No one will know or care that these chocolate chip cookies are made with chickpea flour. That’s because they have everything you expect and love in the quintessential cookie, from the crispy, tender texture to the buttery brown sugar dough to the chunks of chocolate throughout.
We can make 30 chocolate chip cookies from this recipe.
• 2 cups (240 grams) chickpea flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1⅔ cups packed light brown sugar
• 8 tablespoons (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 ounces semisweet chocolate, coarsely chopped
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In another medium bowl, using an electric mixer, beat the brown sugar and butter on medium speed for 1 to 2 minutes, until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula. Add the eggs and vanilla; beat for 1 minute, until blended and smooth. Stir in the flour mixture (by hand) until just blended; stir in the chocolate chips.
Tightly cover the bowl with plastic wrap and refrigerate the dough for 1 hour or up to 24 hours.
Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
Scoop heaping tablespoons of dough 2 inches apart onto the prepared baking sheet.
Bake for 15 to 20 minutes, until just set at the edges (centers will be slightly soft). Let cool on the pan on a wire rack for 2 minutes, then transfer directly onto the rack with a spatula to cool completely.
Store the cooled cookies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Chickpea Chocolate Chip Cookies