Chickpea Flour Peanut Butter Chocolate Chip Cookies

Crisp at the edges and chewy near the centers, my chickpea flour chocolate chip cookies will WOW you! They are grain-free, gluten-free, vegan, and irresistible.

Chocolate chip cookie baking alert! I’ll grab just about any excuse to bake a batch of chocolate chip cookies, and a chilly, gray, late-February Tuesday is a perfect one.

Moreover, I realized that I have been remiss in crafting and posting a recipe for chocolate chip cookies using my favorite flour, chickpea flour. Thank heavens I recognized the oversight!

Chickpea Chocolate Chip Cookies

Chickpea flour (finely ground dried chickpeas) is so easy to work with, and these cookies prove it makes extraordinary delicious sweet, as well as savory, baked goods. Sometimes a picture does say it all:

It’s best to mix the wet ingredients first (melted oil, water, vanilla, and the sugar) and then the dry (chickpea flour, baking soda, salt, chocolate chips). But seriously, you can plop everything in at once, out of order, and these cookies will still come out great.

Next, line a large baking sheet/cookie sheet with parchment paper and portion the dough into rounded mounds, spacing about 2 inches apart. I use my small cookie scoop to make easy work of the portioning, but you can use rounded tablespoons of dough if you do not have a scoop.

Peanut Butter, Chocolate Chip And Chickpea Cookies (gluten Free) Recipe

Slide the baking sheet into the middle of a preheated, 350F (175C) oven for 8 to 10 minutes until the cookies have spread and the centers look like they are dry (no longer wet dough).

Be careful not to overbake the cookies. Like traditional chocolate chip cookies, you want to pull the cookies out of the oven when they are just barely set (that dry look I mentioned above).

Leave the cookies on the baking sheet for 2 more minutes (they will continue to bake from the carryover heat and will begin to firm up. Use a spatula to transfer the cookies to a cooling rack to cool completely.

Chickpeas In Cookies? Yes, And Chickpea Flour Too

Crispy, edges, soft and chewy centers, and melty bits of chocolate throughout–these are the chocolate chip cookies you have been waiting for!

Storage: Store the cooled cookies in an airtight container at (cool) room temperature for 2 days, the refrigerator for 2 weeks, or the freezer for up to 6 months.

Tip: I strongly recommend that you weigh the chickpea flour rather than use dry cup measures. It is very easy to overload the measuring cups, which can lead to dry cookies. If using measuring cups, very lightly spoon in the flour to measure.

Flourless Peanut Butter Chocolate Chip Chickpea Cookies

Tip: I used Earth Balance soy-free buttery sticks in my recipe testing. If using a the vegan margarine option, be sure to use sticks, not margarine spread (in tubs). The latter has a higher water content than the former and will significantly alter the recipe.

Sugar Options: An equal amount of brown sugar can be used in place of the coconut sugar. Regular granulated sugar can also be used, but it will result in pale-colored, crisper, and less caramel-y cookies.

My husband is diabetic so I gave these a try. They were aweful????????‍♀️. Now, I did use dark sugar free chocolate chips and I used Stevia instead of the coconut sugar so I am not sure if that is the cause but we all had a good laugh and tossed them. They did seem a bit to salty to me. Thanks anyways!

Peanut Butter Chocolate Chip Cookies Recipe

I am sorry that you did not like the cookies! Using stevia instead of sugar is a major change--that definitely will not work with chickpea flour baking, in particuular a sweet baked good such as chocolate chip cookies. Stevia plus chickpea flour sounds pretty dreadful, I am sure they were awful. The cookies are wonderful when made with the ingredients specified.

These are seriously one of most delicious cookies I’ve ever made! I did use grass fed butter instead of vegan butter. This was a melt in your mouth cookie. I am sold on chickpea flour! Thanks for the recipe!

Wowza!!!! Thank you Nicole! I could not be happier to hear that you love these cookies and that they have sold you on chickpea flour (my favorite flour!)

Soft And Delicious Chickpea Chocolate Chip Cookies

Just made these for me and my family. They were so delicious. Texture is perfect. Inside is nice. Love it. Thank you for the recipe. I’ve tried several of your recipes and they come out great.

These were superb beyond expectation, as i didn't taste the chickpea flour whatsoever! i used Truvia instead of brown sugar. However i'm wondering, Camilla, if you have any suggestions how much maple syrup (if usable in your opinion) would be a possibility instead? any feedback would be greatly appreciated!

