Tantalize your tastebuds with these nutty, sweet, gooey chocolate chip cookies made from chickpea flour! You will love Chickpea Chocolate Chip Cookies!
I recently taught a class where I gave a recipe using chickpeas for every meal of the day, including dessert! These amazing Chickpea Chocolate Chip Cookies were part of the class and were a hit!
The cool thing is that there is a vague taste of peanut butter in these moist morsels, even though nary a peanut was near the batter.
Ingredients
- Chickpea flour
- Plant-based butter
- Flax egg
- Coconut sugar
- Vanilla
- Chocolate chips
See recipe card for quantities.
Using chickpea flour was the whole reason for the recipe! It gives a nutty, slightly sweet taste to the cookies, allowing you to use less sugar.
The plant-based butter gives richness to the cookies.
The flax egg helps bind the batter. It is one of the great egg replacements for vegan baking!
The coconut sugar gives a more complex taste to the cookies than white sugar would.
You can't have a decent chocolate chip cookie without vanilla!
And you can't have a decent chocolate chip cookie without chocolate chips!
Instructions
Step 1: Mix the ground flax seeds with the water. Set aside while you assemble the wet ingredients so that the flax meal can absorb the water and expand.
Step 2: Melt the butter in a bowl and add the vanilla, coconut sugar, and flax egg to the bowl. Mix well.
Step 3: Whisk all the dry ingredients, chickpea flour, salt, and baking soda in a separate bowl.
Step 4: Pour the dry ingredients on top of the wet ingredients.
Step 5: Mix the wet and dry ingredients together. Don't worry about over-mixing, there is no gluten you are strengthening while you work the batter. Add the chocolate chips.
Step 6: Fold the chocolate chips into the batter.
Step 7: Spoon the batter onto a cookie sheet, using either a silicon baking sheet or parchment paper if you like to help with cleanup.
Step 8: Bake the cookies for 9-11 minutes. They will turn golden brown and look a bit glossy when they are done.
Let them cool on a rack for at least 20 minutes. Then enjoy!
Substitutions
The trick for me is always finding chocolate chips that are vegan and are not made with sucrose or palm oil. I recently found Just Date Organic Dark Chocolate Chips. They are not cheap, I think it might be time to learn to make my own chocolate chips!
You might be able to use other gluten-free flours. I have not tried them, if you do, let me know how it went down in the comments.
I use coconut sugar since I can't have sucrose and I like the flavor of coconut sugar. But you can use any other sugars you like.
Variations
Chopped toasted pistachios or walnuts would be amazing. Use pumpkin seeds if you have a tree nut allergy.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Cookie sheet, with parchment paper or silicon baking sheet
- Measuring cup
- Measuring spoons
Storage
These cookies can remain on the counter for a week (if you can make make them last that long) in an airtight container. They can also be frozen for a couple of months.
Related
Looking for tasty desserts? Try these:
Pairing
Chocolate chip cookies are great with everything! What a question... pairing... Sigh!
Recipe
Chickpea Chocolate Chip Cookies
Equipment
- 1 Large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 rubber spatula
- 1 cookie sheet with parchment paper or a silicon baking sheet to help with cleanup
- 1 measuring cup
- 1 measuring spoons
Ingredients
- 1 tablespoon flax seeds ground
- 4 tablespoons water
- ½ cup vegan butter can use coconut oil or tahini
- ½ cup coconut sugar
- 1 tablespoon vanilla extract
- 1 ½ cups chickpea flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit (176 degrees Celcius).
- Mix together the ground flax meal and the water in a small bowl and set aside. You want the ground flax to hydrate.1 tablespoon flax seeds, 4 tablespoons water
- Melt the butter or coconut oil, then add the sugar, vanilla extract, and flax egg. Mix well.½ cup vegan butter, ½ cup coconut sugar, 1 tablespoon vanilla
- Combine the flour, baking soda, and salt in a separate bowl. Whisk together.1 ½ cups chickpea flour, ½ teaspoon baking soda, ½ teaspoon salt
- Add the dry ingredients to the wet ingredients and mix well. Don't worry about over-mixing, there is no gluten you are strengthening while you work the batter.
- Add the chocolate chips and fold into the batter.1 cup chocolate chips
- Cover the baking sheet with a silicon baking sheet or parchment paper. Scoop the cookie dough into a small ball and place on sheet. Flatten slightly. I find for the size I like, I get about 12 cookies.
- Bake for 9-11 minutes. The cookies are done when they are turning a golden brown. They will look a bit glossy when they are done.
- Place on a cooling rack and allow to cool for about 20 minutes.
- Enjoy!
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