Double Chocolate Chickpea Flour Cookies Recipe
Delight in these rich and fudgy Double Chocolate Chickpea Flour Cookies, perfect for a gluten-free treat that satisfies your chocolate cravings while providing the nutritional benefits of chickpea flour. These cookies combine cocoa, dark chocolate chunks, and natural sweeteners to create a decadent yet wholesome snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 9 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 110 grams (¾ cup) chickpea flour (besan/gram flour)
- 25 grams (¼ cup) natural cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon vanilla powder (or 1 teaspoon vanilla paste)
- ¼ teaspoon sea salt
Wet Ingredients
- 80 grams (⅓ cup) coconut oil, melted
- 80 ml (⅓ cup) maple syrup (or honey)
- 1 large egg (room temperature)
Mix-ins
- 100 grams (½ cup) dark chocolate, chopped
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a large bowl, whisk together the chickpea flour, cocoa powder, baking soda, vanilla powder, and sea salt until fully blended to form the cookie base.
- Mix Wet Ingredients: In a separate bowl, whisk the melted coconut oil and maple syrup together, then add the egg and whisk until the mixture is smooth and well combined.
- Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until the dough comes together without any streaks of flour. Fold in the chopped dark chocolate evenly throughout the dough.
- Shape Cookies: Using approximately 2 tablespoons of dough per cookie, scoop onto the lined baking sheet. Gently flatten each cookie with a slightly wet palm to prevent sticking and shape them.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the cookie tops develop cracks and the edges feel just firm to the touch. Avoid over-baking to keep the cookies soft and fudgy inside.
- Cool: Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container for up to three days, or freeze for longer storage.
Notes
- Using chickpea flour makes these cookies gluten-free and adds protein and fiber.
- Maple syrup can be substituted with honey for a different flavor profile.
- For vegan adaptation, replace the egg with a flax egg, though texture may vary slightly.
- Flattening cookies helps them to bake evenly and develop the signature cracked top.
- Store baked cookies in an airtight container at room temperature for freshness.
