Me: “Hi, my name is Aryane and I am addicted to sugar.”
All: “Hi Aryane.”
A few times a month, I get sugar cravings so bad that I made the resolution to avoid any sugary snack during weekdays and to eat more fruits and drink more water instead. I was so proud when I managed to get through the first week without a scratch.
And then this happened. These chewy yet crunchy chocolate chip cookies. In all honesty, I whipped up 5 batches of these babies during the following 10 days. For Martin and I alone. Not proud.
Buuuuut they’re actually very low in fat and sugar compared to other cookies. They also contain all the goodness of chickpeas, lots of fibers and proteins, but in a cookie form, which is pretty awesome. I’m not saying that you should have them all the time, but they’re a much better option than their traditional white flour, refined sugar and high butter counterparts.
As for the taste, I found it quite interesting, absolutely delicious, vaguely reminiscent of sweets cooked with eggs and very similar to my once beloved Pillsbury cookies. The only downside is that the raw cookie dough tastes awful…
If you remember my healthy white bean cookies, I do actually have experience baking with beans, but it was my first time using chickpea flour and I just loved the outcome! I’m looking forward to trying my hand at a vegan quiche using this same nutritious flour!
I think these scrumptious cookies deserve a spot on the dessert table I’m planning for the wedding, which is now in less than 4 months! #exciting!!!! Edit: You can read all about my vegan wedding here!
If you try this recipe, make sure to snap a picture and share it on Instagram or Facebook using the hashtag #valisesetgourmandises. I wanna see your creations! And don’t forget to leave a comment below :)
*To purchase a beautiful cutting board made in Québec by a young and dynamic company, head over to L’Atelier moderne! (this is not an affiliate link :)
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Vegan chickpea flour chocolate chip cookies
Ingredients
- ¾ cups + 1 tablespoon about 75 g cold chickpea flour (put in the freezer for 15 minutes before using) *see notes
- 1/8 teaspoon a pinch sea salt
- ½ teaspoon 3.5 g baking soda
- 2 tablespoons about 30 g raw cane sugar (or coconut sugar)
- 3 tablespoons 45 ml organic canola oil (or oil of your choice)
- 3 tablespoons 45 ml Canadian maple syrup (or agave syrup)
- 1 teaspoon 5ml pure vanilla extract
- ¼ cup 45 g dairy-free chocolate chips
Instructions
- Line a baking sheet with a silicone mat. Preheat the oven to 350F (180C).
- In a mixing bowl, combine all the dry ingredients together (flour, salt, baking soda and sugar). Add all the wet ingredients (oil, maple syrup and vanilla) and mix well with a spoon until you reach a thick dough consistency. Add a bit of water if too dry. Add in the chocolate chips and mix just enough to distribute evenly.
- Using a tablespoon, make 7 to 8 balls of dough and place them on the prepared baking sheet. Gently press down on each cookie with your fingers.
- Cook for 8 to 10 minutes. Careful not to overcook them if you want them to be chewy.
- Once they are done, take the cookies out of the oven, flatten each one a little using a fork. Wait until cool enough to handle and devour with a glass of plant-based milk!
- Grain-free, gluten-free, nut-free, dairy-free, vegan, vegetarian, one-bowl cookies, chocolate chip cookies
Video
Notes
However, after comments from people who’ve made them, I strongly recommend you double the recipe! :)
Chickpea flour is also called besan, gram or garbanzo flour and is a lot cheaper in Asian and Indian markets. You can also make it yourself by grinding dry chickpeas into the container or your high power blender.
Slightly adapted from Oatmeal with a Fork
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I have made this so many times and varied the ingredients obscenely! So I had to stop and offer a huge THANK YOU for the recipe! Such a great starting point and what’s fun is that it doesn’t yield lots of cookies you struggle to go through if the variants are not exactly a success. Thank you!
I just saw your comment now. I was getting the recipe to make them tonight. I’m so happy you like them, thanks for your comment!
Can I ask what kind of variations you’ve made so far? :)
Love the recipe! For a non-vegan version, would an egg substitute for the canola oil?
Thanks so much!
Thank you Stephanie! Unfortunately, I haven’t baked with eggs in over 5 years so I wouldn’t be able to say, I’m sorry.
I couldn’t find anything in the notes but I need to know… What is the reason for putting the flour in the freezer prior? I did as you asked like an obedient child and the cookies turned out fantastic (thank you thank you) but I need answers!
Hi Tay, thank you for your comment. I’m happy you liked the cookies!! :)
In this case, the cold flour yields a better texture. However I did try without freezing it first and they turned out pretty great too.
