Chickpea Flour Chocolate Chip Cookies! Ooey Gooey Soft and Chewy!
 
Prep time
Cook time
Total time
 
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Serves: 32-36 cookies
Ingredients
  • 1½ cups chickpea flour
  • ⅓ cup arrowroot starch
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. xanthium gum
  • ½ tsp. instant espresso powder
  • 1 stick vegan butter room temp (I use Earth Balance Soy Free)
  • ¼ cup almond oil
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 large egg room temp
  • 1 large egg yolk room temp
  • 1 tsp. vanilla extract
  • 1 cup dark chocolate chips
Instructions
  1. Pre-heat the oven to 350 degrees and line a large baking sheet with (or two if cooking the whole batch) with parchment paper and set aside.
  2. In a large mixing bowl add all the dry ingredients and whisk to combine, set aside. In the bowl of a stand mixer fitted with a paddle attachment add the vegan butter and sugars and mix until lighter and fluffier, about 3 to 5 minutes. Next add the egg and the then the egg yolk, mixing after each addition. Scrape down sides of bowl as needed. Mix in the vanilla extract and almond oil until combined. Slowly add the dry ingredients and mix until fully combined and no flour bits remain. Add in the chocolate chips in two additions to ensure evenly distributed.
  3. At this point you can chill in the fridge for an hour up to 2 days. However, the dough doesn't really need the chill time. You can scoop immediately using about a tablespoon ice-cream scoop onto the prepared baking sheet(s). Once you have scooped out the cookies, pop in the freezer for 15 minutes. Remove from freezer and bake in pre-heated oven on middle rack for 18 to 22 minutes until the edges are golden brown.
  4. Place baking sheet for cookies to cool completely on rack. Once cooled removed and place in airtight container. Will be good at room temp for up to a week.
  5. You can also portion out the dough and freeze as many cookies as you want for baking later. I froze half of the batter rolled into balls. Will be good wrapped in airtight container in the freezer for up to 3 months.
  6. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2019/11/23/chickpea-flour-chocolate-chip-cookies-ooey-gooey-soft-and-chewy/