‘Tis the season for really delicious cookies, y’all. Whether it’s family gatherings for Thanksgiving, putting a plate out for a certain red-suited jolly fellow, or making a spooky chocolatey treat for Halloween, cookies are on the horizon, my friends.
Plus, I’m basically a cookie monster in lady form and when you catch me in a good mood, I might share. One of my absolute favorite things is inserting healthier options into my kid’s daily life without them even knowing. Case in point: these chickpea flour cookies.
From the outside they look like amazing double chocolate, fudgey, moist, chewy cookies that everyone is grabbing for. And, the assessment is 100% accurate. Dig a little deeper and you’ll find out these paleo chocolate cookies are packed with protein.
Not only is the chickpea flour an amazing source of plant-based protein, but I’m also using Bolthouse Farms’ new Plant Protein Milk. It’s made from pea protein and is a really amazing (and delicious) alternative to traditional dairy milk.
When Nolan came home from preschool I asked him if he wanted some chocolate milk. His eyes got huge and couldn’t say yes quick enough. I studied his reaction to see if he’d care about the non-dairy-ness of it. Um, he CHUGGED it and has since asked for chocolate milk every single day thereafter.
The other thing I love about this Plant Protein Milk is it contains 10 times more protein per serving than it’s almond milk counterpart. I was even shocked to find out it has 50% more calcium than traditional dairy milk. You guys know that I’m all about options and I love that now I can play around with not only traditional dairy and nut milks in my recipes, but now a really awesome plant protein milk that packs a nutritional punch.
It’s creamy and comes in four flavors: Unsweetened, Original, Vanilla, and Chocolate. So far the kids like the chocolate and vanilla best. Jaryd likes the original. I love how versatile it is: from morning coffee and cereal to dessert recipes, it’s really an awesome creamy non-dairy milk alternative.
p.s. if you’re wondering: it does not contain gluten, lactose, or common allergens like dairy, nuts, and soy. So, you’re good to go!
These double chocolate cookies are borderline brownie. They’re so chocolatey and fudgey and chewy and decadent. I cannot wait for you guys to give them a try! So, now that I’ve appropriately hyped these Double Chocolate Chickpea Flour Cookies (they completely live up to the hype, people), let’s make them!!
Cream together the coconut oil, chocolate milk, vanilla, coconut sugar, and egg. Add the chickpea flour, cocoa powder, baking soda, and sea salt. Mix until completely combined. Fold in the chocolate chunks.
Use an ice cream scooper to make 6 mounds on a baking sheet lined with parchment paper. Gently press down on the top of the cookie with your two fingers. Add a few extra chunks on top and bake for 10 minutes.
Allow the cookies to sit on the baking sheet for 5 minutes before transferring them to the cooling rack.
Recipe
Double Chocolate Chickpea Flour Cookies
I can’t wait for you to try these non dairy, gluten free and soy free Double Chocolate Chickpea Flour Cookies! They’re super allergy friendly & delicious!!
Ingredients
- ½ cup refined coconut oil (butter, ghee, or ethically sourced palm shortening should work too)
- ¼ cup Bolthouse Farms chocolate Plant Protein Milk
- 1 teaspoon vanilla
- ½ cup coconut sugar (packed brown sugar should work too)
- 1 egg
- 1 ½ cup chickpea flour
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup dark chocolate chunks
Instructions
- Preheat the oven to 350F.
- Cream together the coconut oil, chocolate milk. Vanilla, coconut sugar, and egg.
- Add the chickpea flour, cocoa powder, baking soda, and sea salt.
- Mix until completely combined.
- Fold in the chocolate chunks.
- Use an ice cream scooper to make 6 mounds on a baking sheet lined with parchment paper.
- Gently press down on the top of the cookie with your two fingers.
- Add a few extra chunks on top and bake for 10 minutes.
- Allow the cookies to sit on the baking sheet for 5 minutes before transferring them to the cooling rack.
Enjoy!! xo
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Thank you so much to Bolthouse Farms for sponsoring this post! I love working with my favorite brands and couldn’t be more thrilled they support The Toasted Pine Nut!! xo
I liked many of your recipes but this one definitely not a fan. I was hoping to put my chickpea flour to good use by making these but it just gives them a weird and off-puting after taste.
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Aw such a bummer to hear that! Yeah, chickpea flour isn’t for everyone. It definitely has an after taste and isn’t mild. You could sub in almond flour for a better, more traditional cookie 🙂
I make these too but I found the off putting taste to be the coconut sugar. Left an aftertaste. I would try again but maybe use brown sugar.
I think the aftertaste is probably the chickpea flour as it can be pretty strong. Let me know if you make them again with brown sugar and if you still have the same flavor.
I make this recipe all the time!! I’m in love. Your recipes are the best 🍪❤️
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Yay!! I’m so happy you enjoy them!! <3
Could I sub the protein plant milk for regular plant-based milk (soy, oat, …)?
If I can, I’ll soon give them a try!
Yes, any milk should work! Let me know how it goes! xo