Vegan Chickpea Flour Chocolate Chip Cookies
Try this Vegan chickpea flour chocolate chip cookies recipe.
Try this Vegan chickpea flour chocolate chip cookies recipe.
- 3/4 cups + 1 tablespoon (about 75 g) cold chickpea flour (p
- 1/8 easpoon(a pinch) sea salt
- 1/2 teaspoon (3.5 g) baking soda
- 2 tablespoons (about 30 g) raw cane sugar
- 3 tablespoons (45 ml) organic canola oil (or oil of your choice)
- 3 tablespoons (45 ml) canadian maple syrup (or agave syrup)
- 1 teaspoon (5ml) pure vanilla extract
- 1/4 cup (45 g) dairy-free chocolate chips
- 1-2 teaspoons (5-10 ml) water as needed (i usually don’t need any)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -8 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Chickpea flour is also called besan, gram or garbanzo flour and is a lot cheaper in Asian and Indian markets. You can also make it yourself by grinding dry chickpeas into the container or your high power blender.
- Line a baking sheet with a silicone mat. 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 and devour with a glass of plant-based milk!
My Unexpected Baking Adventure: Vegan Chickpea Flour Chocolate Chip Cookies
As a busy marketing executive, my life revolves around deadlines, presentations, and the constant hum of my laptop. Cooking, for me, was always a utilitarian affair – quick, efficient meals fueled by convenience and minimal effort. Baking? That was a distant, sugary land I only visited during rare moments of extreme indulgence. Yet, here I am, writing about my experience making vegan chickpea flour chocolate chip cookies – an experience that surprised even me.
It all started with a weekend cleanse. I’d decided to embark on a healthier eating plan, aiming for more plant-based meals. Scouring the internet for recipes, I stumbled upon this peculiar ingredient: chickpea flour. Intrigued and slightly skeptical, I decided to give it a try. The idea of making cookies without traditional flour, butter, or eggs was both enticing and daunting. I envisioned bland, dense little discs, a far cry from the gooey, chocolatey indulgence I craved. I was wrong, utterly and deliciously wrong.
The recipe itself was surprisingly simple. The ingredients were minimal – chickpea flour, a touch of baking soda and salt, some maple syrup and oil, and of course, the star of the show: dairy-free chocolate chips. The process was remarkably straightforward, too. No elaborate creaming of butter and sugar, no painstaking whisking of eggs. It was a one-bowl wonder, clean-up being a breeze. This simplicity was a breath of fresh air after long days at work. It made baking accessible, even for someone as time-constrained as myself.
The aroma that filled my kitchen as the cookies baked was heavenly. A sweet, nutty scent mingled with the classic chocolatey fragrance, promising a treat unlike any I'd experienced before. When they emerged from the oven, slightly golden and fragrant, I couldn’t resist. One bite, and my skepticism vanished. The cookies were delightfully chewy, with a subtle nutty flavor that balanced perfectly with the sweetness of the chocolate chips. They were surprisingly moist, and the texture was far from dense – a delightful surprise. These weren't just healthy cookies; they were delicious cookies.
This baking experience taught me more than just a new recipe. It taught me the value of stepping outside my comfort zone, embracing simplicity, and discovering unexpected joys in the most unexpected places. The kitchen, once a place of hurried meal preparation, has become a haven of relaxation and creativity. These cookies are now a regular fixture in my life, a delicious testament to my newfound baking passion, a small act of self-care amidst the demands of my career. And yes, they disappear rather quickly, both at work and at home – a testament to their undeniable deliciousness.
Tips for Success:
- Don't overmix the dough: Overmixing can lead to tough cookies. Mix just until the ingredients are combined.
- Adjust the baking time: Depending on your oven, you may need to adjust the baking time slightly. Start checking for doneness at the 8-minute mark.
- Let them cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set properly.
- Get creative with add-ins: Feel free to experiment with other add-ins, such as raisins, nuts (if not nut-free), or dried cranberries.
Baking these vegan chickpea flour chocolate chip cookies has been a surprisingly rewarding experience. It’s a delicious reminder that even the busiest schedules can accommodate a little bit of self-care, a little bit of creativity, and a whole lot of delicious, healthy treats.
