Ok, I know, we just entered pie season, but you know cookie season is just around the corner. We have fully entered into elastic waist band pants season! Any who, these Chickpea Flour Chocolate Chip Cookies are Grain and Dairy Free Greatness! Hints of vanilla and sea salt in every bite of that good ole’ fashioned chocolate chip cookie! Well not so ole’ fashioned, chickpea flour replaces the wheat flour in this comforting recipe and special diets not required to enjoy. What is required is a soft chewy lovin’ cookie connoisseur! Crispy and crunchy cookie lovers need not apply, err bake. These are strictly in the soft batch camp!
I really don’t get the people that prefer a crunchy chocolate chip cookie. Always and forever a soft and chewy girl! Well, that’s exactly what these cookies are-soft and chewy…gender neutral though. I just started experimenting with baking with chickpea flour. My friend works for a company that partners with a company that produce some of these alternative flours and proteins and she was fresh off a trade show. So, I was the lucky recipient of like a 5-pound bag of Artesa chickpea flour! I have to say, I am now a fan after these cookies turned out so delicious! I made my pizza dough with it too, amazing as well. Stay tuned for that recipe.
The chickpea flour works so well in the cookies because this flour makes a pretty doughy and chewy batter which is a win for chewy chocolate chip cookies! The dark chocolate chips and the sprinkle of course sea salt on top help to really balance out all the sweet notes in the most harmonious way. Yes, harmonious, they are very musically inclined little cookies. The addition of almond oil gives another depth of flavor that just sings…there they go again…with all the other ingredients. Hence, their mad harmony skills. 😉
Spinkle of sea salt adorn the tops of these cuties just before baking.
Little delicous soilders of cookies dough…
Fresh out of the oven and golden brown delicious!
See, look at the soft chewy texture… I told you!
As we head into cookie season, cookie exchanges and gifting abound, you will want to add these to your arsenal of go to cookies any time of year, but especially now! We all know someone on some sort of gluten avoidance and it’s nice to be able to include everyone in the merriment that is cookies! We all deserve a sweet, delicious, warm out of the oven, ooey gooey cookie! Plus, I hear Santa is avoiding gluten this year too. 🙂 Can’t leave the big guy out!
Let’s all embrace the season and the calories this weekend and pick up some chickpea flour and get your cookies on (and elastic waist band pants)! YOLO.
Happy Weekending and Cookie, Pie, Drinking and Stretchy Pants Seasoning!
XO,
Diane
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Enjoy!
Leave a Reply