BEST CHOCOLATE CHUNK CHICKPEA FLOUR COOKIES
Raise your hand if you too want to face plant yourself right up therein melty chocolate.
I think 2020 goes to travel down because the year of the chickpea on behalf of me . Spicy chickpeas. Marinated chickpeas. Chocolatey Chickpeas. Let’s not forgot the chickpea flour toad within the hole or all the fun with aquafaba: donuts, pancakes, breads (oh my!).
Forget Brexit, killer clowns, nail biting presidential elections and every one the opposite madness that has been 2020 thus far . We don’t need it. Less loonies, more legumes!….And legume water?
Stay with me here.
The idea for these chickpea flour cookies came to from an issue someone had about these vegan pumpkin cookies from last year asking if they might use chickpea flour in situ of the gluten free all purpose flour blend. (If you’re reading this Natalie – thank you!)
When it involves substituting ingredients in baking I always err on the side of caution. Personally I’ll attend town and substitute everything under the sun for things I’m making, but I don’t like advising others to try to to an equivalent . After numerous alterations recipes evolve to be something else altogether. At now the author of that recipe can not be held accountable when things don’t compute . Just saying.
After reading Natalie’s question I did a touch research. And once I say research I read two forums of individuals discussing the pros and cons of baking with chickpea flour. What I read sounded promising enough so i made a decision to offer it a try.
MAKING OF: CHOCOLATE CHUNK CHICKPEA FLOUR COOKIES
It’s rarely that a recipe i feel of truly works out the way i would like it to on the primary try, and man does it feel good.
A few tips to think about when making these chickpea flour cookies:
Chickpea flour also can be called garbanzo flour or gram flour.
Use temperature ingredients. Butter/coconut oil that has been softened within the microwave are going to be warm which can cause the cookies to spread to much within the oven.
I’ve tested this using sugar & white sugar, except for a sugar free version you'll use all coconut sugar OR coconut sugar + syrup . More on the that within the recipe notes.
Don’t eat the cookie dough! i do know this is often something that's generally not advised anyways but you especially don’t want to try to to that with these. The chickpea flour features a strong bean taste that's not pleasant. Somehow that taste improves with baking so you won’t even notice.
That being said there'll be a small bean taste to those , but it’s nearly undetectable. I noticed it had been there but nobody else appeared to so it could just be me because i used to be trying to seek out it.
I know I say this whenever I share a replacement cookie recipe (and it’s always true) but these are my new favorite!
INGREDIENTS
1/2 cup | 104 grams softened butter or melted coconut oil*
1/2 cup | 110 grams brown sugar*
1/2 cup | 118 grams white granulated sugar*
1 egg
2 teaspoons vanilla
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 1/2 cup | 184 grams chickpea flour, gram/ garbanzo
1 cup | 180 grams chocolate chunks
INSTRUCTIONS
1. Preheat the oven to 350°F/ 180°C and line or grease a few cookie sheets.
2. during a medium sized bowl using an electrical mixer on a medium speed mix together the butter/oil and sugars until combined. hammer in the the egg and vanilla .
3. hammer in the bicarbonate of soda , salt, and gram flour. Mix until no clumps of flour remain. Stir within the chocolate chunks, saving a couple of chunks to press in to the tops of the cookies at the top .
4. Drop balls of dough onto the cookie sheets (about 2 tablespoons worth). Leave about 2 inches between cookies to permit room for spreading. Bake for 9-10 minutes. The cookies will look slightly below baked, but they're going to still cook on the cooking utensil . Press a couple of chunks of chocolate into the tops of the cookies then leave to chill .
NOTES
To make these sugar free you'll substitute coconut sugar for both sugar & white sugar OR sub coconut sugar for sugar and 4 tablespoons of syrup in situ of sugar . Add another 1/4 cup of gram flour (35 grams) then bake as you'd with the instructions below.
Prep time is about 5 minutes but these got to be left within the fridge a minimum of 1 hour.
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