It was about a month ago when I saw the lovely Monique from Ambitious Kitchen’s Chickpea Flour Chocolate Chip Cookies. It was one of those recipes that stuck with me, in particular the dreamy photos of melty chocolate, fluffy perfectly shaped crispy edged cookies, with little sprinkles of flaked sea salt on them. I knew I had to make them and last week I finally had the chance to do so! Of course I had to make the recipe my own by subbing protein powder for some of the chickpea flour and adding some chia seeds for some added crunch, fiber, omega-3’s and other health benefits. You never know with baking how things are going to turn out when you mess with the ingredients. But these exceeded all of my expectations! They blew my tastebuds out of the water. They were so fluffy, not overly sweet, almost brownie like in texture and best of all, good for you! In fact, we ate the whole batch in 2 days they were that good. And they are nearly guilt free (completely guilt free in my opinion if you don’t add the chocolate chips or instead use pure dark chocolate as Ambitious Kitchen did in her recipe)! This isn’t my first time using chickpea flour in a recipe. Last year, I made a quiche using the chickpea flour as a crust. The flour is so light and fluffy and really no surprise the cookies came out this way because of it. I used Ka’Chava Tribe plant based protein powder but you could use whichever brand you have on hand. I’ve been using this brand every morning in my smoothies and I’m really impressed with it’s flavor. Trust me I’ve tried a lot of bad, weird artificially tasting protein powders in my day and this one is the purest I’ve found! This recipe comes together in minutes and the hardest part is waiting for these babies to cool! I hope you enjoy them as much as we do!
Makes 12 cookies
1 cup chickpea flour
1/2 cup chocolate protein powder (I used Ka’Chava Tribe)
1/2 cup coconut sugar
1/4 cup chocolate chips (I used Enjoy Life Foods mini chocolate chips but you could also use a quarter of a dark chocolate bar chopped coarsely)
1/2 t salt
3/4 t baking soda
1 t chia seeds
1/2 cup coconut oil (melted and cooled)
1 T vanilla extract
After the cookies come out of the oven- Course sea salt for sprinkling on top (optional)
Preheat oven to 350F. Line a large baking sheet with parchment paper or silpat.
Combine the first 7 ingredients (the dry stuff) in a bowl and whisk gently to combine everything. In another bowl combine the last 3 ingredients (the wet stuff). Important note: Please make sure your coconut oil is completely cooled before adding it to the wet (otherwise it will just melt the chocolate chips and cook the egg- a baking 101 NO NO).
Use a medium cookie scoop (about a tablespoon) to scoop dough onto baking sheet and flatten the tops slightly with your fingers.
Bake at 350 F for 9-11 minutes or until edges are slightly golden brown. Allow cookies to cool on baking sheet for 5 minutes and then transfer to a wire rack to cool.