Chickpea Chocolate Chip Cookies

Hands up who likes a chocolate chip cookie??? Everyone?? LOL – I really don’t know anyone who would object here. With a million versions around the planet this is a another firm family favourite. I have given them a little bit of a makeover and taken the refined sugars out, and replaced the flour with chickpea flour which is rich in  fibre, iron, potassium, manganese, copper, zinc, phosphorus, magnesium, folate, vitamin B-6 and thiamine.

It also happens to be grain and gluten free if you are following that kind of lifestyle but moreimportantly they are nutrient dense. I really think they taste great – and you don’t have to use chocolate either – dried cranberries, blueberries, nuts and spice all work really well with this cookie dough mix. Its quite different in texture from regular cookie dough and its very important not to over-bake as they can get hard – so 9-10 mins really is all they take.

These are cookies that can be consumed every-day and they are also incredibly easy to make. I always try and encourage my boys to help me but in this case they can make the entire batch themselves with just a little “oven management” assistance from myself.

They are not as crumbly as regular chocolate chip cookies but they still taste delicious and work well as snack treats and lunchbox food.

INGREDIENTS – makes 12 cookies

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

3/4 teaspoon baking powder

1/2 teaspoon salt

½ cup dairy free/raw chocolate chips/chunks OR dried cranberries, blueberries, raisins

Note: you can also use cinnamon, ginger or cloves to add a warm spice flavour.


Preheat oven to 180 C.

Line or grease a baking tray and set aside.

Mix together your melted coconut oil (should not be hot! you don’t want scrambled eggs) coconut sugar, egg and vanilla extract until smooth and creamy.

Whisk the Chickpea flour, baking powder and salt separately to get rid of any lumps.

Mix the flour mixture into the wet mixture until thoroughly combined.

Fold in your chocolate chips/chunks or dried cranberries/raisins.

Use a tablespoon to scoop out the dough and roll into a ball in your hands, place on tray and flatten with a fork in a criss-cross pattern.

Bake at approx 9-10 mins minutes or until edges are slightly golden brown. Let them cool on the tray for a while before transferring to a cooling rack.


You may want to make double as they will disappear in no time at all…… 🙂


One Comment

  1. I like these Chickpea flour cookies with the added almond flour, which adds more structure and texture to make them more like a regular chocolate chip cookie.

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