These chickpea chocolate chip cookies are the best chocolate chip cookies I’ve ever had. I know, I know, that’s a pretty strong statement – especially considering they’re vegan and gluten-free and not Alison Roman’s internet-breaking recipe – but please try to reserve your rebuttals until after you’ve tasted them yourself.
I’ve made upwards of 10 batches already, each time half-anticipating that, okay, maybe they’re not as insanely good as I remember. And yet, each batch continues to reinforce my original belief. Plus, the sole fact that I’ve made them this many times goes to show these chickpea chocolate chip cookies are indeed habit-forming. You’ve been warned.
As far as I’m concerned, the chocolate chip cookie is America’s national dessert. It’s so ubiquitous, so pervasive. There are thousands of ways to make them and thousands of slightly different types you can find on store shelves. Apple pie may be more the symbolic of the two, but how often do we really eat it? Basically I’m saying we should change the expression to “As American as the chocolate chip cookie.”
As an immigrant, my first encounter with this all-American treat was crunchy Chips Ahoys (the blue package) purchased at our local Key Food when I was nine years old. I found the texture too crumbly, the chocolate too sweet, and the doughy part a lackluster sugary vessel for the chocolate chips. It was just sugar enrobed in more sugar and I was not impressed. To this day, my attitude toward chocolate chip cookies is “meh”. (Except for this godsend recipe, of course.)
So why did I choose to make these chickpea chocolate chip cookies from Leah’s book? Well, I had already bought a bag of chickpea flour to make her socca and wasn’t sure where else to use it up. Plus, I was really curious what kind of cookie chickpea flour would yield. The cookies turned out soft, chewy, and absolutely irresistible – even to a nonbeliever like me.
What sets this recipe apart from all the others is the chickpea flour.
It has a savory, nutty flavor that balances the sweetness of the chocolate perfectly. It makes a big difference in comparison to the typical all-purpose flour, which has no flavor at all. The coconut oil lends a unique taste as well and a sprinkle of flaky sea salt atop each cookie also does wonders for counteracting the sugar. Last but not least, be sure to use a high quality dark chocolate (that means NO Hershey’s! I like Endangered Species, Green & Blacks’s, or Lindt) to make the most delicious cookies possible.
These chickpea chocolate chip cookies are soft, chewy, and absolutely irresistible. What sets this recipe apart from all the others is the chickpea flour, which has a savory, nutty flavor that balances the sweetness of the cookies perfectly. [Reprinted from The New Nourishing by Leah Vanderveldt (Ryland Peters & Small, 2017)]
- 2 tablespoons flax meal or ground chia seeds
- 1 1/2 cups chickpea flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup turbinado sugar (‘raw’ sugar) or coconut sugar
- 1/2 cup melted unrefined coconut oil
- 1 teaspoon vanilla extract
- 1/3 cup dark chocolate chips or chopped dark chocolate (I like Endangered Species, Green & Blacks’s, or Lindt)
- About 1 heaping teaspoon flaky sea salt (like Jacobsen or fleur de sel), for sprinkling on top
- In a large bowl, stir the flax meal with 6 tablespoons of water and let stand while you prep the rest of the ingredients, about 5 minutes. This should form a gel-like consistency called a “flax egg.”
- In another bowl, whisk together the chickpea flour, baking powder, and salt. Set aside.
- To the bowl with the flax egg, add the sugar, oil, and vanilla. Whisk to combine. Add the chickpea flour mixture and stir to combine. When the mixture is homogenous, add the chocolate chips and stir to combine. Place the batter in the fridge to firm up for 30-60 minutes.
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- Scoop the dough into golf ball-sized balls, roll them between your palms, and place on the prepared baking sheet 1-2″ apart. Lightly press on each cookie to flatten it a bit. Sprinkle each cookie with the flaky sea salt. Bake for 11-12 minutes. If the cookies look a little underdone, that’s okay – they won’t brown much in the oven.
- Remove from the oven and let cool for 5 minutes. Then transfer to a cooling rack (if you have one) and let stand until completely cooled. Leftover cookies may be stored at room temperature in an airtight container for up to 5 days.
- Serving Size: 1 cookie
- Calories: 170
- Carbohydrates: 15.4 g
- Fiber: 1.6 g
- Protein: 3.1 g