These, sincerely, taste SO GOOD! Unbelievably good! They remind me a lot of one of my top three brown butter chocolate chip cookies (contain gluten) from Chris Morocco. These cookies have a deep and rich caramelly flavor with a soft gooey middle combined with a crispy outside! I love these :D The day after baking they even taste great and not stale! They're also very easy to make!
Note: these have a very strong chickpea flour aftertaste when they're fresh out of the oven, but after cooling a few hours (4-6) you can barely taste that!
The original recipe, which I modified, is from: https://www.veganricha.com/chickpea-flour-chocolate-chip-cookies/
Ingredients:
1 Tbsp. flaxseed meal (5 g)
1 1/2 Tbsp. water (20 g)
2 tbsp. maple syrup (40 g)
1 Tbsp. molasses (18 g)
1/3 cup dark brown sugar (or other sugar) (70 g)
1 1/2 tsp. vanilla extract (7 g)
1/3 cup melted salted butter (or oil to make these vegan) (74 g)
3/4 cup + 1 Tbsp. chickpea flour (100 g)
1/2 tsp. baking soda (2 g)
2 Tbsp. finely ground almond flour (11 g)
a good pinch of salt
1/3 cup dark or semi-sweet chocolate chips (60 g), plus more for topping (up to 90 g total)
Note: You can replace the flax meal and water with half a large egg or one large egg yolk!
Directions:
Mix the flax seed meal and water and let it sit for 5 minutes.
Add the maple syrup, molasses, brown sugar, vanilla, and melted butter. Mix well for 1-2 minutes until well combined.
Add the chickpea flour, almond flour, baking soda, and salt. Mix until combined into a semi-stiff batter
Fold in the 1/3 cup chocolate chips.
Cover the bowl and refrigerate 1-24 hours. ( did 1 hour below).
Line the sheet with parchment. Preheat the oven to 350ºF.
Roll the cookie balls into 1.5 inch balls for large cookies, or 1 inch balls for medium sized cookies. Then gently smoosh extra chocolate chips on the outside.
Place small cookies for 10-11 minutes, and large cookies 12-14 minutes (or until getting brown and crispy on the outside). If you bake a minute longer you will get crunchier cookies.
Remove from the oven and cool on the baking sheet for 10 minutes before removing to cool completely.
Remember, they do taste wonderful but the chickpea aftertaste is less intense the longer they cool! Especially after 4-6 hours!
8 large cookies, 10-14 smaller cookies. Keep in an airtight container up to 3 days after baking.
The ingredients I used. The almond flour is in the shot glass.
Mix together the flax meal and water and let rest 5 minutes.
Add the melted butter, brown sugar, maple syrup, and vanilla. Then you'll mix it together.
After mixing.
Then add the chickpea flour, salt, baking soda, and almond flour. Then you'll mix them in.
After mixing together.
Add the chocolate chips, mix in, and cover and chill the cookie dough for 1 hour.
After chilling. Time to bake!
Cookies before baking, I rolled them in some chocolate chips. These are pretty big and will flatten out a lot!
After baking. So flat but brown and delicious looking! Let rest 10 minutes on the trey before removing.
Then let cool on a wire rack.
Just sooo fricken' good for a chocolate chip cookie, and especially a gluten free chocolate chip cookie :D