Easy, quick and delicious. American chocolate chips cookies made with wholegrain chickpea flour*. This naturally gluten-free flour makes these cookies particularly fragrant and tasty. Moreover these cookies are without butter, perfect for those who follow lactose-free diet.
- 150 g wholemeal chickpea flour (I used Italian Bertolini flour)
- 60 g mini dark chocolate chips
- 60 g white sugar
- 60 g brown sugar
- 1 pinch salt
- 0.5 tsp baking powder
- 70 ml vegetable oil (I used sunflower oil)
- 1 egg
- 1 tsp vanilla extract
1 hour waiting time.
Instructions: Chickpea flour chocolate chip cookies
For this recipe I used wholemeal chickpea flour made by Italian company Bartolini. The flour has a beautiful bright color and is very fragrant.
Mix wholegrain chickpea flour, two types of sugar, baking powder, a pinch of salt and mini chocolate chips.
Add egg and oil and stir well until all the ingredients are well combined. Let the dough rest in the refrigerator for at least 1 hour (I left it for 3 hours). Divide the dough into many pieces of similar weight, create balls of dough and flatten them with your hands then place you cookies on a baking sheet covered with baking paper.
Bake in a preheated static oven at 150 – 160 °C for about 20 minutes. Remove from the oven and let them cool completely before serving.
lot of love. B.
This recipe was born thanks to the collaboration with Bartolini – an Italian company that produces high quality food products: extra virgin olive oil, pasta, legumes and cereals, polenta and flour.