You can never have too many chocolate chip cookie recipes, right?
But wait, not only are these delicious and healthy, they are made in ONE bowl, with ONE flour, free of grains, gluten, nuts, dairy, and eggs…and they’re pretty stellar on the sugar front as well.
I grew up in a family that wasn’t all rainbows and sunshine.
Nothing was fundamentally wrong with anyone in the sense of abuse or the like, my parents just didn’t get along well, and though I tried to make the best of my childhood (which I have great memories of overall), I always knew something was amiss between my folks.
When my dad would take half days from work, it was me he wanted to spend time with.
We’d go out to lunch, to movies, and even shopping together. He was my best friend, which is quite unlike most girls who naturally gravitate towards their mothers.
I loved my mom and spending time with her as well, but I definitely favored my dad.
My dad and I had much more in common, in that we enjoyed the same TV shows, we’re both introverts, and we have a very similar sense of humor, which is one of the reasons I love my husband so much.
Having a sense of humor is extremely important to me, and I couldn’t have married someone who didn’t make me laugh.
In addition to laughter, my husband and I both put a strong emphasis on healthy eating, another trait I couldn’t have lived without in a mate.
While my emphasis is usually on vegetables, his revolves around his protein intake.
Though he 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 hell of a cookie.
Amazingly delicious chickpea flour chocolate chip cookies!
- 3/4 c. + 1 T. COLD chickpea flour mine is kept in the freezer **This is very important, as the cookies will spread/flatten otherwise.
- healthy 1/4 t. sea salt
- 1/2 t. baking soda
- 2 T. natural granulated sugar
- 1/8 t. powdered stevia extract
- 3 T. coconut oil melted before measuring
- 3 T. maple syrup
- 1/2 t. vanilla
- 1/4 c. chopped dark chocolate or chocolate chips
- 1-2 t. water as needed
- Preheat the oven to 350 degrees.
- Mix the dry ingredients together (flour, salt, baking soda, sugar, stevia).
- Stir in the oil, maple syrup, vanilla, and chocolate until well combined.
- Add in just enough to moisten all of the dry ingredients (the dough should be very thick).
- 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.
- 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!
Nutrition facts are based on using coconut sugar. WW points (new system): 4
Notes:
Be sure to bake these through, OTHERWISE, you will have a chickpea flour ‘taste’.
I’ve also had success with grapeseed and olive oil in place of the coconut.
My husband thought these tasted like a ‘healthy Chips Ahoy’. Though I never ate enough of the name brand to make the same comparison, I have to agree that these may be my favorite chocolate chip cookie recipe….ever.
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.
I enjoy these either fresh out of the oven or fresh out of the fridge (not sure that’s fresh, but whatev).
These have an almost shortbread-like quality, in that they’re buttery without the butter. Yum!
Do you bake with chickpea flour? What important trait do you look for in a mate?
Update: There’s a video for this recipe showing you exactly how to make these delicious treats!
Brigitte says
I baked them for 10 minutes , I added 1 tsp almond extract and 1/2 cup sliced almonds. Next time I will flattened them , the ones that were thinner were better the way I like it crispy . Some were bigger meaning higher were more cacky. Either way they were awsome the almond extract gave a lot of flavor. Easy quick recipe the sweetness were perfect for , I don’t like too sweet .
Thanks
Heidi says
Just made these for my kids (ages 11 and 14) and we all LOVE them! I am constantly cooking and trying out new recipes so getting a thumbs up from them is a big deal. I just ordered a 4lb bag of chickpea flour so I can make a huge batch to keep in the freezer. I do have to ask what the 1/8 t. stevia powder really does. I used a small amount from one of the sweetner packets used for coffees and figured I can skip it next time. Thank you!
Lauren says
I’m so glad you all liked them, Heidi! The stevia adds a bit more (carb-free) sweetness.
Catalina says
I can’t believe tha amazing taste of this, I didn’t think they would be so delicious.
Thank you so much <3
Lauren says
Thank you! I’m so happy you liked them!
