Jun 20
When I first started my blog, I had just moved to Washington D.C., was utterly confused about what to do with my life and had endless amounts of student loans. I knew that that I needed to support myself, make a decent income and be independent. So I took a job in marketing at a engineering consulting firm.
Guys, it was terrible. I mean truly awful.
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That year proved to be one of toughest years I had ever been through. I was finally alone all by myself, in an unknown city grieving my father’s passing, and needed comfort in any form. So I ate! I ate because I didn’t want to think or feel. I ate because food was the only thing that felt soothing, even though it would never sew up the hole left in my heart.
I ate all the cookies I made, and I mean all of them. I dug my fork into a pan of brownies with no regard for my health, confidence or body. I baked during every moment of free time because I wanted to forget what my heart could not.
If you spend some time looking back in my blog’s archives, you can see that I approach food much differently now. My love for nutrition was always there, but was somehow got buried in the comfort of brown buttery baked goods and binging.
These days I still bake frequently; it continues to be one of the loves in my life and I could never see myself giving it up. The difference though, is that I now focus on both the quality and nutrition of ingredients. I choose nutritious foods that will keep me feeling wonderful on both the inside and out.
The little perk to leading a healthier lifestyle is that I’ve found ingredients to satisfy my sweet tooth outside of the typical sugar and butter. Examples include coconut sugar and grain free flours; both happen to be used in these chickpea flour chocolate chip cookies.
Yes, that’s right: chocolate chip cookies made from chickpea flour. No I’m not crazy. Just an experimenter, determined to get you into the kitchen and get a little ambitious. Heh.
I realize how crazy these cookie sound, but when I first tested them, I went absolutely BONKERS over how incredible they are. I wouldn’t lie to you because we’re friends, and friends tell the truth, the whole truth and nothing but the truth. The cookie Lord knows.
So trust me when I say that you won’t taste an ounce of bean flavor when you take a bite into these. Another perk of choosing chickpea flour is that you actually can use less sugar, since the flour is naturally somewhat sweeter.
I’m confident that you’ll be pleasantly surprised with these chickpea chocolate chip cookies. They’re free of gluten, grains, dairy and nuts! So what are you waiting for? Let’s get baked.
I mean let’s bake.
- Serves: 15 cookies
- Serving size: 1 cookie
- Calories: 170
- Fat: 11.4g
- Carbohydrates: 16.5g
- Sugar: 9.3g
- Fiber: 2.7g
- Protein: 3.1g
- 1/2 cup coconut oil, melted and cooled
- 1/2 cup coconut sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups chickpea flour (or garbanzo bean flour)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3.5 oz 72% dark chocolate bar, coarsely chopped
- Coarse sea salt, for sprinkling on top
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl mix together melted and cooled coconut oil, coconut sugar, egg and vanilla extract until smooth and creamy. Tip: Make sure your coconut oil is not HOT. It should be liquid but on the cooler side so that your egg won't cook when you mix everything together.
- In a separate bowl, whisk together chickpea flour, baking soda and salt. Add dry ingredient to wet ingredients until well combined. Fold in chocolate chunks. Use a medium cookie scoop to scoop dough onto parchment lined baking sheet. Barely flatten the tops of the cookies with the tips of your fingers.
- Bake at 350 for 9-11 minutes or until edges are slightly golden brown. Allow cookies to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool. Makes 12 cookies.
If you like this recipe, you might also like:
peanut butter chickpea blondies
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Look so delicious! I NEED to get some chickpea flour now. I didn’t know the flour was a little sweeter, so great tip about using less sugar! Your Instagram and Snapchat have me DYING btw. I hope you and Sarah are having an amazing time. 🙂
Ohh my god, I actually came here for the recipe (I bought chickpea flour weeks ago and have yet to decide what to use it for… Well, now I know!) but reading your story… I completely and utterly understand. That sentence “because I wanted to forget what my heart could not.”, it’s so sad but beautiful in a way, too. So many of us eat their feelings away, and I’m so glad you sort of overcame that stage and approach food in a different way now. I’m also trying to be mindful of what I eat, but there are times where I still stuff my face with cookies 😛 As long as there’s a balance, right? Beautiful story, really. Thanks for sharing.
Is chickpea flour readily available i most grocery stores? Is there a brand you would recommend?
You can get Bob’s Red Mill chickpea/garbanzo bean flour at most grocery stores.
Such a beautiful post, Monique. These cookies sound (and look!) incredible.
These look amazing! I love cooking with coconut oil and coconut sugar, but I’ve never used chickpea flour before. What a great idea! What else can you use it for?
Aw, Monique, I relate so much. That’s about how I handled the first two years of college. Just being away from everything I knew and loved was hard and scary, and I have a metabolism that lets me eat a lot and it doesn’t show up visibly. But it weighs on your mind and your self-esteem so much. And then you realize that as delicious and magical as food is, it won’t solve all your problems. I like to think I’m figuring that out this summer and trying to take steps to make next year sooo much better.