Hi Lisa, that is wonderful! For maple syrup: I suggest using 1/2 cup maple syrup in place of the sugar. Stir and then see if you need any additional liquid. If yes, add 1 tablespoon of water at a time until you have a thick cookie dough consistency.Looking for the chickpea cookies from Pinterest or Facebook? Here’s the original recipe! Scroll to the bottom of the post for a how-to recipe video.

Gluten Free Chickpea Flour Chocolate Chunk Cookies With Peanut Butter And Oats Recipe

Chickpea cookies! Chickpea cookies with no flour, no oil, no white sugar. These are just full of chickpeas. And they’re my very favorite healthy cookie so far!* I don’t know if they really classify as cookies so I’ll go with cookie dough bites.

And as a bonus, they’re grain-free, gluten-free, dairy-free and vegan. Just in case that matters to anyone out there! And if you’re worried about the chickpeas, don’t be. I don’t like chickpeas and won’t eat them but that didn’t prevent me from inhaling these.

* 2017 update: this post is 5 years old and I have a new favorite. :D You HAVE to try these paleo chocolate chip cookies if you haven’t already! There’s also a vegan option. And for hot summer days, these no-bake oatmeal cookies (naturally gluten-free + vegan) are my favorite!

Pbc Cookies: Vegan Peanut Butter Cookies (with Chickpeas!)

Here’s how to make peanut butter! There’s also a video included. All you need is peanuts and a food processor (which you already have to pull out for this chickpea cookie recipe!).

These need the chocolate. Don’t go making them without the chocolate and then tell me that they weren’t sweet or gooey enough! These would be incredibly boring without the chocolate.

And for some weird reason, these cookie dough bites do not taste yummy in dough form. Baking them somehow brings out the sweetness and peanut butter flavor. Or maybe it’s just all that melted chocolate.

Chickpea Flour Chocolate Chip Cookies {vegan, Grain Free}

One thing I’ve learned since starting this blog is that people really love closeups of melted stuff. So there you go. :)

These aren’t the most beautiful cookie dough bites, but fresh out of the oven, with all that gooey chocolate, I bet you can’t tell that these are made with chickpeas. Or are grain-free. But cold? Yuck. These need to be warm!

You can either freeze the balls and pop a few in the oven whenever it’s on, or simply put them in the microwave until they’re warm and gooey again.

Chickpea Peanut Butter Skillet Cookie (vegan + Gluten Free)

By the way, if you’re a peanut butter lover like I am, you have to try these healthy peanut butter balls. They’re also gluten-free and vegan!These Chickpea Flour Cookies are a delicious gluten-free dessert. They have the perfect chewy texture, and since they’re made with chickpea flour, they also pack extra protein in each bite!

Chickpea flour is simply ground dry chickpeas. That’s it! You can make it at home in a blender by grinding dry chickpeas, or you can buy a bag of it at the store, just like you would regular flour.

This type of flour is naturally gluten-free and nut-free, so it’s great for baking when you need to be careful of allergies or special dietary needs. It’s perfect for making socca bread, chickpea pancakes, and more!

Pumpkin Chocolate Chip Cookies (made With Chickpea Flour!)

The main thing you should know about chickpea flour is that it tastes very bitter before it’s cooked. I don’t recommend taste-testing the raw batter, or you might be turned off before you even bake these. I promise that they taste 100% better after you cook them!

Chickpea flour acts remarkably like all-purpose flour, even though it doesn’t have the same density. (This is something I always test on my kitchen scale when working with new flours.) Maybe this is due to chickpea flour’s higher protein content?

Either way, I’ve found that this recipe is relatively flexible, just like a cookie recipe made with all-purpose flour is. I like to use 1 1/3 cups of chickpea flour, but you can use only 1 1/4 cups flour for a flatter, more gooey cookie, or 1 1/2 cups flour for a thicker, more doughy cookie. I’ve tried it all, and my kids like them all, but I like the cookies best in the middle-range, so I use 1 1/3 cups of chickpea flour.

Peanut Butter Chickpea Chocolate Chip Cookies

Whenever I develop a new cookie recipe, I always like to use a classic recipe, like the famous Nestle Tollhouse recipe, as my benchmark. As a result, these chickpea flour chocolate chip cookies use similar ingredients, with a few upgrades.

And don’t forget the chocolate chips! This recipe is easily made vegan if you use dairy-free chocolate chips, and I like to use dark chocolate ones,

Berbagi :