It is rare for me to say that it is impossible to tell the difference between a gluten-free and a traditional recipe, but this is the day that I say that these lupin flour chocolate chip cookies taste exactly like (if not better) the chocolate chip cookies that I grew up with!
In another blog post, I sang the praises of lupin flour in keto baking for a myriad of reasons.
These cookies are so light, moist, and soft because of the lupin flour.
- What makes chocolate chip cookies so good?
- What is Lupin Flour?
- More Recipes Using Lupin Flour…
- What Makes Lupin Flour Cookies So Good?
- How To Use Lupin Flour To Make Chocolate Chip Cookies
- Tips For Making Lupin Flour Cookies
- What You Will Need To Make The Cookies
- How to Make Gooey Chocolate Chip Lupin Flour Cookies
- How To Store The Lupin Flour Cookies
What makes chocolate chip cookies so good?
Chocolate chip cookies are the dreams that childhood is made of.
The smell of fresh oven-baked cookies coming from the kitchen takes me back every time.
I try to make a batch at least once a week because my kids love chocolate chip cookies (they even love these keto butter cookies)!
Hopefully, I am creating the same fond memories for them as well.
But I also feel better knowing that these lupin flour cookies are healthier than the ones I grew up with.
And I can spoil them (and myself) as much as I want with these cookies!
What is Lupin Flour?
Lupin flour is made from the lupin bean (a legume) and is completely gluten-free, and ground into a fine powder, or flour. It is closely related to the peanut, and therefore you should be cautious when trying out lupin flour for the first time as there is a risk of a reaction similar to that of a peanut allergy. To read more information about lupin flour and how to use it in recipes, click here!
More Recipes Using Lupin Flour…
(This post may contain affiliate links. You can read my full affiliate disclosure here.)
What Makes Lupin Flour Cookies So Good?
Lupin flour cookies are so good because they have the same light and soft texture as traditional flour cookies.
And unlike most gluten-free flour blends, lupin flour is very low in carbohydrates and high in both protein and fiber, giving the cookies a tender and chewy texture.
No wonder it is referred to as the “miracle flour“!
How To Use Lupin Flour To Make Chocolate Chip Cookies
If you are looking to use your favorite chocolate chip cookie recipe (even a keto recipe), you can go ahead and use a 1:1 flour ratio.
- if your recipe calls for 1 cup of flour, then you would substitute it for 1 cup of lupin flour.
- if your recipe calls for 1 cup of almond flour, substitute with 1 cup lupin flour.
- however if your recipe calls for 1 cup of coconut flour, then I would use the 1:2 ratio method: ½ cup coconut flour plus ½ cup lupin flour (coconut has a higher absorpton rate for liquid, so the other ingredients would not have to be adjusted).
Tips For Making Lupin Flour Cookies
- Use xanthan gum to help the chocolate chip cookies not fall apart so easily. I prefer using it, so that my cookies are always softer and have a chewier texture. Leave it out if you like your cookies more dense and don’t mind the crumbs. They will still taste good!
- If using a sugar substitue like erythritol, monkfruit, or allulose, make sure to dissolve it thoroughly when mixing so that the texture is not grainy.
- If using oil instead of melted butter, make sure that it is somewhat neutral so that the flavor isn’t overpowering.
What You Will Need To Make The Cookies
- Two mixing bowls
- hand mixer or stand mixer (optional)
- ice cream scoop (1-1½ tablespoons) or a tablespoon
- baking trays
- parchment paper or silicone mats
- lupin flour
- xanthan gum (optional)
- baking soda
- extra virgin olive oil, avocado oil, coconut oil, butter or ghee
- brown cane sugar or golden erythritol (keto option)
- at least 70% dark chocolate or sugar-free dark chocolate (keto option)
How to Make Gooey Chocolate Chip Lupin Flour Cookies
Place lupin flour into a mixing bowl with xanthan gum, baking soda, and salt. Blend well.
In another mixing bowl add oil, butter, or ghee along with the sugar and mix with a hand mixer or electric mixer until the sugar is dissolved completely, about 1 minute on medium speed.
Add egg and vanilla to the wet ingredients. Mix well.
Add the dry ingredients to the wet ingredients and mix thoroughly.
Break the chocolate bars into small pieces and add them to the dough. Combine gently with a mixing spoon.
Place ice cream scoops (1½ tablespoons each) with cookie dough 3 inches apart onto a baking tray lined with parchment or a silicone mat.
Bake one tray at a time at 325 degrees (170 degrees Celsius) for 8-10 minutes or until the edges are slightly browned (cookies may also look underdone, but they will set when cool).
Cool until cookies are set and firm.
How To Store The Lupin Flour Cookies
- The chocolate chip cookies can be stored at room temperature in an air-tight container for up to 5 days.
- The cookies may also be frozen for up to 4 months.
The Best Gooey Chocolate Chip Lupin Flour Cookies (Gluten Free with Keto Option)
- mixing spoon
- cooling rack (optional)
- ¾ cup lupin flour + 2 tbsp (74 g)
- ¼ tsp xanthan gum (optional)
- ½ tsp baking soda (bicarbonate)
- ¼ tsp salt
- ¼ cup olive oil, avocado oil, melted coconut oil, or melted butter (58 g solid butter)
- ½ cup brown cane sugar (or golden erythritol for keto option)
- ½ tsp vanilla
- 1 large egg
- ⅓ cup dark chocolate pieces, broken into chunks or dark chocolate chips (80 g) (sugar-free dark chocolate for keto option)
- Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius).
- In a mixing bowl, add lupin flour, xanthan gum, baking soda, and salt. Mix to combine.
- In the other mixing bowl, add oil, sugar, vanilla, and egg. Mix thuroughly with hand mixer or in a stand mixer with the corresponding bowl. Blend for 1 minute on medium speed until sugar is dissolved.
- Add dry ingredients into the wet ingredients and mix until a ball of dough forms (should be soft).
- Break the dark chocolate bar into chunks and gently fold into the dough. If using chocolate chips, gently fold those into the dough mixture.
- Line two baking trays with parchment paper or silicone mats. Add 1½ tablespoon scoops (using ice cream scoop or tablespoon) of the cookie dough onto the baking trays, leaving 2 inches in between each cookie (the cookies will flatten while baking).
- Bake the cookies one tray at a time on the middle rack for 8-10 minutes. The cookies will look under done in the middle, but should have golden edges.
- Remove the cookie tray from the oven and repeat with the second tray. Allow the cookies to cool on the counter on on a wire rack for 10-15 minutes.
- Nutrition facts stated in the recipe card are when using olive oil and brown cane sugar.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- The cookies can also be frozen for up to 4 months tightly sealed.
Have you ever made chocolate chip cookies with lupin flour?
What is a favorite cookie recipe that you could substitute with lupin flour?
Let me know in the comments down below!
And if you try out the recipe, tag me on Instagram with #lupinflourchocolatechipcookies