Chickpea Flour Chocolate Chip Cookies (Gluten-Free)

"I bought some chickpea flour, and I really wasn't sure what to do with it. I found this recipe, and I tried it. The cookies turn out kind of cake-like, but nice. One word of caution, the batter tastes disgusting, but it shouldn't be a reflection on the end result."
 
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photo by AllieBrooklynBaker photo by AllieBrooklynBaker
photo by AllieBrooklynBaker
photo by MissLinguist photo by MissLinguist
Ready In:
20mins
Ingredients:
10
Yields:
28 cookies
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ingredients

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directions

  • Preheat oven to 350°F.
  • Mix butter, sugar, eggs, and vanilla.
  • Mix chickpea flour, salt, soda, and baking powder in a separate bowl.
  • Add dry ingredients to wet ingredients and mix thoroughly.
  • Stir in chips and nuts.
  • Drop by the tablespoon onto a baking sheet. I use parchment paper, but if you don't, grease the baking sheet. (If your dough is very thick, push it down and spread it out a little. My dough was soft and sticky, and it melted and spread out in the oven.).
  • Bake at 350F for 10-15 minutes. These cookies will have to be a little darker than golden brown so that they will set and hold together.
  • Let cool on the baking sheet for a few minutes before removing. Cool completely on a wire rack.

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Reviews

  1. This recipe makes a near-perfect cookie. My gluten-TOLerant boyfriend eats most of them every time I make them >(. I tried adding cocoa powder to the mix - about 1/3 cup - and got a fantastic, rich & chewy brownie cookie. They are super sweet, and still turned out great when I reduced the sugar by 1/3. Now I want to experiment with adding oats and chocolate chips, and eventually do a soft gingersnap version. Thanks, MissLinguist!
     
  2. These were wonderful! i have recently gone gluten free. there are many recipes for baked goods using combinations of different gluten-free flours... it can get very complicated. this recipe is so straightforward and delicious! i used sliced almonds for the nuts, and i subbed flax seed meal/water for the eggs. no one could tell they were made from chickpea flour! great recipe, will definitely make again. thanks MissLinguist!
     
  3. This was great. I try and eat low carb/high fiber when ever possible. I used 1 cup dark chocolate chips and 1 cup brown sugar blend splenda and it was great. THANKS
     
  4. Tried these cookies last night and they turned out AMAZING! My mom is gluten-free and these are the best cookies we have made so far! Thanks for the recipe!!
     
  5. These are by FAR the best choc chip cookies I have made since my food allergies started 3 years ago. I used two thirds chickpea flour and one third buckwheat flour. I also can't eat egg white, but 2 yolks in this recipe worked just fine. I also used soya marg in place of the butter and natural orange extract instead of vanilla (I love choc & orange!). I guess they taste so good as there is ALOT of sugar in the recipe...next time I might try it with less sugar and maybe some honey instead? Thankyou for the inspiration MissLinguist! x
     
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Tweaks

  1. These were wonderful! i have recently gone gluten free. there are many recipes for baked goods using combinations of different gluten-free flours... it can get very complicated. this recipe is so straightforward and delicious! i used sliced almonds for the nuts, and i subbed flax seed meal/water for the eggs. no one could tell they were made from chickpea flour! great recipe, will definitely make again. thanks MissLinguist!
     
  2. These are by FAR the best choc chip cookies I have made since my food allergies started 3 years ago. I used two thirds chickpea flour and one third buckwheat flour. I also can't eat egg white, but 2 yolks in this recipe worked just fine. I also used soya marg in place of the butter and natural orange extract instead of vanilla (I love choc & orange!). I guess they taste so good as there is ALOT of sugar in the recipe...next time I might try it with less sugar and maybe some honey instead? Thankyou for the inspiration MissLinguist! x
     

RECIPE SUBMITTED BY

I'd describe myself as enthusiastic and sometimes eccentric. I teach English in China, and it's an awesome job. As for my cooking philosophy, I like easy things that might take a long time to cook, but only need occasional tending (like bread or dals). Lately, I've been very interested in healthy substitutions to make dishes with less fat and/or more fiber. I've been experimenting with making tasty recipes that are free of processed sugars and flour. Since moving to China, I've found myself without an oven and without access to common ingredients, like Bisquick and vanilla ext., so I'm currently looking for breads or cakes that I can cook in a crockpot. I only post recipes that I have tried, and many are recipes that I have created myself.
 
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