And I can’t leave the post without commenting on how fabulous these look. Seriously, they look as wonderful as any “regular” cookie, and those chocolate puddles are to die for!
These cookies sound amazing! I’ve never experimented with chick pea flour but you’re giving me motivation! Great post Monique!
Wow!!! I could never imagine these were made from chick pea flour…how amazing is this recipe..
Love chickpea flour recipes. Its high in protein & very low on the glycemic index & its gluten free! A BIG win! Love the simplicity of the recipe. Will try using CHia eggs or flax eggs instead of eggs. You can find it in Indian stores called besan. Garbanzo bean flour is almost similar except its higher in the glycemic index, more starch/ carbs.
THANK YOU, I can’t wait to make these today!
I can’t wait go try these ! I’m always looking for great grain free treats❤️
I made these cookies last night and they are great! The chickpea flour and coconut oil make have a really nice, sweet flavor together. I overcooked them a little (my over runs low, so I went a minute or so longer), but they are still delicious.
I am jumping with joy as I made these with Chia eggs & added 2 tbsp almond milk too.They are PERFECT! A great protein rich, perfect choc chip cookie, with vegan subs. THANK YOU!
Thanks for sharing your grief. Oddly I lost my dog & Mom 2 mths of each other, both suddenly. I know what you mean. Thanks for giving us all these healthy recipes. Though your blog freezes my computer everytime! :-((
JN,
How many Chia seed eggs did you use?
I have seen these cookies all over Pinterest! They must be amazing!
These look delish! Great alternative to traditional chocolate chip cookies.
Sadly, I am allergic to coconut! So no coconut oil for me, which isn’t a big deal. What can I substitute for the coconut sugar? Any ideas?
Use earth balance butter substitute! Regular sugar will also sub for coconut sugar
I did these cookies today. My grandma didn’t knew they were grain free! I used
stevia instead of coconut sugar. Just make sure it is pure Stevia without sucrose/dextrose. One packet=2 tsp of sugar. Half cup sugar= 24 tsp of sugar= 12 packets stevia
Made these following the recipe exactly. They tasted amazing but were a little dry. Any suggestions? Did this happen to anyone else?
I also saw that my batter was to dry, so I added a little of water; but you can try adding almond milk, other nut milk or normal milk!
It turned out great! We will be making it. It was a dish the whole family loves.
These are quite good! I made them with my homemade chocolate and they were very good! Thank you for a good recipe!
I loved these cookies!!!!
Hi, I actually am wondering if this recipe is off a bit? I tried making these and it was so dry and flaky…it was way way too much flour. I had too double the egg and oil to even get it to be somewhat like a dough. The taste was actually pretty good as you mentioned, I used xylitol instead of c. sugar. Thanks for the post!
I’m bringing these to a Halloween party tonight, will be making them soon and will let you know how they turn out!
Not sure if I did something wrong but I just made these and they had a really weird mouthfeel and tasted a bit off. I tried to eat some of the batter which was certainly a mistake (tasted kind of fishy?), but I ate two cookies and while they didn’t have the horrible taste of the batter, they didn’t taste good at all. I followed the recipe with the exception that I used semi-sweet chocolate chips and added a bit of butter because I didn’t have enough coconut oil. I was excited to buy the chick pea flour and excited to find this recipe to use it, but I’m worried that it just doesn’t agree with my sweet tooth.
Oh bean flour is terribly fishy raw but not at all when cooked. Gluten free is a different texture, I wonder if one could substitute with a cup for cup gf flour? It would taste more like wheat but the texture is a little different still.
I found them overly sweet/ too buttery. I’d try again with 1/2 the amount of sugar.
They look delicious!!!!!! Can I sub coconut oil with apllesause??
I just made this cookies and they turned out great! I added 2Tbsp vanilla almond milk and 2. Heaping Tbsp of adams peanut butter. They turned out fantastic!
followed this recipe to the letter. They turned out delicious, not too sweet, but very tasty and great texture
Just wanted to say that I made these cookies today and they turned out fabulous! The whole family loved them! The only adaption I made was using vanilla bean powder in place of vanilla extract. The raw cookie dough looked so oily, I was sure I did something wrong but once baked they were perfect! So happy to find a good use for the sprouted garbanzo bean flour I impulsively bought. One of the best chocolate chip cookies I’ve ever had and so much healthier than traditional. Thanks so much for sharing this recipe 🙂
The only change I made to the original recipe was to use semi-sweet chocolate chips. I must have a raging sweet tooth because I made these and they weren’t sweet to me at all (and a bit on the dry side). I ended up re-working the rest of the dough with an extra 1/4 cup of sugar (half unbleached cane sugar and half organic brown sugar) and they came out better. Happily, the blast of bean taste present in the dough (don’t eat the dough!) disappeared during baking.
