Chickpea flour is the best base for gluten-free chocolate chip cookies. They’re easy to make, with a slightly firm crust and chewy centers.
- 3/4 cup chickpea flour
- 2 tablespoons coconut sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons coconut oil, melted and slightly cooled
- 3 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 2 ounces (about 1/3 cup) vegan dark chocolate, roughly chopped (or sub chocolate chips)
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- Sift together the chickpea flour, coconut sugar, baking soda, and salt into the bowl of a stand mixer.
- Add the melted coconut oil, maple syrup, and vanilla extract to the bowl. Using the paddle attachment at low speed, mix until a thick dough forms.
- Add the chopped chocolate and mix at low speed until combined.
- Using a 1-ounce (2-tablespoon) cookie scoop, portion the dough and place on the prepared baking sheet, leaving about 1 inch of space between each portion. Flatten each ball slightly with the palm of your hand.
- Bake for 8 to 10 minutes, until the cookies are lightly golden around the edges.
- Remove the sheet pan from the oven. Let cool on the baking sheet for 5 minutes before transferring the cookies to a cooling rack to cool completely.
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Keywords: chickpea flour, garbanzo bean flour, chocolate chip, cookie, gluten-free, vegan