Tara says
I have been making cookies and sweet breads with Chickpea flour for a few years now and your Chocolate Chip Cookie recipe is the best cookie recipe I have tried yet! Thanks so much!
Lauren says
Aw, thanks so much, Tara!
Daria Rose says
Hey Lauren! Have you ever tried Lupin flour? (I am thinking about making these cookies with it.)
Lauren says
I’ve not tried it, sorry!
Anna says
These are the best cookies I have ever eaten and I have no allergies at all and bake healthy goods only because I love experimenting!
I used only 40 grams of honey instead of the other sweeteners and find them perfectly sweet enough.
Thank you so much for the recipe, I will never again need any other recipe for classic chocolate chip cookies!!!
Lauren says
Thanks Anna, what a great comment. I’m so happy you enjoyed them!
Daria Rose says
You are a genius, Lauren! I am a 14 year old baker that has 5 very hungry brothers. And these were amazing!!!! I used a chickpea and fava bean flour mix and they were fantastic!!!!!!!!! I could sing praises of these! They were very crispy once I stuck them in the fridge for a few minutes, with a consistency of a egg-filled, gluten cookie! Thanks sooo much!
Lauren says
Haha, thanks Daria Rose, I’m happy you all enjoyed them! 😀
Lana says
Hi, I just wanted to say that I’ve tried other gluten free chocolate chip recipes from the internet, which include detoxinista’s, chocolate covered Katie’s, minimalist baker’s, and most recently, meaningful eats – which was just subpar. I tried this recipe today, and my family loved it. Thank you for sharing! I wound up eating 7/8 cookies, to which my lunch appetite was ruined. It’s ok though, because these were fantastic.
Lauren says
Aw, thanks so much Lana! I’m so glad my recipe was tops for you. 😀
Linda says
Thanks for your thoughts Lauren. Here’s the adaptation and now favorited version of your great recipe below omitting maple syrup too. Btw, today I experimented with the 1 cup chickpea flour with 3/4 c buckwheat (needed a little extra to get same consistency) WORKED FANTASTIC. Still have the shortbread-like yummy cookie.
Also re the cold flour – as I am adding warm coconut oil, never made sense to have cold chickpea flour as it would just great instantly warm when mixing : )
Recipe:
INGREDIENTS:
1 1/2 c + 1/8 c chickpea flour (or mix 1 c chickpea & 3/4 c buckwheat flour)
1/2 tsp sea salt
1 tsp baking soda
1/4 c coconut sugar (sift out most lumps)
1/4 + 1/8 tsp stevia powder
1/4 c + 2 tbsp coconut oil, melted
TIP: add remaining liquid ingredients to warmed coconut oil pot
2 tsp vanilla
2 tbsp lemon juice (optional plus rind) to form *thick* dough consistency. (Can use water if no lemon juice) add more if needed for thick consistency
1/2 c. chopped dark chocolate or chocolate chips OR 1 c chopped walnuts, 3/4 c cranberries or raisins, or try CACAO NIBS!
Samantha says
I just bought some more chickpea flour and put it in the freezer. I am wondering how long I should wait before making the cookies. Is an hour or two long enough for it to chill?
Lauren says
Hi Samantha,
Sorry for the delay, I would leave it in for 3-4 hours.
Samantha says
I got impatient. I waited about two hours and they turned out great! This is such an awesome recipe! Thanks.
Lauren says
That’s great, thanks for letting me know!
Linda says
Actually, I have used room temp chickpea flour and they still turn out yummy and well shaped too.
Q: I am about to make another batch but only have one cup chickpea flour left. Do you think I can successfully substitute with a combo of buckwheat and oatmeal flours?
Lauren says
Glad room temp flour worked for you Linda! I’m not certain about the flours, as I haven’t tried, but oat flour would be my guess as to what would work best!
Angela says
The recipe ended up making about 12 cookies for me. I really liked how I only needed to use one bowl.
Angela says
Just tried this recipe! Love it!! Probably the easiest cookie recipe I’ve tried!
Lauren says
Thanks Angela, so glad you liked them!
