Chickpea Flour Chocolate Chip Cookies
User Reviews
5
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Prep Time
1 hr
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Cook Time
15 mins
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Total Time
1 hr 15 mins
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Servings
8
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Calories
270 kcal
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Course
Baked Goods
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Cuisine
American
Chickpea Flour Chocolate Chip Cookies
Description
The recipe uses chickpea flour (also known as garbanzo bean flour) paired with almond flour and flaxseed meal as the dry base, while maple syrup, molasses, cane sugar, and oil provide moisture, sweetness, and richness. The flaxseed and water mixture acts as a binder, replacing eggs.
The batter is chilled to firm up before baking in a hot oven until cookies are golden on the edges and set. This process helps control spreading and achieve a good texture. Coarse salt sprinkled on top adds a contrast to the sweet chocolate chips.
These cookies are a distinctive alternative to traditional recipes, emphasizing chickpea flour's earthiness balanced by sweet and rich elements. They make a satisfying treat for those looking for a unique flavor and texture in a chocolate chip cookie.
To adjust consistency, additional chickpea flour can be folded in after chilling if the dough is too sticky. Using different flours, altering sweeteners, or flattening dough balls before baking are techniques that can fine-tune results. The nutritional content varies based on ingredient choices.
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 neutral cooking oil organic canola or safflower or extra virgin olive oil, generic cooking oil
Dry:
- 3/4 cup chickpea flour garbanzo bean flour, or use Besan (gram flour, + 1 tbsp
- 1/2 tsp baking soda
- 2 Tbsp almond flour ground almonds or ground up pumpkin/sunflower seeds for Nutfree
- salt a good pinch
- 1/3 to 1/2 cup chocolate chips vegan
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.
Notes
- Alternative flours like all-purpose, wheat, oat, or gluten-free blends can be used but adjust quantity to achieve a batter-like consistency.
- Molasses can be replaced by additional maple syrup; if omitting molasses, use brown sugar instead of cane sugar for flavor balance.
- The dough consistency after chilling should remain tacky yet manageable; add small amounts of chickpea flour if too sticky.
- Fluff flour before measuring to prevent overly dense dough.
- If cookies do not spread enough, use a fork to gently flatten them before baking fully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Sodium | 87mg | 4% |
| Potassium | 153mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Calcium | 43mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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