These cookies are super delicious and gluten free made with nutritious, whole grain, chickpea flour. Your kids will never know that you snuck in extra fiber and protein into their lunchbox.
September is National Rice and National Whole Grains Month. The fourth week of September is National Wild Rice Week. Whole grains are nutritious and are great for making delicious food including appetizers, salads, breads, main courses and desserts.
Our #FestiveFoodies are celebrating the grains this month by sharing our favorite recipes showcasing them. Radha of Magical Ingredients is hosting this event. We are sharing 30 different recipes using whole grains all week long. Please join us in the celebration. Here are the recipes being shared today.....
- Cracked Wheat Upma by Magical Ingredients
- Chickpea Chocolate Chip Cookies by A Day in the Life on the Farm
- Easy Rice Pudding by That Recipe
- Hot Oat & Quinoa Cereal by The Spiffy Cookie
- Blueberry Quinoa Breakfast Bowl by Jen Around the World
- Butterscotch Oat Bars by Hezzi-D’s Books and Cooks
- Wild Rice Stuffing by Leftovers Then Breakfast
- Old-Fashioned Crisp Oatmeal Cookies by Making Miracles
I needn't have worried. They baked up perfectly and taste even better than they look. I decided to make these cookies as I had some chickpea flour left in my cupboard from when I made Gluten Free Zucchini Fritters. I knew that if I didn't find a recipe that specifically called for chickpea flour it would get shoved to the back of the cupboard, never to be seen again.
A google search led me to this recipe by Ambitious Kitchen. I modified it slightly, using melted butter instead of coconut oil, as that was what I had in my kitchen. I am so glad I did. I especially like that this recipe comes together quickly and makes a small batch. I ended up with 18 cookies using my scoop. The recipe said to use a medium scoop for 12 cookies.
Yield: 18 cookies
Chickpea Chocolate Chip Cookies
These cookies are super delicious and gluten free made with nutritious, whole grain, chickpea flour. Your kids will never know that you snuck in extra fiber and protein into their lunchbox.
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Ingredients
- 1 stick butter, melted and cooled
- 1/2 c. packed brown sugar
- 1 egg + 1 egg yolk, room temperature
- 1 t. vanilla
- 1 1/2 c. chickpea flour
- 1/2 t. baking soda
- 1/2 t. salt
- 2/3 c. chocolate chips
Instructions
- In large bowl of stand mixer, fitted with the whisk attachment, combine the butter, sugar, egg, egg yolk and vanilla.
- Add the flour, baking soda and salt, mix on low speed until incorporated then increase speed until well combined. Fold in the chocolate chips.
- Using a cookie scoop, place the dough onto baking sheets lined with parchment. The dough is very sticky but will bake up beautifully. Bake in a preheated 350* oven for 10 minutes. Let rest on pan for 5 minutes before removing to wire rack to cool completely.
Notes:
Adapted from a recipe found at Ambitious Kitchen
Nutrition Facts
Calories
132.16Fat (grams)
8.07Sat. Fat (grams)
4.61Carbs (grams)
13.48Fiber (grams)
1.21Net carbs
12.27Sugar (grams)
9.18Protein (grams)
2.55Sodium (milligrams)
151.34Cholesterol (grams)
34.08
A perfect Gluten free cookie. Love that they make a smaller batch too!
ReplyDeleteI don't know that I've ever cooked with chickpea flour before. Yum!
ReplyDeleteThese cookies turned out very nicely with the chickpea flour.
DeleteSounds amazing and delicious! We have a traditional sweet made with chickpea flour and the cookies sound similar to that. Once again, delicious!
ReplyDeleteThanks Radha.
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