So who here thinks chickpea flour tastes gross? Show of hands. That’s quite a few of you, but I’m betting it’s from when you tried some adventurous gluten-free chickpea flour recipe and tasted the batter and thought, dear god, what monster have I created? Chickpea flour – un-baked – is kind of bitter. It does not taste good. Let’s just get that out of the way right now.
BUT – chickpea flour baked INTO things has no taste, really. That is to say, it loses the offensive taste. And, it keeps the protein, chewiness, and gluten-free fabulousness.
My eyes have been opened recently to the joys of chickpea flour. It makes a delicious cookie, for one, and it’s so versatile! Other cultures have been baking and cooking with chickpea flour for centuries, but North American culture is just catching up. In the last few days alone I’ve seen recipes for chickpea flour flatbreads, quiches made with chickpea flour, french toast with chickpea flour, and blondies with chickpea flour, among others.
And, compared to many gluten-free flours, it’s relatively inexpensive. And, though this may be entirely psychological, it seems a little more “from a whole food” than say, potato starch (how do they get just the starch out of the potato?)
So if you are looking for a healthy treat that is high in protein and fibre, I’d encourage you to try these cookies. You could add raisins, nut butter, or perhaps some sunflower or pumpkin seeds. If you don’t find the batter sweet enough (they are JUST on the edge), feel free to also add an additional tablespoon or two of maple syrup, or, sprinkle the tops with some organic cane sugar.
Chewy One Bowl Chocolate Chip Cookies (with Chickpea Flour)
- Author: Tweaks by Emily Joldersma, R.H.N.; original recipe inspired by Oatmeal with a Fork’s Incredible Protein Chocolate Chip Cookies.
- Recipe Notes: vegan, gluten-free, source of fibre and protein, soy-free, nut-free, naturally-sweetened
- 1 cup COLD/FROZEN chickpea flour
- 1/2 cup rolled oats
- ¼ t. sea salt or himalayan pink salt
- ½ t. baking soda
- 1/4 cup coconut oil, melted before measuring
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 2 tablespoons (or as needed) almond milk
- 1/2 cup dark chocolate chips
- Preheat oven to 350F.
- Whisk together cold chickpea flour, rolled oats, sea salt, baking soda, and chocolate chips.
- Melt coconut oil over low heat, and measure out.
- Add melted coconut oil, maple syrup, and vanilla to dry ingredients and stir. If needed, add the almond milk.
- Scoop and roll into balls of your desired size.
- Bake for about 12 minutes or until lightly golden.
- Remove from oven, and gently press down with a fork. This step squishes the cookies and improves their chewy factor.
- Cool, and store in an airtight container.
© Eat Well, Live Vibrantly