Chickpea Flour Cookies
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
24
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Calories
108 kcal
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Course
Dessert
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Cuisine
gluten-free
Chickpea Flour Cookies
Description
The recipe starts with creaming softened butter and coconut sugar, then mixing in egg and vanilla extract. Chickpea flour, baking soda, and fine sea salt are folded in to create a thick, sticky cookie dough. Chocolate chips are then added to provide sweet bursts in every bite. The dough is dropped by tablespoonfuls onto a parchment-lined baking sheet, spaced for spreading.
Cookies bake at 350ºF for 8 to 10 minutes until edges just start to turn golden. They finish with a contrasting texture—crisp edges surrounding a soft center. Optionally, flaky sea salt can be sprinkled on top before baking to enhance the sweet and salty contrast. The recipe warns against tasting raw dough because of the chickpea flour’s uncooked flavor.
Once cooled, the cookies hold their shape with a chewy texture and chocolate melting in every mouthful. They provide an alternative for those wanting to include chickpea flour in baked treats.
Ingredients
- ½ cup butter , softened
- ¾ cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ⅓ cups chickpea flour
- ½ teaspoon baking soda
- ½ teaspoon salt fine sea salt
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, mix together the softened butter and sugar.
- Add the egg and vanilla and mix well, then add the chickpea flour, baking soda, and salt. Stir until the batter looks uniform; it will be relatively thick and sticky. Warning: Do NOT taste the raw cookie dough because chickpea flour tastes terrible before it's cooked.
- Fold in the chocolate chips, then scoop the batter using a tablespoon or 1-ounce cookie scoop. Drop the dough onto the lined pan, spacing the cookies about 1 to 2 inches apart to allow for spreading. You can sprinkle the cookie dough with some flaky sea salt, if you like a sweet and salty flavor.
- Bake at 350ºF for 8 to 10 minutes, or until the cookies look lightly golden around the edges. Let the cookies cool on the pan completely, to let them firm up. They should be lightly crisp on the outside, and soft on the inside. (Let the bake longer, until they are more golden, if you prefer a crispier cookie.)
- Chickpea flour cookies can be stored at room temperature for up to 3 days, or in an airtight container in the fridge for up to 2 weeks. They can also be frozen for up to 3 months.
Notes
- Do not taste the raw dough because uncooked chickpea flour has an unpleasant flavor.
- To make these cookies vegan, use vegan butter and a flax egg instead of the regular egg.
- Cookies should cool completely on the pan to firm up properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 126mg | 5% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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