Robert says
Lauren just wanted to let you know you can cut the calorie count down on your cookies by substituting unsweetened apple sauce in place of the coconut oil. It cuts the cookie down between 90 to 100 calories.
chocopanda says
This is an amazing recipe! I never thought of using chickpea flour in cookies because of their sweetness. Instead of chocolate chips, though, I put raisins and some cinnamon do they tasted like oatmeal raisin cookies. Thank you so much for sharing this recipe, I have never had a better gf cookie.
Lauren says
Thank you so much, your variations sound delicious!
Annemarie says
Ooh I use this recipe all the time! I just added some cream of tartar and cinnamon (instead of chocolate chips) and it turns out this recipe is a pretty great base for a snickerdoole!
ELLEN K says
Hi Lauren, I just baked up these cookies, and they came out great! Buttery taste, chewy inside and crispy outside. My first time baking with chickpea flour was a success. What is the best way to store them? In the fridge or on the counter? I don’t want them to lose their texture.
Thanks!
Lauren says
Hi Ellen,
So glad you enjoyed them! I just store them in the fridge, not sure if that’s ‘best’ for texture though. Thanks for trying them!
ELLEN K says
I left them on the counter stacked between waxed paper in an airtight container, and they did fine, not quite as crispy along the edges, but still yummy.
I subbed brown sugar for the white and omitted the stevia, and they are plenty sweet enough.
So how many batches did you have to make to know to freeze the chickpea flour and flatten the cookies when they come out of the oven??
Lauren says
Haha, I figured it out faster than you might think, thankfully!
Annemarie says
I love these cookies and I make them all the time! Amazing! But I have always omitted the stevia (I didn’t have any at the time), and it’s perfect without it and with no additional substitution for it! Just FYI;) Even those in my family on standard diets eat them up.
Lauren says
Awesome Annemarie, and thanks for the tip about the stevia, that’s good to know!
Janet Stephan says
Hi Lauren 🙂 I loooove these and have made them 3x now and was wondering what changes would I need to make to turn this recipe to turn it into brownies, if it is at all possible? Thankyou for your cheerful inspiration. Janet 🙂
Lauren says
Hi Janet,
Thank you for your sweet words, I’m so happy you like the cookies! I’m not sure about the brownies, but if I figure something out, I’ll post it!
Janet Stephan says
Awesome! Have a wonderful day. Just found your pizza crust recipes and can’t wait to try them. :):):)
RecipestoNourish says
Oh yum! I wish I had some of these to snack on right now! Thanks so much for sharing it at Savoring Saturdays linky party! Hope you’ll join us again.
Raia says
These sound delicious, Lauren! Thank you for sharing them at Savoring Saturdays, I’m going to feature them at this weekend’s party. 🙂 Hope to see you there!
Lauren says
Thank you so much Raia, I’ll be there! 🙂
Sarah says
I can’t believe I’ve never tried baking cookies with chickpea flour before! These look amazing – can’t wait to try your recipe!
Kristin says
I love you right now! Thanks for this recipe. The cookies are amazing! Didn’t use the stevia and subbed in coconut sugar. I ate 4 and had to make myself stop : )
Lauren says
Haha, thanks so much Kristin, glad you enjoyed them!
fitfoodiemama says
I haven’t made any treats with chickpeas in a while- guess that needs to change because these look delicious! 🙂
Rachel says
Sounds like my childhood. My BFF was/is my dad. We have so much more in common than my mom and I do.
Also, you’re killing me with your sweet treats. I know they’re healthy but gah!!! 🙂 These look awesome. Thanks for sharing!!
valisesetgourmandises says
I just made these and they were so delicious! I should’ve taken them out after 12 minutes, they turned out a bit tough, but the man and I loved them! They’re so filling that there’s no way we could eat a whole batch in one sitting though! haha
I found the taste very interesting, actually reminiscent of eggs. I also think that they’re a good base for other flavourings. All that being said, thank you so much for the recipe! Hope you had a lovely weekend 🙂
Lauren says
Thank you, I’m so happy you liked them!
valisesetgourmandises says
Well, we made them again last night and turns out we can eat a whole batch in about 15 minutes! 😀
Lauren says
Yay, that’s awesome! 🙂
Julie says
Thanks for your site!
