Chickpea Flour Chocolate Chip Cookies – These allergy-friendly cookies are made with gluten-free, grain-free, high protein chickpea flour, and they’re incredibly delicious!
Higher protein cookies
You can never have too many chocolate chip cookie recipes, right?
Not only are these delicious and healthy, they are made in ONE bowl, with ONE flour, free of grains, gluten, nuts, dairy, and eggs! Whew!
My husband thought these tasted like a ‘healthy Chips Ahoy‘.
He was even more into them when I mentioned the flour is higher in natural protein!
Baking with chickpea flour
Though my hubby loves and eats all of my treats, I know there’s a special place in his mouth for the ones that are higher in muscle-building aminos (like these cupcakes or these brownies), so this got me thinking about chickpea flour.
I do so love chickpea flour!
High in protein, no eggs needed for binding…how have I not considered using this amazing ingredient in spherical treats before?
Turns out, the stuff makes one helluva cookie.
Before you bake
A word of caution when making the dough….DON’T eat it! Chickpea flour tastes horrible raw, so don’t judge these until after baking.
Watch the video showing you just how to make them!
Chickpea Chocolate Chip Cookies (Vegan)
- 3/4 cup + 1 Tbsp chickpea flour
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 2 Tbsp natural granulated sugar
- 3 Tbsp coconut oil melted before measuring
- 3 Tbsp maple syrup
- 1/2 tsp vanilla
- 1-2 tsp water as needed
- 1/4 cup chopped dark chocolate or chocolate chips
- Preheat the oven to 350 degrees.
- Mix the dry ingredients together (flour, salt, baking soda, sugar).
- Stir in the oil, maple syrup, and vanilla. Add in just enough water to moisten all of the dry ingredients (the dough should be very thick).
- Fold in the chocolate chips.
- Roll the dough into eight balls and place them onto a parchment paper-lined baking sheet.
- Press down on the top of each ball of dough to flatten a bit.
- Bake 12-16 minutes until lightly golden. Please see Notes for more about baking.
- After removing the baking sheet from the oven, press down on the top of each cookie lightly with a fork to flatten them a bit. This is compacts the cookie, giving it a chewy center and crisp edges.
- Cool cookies and enjoy!
The original publishing of this recipe included 1/8 teaspoon of powdered stevia. I’ve eliminated that, as I find them sweet enough without it. If you have a heavy duty sweet tooth, include it!
This is the chickpea flour I use.
Be sure to bake these thoroughly, OTHERWISE, you will have a chickpea flour ‘taste’.
In lieu of coconut oil, I’ve had success with grapeseed and olive oils, as well as melted butter (obviously not vegan).
Some of the items I use in this recipe include:
These have an almost shortbread-like quality, in that they’re buttery without the butter. Yum!