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Double Chocolate Chickpea Flour Cookies {Vegan, Grain-Free}

Chocolate lovers, you have a new favorite cookie recipe: Double Chocolate Chickpea Flour Cookies! They are vegan, grain-free, gluten-free, and a cinch to make.

It’s day 7 of the 7 days of Chickpea Flour Cookies!

Chickpeas in chocolate cookies? Oh yes! What better way to top off a week of chickpea cookie ideas than with a doube dose of everyone’s favorite sweet treat.

Chickpea flour works beautifully in a wide range of sweet baking, However, it works especially well with deep flavors, such as chocolate, molasses, dark brown sugar, and spices. In short, it is a perfect ingredient to add to your cold-weather baking repertoire.

And although these cookies are a bit of an indulgence, they still offer a host of health-promoting qualities–antioxidants from the chocolate and cocoa powder, fiber, protein and minerals from the chickpea flour–that more than justify eating two for dessert.

I can also testify that grabbing and gobbling a cookie to go makes great pre-run fuel on a cold winter morning (instant energy + cheer!). Be sure to bring one for your running partner, too 🙂

How to Make Double Chocolate Chickpea Flour Cookies

Another reason to try these cookies? They are incredibly easy to make. Whisk the wet ingredients, add the dry, scoop onto a cookie sheet, and bake. All with pantry ingredients, too.

These cookies have rich, cake-like middles and crispy-chewy edges. They remind of cookies that always arrived on a neighbor’s (much anticipated) Christmas cookie plate; I recall a few squabbles breaking out between me and my siblings (an, occasionally, my Dad) over who would get the last one!

Happy baking, everyone!

 

Yield: 20

Double Chocolate Chickpea Flour Cookies (Vegan, Grain-Free)

Double Chocolate Chickpea Flour Cookies (Vegan, Grain-Free)

Chocolate lovers, you have a new favorite cookie recipe: my Double Chocolate Chickpea Flour Cookies! They are vegan, grain-free, gluten-free, and a cinch to make.

Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes

Ingredients

  • 1 cup + 2 tablespoons (135 g) chickpea flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons water
  • 1/2 cup plant based margarine or virgin coconut oil, melted
  • 1/2 cup coconut sugar or packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso powder (optional)
  • 1/4 (60 mL)  cup miniature semisweet chocolate chips

Instructions

  1. Preheat oven to 350F (175C). Line a large cookie sheet with parchment paper.
  2. In a medium bowl, whisk together chickpea flour, cocoa powder, baking soda and salt. Whisk in the water, margarine or  oil, coconut sugar, vanilla and (optional) espresso powder until blended. Stir in chocolate chips.
  3. Using a small cookie scoop or tablespoon, scoop rounded mounds of dough onto cookie sheet, spacing 2 inches apart.
  4. Bake in preheated oven for 8 to 10 minutes until set at edges (centers may still look slightly soft). Let cool on sheet for 2 minutes, then transfer to cooling rack and cool completely. Repeat with remaining dough.

Notes

Storage: Store the cooled cookies in an airtight container at room temperature for 3 days, the refrigerator for 2 weeks or the freezer for up to 6 months.

Nutrition Information

Serving Size

1 cookie

Amount Per Serving Calories 98Total Fat 5.8gSaturated Fat 1.9gCholesterol 0mgSodium 119.9mgCarbohydrates 10.8gFiber 1gSugar 7.2gProtein 1.6g

Did you make this recipe?

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Jordan

Wednesday 10th of February 2021

Can I use regular margarine? Thanks

Samantha

Monday 28th of September 2020

These are my favourite cookies ever!! I have made two batches since I tried them last week. I put the mixture in the fridge for a short while and it produced an even better texture- which I didn’t think possible. Thank you so much, I’m forever grateful ❤️❤️

Camilla

Friday 23rd of October 2020

Oh Samantha, that makes me so happy!!! I am grateful for you--thanks so much for taking the tie to write xo

Eva

Saturday 5th of September 2020

Hi! Do you think it would work to sub the chickpea flour for vegan protein powder?

Camilla

Saturday 5th of September 2020

Hi Eva, You might be able to sub some of the chickpea flour, but unlikely that replacing all would work. Most protein powders do not have the fiber that chickpea flour has, and they usually do not work as flour replacements.

Chocolate Chickpea Flour Muffins {vegan, grain-free} | power hungry

Tuesday 28th of July 2020

[…] Double Chocolate Chickpea Flour Cookies {vegan, grain-free} […]

Penny

Monday 6th of July 2020

I’ve made these twice now, subbed lakanto sweetener to make low sugar and used 63% dark chocolate chips. This last time used cold brew coffee instead of water to add a little more intensity to the chocolate flavor (since I had some in the fridge and no espresso powder). Love!

Camilla

Tuesday 7th of July 2020

Wow, that sounds sooo good, Penny! I love mocha anything, I am going to have to try that with these!

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