I just made these with bob’s red mill garbanzo bean flour and they look beautiful!!
Sadly they have a very bitter taste. The smell of the chickpea flour is what they taste like. Did I do something wrong?
Lauren says
Hi Julie! I’m sorry you didn’t like the taste. What I’m suspecting is that they weren’t baked long enough?… Chickpea flour needs to be cooked through, otherwise, that ‘bean-y’ taste can really linger.
Brigitte bilodeau says
I just baked these …they are so good , I used 3 table spoons molasses to replace maple syrup and didn’t use any of the other sugar . I am looking more for a healthy treat than cookies..just the best I also added a handful of toasted walnuts and refrigerate my cookies on the baking sheet for 20 minutes because my flour wasn’t cold ….thank you for an amazing recipe..
Lauren says
That’s great Brigitte, thanks for the comment! 🙂
Bethany says
These cookies look great!
Meg says
Lovely recipe! I can’t have oil though …Do you think these would work if i replaced the oil with pumpkin?
Kerry says
Just made some chickpea flour chocolate chip cookies using your recipe. O.M.G.!! I have tried other gluten free flours before and found them lacking…too dry, weird aftertaste, etc. These cookies are so delicious and taste like a choc chip cookie using traditional flour, eggs, milk…all the things my body no longer lets me eat without consequences. I gave my husband and kids one and said they were “regular” choc chip cookies, and they all gave rave reviews. Score! I am looking forward to trying out more of your recipes. Keep up the great work Lauren!
Lauren says
Thanks Kerry, so happy you all enjoyed them!
candace says
So very excited to find chickpea flour! Your cookies were the first recipe I tried… twice 🙂 I did add 2 drops of orange essential oil the second time. Both varieties super yummy and a treat I can eat!
Lauren says
Awesome Candace, I’m so happy you liked them!
Chawna says
I had a baby three months ago and I’ve had this crazy sugar craving ever since. I’m trying not to eat sweets but I decided to cave by making this healthier treat. I made these yesterday and they are delicious! I used coconut sugar and since didn’t have Stevia I just used a little more coconut sugar. Like a teaspoon.
Anyway, DELISH.
Lauren says
That’s awesome Chawna, I’m in the same boat as you now with trying to cut out the sweets after having my son. Thanks for your comment! 🙂
Vyk says
Wow!!! I made these tonight and they are brilliant! Tasty..crunchy..perfect!
I will be making these again and again.
Thanks so much for sharing..your a nourishing food angel!
Lauren says
Thanks Vyk, so happy you enjoyed them! 🙂
Heather says
I made these today without the chocolate chips and they were delicious! My daughter and I ate them all in one sitting! I think I may add peanut butter to my next batch to see how that turns out. Thank you for this wonderful recipe!
Lauren says
That’s awesome Heather, thanks for the comment!
Stephanie says
Hi Lauren! I’ve used this recipe about 3 times now, about to use it again. Thanks so much for this recipe! It’s delicious every time 😀
Lauren says
That’s great Stephanie, thanks for letting me know! 🙂
Vanessa says
can’t wait to try thIs! Anything I can use instead of sugar?
Lauren says
I haven’t tried these any other way, sorry!
Daria Rose says
You could try using bananas, really really ripe ones. They are very sweet and a good binder.
EVIE says
Just made these think I added to much water as were very very sticky ,did not use the stevia so doubled on the sugar .They did spread a lot looked nothing like yours (is that because they were to wet)They do taste very good ,have just hidden them in the cupboard so that they last until this evening!!!!
Lauren says
Any substitutions can mess up a recipe, so I can’t tell you exactly what went wrong, but it sounds like your flour wasn’t chilled enough or you had too many wet ingredients.
sheila says
Best cookies I have ever made, Yummy !!
Lauren says
Thanks Sheila!
