Chickpea Cookie Dough Recipe | The ULTIMATE Guide - From My Bowl (2024)

FAQs

What is a substitute for chickpea flour in cookies? ›

To substitute, you can use almond flour for chickpea flour in a 1:1 ratio. Almond flour tends to be more moist, so you might need to adjust the liquid content in your recipe slightly.

Realize that most recipes combine the flour and other dry ingredients before adding them to the butter mixture. Raisins, chocolate chips, other "add ins" and, sometimes oats, are added last. Once dry ingredients have been added, don't beat vigorously or overmix. Overmixing can result in tough cookies.

The most likely benefit of adding water to your cookie dough is to help hydrate the batter. If your dough looks dry after mixing (especially when using browned butter), adding a tablespoon or two of water could be just what your dough needs to prevent a dry, crumbly cookie.

You can usually substitute half the amount of plain flour in a recipe for chickpea flour. But, be warned, it can suck up a lot of moisture, so it may not be right for every recipe – especially if you're making a cake or bread.

Chickpeas are a magical baking ingredient alternative loaded with fiber, protein, and folic acid, and manganese. They primarily function as a substitute for traditional all-purpose flour, as well as some binding agents (like eggs) and fat. They're great for those looking for gluten-free baked goods.

Although it may seem obvious, the most important role extra milk plays is adding a little more liquid. As cookie dough is very low in hydration, that two tablespoons of milk have more of an impact here than in something with higher hydration, such as cake batter.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

To get perfectly soft, chewy cookies, you need to beat the eggs, butter, and sugar for up to five minutes.

You may notice visible pockets of flour, streaks of butter, or uneven coloration. When overmixed, though, cookie dough will feel dense, greasy, heavy, and warm. It may be tough to roll out or work with, just like overmixed pie dough.

Is water or milk better for cookies? ›

Additional protein and sugar (lactose) in milk adds more sweetness and a browner color to baked goods than water. Whole milk adds fat, which in turn creates a richer taste and softer crumb.

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.

As a result, it works well as a binder in recipes to replace heavy flours like rye or teff – use it in a 1:1 ratio. Though its texture is dense, however, chickpea flour makes a very light batter, making it great for everything from waffles to tempura. It also makes a great thickener for soups and sauces.

Besan flour, gram flour, and garbanzo bean flour are all chickpea flours; they're just made from different varieties of chickpeas. Chickpea flour or garbanzo bean flour is milled using whole white chickpeas (garbanzo beans). Besan or gram flour is made by grinding split brown chickpeas (chana dal) into a fine powder.

To replace one egg, simply mix 3 tablespoons of chickpea flour with 3 tablespoons of water until you have a thick and creamy mixture. If replacing an extra large egg, use 4 tablespoons of each. When I want an extra thick egg substitute, I mix the chickpea flour with almond milk instead of water.