Description
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.
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
- Preheat oven to 350F (175C). Line a large cookie sheet with parchment paper.
- 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.
- Using a small cookie scoop or tablespoon, scoop rounded mounds of dough onto cookie sheet, spacing 2 inches apart.
- 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.
- Category: Dessert, Cookies
- Method: Baking
Nutrition
- Serving Size: 1 cookie
- Calories: 98
- Sugar: 7.2 g
- Sodium: 119.9 mg
- Fat: 5.8 g
- Saturated Fat: 1.9 g
- Carbohydrates: 10.8 g
- Fiber: 1 g
- Protein: 1.6 g
- Cholesterol: 0 mg
Keywords: chickpea flour, chocolate, chocolate chips, egg-free, cookies, dairy-free, vegan, christmas cookies, plant-based
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.
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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!