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).
I don’t know why i’m always trying to find ways to sub out regular flour, and make 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.
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!!
What was that taste?!
(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??
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. And 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 😉