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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Double Chocolate Cookies
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.
Ingredients
- 150 grams / 1 cup chickpea flour
- 25 grams / 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla powder
- 1/4 teaspoon sea salt
- 90 grams / 1/3 cup coconut oil, melted
- 60 ml / 1/4 cup maple syrup or honey
- 1 large egg
- 50 grams / 1/2 a bar dark chocolate, chopped
Instructions
- Preheat the oven to 180C / 350F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cocoa, baking soda, vanilla, and salt. Mix the coconut oil, maple syrup, and egg until fully combined, then stir it in to the flour mixture. Stir in the chocolate and let the dough rest for a couple of minutes to thicken.
- Roll the dough into golf-ball sized balls, around 2 tablespoons, and place onto the baking sheet. Flatten each cookie slightly with your hand, and bake for 10-12 minutes or until the edges feel slightly crisp. They won't brown so keep an eye on the time.
- Cool the cookies for a few minutes on the pan before removing and cooling completely on a rack. They'll keep in an airtight container for at least three days.
Notes
• Chickpea flour is pretty easy to find in the 'ethnic' aisle at most grocery stores and it might be labeled as gram or besan.
• Don't worry about over mixing! Gluten-free flours can't really be over mixed so go nuts.
• The dough might seem to wet at first. The chickpea flour will absorb more of the liquid after a minute or two and then it should be easy to roll into balls.
Gemma says
Yum! Could you freeze the dough as individual cookies-in-waiting do you think? Thank you!
Alexandra Daum says
I haven't tried it but I don't see why not! If you try it please let me know, and I'll try it soon too and see how it goes.
Gabby says
I made these with honey and subbed butter for the coconut oil, and they are amazing!! So yummy. Fluffy and chocolatey, almost like a brookie. I love using besan flour so this recipe is awesome!
Alexandra | Occasionally Eggs says
So happy to hear that, thank you Gabby!
Stephanie says
Love the recipe! I don’t have any vanilla powder on hand. Can I substitute for vanilla extract?
Thanks so much!
Alexandra | Occasionally Eggs says
Thanks, Stephanie! You absolutely can, just add a teaspoon of extract to the wet ingredients.
Courtney says
I know this is an old recipe, but I just found it today. I used butter and honey and they are incredible! Not too sweet, but everything I want in a cookie.. Thank you so much!
Kader says
Hello, what is approx calory per one?
Alexandra | Occasionally Eggs says
No idea, sorry! You can add the ingredients to an online calorie calculator if you want to find out.
Ana says
Awesome recipe! Thanks for sharing
dee says
Can I use my vanilla extract in place of vanilla powder? If so how much teaspoon wise? One to one or more?
Alexandra | Occasionally Eggs says
Absolutely! I need to update some of my recipes to reflect that. I use 1 teaspoon of extract in these cookies.
Charmaine says
Really keen to try these. But I can’t have sugar. What would you recommend in place of the 50g of chocolate?
Alexandra | Occasionally Eggs says
Hi Charmaine – if you can’t have sugar but maple syrup/honey works, then you can probably find a naturally sweetened type of chocolate to use (like Lovechock or Hu). Otherwise, I’d sub in cacao nibs or dried fruit (like cherries). Hope that helps!