This recipe has become a regular go to as it is super easy and healthier than the regular chocolate chip cookies. I have made this recipe a couple times and finally perfected the ratio of chickpea flour and coconut flour so yes this recipe is gluten free as well! Also perfect if you can’t find flour in the store.

It all started with the chickpea. I have used gluten free flour before and found that if you don’t bake the flour long enough you get a raw pea flavor. I found that to be the case with this recipe as well.  Start off this recipe by making chickpea flour .  I tend to make quite a bit and store the left overs in a jar to use later.

In a bowl, add coconut sugar and white sugar.  To this add the melted butter and vanilla. Mix together.

After mixing, add your egg.

Finally add your chickpea flour, coconut flour and baking soda.  Stir well.

The dough will be pretty stiff. Use a spoon to mix in the chocolate chips.

Portion out the cookie dough into 1 inch scoops. You can use a cookie scoop or a table spoon.  The cookie does spread slightly so make sure you leave a space between each cookie.

This was the first batch I made. It was only made with chickpea flour. I found that it spread a lot and it had too much of a raw pea flavor.

I tried multiple times to add coconut flour to this mixture to prevent the cookie from spreading too much. If you add too much coconut flour, the dough gets stiff and the cookies become dry.  I found that 1 cup chickpea flour and 1/4 cup coconut flour was perfect.  These cookies are slightly crispy and chewy in the middle.  Little C loves this cookies and I feel a little less guilty since it is made of chickpeas and not just white flour.

Chickpea Flour Chocolate Chip Cookies

• 1 cup chickpea flour
• 1/4 cup coconut flour
• 1/2 cup coconut sugar (or brown sugar)
• 1/4 cup white sugar
• 1/2 cup melted butter
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1 egg
• 3/4 cup semi sweet chocolate chips

In a bowl add together the melted butter and sugar. Mix well.  To this add the vanilla extract and egg.  Mix again.

Add the chickpea flour, coconut flour and baking soda.  Mix well. The dough will start getting stiff but shouldn’t be too dry. Finally add the chocolate chips and mix.  Scoop out the dough into 1 inch balls. Leave space between the cookies as they will spread slightly.

Bake at 325 Degrees for  about 13-15 min. It is important to cook these until they turn golden brown to prevent the raw pea flavor but not too long or else these get dry.

It is surprising how much these taste like real cookies. You wouldn’t even noticed what they were made of.

Enjoy. check out our other recipes: https://eatitnoworeatitlater.com/recipe-list/