These Salted Chickpea Flour Chocolate Chip Cookies will satisfy your sweet tooth in a much healthier way!
Jump to Recipe
There’s nothing like it – that first bite into a warm, freshly baked chocolate chip cookie.
Salivating yet? You will be after you sink your teeth into these Chickpea Flour Chocolate Chip Cookies.
When I was losing weight, one snack I had a hard time letting go of was cookies! Can you relate to that? We have a tendency to not want to feel deprived of our favourite foods even though we have a desire to eat healthier.
Video more your thang? Check out the video here:
That’s why I love remixing some of my favourite foods so that I never feel like missing out.
If you feel like you can never resist your favourite foods it’s not your fault since some foods like store bought cookies may be engineered to have you keep coming back for more but you can make some small adjustments to make your favourite foods more healthy and that’s exactly what we’re going to do with these Chickpea Flour Chocolate Chip Cookies.
Chickpea flour is one of the most nutrient-packed gluten-free flours available and you can use it in so many things. It’s cheaper than some other alternative flours like almond flour, is packed with protein and fiber and also has a slightly sweet taste which makes it perfect for baking and means you can use less sweeteners in your baking as well.
Now let’s whip these babies up!
Stuck in a cooking rut? Need some healthy recipe inspiration? Check this out for help in whipping up quick, healthy tasty recipes
Salted Caramel Chickpea Cake
Ingredients
For the cake
- 3/4 cup almond milk
- 2 teaspoons lemon juice
- 1 1/2 cups chickpea flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1/4 teaspoon fine sea salt
- 1/2 cup coconut palm sugar
- 1/2 cup melted coconut oil
- 2 teaspoons vanilla extract
For the salted caramel sauce
- 16 medjool dates pitted (about 1 cup)
- 1 cup unsweetened coconut milk or almond milk
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- Water to thin [if needed]
Instructions
Cake
- Preheat oven to 375°F. Line a 9-inch square metal baking pan with parchment paper or lightly grease or coat with nonstick cooking spray.
- In a small bowl, combine the almond milk and lemon juice. Let stand 5 minutes to thicken (mixture will curdle which is normal).
- In a large bowl, whisk the chickpea flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Make a well in center of flour mixture.
- In a small bowl, whisk the sugar, oil, milk, and vanilla until well blended. Add wet mixture to the flour mixture, stirring just until moist. Spread evenly into prepared pan, smoothing top.
- Bake in the preheated oven for 18 to 22 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.
- Drizzle each slice of cake with salted caramel sauce
Salted caramel sauce
- While cake is baking make salted caramel sauce. Before pitting the dates, allow them to sit in a big bowl of hot water for 5 minutes. This will make them easy to pit.
- Add all ingredients into a food processor or blender and blend until mixture is smooth and there are no date chunks. Add more almond milk if needed to help to blend more smoothly or to thin the caramel. Set aside.