Cooking From Cookbooks is a series where I showcase innovative plant-based recipes from my favorite cookbooks. These chickpea chocolate chip cookies are reprinted from Leah Vanderveldt’s book, The New Nourishing.
As far as I’m concerned, the chocolate chip cookie is America’s national dessert. There are thousands of ways to make them and thousands of slightly different types on store shelves. Apple pie may be more symbolic, but how often do we really eat it? Basically what I’m saying is: we should change the expression to “As American as the chocolate chip cookie.”
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 – but trust me… O.M.G!
About the Cookies
These chickpea chocolate chip cookies are vegan, gluten-free, and made with delicious wholesome ingredients. They’re soft, a little chewy, and absolutely irresistible as far as I, and anyone I’ve ever made them for is concerned.
About the Ingredients
What really sets this recipe apart is the chickpea flour. It has a savory, nutty flavor that’s unexpected in cookies and balances the sweetness of the chocolate perfectly. The flour makes a huge difference in comparison to the typical all-purpose flour, which has no flavor at all.
The unrefined coconut oil lends a unique, floral taste as well and the sprinkle of sea salt on top also does wonders for creating balance. Last but not least, be sure to use a high quality dark chocolate here to make the most delicious cookies possible (I recommend Green & Blacks’s or Lindt).
Be patient after step 3, making sure to let the dough chill in the fridge for at least 30 minutes. This helps the dough come together and makes it easier to scoop into cookies. Try to be equally patient while cooling the cookies after baking. If you remove them from the baking sheet while they’re too hot, they might crumble.
These chickpea chocolate chip cookies are soft, chewy, and absolutely irresistible. [Reprinted from The New Nourishing by Leah Vanderveldt (Ryland Peters & Small, 2017)]
- 2 tablespoons flaxseed 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 (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 (like 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 flaxseed 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 known as a “flax egg.”
- In another bowl, whisk together the chickpea flour, baking powder, and salt. Set aside.
- To the bowl with the flax mixture, add the sugar, oil, and vanilla. Whisk to combine. Add to the chickpea flour mixture and fold to combine. When the mixture is homogenous, fold in the chocolate chips. Place the dough 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 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 salt. Bake for 12-14 minutes. If the cookies look a little underdone, that’s okay.
- 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 – the cookies will firm up as they cool. 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
Keywords: chickpea flour, gluten free, vegan, cookies, chocolate