Cookies that contain no flour are fascinating. Gluten-free, paleo, or just the adventurous bakers out there have given us an exciting new trend. It makes you feel like you just ate a salad rather than a chocolate chip cookie. Right?
The Ingredient Label
When I came across the Almond Chickpea Cookie Dough from Hungry Root, I was inspired. Look at these ingredients – not hard at all to recreate at home!
Chickpeas, Almond Butter, Vegan Chocolate Chips [Evaporated Cane Juice, Natural Chocolate Liquor (Non-Alcoholic), Non-Dairy Cocoa Butter], Sesame Tahini, Sweet Potato, Coconut Sugar, Maple Syrup, Vanilla Extract, Coconut Oil, Sea Salt, Baking Powder, Baking Soda.
And so recreate it I did.
Make Substitutions
Since I had garbanzo bean flour, I decided to use it instead of smashing up chickpeas. So, not flour-free but gluten-free!
I had all of the other ingredients because I’m a Level 10 Vegan® (?) but if you don’t have, say, coconut sugar, you could use regular sugar. Same goes for coconut oil – you could stick with canola. As for tahini… peanut butter?! Tahini is just peanut butter from sesame seeds instead of peanuts so that could work. Or you could up the almond butter amount.
If you don’t have chickpeas or garbanzo bean/chickpea flour, almond butter and sweet potato then you better just make a different cookie or hit the grocery store because this cookie is all about these weird ingredients!
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Draw Up The Recipe
Chocolate chip cookies usually just have the wet and dry ingredients that you mix together and then combine. Or you mix up the wet and add in the dry. This is what I prefer because it means one less bowl to wash.
I just scoured some cookie recipes to adapt the quantities of each ingredient and gave it a whirl. And, guess what? It worked!
They say baking is a science but I’ve found it to be surprisingly forgiving. And, if you have to throw out a batch of botched cookies – so be it!
You have to break a few eggs flaxseeds and all that…
The Recipe
- ¼ coconut sugar
- ¼ cup maple syrup
- ¼ cup almond milk
- ¼ cup coconut oil
- ¼ cup almond butter
- ¼ cup tahini
- ¼ cup cooked sweet potato
- 1 teaspoon vanilla extract
- 1 cup garbanzo bean flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips
- If you haven't already prepared your baked sweet potato, be sure to bake it! You can roast it whole in the oven for ~45 minutes at 425°F. Poke the potato with a fork before putting it on a baking sheet to bake.
- Preheat oven to 350°F.
- Grease 1 baking sheets with spray canola oil or a vegan butter. (You can always grease up another sheet if all the cookies don't all fit on one sheet.)
- Combine the coconut sugar, maple syrup, almond milk and coconut oil and mix vigorously with a fork. If your coconut oil is solid, heat it in the microwave or on the stove until it is just melted (but not hot) before mixing it with the other ingredients.
- Mix in the remaining wet ingredients: almond butter, tahini, sweet potato and vanilla extract.
- Add in the flour, baking powder, baking soda and salt and mix until just combined.
- Fold in the chocolate chips.
- Roll golfball-size amounts of dough. Use your hands to flatten them before placing them on the greased cookie sheet. Leave about 1-2 inches between cookies in case they spread.
- Bake for 8-10 minutes or until browned.
- Let cool for 5 minutes on the baking sheet and then transfer to a cooking rack to cool completely.
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Now that temps are cooler, the coconut oil in my pantry is solid. Did you melt yours so it was liquid or should it just be soft for this recipe? These cookies look delish!
Ah – I put the coconut oil in the microwave for just a bit so it doesn’t get hot and part of it is still solid. Then I swirl around the melted coconut oil to melt the rest of it that is still solid. This way I can make sure it’s not actually hot – I don’t want that to affect the other ingredients.
Good question – I’ll update the instructions! (and, yes, they WERE delicious!)
If you have chickpeas and want to make a flour with them, what do you do? If they are canned do they have to dry out before blending them?
I am not sure how to make flour from the beans themselves, though I’m sure it’s possible. I mentioned opting for the flour over the beans only because the recipe I adapted it from seemed to be from the beans, not flour.
In general, I always have bought garbanzo bean (same as chickpeas) flour and started there. You can check it out here (sorry if the images don’t load – click “buy product” to learn more on Amazon).
Hope that clarifies things!
Omg I ordered from hungryroot today and ate half the container of chickpea cookie dough. It’s so good and I wanted to try and make it myself. Thanks so much for putting this recipe up!
Oh wow these are so good!! My first time trying a vegan cookie or using garbanzo bean flour. They were first a little gooey and I was worried they’d mess up. I had to cook them for abt 15min but they came
Out great so far and taste good!! Definitely making again.
I made these and they’re delicious! However I used almond flour instead of garbanzo bean flour (couldn’t find it nearby). My dough was very soupy, so I just kept adding almond flour until it became thicker. It was still more batter-like instead of a dough. They are still rather mushy after cooking but I’ll still eat them because they taste SO GOOD!