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.
Incredible Protein Chocolate Chip Cookies (Grain-Free, Vegan)
- 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!
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!