So I know that everyone seems to have a chocolate chip cookie recipe, but for good reason! Chocolate chip cookies will never not be good. For some reason I decided that last night at 8:30pm would be the best time to try this out. Thursday night baking that followed pizza night was a delicious combo. I also didn’t realize how much flour I was really putting in the batch so this made A LOT of cookies, which is never a bad thing…right!
I experimented with almond four, tapioca flour and chickpea flour to get this insanely thick and chewy texture. When Ella asked me “what ingredients are these, mama” and I told her about the chickpea flour, she said “these are hummus cookies” which was really funny and scary smart on her end. But no, these don’t resemble hummus of any kind. The chickpea flour in addition to the almond flour adds some extra protein too, not too much but more than your average chocolate chip cookie! I also added in my fair share of chocolate chips, like handfuls on handfuls because no one wants a weak chocolate chip cookie. Oh yeah, and it’s definitely always necessary to add some flakey sea salt on top. The more the merrier.
So, if you don’t have plans tonight, now you do. These Thick and Chewy Chocolate Chip cookies are for sure the best addition to your Friday night. I challenge you not to eat them all. Make a double batch and share them with your friends and family because I bet everyone could go for a cookie right now. I bet no one will even believe you when you tell them they are gluten free!
Thick & Chewy Chocolate Chip Cookies
- February 25, 2021
- 12
- 30 min
- Print this
Ingredients
- 1 cup almond flour
- 1/4 cup chickpea flour
- 1/4 cup tapicoa flour
- 1/2 cup coconut oil, room temp (melted and cooled, but not liquid!)
- 1/2 cup coconut sugar
- 2 tbsp maple syrup
- 2 eggs or flax eggs for vegan version!
- 1 tsp vanilla
- 1 tsp baking soda
- pinch of sea salt
- handfuls of chocolate chips
- sea salt flakes for after they bake
Directions
- Step 1
- – Preheat oven to 350.
- Step 2
- - Line large baking sheet with parchment paper.
- Step 3
- - In a large bowl, whisk the eggs together and gradually add in coconut sugar to cream together.
- Step 4
- - Add in the remaining wet ingredients (coconut oil, maple syrup & vanilla)
- Step 5
- - In another large bowl, add all the dry ingredients (almond flour, chickpea flour, tapioca flour, baking soda and sea salt)
- Step 6
- - Slowly fold the wet ingredients into the dry.
- Step 7
- - Fold in chocolate chips.
- Step 8
- - Measure out cookies and place onto lined baking sheet. I prefer using a retractable ice cream scoop so that they all end up about the same size!
- Step 9
- - Place in oven for at least 15-18 minutes (these bad boys take their time. I even could have added an additional minute or so but like them super chewy).
- Step 10
- - Once they are browned around the edges, remove from the oven and let cool for 10 minutes.
- Step 11
- - Sprinkle with sea salt flakes!
- Step 12
- - Enjoy and make sure to hide from your cat (watch video for reference..!).
