine in savory and in sweet dishes. Roast it over low medium heat in a skillet until the flour changes color evenly. It takes anywhere from 7 to 15 mins depending on the amount, your pan etc. stir occasionally. Don’t let it burn or turn brown.
Thank you, I already roasted chickpea flour many times but I didn’t know if it could already be eaten roasted as is. I have tried and loved making many times pakoras, besan halwas, ladoos, boondis and gattes from Indian cuisines, which I love (usually I make them with chickpea flour, not besan, because it’s easier to find). Also thank you for explaining the differences between the two. Many times they are heralded as the same but they are not.
Awesome! Yes roasted chickpea flour makes great ladoos