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You might be surprised by how delicious these cookies taste. I know my expectations weren’t that high, especially after tasting the cookie dough.
In fact, the first time I experimented with chickpea flour, I almost threw away the batter before baking it. The dough tastes THAT BAD. (Seriously, never taste a dough made with chickpea flour; the flavor drastically improves with baking.)
That’s why I’m so pleasantly surprised by these cookies.
They’re made with chickpea flour, yet they taste remarkably similar to a Toll House cookie. But don’t take my word for it; you’ll have to try this for yourself! If you’ve been disappointed with other recipes online, don’t give up until you try this one.
⭐⭐⭐⭐⭐ Featured Review
“These came out insanely good! I’ve tried a chickpea flour chocolate chip cookie recipe before that I didn’t like and this far surpassed it.”
– Riley
Ingredients You’ll Need
- Chickpea flour. Chickpea flour acts remarkably like all-purpose flour, even though it’s gluten-free. As a result, this recipe is flexible. Use 1 1/4 cups of flour for a flatter, more gooey cookie. Or, use 1 1/2 cups of flour for a thicker, more doughy cookie. But, it tastes very bitter before it’s cooked, so don’t taste the raw dough.
- Butter. Butter helps with texture and makes cookies spread as they bake. (I often use salted butter for flavor.) If you reduce or swap it, your cookies won’t spread as much. Coconut oil or vegan butter can be used for a dairy-free swap.
- Coconut sugar. Granulated sugar helps cookies spread as they bake, so if you adjust the amount or type of sugar, the cookies might look different.
- Egg. This acts as a binder and adds structure, but flax egg can be used as a swap if you don’t mind flatter, gooier cookies.
- Baking soda. This helps the cookies rise and spread as they bake.
- Vanilla & salt. Both add layers of flavor. Don’t skip the salt in a dessert recipe, but keep in mind that I use fine sea salt (Real Salt brand), so using white table salt may yield a different taste. If you’re using salted butter, consider starting with a lower amount of salt.
This recipe can be easily made dairy-free by using vegan chocolate chips. I prefer using dark chocolate ones, so they aren’t quite as sweet.
How to Make Chickpea Flour Cookies
Step 1:
Start by mixing the butter and sugar together. I’m using coconut sugar because it is slightly less sweet than other sugars, but you can use any other granulated sugar you have on hand.
(Vegan butter also works here, or you can use 1/3 cup softened coconut oil.)
Step 2:
Add in the egg (or flax egg) and vanilla, and mix again.
Now it’s time to add in the dry ingredients! Mix in the chickpea flour, baking soda, and salt, and stir until the batter looks uniform.
Step 3:
Stir in the chocolate chips, then scoop the dough with a tablespoon or 1-ounce cookie scoop.
Drop the cookie dough onto a baking sheet lined with parchment paper, then bake at 350ºF for 8 to 10 minutes.
Step 4:
I like to pull the cookies out of the oven when the edges look lightly golden, but the centers still look soft to the touch.
They will firm up when they cool, resulting in a cookie with lightly crispy edges and a gooey center. Yum!
Cookie Storage Tips
These cookies can be stored at room temperature for up to 3 days, but they will last longer in an airtight container in the fridge. You can store them in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Ingredients
- ½ cup butter , softened
- ¾ cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ⅓ cups chickpea flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, mix together the softened butter and sugar.
- Add the egg and vanilla and mix well, then add the chickpea flour, baking soda, and salt. Stir until the batter looks uniform; it will be relatively thick and sticky. Warning: Do NOT taste the raw cookie dough because chickpea flour tastes terrible before it's cooked.
- Fold in the chocolate chips, then scoop the batter using a tablespoon or 1-ounce cookie scoop. Drop the dough onto the lined pan, spacing the cookies about 1 to 2 inches apart to allow for spreading. You can sprinkle the cookie dough with some flaky sea salt, if you like a sweet and salty flavor.
- Bake at 350ºF for 8 to 10 minutes, or until the cookies look lightly golden around the edges. Let the cookies cool on the pan completely, to let them firm up. They should be lightly crisp on the outside, and soft on the inside. (Let the bake longer, until they are more golden, if you prefer a crispier cookie.)
- Chickpea flour cookies can be stored at room temperature for up to 3 days, or in an airtight container in the fridge for up to 2 weeks. They can also be frozen for up to 3 months.
Video
Notes
Nutrition
If you try these Chickpea Flour Cookies, please leave a comment below letting me know what you think! And if you try any modifications, I’d love to hear about those, too. We can all benefit from your experience!
Do you have a video of the breaking of the cookie to show texture and softness?
No, I don’t think I’ve done a YouTube video for this recipe yet! I’ll add it to my to-do list. 🙂