Chickpea Chocolate Chip Cookies are a delightful twist on the classic treat. By swapping out traditional flour for chickpea flour, you get a nutty, flavorful cookie that's not only delicious but also a bit more nutritious. Perfect for those looking to try something new with their baking.
Chickpea flour is the star of this recipe, giving the cookies a unique, slightly nutty flavor and a boost of protein. It also contributes to the chewy texture. Baking soda acts as a leavening agent, helping the cookies rise and become tender. A pinch of salt enhances all the flavors, balancing out the sweetness.
Unsalted butter provides a rich, creamy base for the cookie dough, while the combination of brown sugar and granulated sugar ensures a perfect blend of sweetness and moisture. Egg adds structure and binds the ingredients together. A splash of vanilla extract brings warmth and depth to the flavor profile. Finally, semi-sweet chocolate chips add just the right amount of gooey, chocolatey goodness to each bite.
These cookies are a delightful treat on their own, but you can serve them warm with a scoop of vanilla ice cream for a decadent dessert. They also pair wonderfully with a cold glass of almond milk or a hot cup of chai tea, which complements the nutty undertones of the chickpea flour.
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. Grab two baking sheets and line them with parchment paper to prevent sticking and make for easy cleanup.
In a medium bowl, whisk together the chickpea flour, baking soda, and salt. This simple step ensures that the baking soda and salt are evenly distributed throughout the flour, which helps the cookies bake evenly.
Next, in a large bowl, beat the softened butter with both sugars until you achieve a creamy, smooth mixture. This usually takes about 2-3 minutes with an electric mixer. Add the egg and vanilla extract, beating until everything is well combined and the mixture looks light and fluffy.
Gradually add the dry chickpea flour mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the cookies tough. Use a spatula to fold in the chocolate chips, ensuring they're evenly distributed throughout the dough.
Drop tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Place the sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown.
Once baked, let the cookies cool on the baking sheets for about 5 minutes to firm up before transferring them to a wire rack to cool completely. This cooling period is crucial for the perfect texture.
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