Chocolate Chunk Chickpea Flour Cookies – soft, chewy and studded with large chocolatey chunks. Gluten free, grain free with dairy & refined sugar free options!
Raise your hand if you too want to face plant yourself right up in that melty chocolate.
I think 2016 is going to go down as the year of the chickpea for me. Spicy chickpeas. Marinated chickpeas. Chocolatey Chickpeas. Let’s not forgot the chickpea flour toad in the hole or all the fun with aquafaba: donuts, pancakes, breads (oh my!).
Forget Brexit, killer clowns, nail biting presidential elections and all the other madness that has been 2016 so far. We don’t need it. Less loonies, more legumes!….And legume water?
Stay with me here.
The idea for these chickpea flour cookies came to from a question someone had about these vegan pumpkin cookies from last year asking if they could use chickpea flour in place of the gluten free all purpose flour blend. (If you’re reading this Natalie – thank you!)
When it comes to substituting ingredients in baking I always err on the side of caution. Personally I’ll go to town and substitute everything under the sun for things I’m making, but I don’t like advising others to do the same. After so many alterations recipes evolve to be something else altogether. At this point the author of that recipe can no longer be held accountable when things don’t work out. Just saying.
After reading Natalie’s question I did a little research. And when I say research I read two forums of people discussing the pros and cons of baking with chickpea flour. What I read sounded promising enough so I decided to give it a try.
Making of: Chocolate Chunk Chickpea Flour Cookies
It’s not often that a recipe I think of actually works out the way I want it to on the first try, and man does it feel good.
A few tips to consider when making these chickpea flour cookies:
- Chickpea flour can also be called garbanzo flour or gram flour.
- Use room temperature ingredients. Butter/coconut oil that has been softened in the microwave will be warm which will cause the cookies to spread to much in the oven.
- I’ve tested this using brown sugar & white sugar, but for a refined sugar free version you can use all coconut sugar OR coconut sugar + maple syrup. More on the that in the recipe notes.
- Don’t eat the cookie dough! I know this is something that is generally not advised anyways but you especially don’t want to do that with these. The chickpea flour has a strong bean taste that is not pleasant. Somehow that taste improves with baking so you won’t even notice.
- That being said there will be a slight bean taste to these, but it’s nearly undetectable. I noticed it was there but no one else seemed to so it could just be me because I was trying to find it.
I know I say this every time I share a new cookie recipe (and it’s always true) but these are my new favorite!
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Chocolate Chunk Chickpea Flour Cookies
Soft, chewy and studded with large chocolatey chunks. Gluten free, grain free with dairy & refined sugar free options!
Ingredients
- 1/2 cup | 104 grams softened butter or melted coconut oil*
- 1/2 cup | 110 grams light brown sugar*
- 1/2 cup | 118 grams white granulated sugar*
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cup | 184 grams chickpea flour, gram/ garbanzo
- 1 cup | 180 grams chocolate chunks
Instructions
- Preheat the oven to 350°F/ 180°C and line or grease a couple cookie sheets.
- In a medium sized bowl using an electric mixer on a medium speed mix together the butter/oil and sugars until combined. Beat in the the egg and vanilla extract.
- Beat in the baking soda, salt, and gram flour. Mix until no clumps of flour remain. Stir in the chocolate chunks, saving a few chunks to press in to the tops of the cookies at the end.
- Drop balls of dough onto the cookie sheets (about 2 tablespoons worth). Leave about 2 inches between cookies to allow room for spreading. Bake for 9-10 minutes. The cookies will look slightly under baked, but they will continue to cook on the cookie sheet. Press a few chunks of chocolate into the tops of the cookies and then leave to cool.
Notes
To make these refined sugar free you can substitute coconut sugar for both brown sugar & white sugar OR sub coconut sugar for brown sugar and 4 tablespoons of maple syrup in place of granulated sugar. Add another 1/4 cup of gram flour (35 grams) and then bake as you would with the instructions below.
Prep time is about 5 minutes but these need to be left in the fridge at least 1 hour.
Nutrition Information
Serving Size:
cookies Calories: 276Saturated Fat: 7gCholesterol: 33mgSodium: 220mgCarbohydrates: 33gFiber: 2gSugar: 24gProtein: 4gThis post contains affiliate links. I only post links for products I personally use and believe in. If you make a purchase on Amazon after clicking one of my links, I receive a small commission and the price you pay is not affected. Thank you!
Chris says
What recipe is this adapted from? What was your ratio going from APF -> Garbanzo Bean Flour?
Sarah says
Hi Chris! I adapted the recipe from my vegan chocolate chip pumpkin cookies – a reader gave me the idea when asking about using chickpea flour instead of gluten free all purpose flour there. Because those were pumpkin cookies these ones do have a few extra changes to account for (more sugar + egg) but I used the same amount of chickpea flour as I did the gluten free APF there. I can’t remember what websites, but I had a read in a couple forums people suggesting that you can use chickpea flour as a 1:1 substitute in cookies. I’ve since had more practice baking with chickpea flour and I can’t say that always works, but when it comes to cookies I can usually get away with it. Hope that helps!