Choc Chick Cloud Cookies

Light and super soft, you would never know that these cloud-like chocolate chip cookies are made from chickpea flour! This cookie recipe makes a scrumptious family treat, and it is the easiest recipe to bake.

Pack these cloud cookies into your kids’ lunchboxes and they also make a perfect after-school snack or goodies for weekend tea times.

They are naturally nut-free, gluten-free and grain-free and easy to make dairy-free. These light and airy cookies are low in sugar and high in both protein and fibre. This combination should keep the brain cells sharp and the blood sugars even.

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Choc Chick Cloud Cookies

5 from 3 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Baking, Lunch Boxes & Picnics, Snacks & Treats
Servings 16 Cookies
Suitable for Special Diet (or adaptable) Gluten-free, Nut-free, Sensory

Ingredients
  

Instructions
 

  • Preheat the oven to 180°C (fan) and line 3 baking trays with greaseproof paper (if you don’t have multiple baking trays/oven shelves, just work in batches).
  • Melt the butter in a small saucepan over a low heat, and then set aside to cool.
  • Whilst the butter cools, measure the maple syrup, egg, extra egg yolk and vanilla into a mixing bowl. Once the butter is cool, pour into the mixing bowl and whisk everything together until frothy and creamy.
  • In a separate bowl, mix together the chickpea (gram) flour, baking powder, salt and chocolate chips.
  • Pour the dry ingredients into the wet ingredients, and then mix to form a loose dough.
  • Scoop 1 tbsp blobs of dough onto the prepped trays, leaving room in between for the cookies to spread whilst cooking.
  • Bake for 12-15 minutes, then transfer onto a rack to cool. However, they are delicious eaten warm!

Notes

  • Dairy-free: switch butter to odourless coconut oil or an organic vegan spread such as Naturli.
  • Dairy and Egg-free (Vegan): this ends up being a different recipe – more dense, chewy and less cloud like. You use 1 x 400g can drained chickpeas and 1/2 cup almond/peanut butter or tahini instead of the chickpea flour, eggs and butter and you bake them for 12-14 minutes in 180°C oven.
  • These cookies will keep for up to 2 days in an airtight container. They can also be made ahead and frozen for up to 3 months. If you are going to freeze then ideally do this on the day of baking once the cookies are fully cooled.
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  1. 5 stars
    This recipe was a massive hit in my house! Melt in the mouth when right out of the oven and keep for a couple of days in an air tight container – if they last that long! Gently warmed in the oven before eating makes them SUPER DELICIOUS! Might experiment to reduce the quantity of maple syrup a little and also maybe fewer choc-chips.

  2. 5 stars
    Love these. Delicious when warm from the oven but equally great for lunchboxes. I reduce the quantity of choc chips and add orange zest and juice.