Kelly says
Thank you Lauren for sharing this AMAZINGLY delicious recipe! I made them last night for the first time. The batch only made large 4 cookies because that’s how I like them! I fed them to my husband and he was in heaven! I didn’t tell him that it was made from chickpea flour until he dug into his third cookie. He was pleasantly surprised 🙂
Lauren says
That’s great Kelly, thanks for the feedback! 😀
Deirdre says
Lesson learned…..not degrees Celsius……..ha!
Deirdre says
Oh and my oven only actually goes up to 250 degrees so I am guessing bake for a little longer?
Deirdre says
You would be happy to know tbat besan flour (chickpea) tastes great cooked and roasted. My husband’s family are Indian and they cook with it ALL of the time. My first time cooking with your recipe today – baked goods are my one weakness so anything that can make that a healthier option is great! The real test will be my 1 and 4 year olds….
Summer says
I made these cookies last night and they didn’t come out very good. Ugh I really wanted them to. I had so much hope. They still had the chickpea flour taste even after they were cooked. Is that how yours tasted?
Lauren says
Hi Summer,
It sounds like they weren’t baked long enough, as that is what will rid the cookie of the ‘beany’ taste.
Leland says
I had the same problem, unfortunately. Fairly intense chickpea flavor and an almost bitter aftertaste. I’m hesitant to bake them much longer, though, since both color and texture were absolutely perfect. If anything, the cookies were darker than in your photos. Do you think turning the oven down and baking them longer might help?
Isabelle Marcil says
Wow! Just make these with a few modifs:
*Lupin flour in place of chickpea flour (I was actually looking for a recipe to make with lupin flour, and decided to search for chickpea flour recipes… thanks, good idea!)
*Put 5 tbsp sucanat (will put 4 next time) and no stevia or maple syrup
*Replaced coconut oil with 1 tsp olive oil, and a small piece of a banana
*Replaced chocolate chips with cocoa nibs and roasted sunflower seeds
Yummy! Will definitively do again 🙂 Thank you so much for sharing!
Lot of love
Isabelle
Lauren says
I’m so happy you enjoyed the recipe Isabelle! 🙂
Kathleen says
I’m looking for recipes to use up the huge stash of chickpea flour in my pantry, thanks to an accidental Subscribe & Save delivery. 🙂 Pinning this recipe now–it’s going on my “use up the chickpea flour” list. Thanks!
Marta says
Hi, I found your blog by accident when I was looking for ways of getting rid of chickpea flour from my cupboard. I am not vegan, nor vegetarian, I am no a ‘health freak’ either …but, probably because of, it I decided to give it a go. The recipe sounded odd and very different from what I usually bake.
And the result is…FANTASTIC! The cookies are very, very good, so good that I am already planning to make a bigger batch for my friends.
Thank you so much for sharing it. I think I will explore your blog a bit further 😀
(sorry for any mistakes, English is not my first language)
Lauren says
That’s so great Marta, thanks for the comment (and your English is great)! 😀
Andreea says
First time using chickpea flour. I used honey instead of mapel syrop. They are very good!!!
Next time i will use less sugar or honey, they were abit too sweet for my taste but its definatly going to be a next time!
Thank you very much for the recepe!!!
Lauren says
Hi Andreea,
Honey will definitely bump up the sweetness factor, but I’m happy you still enjoyed them!
Yvonne says
I’ve already made 3 batches of these because they don’t last long in my house. They are so delicious and easy to make! Thanks for sharing.
Lauren says
That’s so awesome Yvonne, thanks for the comment! 🙂
chia says
You are a genius. Just made these and there are so good! I didn’t have the chocolate chips so I used dried cranberries instead. I need to order chickpea flour in bulk!
Lauren says
That’s awesome Chia, thanks for the feedback! 🙂
Christine says
Just made these with carob chips, they were fabulous!!! I’m vegan, my oldest son is GF and has a chocolate allergy, DIL is GF, other son is trying to eat healthier after gallbladder removal. We all loved them! My oldest grandson guessed that they were made from chickpea flour but still loved them. Going to try the black bean fudge next. So happy to find vegan sweet recipes that don’t use nuts. Thanks for the great recipes!
