Chick Pea Chocolate Chip Cookies!

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baking / dairy free / dairy free option / dessert / egg free / egg free option / gluten free / grain free / rusty skillet favourite / sweet / Uncategorized / vegan / vegan option / vegetarian / vegetarian option

I wanted to share a recipe for some delicious biscuits my friend Greta brought around for me a few weeks ago. These cookies are not what you would expect! They taste and feel like a classic chocolate chip cookie but are made with unconventional ingredients. Perfectly chewy and a great option for people on a plant-based diet or those who want a gluten-free, dairy-free, egg-free and nut-free cookie. But be sure to NOT eat the raw cookie dough from this recipe. Bean flours taste like poos and wees when raw. Take my word for it. Not that I know what poos and wees taste like, but I made the mistake of eating the dough and immediately spat it out. That icky flavour completely goes away after baking and you are left with a fabulous tasting treat with no trace of poos or wees whatsoever.

Food intolerances and allergies can be a real downer for kids and adults. These cookies are a great option for those who want a little treat every once in a while or need something special to take to a party so they don’t feel left out.

This recipe is adapted from Oatmeal With a Fork by my very special friend Greta.

Chick Pea Chocolate Chip Cookies

  • Servings: makes about 12 cookies
  • Print

Recipe Adapted from

3/4 cup + 1 TBLS cold chickpea flour (keep it in the freezer)

1/4 tsp sea salt

1/2 tsp baking soda

1 TBLS raw sugar (or  brown, demerera or muscovado sugar)

3 TBLS coconut oil – melted (or butter if dairy isn’t a problem)

3 TBLS brown rice syrup (or maple syrup or honey if wanting grain free)

1 tsp vanilla

1/3 cup dark chocolate – roughly chopped (or dark chocolate chips)

Preheat oven to 180 degrees Celsius.

In a large bowl mix together cold chickpea flour, sea salt, baking soda and raw sugar. Over a low heat, melt coconut oil in a saucepan until just melted but not hot. Once melted add brown rice syrup and vanilla and stir. Pour wet mixture into the dry and mix briefly, add chopped chocolate and mix well. Form dough into balls about 3cm (just over an inch) in diameter. Place onto a baking tray lined with parchment paper (baking paper) and press to flatten slightly. Place on the centre rack of the preheated oven and bake for approximately 10-14 minutes (depending on your oven) until light golden and fragrant. Remove tray from the oven and use a fork to press the cookies while hot to flatten them a bit. This helps to make them chewier. Allow to cool for a few minutes before placing on a cooling rack. Once cool, they can be stored in an airtight container for up to 5 days.

The Author

Let food be thy medicine and medicine be thy food.

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