Gluten free chocolate cookies made with chickpea flour for a high protein, grain free cookie with an excellent texture and piles of chocolate. High protein chickpea flour and healthy ingredients make these a great snack for anytime of day.
Double chocolate gluten free cookies made with chickpea flour! This recipe has been written down in my notebook for a while but I didn’t think they’d turn out. The first batch was a little iffy but now they’re great, and definitely not bean-y.
The chocolate covers up the chickpea flour taste completely BUT it’s very important not to taste the raw dough and try to avoid smelling it, too. Wet chickpea flour smells awful and you might be tempted to dump it if you taste it before baking. This is my first recipe in ages that includes eggs so it’s not a good idea to eat it raw in any case. I haven’t been brave enough to try to make them vegan yet.
The cookies are surprisingly good, with a nice texture and a nice chocolate flavour. They’re obviously healthy but definitely a treat despite being little grain free protein bombs. Don’t be tempted to reduce the amount of oil used; the first time I made them I used less and they were too difficult to work with before baking and the end result was really dry. Now they end up a bit like brownie cookies.
If you’ve tried my ultimate peanut butter cookies the texture is similar (they’re also gluten/grain free). I promise these don’t end up tasting like chickpea, and if you don’t want to buy chickpea flour just for this, I have several recipes on the blog that use it – like sweet potato pancakes – and you can always make socca. It’s great for binding and thickening, so I’ll toss some into my veggie burger mixture or use it in sauces.
Okay we have a visitor from Canada right now so I’m keeping this short! Try these cookies!
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- 110 grams (3/4 cup) chickpea flour (besan/gram flour)
- 25 grams (1/4 cup) cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla powder (or 1 teaspoon extract)
- 1/4 teaspoon sea salt
- 80 grams (1/3 cup) coconut oil, melted
- 80 ml (1/3 cup) maple syrup or honey
- 1 large egg
- 100 grams (1/2 cup) dark chocolate, chopped
- Preheat the oven to 180C (350F) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cocoa, baking soda, vanilla, and salt.
- In another dish, whisk the coconut oil and maple syrup, then add the egg and whisk again until fully combined.
- Stir the coconut oil mixture into the flour mixture, mixing until no streaks of flour remains. Stir in the chocolate to evenly incorporate.
- Scoop the dough, around 2 tablespoons per cookie, onto the baking sheet. Flatten each cookie slightly with your palm (wet your hands to prevent sticking).
- Bake for 8-10 minutes or until the tops are cracked and the edges are just firmed. Don't over-bake.
- Cool the cookies for ten minutes on the pan before removing and cooling completely on a rack. They'll keep in an airtight container for at least three days and freeze well.
Amount Per Serving: Calories: 198Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 145mgCarbohydrates: 19gFiber: 2gSugar: 13gProtein: 5g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.