Lauren says
That’s great Christine, I’m so happy you all enjoyed them!
Irene says
Hi Lauren,
I just made a batch of these and they tasted really nice, the only thing that didnt’t turn out as planned was the texture. The ‘cookies’ were more like pancakes, quite soft, not even the edges turned crispy… Any ideas why? Still I really enjoyed them:) Thank you so much for all the wonderful recipes!
Lauren says
Hi Irene,
It sounds like you may have had a mis-measurement of dry to wet ingredients (either too little dry or too much wet). They should come out chewy and crispy, anything but a soft, pancake texture! Glad you at least enjoyed the taste though! 🙂
Bekka says
Hi Lauren, I made these cookies and they were AMAZING! Thank you for sharing 🙂 I do have a question that you will probably think is really odd/stupid where did you get the measuring spoons you use? I have been looking for ones that are stainless steel and have the smaller measuring spoons as well and I cannot find any anywhere! Thanks for all of the great recipes!
Lauren says
Hi Bekka,
Thanks for your comment, I’m so happy you enjoyed the cookies! I got my latest set of measuring spoons off of Amazon: http://www.amazon.com/gp/product/B00004SU1I?ie=UTF8&camp=1789&creativeASIN=B00004SU1I&linkCode=xm2&tag=oatwitafor-20 🙂
Melinda says
Hi there I just made and devoured these. My 8 year old loved them also. I used olive oil as I had run out of coconut oil but they still tasted great.
Thanks so much. Melinda
Lauren says
That’s great Melinda, thanks for the feedback! 🙂
Jasmine says
These are amazingly!!!! I just made a batch and am so happy with them. My 3 girls are going to love these and hubby does too – he couldn’t even tell they were gluten free. So glad I found your blog. Thank you from New Zealand!,
Lauren says
That’s great, thanks for the feedback Jasmine! 🙂
Ber says
I just made these (added dried cranberries too). They are delicious! Thanks
Lauren says
That’s awesome Ber! 🙂
Loretta Blake says
Finally, a Gluten Free, Dairy Free, Refined Sugar Free chocolate chip cookie recipe that is crunchy!!! My 13 year old daughter, who has food allergies, has been longing for a crunchy choc chip recipe, unlike most others, which are soft. These were great and got the big thumbs up from her! Thank you, Lauren, for creating this!!!
Lauren says
Yay, that’s what I love to hear Loretta! SO happy they made an allergic little girl happy! 😀
Keith says
Lovely recipe you have here. People should take note that if they use chocolate chips, it will no longer be dairy free, most likely. I tried these today with a few alterations, mainly honey and molasses replacing the maple syrup for a more traditional taste. And I had them extra sticky from too much water, but that was ok, because they spread nicely and were thin just how I like them. Chickpea flour is one of the things I’ve always had issues with thinking of how to use it, as it lasts longer than all the other flours and starches in use. Glad to know I can make tasty cookies now. Thank you.
Gail Spach says
There are many dairy-free chocolate chips available.
Chris says
Made these cookies last night for my daughter she is a vegan and has a gluten sensitivity, they were awesome!!! thanks for sharing the recipe!!!
Lauren says
That’s great Chris, I’m so happy you enjoyed them!
Roberta says
Why does the chickpea flour have to be cold?
Lauren says
Hi Roberta,
It helps keep the cookie’s shape when baking. 🙂
donna says
So any white bean flour should work? And thx for clarifying the bean from the flour ♡
Lauren says
Yes, any bean flour should work! They also make black bean flour if that would agree with you better. 🙂
Donna says
Hello Lauren,
You mentioned in your blog for the ‘chickpea’ blondies’ that switching to cannellini beans
worked or navy beans. Would they work in this recipe also? Thanks
Lauren says
Hi Donna,
This recipe uses chickpea flour as opposed to the actual bean, but Bob’s Red Mill does make a white bean flour you might be interested in!
June Abney says
Lauren,I made these cookies today and they are delicious! I never would have known there was chick pea flour in the recipe.
