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Pumpkin Chocolate Chip Cookies (Made with Chickpea...

Pumpkin Chocolate Chip Cookies (Made with Chickpea Flour!)

Guys. I went through highs and lows with this pumpkin chocolate chip cookies recipe. Frustration, and then relief.

I even said the words “Maybe this will taste better once it’s baked.” Which Adam laughed meanly at, and said “I don’t think that’s how it works.”

WELL GUESS WHAT ADAM? When it comes to chickpea flour – that’s how it works. (Boom).

These pumpkin chocolate chip cookies are fluffy, filling, and full of protein. Made with chickpea flour, it's a delicious gluten free treat!

I don’t know why i’m always trying to find ways to sub out regular flour, and makeΒ a gluten free version, but I guess I like to experiment with things and see how it tastes. Also, when it comes to chickpea flour – dat stuff is HEALTHY.

Since it’s made from garbanzo beans (aka chickpeas), there is a ton more protein in each bite than with regular flour. Also since it’s a dense flour, it’s really good at binding. No sad broken cookies here.

These pumpkin chocolate chip cookies are fluffy, filling, and full of protein. Made with chickpea flour, it's a delicious gluten free treat!

I’ve experimented with almond flour before (like with these Salted Gluten Free Brownies) and obviously I lervvv my oat flour (see these Banana Oatmeal muffins), but chickpea flour was a new adversary in the kitchen. And I intended to make momma proud.

I made the mixture, and was quite pleased with how it was progressing. The batter was a gorgeous orange color from the pumpkin, the chocolate chips were the perfect chunk size, the nutmeg gave off a comforting scent, but then I took a leeeeeeettle swipe of cookie dough with my finger, and – UGH!!

VOMIT!

What was that taste?!

These pumpkin chocolate chip cookies are fluffy, filling, and full of protein. Made with chickpea flour, it's a delicious gluten free treat!

(ps. if this recipe didn’t actually turn out as delicious as it did, I would not be telling you about how awful this dough was).

I didn’t know if the pumpkin puree had gone bad, if the chickpea flour was susceptible to rotting, or WHAT happened, but it was a terrible, foreign, and non-cookie dough like taste. I quickly jumped on Google where many other frantic bakers had questioned the same thing – what da deal with chickpea flour??

These pumpkin chocolate chip cookies are fluffy, filling, and full of protein. Made with chickpea flour, it's a delicious gluten free treat!

What I learnt: Apparently chickpea flour tastes like crap when it’s still raw. But once it’s cooked, it turns into all sorts of good things. AndΒ by good, I mean freaking delicious.

If you’re ever looking for a gluten free flour alternative, or just want to change it up to make a recipe a bit healthier – I 100% would recommend trying chickpea flour. Adam and I devoured these pumpkin chocolate chip cookies so quickly, and I even had a couple for breakfast one morning. Maybe not as healthy as my regular oatmeal, but a delicious option πŸ˜‰

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These pumpkin chocolate chip cookies are fluffy, filling, and full of protein. Made with chickpea flour, it's a delicious gluten free treat!

These pumpkin chocolate chip cookies are fluffy, filling, and full of protein. Made with chickpea flour, it's a delicious gluten free treat!
Pumpkin Chocolate Chip Cookies (Made with Chickpea Flour!)
Print Recipe
These pumpkin chocolate chip cookies are fluffy, filling, and full of protein. Made with chickpea flour, it's a delicious gluten free treat!
Servings Prep Time
14 cookies 15 minutes
Cook Time
12 minutes
Servings Prep Time
14 cookies 15 minutes
Cook Time
12 minutes
These pumpkin chocolate chip cookies are fluffy, filling, and full of protein. Made with chickpea flour, it's a delicious gluten free treat!
Pumpkin Chocolate Chip Cookies (Made with Chickpea Flour!)
Print Recipe
These pumpkin chocolate chip cookies are fluffy, filling, and full of protein. Made with chickpea flour, it's a delicious gluten free treat!
Servings Prep Time
14 cookies 15 minutes
Cook Time
12 minutes
Servings Prep Time
14 cookies 15 minutes
Cook Time
12 minutes
Ingredients
Wet Ingredients
  • 1/2 cup melted coconut oil cooled
  • 1/2 cup pumpking puree (heaping)
  • 1/2 cup coconut sugar
  • 1 tsp vanilla
  • 1 egg
Dry Ingredients
  • 1.5 cups chickpea flour chilled (I keep mine in the freezer)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 cup chocolate chips
Servings: cookies
Instructions
  1. Heat oven to 350 degrees. Add all of the wet ingredients into a large bowl and thoroughly mix together. Ensure that the coconut oil is melted, but cooled.
  2. In another bowl, add all of the dry ingredients together, except for the chocolate chips
  3. Slowly add the dry ingredients to the wet, mixing the entire time. Fold in the chocolate chips
  4. Let the dough sit in the fridge for 20 minutes.
  5. Drop cookies onto a greased baking tray (or parchment paper). Bake for 10-12 minutes, or until centres come out clean.

