Vegan Chickpea Flour Cut-Out Cookies (grain-free, nut-free)

Vegan chickpea flour cut-out cookies are grain-free, gluten-free, nut-free and easy to make. They have a nutty flavor that is perfect plain or iced.

Chickpea flour–finely ground dried chickpeas–is one of my favorite flours because of its versatility, frugality, and delicious, nutty flavor.

More people are becoming familiar with its uses in savory dishes, such as socca, panisses, and Burmese tofu, but it can be wonderful in sweet treats, too (a boon for anyone who needs to avoid gluten and/or grains).

Chickpea flour has long been used in sweets throughout the Middle East and Southeast Asia. Two of my favorites are besan burfi (an Indian fudge) and nan-e nokhodchi (Persian chickpea flour cookies with cardamom and pistachios). My chickpea flour roll-out cookies take inspiration from the latter.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Nut-free
• Gluten-free
• Grain-free
• Fast & easy
• Made in one bowl

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

• Chickpea flour
• Confectioners’ sugar/ powdered sugar
• Plant butter (vegan margarine)–stick form, not a tub-style spread
• Vanilla extract

You will also need a touch of water and some salt (however, the salt is always optional/adjustable).

Be sure to use a gluten-free powdered sugar (made without cornstarch) if you need to keep these 100% grain-free.

Step by Step Directions

Note that the complete directions are also in the recipe card below.

Step One: Prepare a Baking Sheet

Line a large baking sheet with parchment paper and set aside.

Step Two: Whisk the Dry Ingredients

In a medium bowl, whisk the chickpea flour, confectioner’s sugar, and salt until blended.

Step Three: Add the Wet Ingredients

Stir in the remaining ingredients: the melted vegan butter, water, and vanilla. You do not have to worry about over-mixing because there is no gluten in the recipe (i.e., no chance of tough cookies from overworked gluten). Stir until completely blended.

Note that the dough will look greasier than a traditional wheat flour dough. That is exactly how it should look.

Step Four: Roll Out the Dough

Roll out the dough between sheet of plastic wrap, parchment paper or wax paper to an even 1/4-inch thickness.

Step Five: Cut Out Shapes

Using 2-inch (5 cm) cookie cutters, cut out shapes from the rolled dough. You can use large or smaller shapes, but do all of one size (no matter the size) for even baking.

Step Six: Transfer Shapes to a Baking Sheet

Use a metal spatula, transfer the cookie shapes to the prepared baking sheet, spacing two inches apart.

Re-roll the dough and cut out more shapes, repeating until all of the dough has been used.

Step Seven: Chill Cut-Outs and Preheat Oven

Place the baking sheet in the freezer and chill for 15 minutes.

While the dough is chilling, preheat the oven to 300F (150C).

Step Eight: Bake the Cookies

Remove the baking sheet from the freezer. Bake in the preheated oven for 20 to 25 minutes until the surface of the cookies looks dry and the edges are slightly golden brown.

Step Nine: Cool the Cookies

Let the cookies cool on the baking sheet for 5 minutes and then use a spatula to transfer them to a cooling rack. Cool completely.

Texture of the Vegan Chickpea Flour Cut-Out Cookies

The cookies are soft (but firm, not floppy), not crispy. If you prefer a crisper cookie, bake at 325F (160C) for 18 to 23 minutes until the cookies are more browned.

Taste of the Cookies

Chickpea flour has a distinctive flavor. Imagine you have never tasted peanut before (many people around the world have not). It, too, has a distinctive flavor and would seem unusual on the first (or second) try.

But it is a flavor I have come to love, and it is certainly a beloved flavor in sweets for millions of people. It has a nutty flavor that goes especially well with a chocolate drizzle on top of the cookies, but is delicious on its’ own, too.

You can add strong spices (e.g., cinnamon, ginger, cardamom, cloves, pumpkin pie spices) if you prefer less of a nutty flavor.

Decorate the Cookies as Desired

You can decorate the cookies any way you like! For example, a simple powdered sugar-nondairy milk icing, melted chocolate, or vegan royal icing (I like this recipe from The Hidden Veggies).

I made the cute flower, succulents and leaves here with an easy, vegan gum paste recipe from Geeky Cakes and silicone molds.

FAQ

How Should I Store the Cookies?

Store the cookies in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week, or the freezer for up to six months.

Do These Hold Their Shape?

Yes! The cookies do not spread so you get perfect, clean-edged cookies.

Can I Double or Triple the Recipe?

Yes! I specifically made this a small batch so that you can experiment and see if these are to your liking. Also, I don’t know about you, but I rarely need several dozen cookies at a time, except for special occasion.

With that being said, you can double, triple or quadruple the cookie dough to match your needs.

Can I Make the Dough Ahead of Time?

Yes! Cover and refrigerate the dough for up to 2 days in advance, or freeze it for up to 3 months (tightly wrapped in an airtight container). Bring the dough close to room temperature before rolling.

Can I Use Something Other than Vegan Butter/ Plant Butter?

Yes. You can use an equal measure of coconut oil, melted. If you are not vegan, you can also use regular butter, melted.

Happy Baking!

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