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Chickpea Flour Chocolate Chip Cookies
5 from 222 votes

Chickpea Flour Chocolate Chip Cookies

These Chickpea Flour Chocolate Chip Cookies use chickpea flour combined with flaxseed meal, maple syrup, molasses, sugar, and oil to create a dense, richly flavored cookie dough. Folded with almond flour and chocolate chips, the dough is chilled, shaped, and baked to yield cookies that hold a tender crumb with a subtle nuttiness and sweet chocolate bursts.

Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
Servings: 8
Calories: 270 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. Mix the flax seed meal and water and let it sit for 5 minutes.
  2. 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.
  3. 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.
  4. 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
  5. Line the sheet with parchment. Preheat the oven to 350 degrees F / 180ºc.
  6. 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.
  7. Take the sheet out and slam lightly it on the counter to release the excess air from the cookies. **
  8. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 270

% 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.