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  1. Hahaha. I went through a crazy GF phase and it was magical bc it was like chemistry trying to get the right flour combos. Then I got bored with it and was left with 2349384 different Gf flours and Neil was like WTF are these?? Good times. Good times. Also, these look bangin.

    • beverleyc

      3 November

      Hahahaha that’s exactlyyyy the stage that i’m at right now. And I have like, 3 tablespoons of each one, which means I can’t make anything unless I buy more. *sigh*

  2. GiselleR

    31 October

    These look amazing! I haven’t baked with chickpea flour yet but it’s on the list. I also really like experimenting with random ingredients (which is actually how I got started with vegan baking long before I was fully plant-based). Thanks for the tip on the taste though, because I would have thrown in the towel before actually baking haha

    • beverleyc

      3 November

      Ooo i bet you will be baking with chickpea flour sooner rather than later! And yes, I was so worried haha, but at that point i was like there is no turning back now!

  3. Maybe I need to start baking with chickpea flour just so I won’t eat the dough before they go in the oven! These looks delicious – gotta get ma hand on that flour!

    • beverleyc

      3 November

      HAHAH. That’s actually an amazing idea. Cause I give myself stomach aches from all the dough I consume…

  4. awhiskandtwowands

    31 October

    These look delicious and I love the addition of chickpea flour, I need to get my hands on some!

    • beverleyc

      3 November

      Do it!! You’ll love the texture

  5. Laura

    31 October

    I am seriously coveting that towel….and these cookies of course!

    • beverleyc

      3 November

      I have an extra one! Want it?! =D

  6. OMG they look so delicious and PS thanks for the heads up on the dough taste! Where exactly does one buy chickpea flour?!

    • beverleyc

      3 November

      I got mine from Bulk barn! or any bulk food store would definitely have it πŸ™‚

  7. So interesting to know that about chickpea flour! Glad you went ahead and baked them because they look so delicious. Pumpkin bread is my absolute favorite fall treat but I’ve been wanting to try pumpkin chocolate chip cookies!

    • beverleyc

      3 November

      Haha, I would have been so bummed if I had to throw the whole thing out, and nothing was lost from trying to bake em πŸ™‚ (But lotssss was gained haha)

  8. Far Wellness

    4 November

    I used Chickpea flour once and it did not make the recipe turn out well! Hah. These cookies, on the other hand, look amaz-balls. I’ll take a whole batch! Please?!

    • beverleyc

      4 November

      oh man, what did you use it in?! maybe chickpea flour is just superrr moody haha and only works when it wants to

  9. Rachel Pattison

    4 November

    That totally happened to me with chickpea flour!! Mind BLOWN once baked!

    • beverleyc

      7 November

      Right?! I had no idea flours could do that haha

  10. Emily Weir

    4 November

    Hahaha chick peas, the sassy flour that makes you question your baking talents every time. Every time I’m successful in substituting a flour alternative, I feel like I missed my calling as a scientist since it’s such a precise art. These look SO delicious too! Glad the chick pea flour was worth it.

    • beverleyc

      7 November

      Dudeeee hahaha its totally a sassy flour! And you’re hilarious, and I completely agree. The kitchen is basically a science lab

  11. OMG you nailed it!! There’s nothing that makes me more cranky than batter that doesn’t turn out. I’ve never baked anything with chickpea flour (oh I almost spelled that ‘flower’ – WOW). These look super soft and freaking good!

    • beverleyc

      7 November

      I know right. If it doesn’t turn out right i usually just add a BUNCHHHH of chocolate and pretend that it’s supposed to taste like that πŸ˜‰

  12. Ah yea girl! Bring on the BEAN POWER!

    • beverleyc

      7 November

      Hahahah bean power is the best kind of power!

  13. I have some chickpea flower in my pantry just sitting there. I think I might know what to do with it now. And good heads up on the dough…I love eating it and I would of been like ummm haha!!

    • and wow, I read Chrissa’s comment and did spell flour and flower. HA

    • beverleyc

      7 November

      Bahhaha i never would have even noticed the misspelling had you not mentioned it.

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