Chickpea flour Chocolate Chip Cookies: Week 4 June 2019

Prep Time: 15 mins   Total Time: 30 mins   Serves: yields 8

Ingredients:  Resource from

¾ cups + 1 tablespoon (about 75 g) cold chickpea flour (put in the freezer for 15 minutes before using which seems to yield a better texture)

⅛ teaspoon (a pinch) sea salt

½ teaspoon (3.5 g) baking soda

2 tablespoons (about 30 g) raw cane sugar (or white sugar)

3 tablespoons (45 ml)  oil of your choice that is light tasting

3 tablespoons (45 ml) maple syrup (or agave syrup)

1 teaspoon (5ml) pure vanilla extract

¼ cup (45 g) chocolate chips (or dairy free chocolate chips)


Line a baking sheet with parchment paper. 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

Note: if the cookies are cooked thoroughly, you won't taste the chickpea flour. The taste of the chickpea flour is absolutely undetectable.

The picture represents a teaspoon size of cookie dough instead of a tablespoon size.

If you choose to substitute chocolate chips for other options, consider raisins, cranberries, flaked unsweetened coconut.


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