Crispy on the outside, soft on the inside, studded with melty chocolatey morsels with a flavorful hint of banana these vegan chickpea flour chocolate chip cookies are the best gluten-free dessert or snack.Also, these garbanzo bean flour cookies are dairy-free, egg-free,nut-free, and easy to make in just 1 bowl and ready in 20 minutes. Healthy and delicious allergy-friendly treats that turn out perfectly every single time!
1teaspoonapple cider vinegaror regular white vinegar
⅓cupdairy-free chocolate chipsmini or regular-sized OR roughly chopped dark chocolate
1pinch of salt
Instructions
In a mixing bowl mash the banana with a fork until you get a smooth consistency. We'll need ½ cup of mashed banana (that's one medium-sized banana 7-8 inches long).
Add chickpea flour, sugar, oil, vanilla extract, baking soda, apple cider vinegar, salt, and water to the bowl with mashed banana. Mix everything together until well incorporated.
Gently fold dark chocolate chips into the dough.
Preheat the oven to 356°F / 180°C and line a baking sheet with parchment paper.Scoop about 2 tablespoons of the cookie mixture and place about 2 inches apart on the prepared baking sheet. Cookies with spread while baking. Bake for 11-13 minutes until the edges are lightly golden and the centers are soft to the touch.
Let cookies sit on the baking pan for 5 minutes before transferring to a cooling rack.These cookies can be stored at room temperature for up to 3 days but they will last for up to a week if you keep them in an airtight container in the fridge. Alternatively, you can freeze them in a freezer-friendly container or bag for up to 2 months.
Notes
Line the baking sheet with parchment paper. This will help them bake evenly and prevent them from sticking and breaking when you take them off the sheet.
If your banana isn't ripe enough to be mashed by fork blend it in a blender or food processor.
Don't over-bake. Although they may feel soft at touch they will firm up when they cool.