Chocolate chip cookie baking alert! I’ll grab just about any excuse to bake a batch of chocolate chip cookies, and a chilly, gray, late-February Tuesday is a perfect one.
Moreover, I realized that I have been remiss in crafting and posting a recipe for chocolate chip cookies using my favorite flour, chickpea flour. Thank heavens I recognized the oversight!
Chickpea flour (finely ground dried chickpeas) is so easy to work with, and these cookies prove it makes extraordinary delicious sweet, as well as savory, baked goods. Sometimes a picture does say it all:
What Makes these Cookies So Special
In addition to their perfect crisp-chewy texture and caramel-y, melty chocolate flavors, these chickpea flour chocolate chip cookies are also:
- Vegan (no eggs, no dairy)
- Made in 1-Bowl
- Ready (start to finish) in 20 minutes
- Made with only 6 ingredients (plus water & salt)
You know you want some, so grab a bowl and let’s get baking!
How to Make Chickpea Flour Chocolate Chip Cookies
Step one is this: mix everything in a bowl.
Really. Add the ingredients to a large-ish bowl and mix until combined.
It’s best to mix the wet ingredients first (melted oil, water, vanilla, and the sugar) and then the dry (chickpea flour, baking soda, salt, chocolate chips). But seriously, you can plop everything in at once, out of order, and these cookies will still come out great.
Portion the dough onto a baking sheet
Next, line a large baking sheet/cookie sheet with parchment paper and portion the dough into rounded mounds, spacing about 2 inches apart. I use my small cookie scoop to make easy work of the portioning, but you can use rounded tablespoons of dough if you do not have a scoop.
You’ll notice that the dough feels very greasy, which is 100% normal. Once baked, that greasiness is gone.
If you like (I like), push a few extra chocolate chips on top of each dough mound for extra visual appeal.
Bake the Cookies
Slide the baking sheet into the middle of a preheated, 350F (175C) oven for 8 to 10 minutes until the cookies have spread and the centers look like they are dry (no longer wet dough).
Be careful not to overbake the cookies. Like traditional chocolate chip cookies, you want to pull the cookies out of the oven when they are just barely set (that dry look I mentioned above).
Leave the cookies on the baking sheet for 2 more minutes (they will continue to bake from the carryover heat and will begin to firm up. Use a spatula to transfer the cookies to a cooling rack to cool completely.
Crispy, edges, soft and chewy centers, and melty bits of chocolate throughout–these are the chocolate chip cookies you have been waiting for!
Happy baking, everyone!
More Gluten-Free & Vegan Chocolate Chip Cookies to Love:
Cassava Flour Chocolate Chip Cookieshttps://www.powerhungry.com/2019/12/cassava-flour-chocolate-chip-cookies-vegan-grain-free/Print
Crisp at the edges and chewy near the centers, my chickpea flour chocolate chip cookies will WOW you! They are grain-free, gluten-free, vegan, and irresistible.
- 1 and 1/2 cups (180 g) chickpea flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (1 stick/125mL) vegan margarine OR coconut oil, melted and cooled
- 1/2 cup coconut sugar
- 1/4 cup (60 mL) water
- 2 teaspoons (10 mL) vanilla extract
- 1/3 cup miniature semi-sweet chocolate chips (or more, as desired)
- Preheat oven to 350 (175C). Line a large cookie sheet with parchment paper.
- In a small bowl, whisk together the chickpea flour, baking soda and salt.
- In a medium bowl, stir together the melted margarine or oil, sugar, water and vanilla. Add the flour mixture, stirring until combined; stir in chocolate chips.
- Using a small cookie scoop, or tablespoon, scoop the dough into rounded mounds onto the prepared cookie sheet (space about 2 inches/5 cm apart). If desired, press a few additional mini chips on top.
- Bake for 8 to 10 minutes until golden brown. Remove from oven; cool cookies on sheet for 2 minutes before removing to a cooling rack.
- Repeat with remaining cookie dough.
Storage: Store the cooled cookies in an airtight container at (cool) room temperature for 2 days, the refrigerator for 2 weeks, or the freezer for up to 6 months.
Tip: I strongly recommend that you weigh the chickpea flour rather than use dry cup measures. It is very easy to overload the measuring cups, which can lead to dry cookies. If using measuring cups, very lightly spoon in the flour to measure.
Tip: I used Earth Balance soy-free buttery sticks in my recipe testing. If using a the vegan margarine option, be sure to use sticks, not margarine spread (in tubs). The latter has a higher water content than the former and will significantly alter the recipe.
Sugar Options: An equal amount of brown sugar can be used in place of the coconut sugar. Regular granulated sugar can also be used, but it will result in pale-colored, crisper, and less caramel-y cookies.
- Category: Cookies
- Method: Baking
- Serving Size: 1 cookie
- Calories: 98
- Sugar: 7.2 g
- Sodium: 121 mg
- Fat: 5.5 g
- Saturated Fat: 1.8 g
- Carbohydrates: 10.6 g
- Fiber: 0.7 g
- Protein: 1.6 g
- Cholesterol: 0 mg
Keywords: chickpea flour, chocolate chips, cookies, grain-free, vegan, gluten-free, easy