These Chickpea Flour Chocolate Chunk Cookies are loaded with pools of chocolate and topped with sea salt. They’re crispy on the outside, melt in your mouth soft on the inside – oh, and they’re gluten free!
Chocolate chip/chunk cookies are my true weakness in my life. I love them fresh and warm right out of the oven. I love eating the dough before hand (no shame!) and I love dipping them in milk or coffee. There is something so comforting about homemade cookies. They make me think of home, of my mom, of a warm house filled with love.
So, a few weeks ago, I snagged some Bob’s Red Mill garbanzo bean flour (aka chickpea flour) at the grocery store on sale! Y’all know that I love chickpeas – in salads, roasted in the oven, in hummus, topping my Golden Delicata Squash Soup… the list could truly go on. I had no idea they made it into a flour form!
I assumed it was a savory type of flour. However, I was intrigued when I read on the back that you could use this as a baking substitute! So, me being the chocolate chip cookie connoisseur that I am, I knew that I must embark on this journey to make the perfect cookies using chickpea flour.
When I was younger, we never ever had homemade chocolate chip cookies. We always had the slice and bake. Or the ever popular, Chips Ahoy. I remember when I was trying so hard to lose weight, there were a few times when I binged on those cookies. Like, hardcore.
Why did I let myself feel so empty inside that I felt like stuffing my face with cookies would help? I’ll never know, really. But, thankfully – I’m far past that. Learning how to achieve a balanced relationship with food, how it’s okay to have a cookie (or two) and not feel guilty has really changed my life!
So, from the ever popular chickpea flour – these delightful chocolate chunk cookies were born. They really blew me out of the water with how much I ended up enjoying them. They’re light, have the perfect amount of sweetness and really check off all of my must haves list when it comes to a cookie such as:
- crispy edges
- soft and gooey middle
- over the top chocolate-y
- a pinch of salt on the top
Yup. They check all of that off.
How to Make Chickpea Flour Chocolate Chunk Cookies:
Using a stand mixer or a hand-held, cream together brown sugar, white sugar, and melted coconut oil until combined. To this mixture, add the egg, vanilla extract and mix again until combined – make sure to not overmix!
To this bowl, add in the chickpea flour, baking soda and salt. The dough will most likely be a little bit dry at this point but don’t worry! Next, fold in your chocolate chunks/chips. You can do a mixture of both if you want!
Important Note: The one thing that that I wouldn’t recommend doing with these cookies is: eating the dough. Yes, I know I sound like the government or something warning you to not consume raw cookie dough. The chickpea flour itself is very earthy and savory until it cooks with all of the other ingredients and sweetens up.
Line a cookie sheet with silicon or parchment paper. Scoop the dough out into large chunks, roll them into balls and place them on the baking sheet. I did about 6 large cookies per baking sheet. Before you place them in the oven, flatten them out slightly to make a more “cookie” shape.
Place in the preheated oven for 9-10 minutes to let them bake! Once done, let them cool on the pan for around 3-5 minutes and then transfer them to a cooling rack. Sprinkle some extra salt on top and enjoy!
When I ate these Chickpea Flour Chocolate Chunk Cookies and I let them cool (for like 30 seconds lol let’s be real here) they were SO magical. They had pools of melted chocolate and a pinch of sea salt and just melted in my mouth. Then I dipped one in my coffee (that had milk in it) and I am pretty sure in that moment, I went to heaven. Yup.
Do yourself a favor and give these a whirl.
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Chickpea Flour Chocolate Chunk Cookies
These Chickpea Flour Chocolate Chunk Cookies are loaded with pools of chocolate and topped with sea salt. They're crispy on the outside, melt in your mouth soft on the inside - oh, and they're gluten free!
- 1 and 1/3 cup chickpea flour
- 1/2 cup light brown sugar
- 1/4 cup white sugar
- 1 tsp vanilla extract
- 1/2 cup melted coconut oil
- 3/4 cup semisweet chocolate chunks
- 1/2 tsp baking soda
- 1 egg
- pinch of salt
Preheat oven to 350 degrees. Line a baking sheet with a silicon mat or parchment paper. Set on top of oven until ready to use.
Cream together the brown sugar, white sugar, and melted coconut oil until creamy with a mixer. Add in egg, and vanilla extract. Mix until combined - don’t overmix it!
Add in your chickpea flour, baking soda and a pinch of salt and mix those in until smooth. It may be a little dry but fear not! Next, fold in the chocolate chunks.
Use a cookie scoop to form large cookies. Place on the lined baking sheet. I made 6 large cookies on each sheet. Flatten the dough slightly on top with your hands until it forms a more "cookie" shape.
Place in the oven to let bake for 9-10 minutes. I added a pinch of salt once they were done! Let them cool for about 3-5 minutes on the pan before you transfer them to a rack to let them fully cool. Enjoy warm and dip it in milk!
NOTE: Do not consume this cookie dough raw. The chickpea flour is not appetizing when raw due to its savory/earthy nature. It will cook through when it bakes and taste delicious in the cookies - but would not recommend eating it raw.