Chickpea flour is one of my favorite ingredients to use for gluten-free cookies. Yes, it’s a bit higher in carbs than coconut flour or almond flour, but the texture is much closer to that of wheat-based cookies. These cookies adapt well to being sugar-free, and make a great healthy gamer snack. They’re not overly sweet, so you can eat a few, without feeling the need to eat the whole batch!
Notes on Baking Sugar Free Vegan Chocolate Chip Cookies (gluten free, nut free):
- I like to use a silicone baking mat in lieu of parchment paper. I don’t think they stick to the pan without it, but it really makes cleanup so easy.
- Unlike baking with sugar, these cookies won’t be quite as chewy, but will still be delicious!
- You can make these cookies less puffy by omitting the baking powder, and by increasing the amount of chickpea flour to 2 whole cups.
- If you don’t have almond extract, don’t worry! It’s not totally necessary, but adds a nice layer of flavor into the mix.
- You can substitute the coconut oil for any non-dairy butter substitute, though I promise, you can’t really taste the coconut.
- Chickpea flour has a decent amount of protein in it, which is awesome!
- If sugar free chocolate chips are hard to find, you can always just chop up a bar of dark chocolate.
Sugar Free Vegan Chocolate Chip Cookies (gluten free, nut free)
Ingredients
- 1.5 cups of chickpea flour (also called garbanzo bean flour)
- 1/2 cup coconut oil
- 1/2 cup water
- 1/4 cup Swerve, or other granulated sugar substitute
- 2 tsp ground flax seeds
- 1/4 cup sugar free chocolate chips
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat oven to 350F.
- In a bowl, combine water with Swerve, flax seeds and extracts. Let this mixture sit for a few minutes so that the flax seeds make a kind of gel.
- Stir in coconut oil (I kind of smashed it in with a fork), until everything is mixed up. This isn't going to look pretty, and there will be chunks.
- Sift together chickpea flour, baking powder and salt, and stir into wet mixture until a dough forms and the coconut oil chunks have blended in.
- Mix in chocolate chips.
- Form into little balls (about the size of golf balls), and flatten. These won't spread in the oven, but will puff up a bit.
- Bake for 10-12 minutes, until golden on the bottom and around the edges.
- Let cool and enjoy!
