Peyman’s Chocolate Chip Cookies

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This recipe is dedicated to my husband, Peyman (Pay-mon).  He has simple taste when it comes to cookies.  He doesn’t like cinnamon and he doesn’t want a cookie tainted with chai rooibos.  Lately, I’ve been trying other peoples’ recipes.  He hasn’t liked any of them.  For some reason, a lot of vegans like to add cinnamon to their chocolate.  I don’t happen to love the combo either… well,only with my chocolate chai cookies.  Anyway, since Peyman’s been a good sport for the last few weeks with my recipe testing, I made him a treat today: simple chocolate chip cookies.  Nothing warms my heart more than seeing him happy after eating a vegan, gluten-free cookie. :)

Here’s the recipe.  And just a note, don’t be fooled by the dough– it won’t taste good until cooked, and once cooked, I’ve got to warn you, you may be hooked! Enjoy!

ChocoChaiCookies

Chocolate Chip Cookies – Vegan and Gluten-free!

Servings: 24

Time: 40 minutes

Brief: These fluffy and chewy chocolate chip cookies are grain-free, easy to make, and so good!

Diet: V, GF, GFV, DF, SF, NF

 

Ingredients

1/2 cup coconut oil

2 tsp vanilla

1/3 cup lukewarm filtered water

1 cup coconut palm sugar

1/4 tsp sea salt

2 cups garbanzo bean flour

2 tsp baking powder

1 cup semi-sweet chocolate chips

Note: I like using Chocolate Dream dairy/gluten/soy-free semi-sweet baking chips

 

Directions

1. Preheat oven to 350 degrees F.

2. In a medium-sized bowl, mix together the coconut oil, vanilla, filtered water, coconut palm sugar, and sea salt.

3. In a small bowl, combine the garbanzo bean flour and baking powder and mix well.

4. Add the dry ingredients to wet ingredients and stir to combine.

5. Fold in the chocolate chips.  Chill the batter in the refrigerator for about 7 minutes prior to scooping. (The more loose your cookie batter is, the more they will spread when they bake).

6. Scoop 2-inch cookie balls onto a half sheet pan, lined with a Silpat mat or parchment paper and press down to flatten them with your hand or a rubber spatula just a bit. You should be able to fit 12 cookies onto a half sheet pan.

7. Bake until they start to just brown at the bottom, for 9-11 minutes, depending on how powerful your oven is.

8. Allow the cookies to rest of the half sheet pan for about 2-3 minutes besides transferring them to a cooling rack.

Note: This recipe makes 24 cookies total. Enjoy and remember, enjoy everything sweet in moderation!

 

 

 

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15 Thoughts on “Peyman’s Chocolate Chip Cookies

  1. Amazing ! Great tasting.Thanks

  2. Thank you so much, Anat!

    I love receiving feedback! So happy you enjoyed them! <3

    All The Best,

    Yvonne

  3. Lucia on May 21, 2014 at 8:47 am said:

    Garbanzo bean flour is such a strong tasting flour. Can you taste it in the cookie or should I sub another gf flour?

  4. Hi Lucia,

    Thank you for your comment and question. Garbanzo flour is so strong when raw. If you taste the batter before it’s cooked, it won’t taste good. But believe me, you will not be able to taste it when it’s cooked with all the other ingredients in the recipe.

    My non-vegan friends and family love these cookies the way they are– even the pickiest of eaters! The garbanzo flour lends a unique texture, along with the coconut sugar. I have never tried making these with any other flour.

    I hope you try the recipe as it is and love the cookies as much as we do!

    All The Best,

    Yvonne <3

  5. Sandy on June 18, 2014 at 2:46 pm said:

    Hi Yvonne! :)

    Can I use 1/4 applesauce and 1/4 coconut oil to reduce the fat in these cookies? Do you think the taste and texture will be any different?

  6. Hi Sandy,

    I’m sure you can substitute half of the apple sauce for coconut oil, I just have never tried. I know what you’re saying about the high fat content, and I did think about substituting, but I usually make these for other people and just went by the original recipe. If you try to make them with the applesauce, can you please let me know how they turn out?! Thanks!

    All The Best,

    Yvonne

  7. Grace on July 17, 2014 at 2:30 pm said:

    Just made these are they were sooo yummy! Even my 5 year old loved them. I have made garbanzo bean cookies from canned garbanzo beans but I like the texture of these so much more. Also my first time using coconut sugar and love the flavor of it. Thank you!!

  8. Amy McGarry on July 19, 2014 at 12:14 am said:

    Hey!! Is garbanzo bean flour the same as chickpea flour?? I really want to try these but haven’t been able to find the flour. Thankyou xxx

  9. Hi Grace!

    I’m so happy to hear that you loved these! I also tried making cookies from canned garbanzo beans, but I enjoy these much better!

    Have a wonderful weekend!

    All The Best,

    Yvonne

  10. Hi Amy!

    Yes, garbanzo bean and chickpea flours are the same thing! I hope you try these cookies now and let me know what you think!

    Have a great weekend!

    All The Best,

    Yvonne

  11. I am preheating my oven now and getting my chocolate fix on. We had a long day at the beach and it never fails – I always want chocolate chip cookies after :)

  12. I just made these, and they are delicious! I swapped out the coconut palm sugar for Swerve Sweetener instead and added about 1/2 cup pecans. I will be making these again! Thanks for the recipe :)

  13. Hi Pam!

    I am so happy to hear you enjoy this recipe and that swerve worked in this recipe. Love the addition of pecans. I must try! Have a wonderful Wednesday!!!

    All the Best,
    Yvonne

  14. Olivia on July 23, 2016 at 7:01 am said:

    Can you use whole wheat flour instead of the garbanzo bean flour?

  15. I think that should work, Olivia!

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