Prepare yourself for the best chickpea flour chocolate chip cookies!
IT’S HEEEEERE! Welcome to COOKIE WEEK, where I share allll the brand new cookies recipes you need to make your holiday celebrations merry and bright.
And, for real, there are some WINNERS in the lineup. Prepare yourself for all the best cookies, coming your way ASAP.
Today we’re making classic chocolate chip cookies, but with a little bit of a modern twist!
Instead of the usual wheat flour and cane sugar used to make chocolate chippers, we’re making some fun swaps with chickpea flour and coconut sugar. And, instead of butter, we’re using melted coconut oil, making these cookies grain, gluten, and dairy free!
Despite those changes- or perhaps because of them– these are some of the best chocolate chip cookies I’ve ever eaten.
Like, secret family recipe status.
Win your office bake-off with chocolate chip cookies status.
Open a bakery selling just these cookies status.
Really, they’re that good.
They’re thin and crispy on the edges, soft, melty, and gooey in the center, easy to mix up in a bowl with a wooden spoon, and strike the perfect balance between salty and sweet.
In other words, they are utterly perfect.
Grab yourself a bag of chickpea flour, and lets do this thing!!
A simple mixture of coconut oil, sugar, vanilla, egg, chickpea flour, baking powder + soda, and salt gets stirred together in a bowl. Chocolate chips join the party, then the cookies are scooped onto a pan and popped into the freezer to firm up while the oven preheats.
Twenty minutes later, you’re eating a warm, melty, fragrant cookie that literally no one would guess was made from chickpeas.
It goes without saying that a pinch of flaky sea salt is very much welcome on top of these cookies- though, that’s pretty much true for every cookie recipe I’m sharing this week. I personally love the balance of salty and sweet, but if you’re not into it, feel free to skip the extra salt on top!
Whatever you do, you NEED these Chickpea Flour Chocolate Chip Cookies in your life. If you make them, be sure to leave a comment below letting me know what you think, or take a picture of them and share it with me on Instagram so I can see!
Happy baking, friends! See you back here tomorrow with the next recipe for cookie week!
XO,
Chelsea
The Best Chickpea Flour Chocolate Chip Cookies
Ingredients
- 1/2 cup virgin coconut oil melted
- 1/2 cup coconut sugar or brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chickpea flour
- 3/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 3/4 cup roughly chopped dark chocolate chocolate chips, or a combination of the two
Instructions
- Line a sheet pan with parchment paper and make space in your freezer for the sheet pan to sit level (if a sheet pan won’t fit in your freezer, you can just chill the dough on a plate then transfer to a sheet pan once chilled)
- Whisk together coconut oil, sugar, egg, and vanilla. Add all remaining ingredients, including chocolate, and stir well to combine.
- Use a small cookie scoop to portion the dough out onto the cookie sheet in 12 2-Tablespoon sized balls. Place the sheet pan in the freezer for 10 minutes to let cookie dough firm up- this step is essential to yield the shape and texture of the cookies shown in the photos. Unchilled dough will spread into large, flat, thin cookies.
- While cookies chill, preheat oven to 350 degrees Fahrenheit.
- Once oven is preheated, bake cookies for 8-10 minutes, or until edges are crispy and centers are still slightly underbaked- the cookies will continue to cook on the pan while they cool, and are best if still soft in the middle when they come out of the oven! Sprinkle cookies with a few pinches of flaky sea salt as soon as they come out of the oven, if desired.
- Let cookies cool at least 15 minutes on the pan before serving. Cooled comletely, these cookies keep in an airtight container at room temperature for 3-5 days.
Notes
The Best Chickpea Flour Chocolate Chip Cookies
Time: 25 minutes
Yields: 12 cookies
Ingredients:
- 1/2 cup virgin coconut oil, melted
- 1/2 cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chickpea flour
- 3/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 3/4 cup roughly chopped dark chocolate, chocolate chips, or a combination of the two
Instructions:
- Line a sheet pan with parchment paper and make space in your freezer for the sheet pan to sit level (if a sheet pan won’t fit in your freezer, you can just chill the dough on a plate then transfer to a sheet pan once chilled)
- Whisk together coconut oil, sugar, egg, and vanilla. Add all remaining ingredients, including chocolate, and stir well to combine.
- Use a small cookie scoop to portion the dough out onto the cookie sheet in 12 2-Tablespoon sized balls. Place the sheet pan in the freezer for 10 minutes to let cookie dough firm up- this step is essential to yield the shape and texture of the cookies shown in the photos. Unchilled dough will spread into large, flat, thin cookies.
- While cookies chill, preheat oven to 350 degrees Fahrenheit.
- Once oven is preheated, bake cookies for 8-10 minutes, or until edges are crispy and centers are still slightly underbaked- the cookies will continue to cook on the pan while they cool, and are best if still soft in the middle when they come out of the oven! Sprinkle cookies with a few pinches of flaky sea salt as soon as they come out of the oven, if desired.
- Let cookies cool at least 15 minutes on the pan before serving. Cooled comletely, these cookies keep in an airtight container at room temperature for 3-5 days.
MAKE AHEAD: the dough can be made, formed into balls, and chilled in an airtight container in the fridge for up to 3 days before baking, or frozen for several months. Increase bake time by 1-3 minutes if baking cookies from completely chilled/frozen dough.