We are grain free and I have tried many cookie recipes with various nut flours…they are pretty good, but the texture is never quite right. These are perfect and the combination of sweeteners is just right. An added bonus…such an easy recipe!
Thank you for sharing all of your hard work!
Lauren says
Thank you June, I’m so happy you liked them! They are a favorite around my house right now too. 🙂
Michal says
Looks like a really tasty recipe, thanks
Thalia @ butter and brioche says
i’ve never cooked with chick pea flour before, definitely something i need to try. thanks lauren for the idea!
Lauren says
Thanks Thalia! You really should give these a try, they’re amazing!
leah says
Omg.lauren I just made.these today they tasted.terrific!! And they.were so easy! I gave them to my.friend.who.eats gluten free she was raving over them! Pls keep the great recipes.coming! All the.best
Lauren says
That’s awesome Leah, I’m so happy you enjoyed them! They are a favorite with us right now too. 🙂
Mike @TheIronYou says
I have never baked with chickpea flour before but now I want to…these cookies look incredible!
Lauren L. @ Newest Obsession says
I made these the night I saw them on your blog!! I had all of the ingredients on hand. I made them without the stevia and I loved them. The batch size was perfect. Just enough for my husband and I to have a cookie a day for four days. Thank you!
Lauren says
That’s awesome Lauren, I’m so happy you enjoyed them! 😀
Juliana Walters says
Whenever bloggers leave comments on my blog I immediately go look at their blog! So today, when I saw your comment I rushed right over to Oatmeal with a Fork. The funny thing is when I started reading your about page I realized I had read it before! I read it again because you have an amazing/inspiring story!
I think I was led to your blog before via foodgawker. I have to admit that I probably got what I wanted then split without a comment. I’m a creeper like that sometimes.
Love that you have three different food processors (I do too, and I’m considering another!)!
Love that your husband is a firefighter! Mine fought wildfire for ~10 yrs.
Before I go I want you to know that I’ll be back to your blog soon. I really just started blogging about healthy food consistently in May.
Lastly, your Cheesy Cauliflower Breadsticks (OMG)!!! And these cookies, “PINNED”! OK, Bye!
Lauren says
Hi Juliana! Lol!! I stalk blogs too and only leave comments if I’m truly inspired, so I getcha! That’s awesome about your hubby…when I was reading your blog, the way you write reminded me of me, and then I saw that our family situation is really similar (except you’re like some genius nuclear physicist or something). 🙂 Thanks for stopping by, and good luck with the healthy food! You’ll feel so much better for it. 😀
Kat says
I just had a question about stevia, if I don’t have any what could be used instead of? Thanks so much, love your site 😉
Kat
Lauren says
Hi Kat,
You could use two additional tablespoons of your preferred granulated sweetener, but you might need a tad more water. Thanks for reading! 😀
Andy says
Just made these cookies – they are incredible!! Many thanks for the recipe.. all your recipes. I’m very appreciative. Be well.
Lauren says
That’s great Andy, I’m so happy you enjoyed them!! 🙂
Sasha says
These look great! I use chickpea flour in baked goods quite often in combination with other flours, but have never used it on its own in anything sweet. Will have to give these a try!
Also, I love the stuff about you and your Dad. I was such a Daddy’s girl and this brought up some good thoughts 🙂
Lauren says
Thanks Sasha! I was surprised at how great the flour tasted in these too. Have a great day! 🙂
Diana says
One of my favorite things about your blog is that your recipes usually make smaller amounts. I like 8 cookies because I don’t have tons of leftovers to store or eat really fast! So far everything I have made from your blog is wonderful so I am looking forward to making these too! Thanks!
Lauren says
Haha, that’s so ironic Diana! My husband was just telling me I need to start making bigger batches because everything I make goes so fast!
Jill says
I’ve never used chickpea flour before, but now I think I’ll have to! I love the look of these cookies…and they do look like Chips Ahoy!
Rebecca @ Strength and Sunshine says
Love chickpea flour! I keep mine in the freezer too!
priscilla says
I tried 2 batches of chickpea choc chip cookies and both batches were too salty.