As Cookie Monster would say, “C is for cookies”!! “Yum, yum, yummy” say my boys! I would say, “C is for chocolate chips.” “C is for Chickpea flour”. And “C is for coconut oil”! My vegan, gluten-free, chocolate chip cookies contain all of these three C’s: chickpea flour, choc-chips and coconut oil. Crunchy and gooey choc-chip cookies are perfect as an afternoon snack that is best served with a glass of chilled almond milk.
Over at Schiavone360 headquarters, we have been busily taste-testing batch after batch of vegan, gluten-free, choc-chip cookies all week. Hard work… wouldn’t you say? I think it might be time I left my kitchen for a while and stopped cooking…. but I’m not a quitter. I have been experimenting with different flavours to find one, that we could all agree on and liked. This recipe is both kid-approved and hubby-approved! Now, that’s what I call a win-win!
These have a little crunch on the outside and gooey soft on the inside. However, if you prefer your cookies slightly crunchier, then leave them cooking for a further minute or two longer than the stated cooking time. These cookies are not overly sweet by any means, yet hit the sweet spot nicely for a chocolaty treat. One that keeps the kids coming back for more.
For those that know me, there is always some secret ingredients included in my recipes and this, is no exception. I have been experimenting with more gluten-free recipes lately, as my husband has been wanting to avoid gluten. Hence, the arrival of these cookies. These vegan, gluten-free choc-chip cookies are high in protein, fiber and iron. What more could you ask for from a cookie?
All of the ingredients listed in the recipe below should be available at your local supermarket or perhaps your local healthy food store. And for those of you living right here in Athens Greece, all of these products are available at Sklavenitis supermarket.
So, let’s talk about the main ingredient. Introducing bio organic Chickpea flour. If your kitchen knowledge of chickpeas only extends to hummus, or adding chickpeas to soups, stews and salads, fear not. Chickpea flour has a very mild nutty taste and is so versatile for all your cooking needs. You can use it for vegan omelettes, pancakes, cakes and of course my cookies. It’s made from finely milled roasted or raw organic chickpeas. It has the same nutrient content as chickpeas, just think what that means? What that means, is it’s high in protein, an excellent source of fiber and an assortment of essential minerals and vitamins. So, this might just become your new go-to gluten-free flour. I know it’s becoming one of mine!
Now of course, if you don’t require these to be gluten-free or vegan, that’s fine. Just simply swap out the chickpea flour along with the almond flour, for 1 cup of either self raising flour or all purpose flour. Flax seeds and ground linseeds are exactly the same product. Don’t have either in your pantry. Try chia seeds… works just as well. Of course if you don’t need this recipe to be vegan, then just swap out the “faux egg” for 1 real egg. Couldn’t be simplier.
I hope you enjoy these vegan, gluten-free, choc-chip cookies as much as we do, because they are:
- Easy to make
- Protein packed
- Healthy and seriously delicious
- Easy on tummies
- Chocolaty and gooey
- Lunchbox friendly
- Kind of addicting
If you do make and enjoy this recipe, please leave a rating below. And better yet – leave me a comment to tell me how you got on, or just say hi – I LOVE hearing from you. Follow me on facebook, instagram, pinterest to see more of my everyday recipes and wellness tips.
- 1 tablespoon ground linseed
- 1.5 tablespoon water
- 5 tablespoons maple syrup
- ¼ cup of soft brown sugar
- 1.5 teaspoons vanilla extract
- ⅓ coconut oil
- ¾ cup chickpea flour
- ¼ cup almond flour
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
- ⅓ cup choc-chips
- In a small bowl combine the ground linseed and water. Set aside for 5 minutes to thicken up.
- In a medium bowl combine the maple syrup, sugar, vanilla extract and coconut oil. Stir for approximately 1-2 minutes until mixture is well combined. It will become slightly thicker once the coconut oil is incorporated.
- Now add the ground linseed gel, chickpea flour, almond flour, baking soda and salt. Mix until it becomes a thick batter. Next add the choc-chips making sure to mix well.
- Cover the bowl with cling wrap and refrigerate for a minimum of 1 hour to chill the cookie dough. For best results, I recommend chilling in the fridge overnight.
- Preheat the oven to 180 degrees celcius (350F) and line a baking tray with parchment paper.
- Scoop out 1 Tablespoon of cookie dough and roll into a ball shape. Place onto tray leaving a 5cm gap between cookies ensuring enough space for cookies to spread during cooking time.
- Bake for 10-12 minutes or until cookies become golden around the edges. Bake for further 1 or 2 minutes longer if you like your cookies crunchier!
- Remove baking tray and cool cookies 10 minutes before transferring them to a cooling rack. Allow to cool further before serving. As the cool they will firm up.
Ground Linseed is also known as Flaxseeds.
Instead of ground linseed your could use chia seeds or if you don't need these to be eggless just swap out for 1 egg