Gluten-Free Chickpea Flour Cookies

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Chickpea flour is my true love in the kitchen. It's rich in protein, easy to work with, completely versatile, and has a wonderful delicate flavor.

If you have a single cup of chickpea flour left, you can whip these up in the kitchen in just a few minutes—indulgent, delicious chickpea flour cookies with absolutely no aftertaste.

I promise you, no one will even guess they're made from chickpea flour.

A little about the recipe

• The base of these cookies is (of course) chickpea flour. You can replace it with lentil flour, spelt, pea flour, or any other flour you like.
• I sweetened these cookies with brown sugar and silan (date syrup). If you want to reduce the amount of sugar, you can; it shouldn't change the texture or the baking results.
• To make them extra fun and help mask any hint of chickpea flavor, I used dark chocolate. You can replace it with the same amount of pecans, raisins, or anything else you fancy.

Nutritional values for chickpea flour cookies

One cookie out of 8 contains:

• 270 calories
• 4g protein
• 16g fat (of which 3g is saturated)
• 29g carbohydrates

Have you made these chickpea flour muffins yet?

Print

Chickpea Flour Cookies

Prep time 5 minutes

Cook time 10 minutes

Servings 8 large cookies

Calories 270 kcal

Ingredients

Wet Ingredients

• 2 tsp Chia seeds
• 2 tsp Water
• 2 tbsp Silan (date syrup)
• 1/3 cup Brown sugar
• 1 tsp Vanilla extract
• 1/3 cup Canola oil or any other vegetable oil

Dry Ingredients

• 3/4 cup Chickpea flour 100g
• 1/2 tsp Baking powder
• 2 tbsp Almond flour
• Pinch Salt
• 50 g Dark chocolate

Instructions

1. In a small bowl, mix the chia seeds with the water until a paste forms. Let it sit for about 5 minutes until thickened.

2. In a deep bowl, whisk together all the wet ingredients: oil, sugar, silan, vanilla extract, and the chia mixture.

3. Pour in the dry ingredients: chickpea flour, baking powder, and salt.

4. Finely chop the chocolate cubes and add them to the bowl.

5. Mix well and place in the refrigerator for at least an hour to firm up.

6. Meanwhile, preheat the oven to 180°C (350°F).

7. Using your hands or an ice cream scoop, form 8 ping-pong sized balls.

8. Flatten them into cookie shapes on a baking sheet lined with parchment paper.

9. Top with a bit more dark chocolate if desired.

10. Bake for 11-13 minutes until the cookies are golden brown.

11. Remove from the oven and allow to cool completely before serving.