So you could definitely skip that step if you’re shorter on time.
I just made these, and they are fantastic! I’ve never worked with chickpea flour before and I was a little nervous. But these are really tasty! Thank you for this recipe.
I’m very happy you liked them!
As long as they’re baked through, they’re my favourite cookies on the blog :)
Thanks for your comment Julia, have a lovely Monday!
These are by far the cookies I make the most often.
Thanks for the recipe!
Hi Aryane!
I got it right this time having the cookies looking closer to yours.
Thanks so much!
Could you tell me how many grams are equivalent to 3/4 cup of chickpea flour?
I search the web and get different results, ranging from 69 to 95 grams.
I’m really sorry but I don’t know :(
But 1 cup = 250 ml, so you could use that as an indication! Hope this helps, happy baking!
Thanks for your response. Yes, an US cup measure is 250 ml. According to web now found, the weight defers by ingredient,whether it is all purpose flour, bread flour,etc. And chickpeas flour should be 92 grams for a cup, therefore 69 grams for 3/4 cup.
Would appreciate it if you have chickpea flour with you and weigh for me a cup to get the weight in grams. Hope it’s not to late to bake these for my daughter as a surprise gift.
I live here in Germany and measure all ingredients in grams or tsp and tbsp.
Many thanks in advance. :)
Hi Rebecca,
I’m actually a bit confused, because I just realized that the gram measurements are already indicated, 75g.
I would highly recommend purchasing a set of measuring cups, as they’re quite inexpensive and very useful when it comes to North American recipes :)
Hi Aryane,
All good and thanks for your reply. I took my kid’s drinking mug with measure marking and measure 3/4 of 250 ml. And I weigh the flour and it came to 100gm. Anyway when I measure one tbsp of flour, I realized too that 75 gm can only refer to the total. But as I have added baking soda, sugar and salt, I left the amount of chickpea flour as I have . This is supposed to be my test run. I have just finished baking them and I must say it’s delicious.
Of course it’s good to purchase these measuring cups but I needed to bake, like yesterday!
But I must say that I have extended the baking time as I felt the inside was still undone.
Trial and error and hope it will be perfect the next time!
Oh! Just watch your video again. I didn’t press the ball of dough before baking but instead half way through. Then your baking time should be right. Sorry ???? !
I’m happy they were a success (well, almost). It’s really important they’re cooked through to avoiding an unpleasant raw chickpea taste.
Thanks for your feedback, I hope the family will like them as much as I do! :)
Happy Holidays!
For your information, 4 tbsp equals 1/4 cup!!
Yes, thank you, I know.
But nowhere does the recipe ask for 4 tbsp of anything, so I’m not sure what you mean by that.
@Aryane, I was referring to Rebecca’s comment “I live here in Germany and measure all ingredients in grams or tsp and tbsp.” So if 1/4 cup is 4 tbsp, 3/4 cup is 12 tbsp. No need to know how many grams in a cup!
Just made these cookies, still hot, theyr’e very good, but there is a soapy after taste, maybe not cooked enough?
I think it might be that they aren’t cooked through, yes. They shouldn’t have any aftertaste, just cookie yumminess :)
Hope your next try will be more conclusive!
Can I use honey instead of maple syrup?
Honey isn’t vegan but it would work. You could also use agave nectar :)
Thanks… how about brown sugar? And how much should I use for this?
To be honest I haven’t tried it, I always use raw cane sugar.
I guess it would work. Maybe use the same amount?
I am recently obsessed with chickpea flour and tried your cookies this weekend. Delicious! I used maple syrup, grapeseed oil and Enjoy Life mini chocolate chips. I look forward to trying more of your recipes.
Thank you.
Thank you so much Tracy! These cookies have become a staple in our house, I’m happy they were a success for you too! :)
I have to stop reading your blog now and sleep! It’s 1.30am and all I want to do is to get out of bed and bake these chickpea cookies ? I’ve read about your delish brownies, your risotto etc… But writing this finally made me tired.. So good night and thanks for all the inspo! And I think you are such an amazing writer ⭐️⭐️⭐️⭐️⭐️
Haha thanks Tina, you’re so kind (with an Italian accent this time)! Sorry for keeping you awake so long! <3
Much much love! xxx
I love to make vegan desserts. These vegan chickpea flour chocolate chip cookies sound so delectable. I can’t wait to try this recipe! Im adding these to my vegan cookie file! I’m pinning and sharing.
Thank you so much Deborah!
I’ve made them numerous times and they’re always a hit! And no one would suspect the chickpea flour!!
Let me know if you try them! xx