I just made these cookies now and they are very good! I used butter instead of coconut oil because I love the buttery flavour in cookies, it turned out great. Thank you!
I just made this and OH MY GOD!!! They turned out so well, thank you so much! Will be making them MANY more times.
I’d like to try making these with honey instead of sugar. Do you know how to make the conversion to honey? Will I need to add/reduce anything else? Thanks!
These are the best chocolate chip cookies I’ve ever made! Your recipes never disappoint 🙂
Hello, I am very impressed with the recipe. Wondering if I can use flax eggs instead of regular egg?
Flax eggs should work!
I adjusted this recipe to make something the flavor of oatmeal raisin cookies. I did my happy dance all over the kitchen as I had chickpea raisin cookies that taste and look perfect. My flour eating family loves them, too!
I adjusted it again to make coconut cranberry chocolate chip cookies – not as good – but then I was super longing for oatmeal raisin cookies.
Thank you so much for the recipe! I have it saved in several places so that I won’t lose it.
Awesome! So glad you enjoyed these!
These were DIVINE
I made them as a post-break-up pick-me-up (so many hyphens!) to destress and soothe the mind. I substituted a gelatin egg for the egg, used half raw cane sugar and stevia and added a heaping spoon of almond butter to the entire mixture. They needed maybe 3-4 minutes more in the oven though. Big success!!!
Thank you 🙂
Delicious! Glad these could be a little pick-me-up for you <3
They look delicious! Are these cookies crispy or chewy? If they are chewy, What should I do if I want them crispy/crunchy? Use more, or less baking powder?
Thank you!
Hi Siena! These ones turn out crispy on the outside and chewy on the inside – I haven’t tried making them crunchier, as the chickpea flour is what gives them their consistency. You could try using butter instead of coconut oil if you don’t mind the dairy!
Hello! We are alkaline vegan and we thought these would be a great first-time-baking recipe for our 3 year old to do by himself. They turned out beyond amazing and we are so in love that we completely gobbled the first batch our 3yo made and today we made a 4x batch to eat and freeze! We are hooked!
For those of you who are vegan (or want to make these RS-free/egg-free) here are the substitutions we made:
Coconut oil is very expensive in Europe so we subbed ¼ C Coconut oil and ¼ C of EVOO
30 Drops of pure stevia extract instead of the coconut sugar
1 Flax Egg (1 TBSP flax meal + 3 TBSP water, mixed and left to sit for 15 minutes) instead of an egg
We baked at 175 C for 18-20 minutes, but it’s very humid here so things take longer to bake (:
Thank you so much for such a staple recipe!! We will be making these for the rest of our lives, I’m sure! As AlkVegan it seems that we are only ever eating protein — to be able to make a treat full of protein without expensive protein powders is just tops! Thanks again!
Amazing! I’m so glad you guys found a recipe for life (and one that your little on can make!) Noted on the vegan subs for this too 🙂
This was my first time using chickpea flour and wow….they baked up surprisingly light and so yummy! I substituted the oil for unsweetened applesauce, the sugar for a mix of honey and mashed banana with a bit of vanilla bean extract, and the egg for a flax egg. They came out perfectly risen and cake like. I really like the texture and flavor. Thank you for posting this formula!
Delish! I love the fluffiness of the chickpea flour, too!
These are really good. I used a flax egg instead of a real egg and they turned out fine.
Perfect! So glad you enjoyed.
Hey Monique!
This sounds like an amazing way to use some leftover chickpea flour!
Yes, definitely! Hope you get a chance to make them 🙂
I’ve been searching for a good gluten-free chocolate chip cookie recipe and I decided to make these! The second batch is in the oven now and I LOVE the texture! Thank you for another awesome recipe!!
Perfect! So happy to hear that 🙂
Me too!! This is GF heaven!
Just made these and they are lovely! I loved that they were crispy on the outside and perfectly chewy on the inside. I will make them again for sure! Thank you for the great recipe, Monique 🙂
I’m so happy you enjoyed these, Jenna!
I subbed half of the coconut oil with applesauce for a lower-fat option and a flax egg in place of a real egg. Turned out incredibly well!!
Perfect! I’m glad those swaps worked out!
Hi. Can you substitute brown sugar for the coconut sugar?
Hi Karen! Yes, that should work just fine 🙂
Hi! Can I substitute coconut sugar for splenda naturals? It’s a mix of granulated light brown sugar with stevia (baking friendly). For me It’s not too easy found coconut sugar.
Thanks a lot. Love you recipes
Hi! I think that should be fine, or you can try using regular brown sugar 🙂 Enjoy!
Made these! Wow. Only substitute was dark chocolate chips. Otherwise followed. My Mom was skeptical, but she loved it. Still reading up on benefits of coconut sugar, still not sold. But nevertheless did bake with it!
Dark chocolate chips sound great in here! Glad you enjoyed these 🙂
Can I substitute butter for the coconut oil, and almond flour or coconut flour for the chickpea flour?