Chickpea Flour Chocolate Chip Cookies. Huge, chewy Cookies with chickpea flour. These cookies need 1 Bowl, are grain-free, gluten-free, vegan and can be made nut-free. Makes 7 to 8 large Cookies.

Recipe Snapshot

  • Prep time: 60 minutes
  • Cook time: 15 minutes
  • Total time: 75 minutes
  • Yield: 8
  • Category: Cookie
  • 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 oil (organic canola or safflower or extra virgin olive oil)

Dry:

  • 3/4 cup + 1 tbsp chickpea flour (garbanzo bean flour, or use Besan (gram flour) **)
  • 1/2 tsp baking soda
  • 2 Tbsp almond flour (ground almonds or ground up pumpkin/sunflower seeds for Nutfree)
  • a good pinch of salt
  • 1/3 to 1/2 cup vegan chocolate chips

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.