Chocolate lovers, you have a new favorite cookie recipe: Double Chocolate Chickpea Flour Cookies! They are vegan, grain-free, gluten-free, and a cinch to make.
It’s day 7 of the 7 days of Chickpea Flour Cookies!
Chickpeas in chocolate cookies? Oh yes! What better way to top off a week of chickpea cookie ideas than with a doube dose of everyone’s favorite sweet treat.
Chickpea flour works beautifully in a wide range of sweet baking, However, it works especially well with deep flavors, such as chocolate, molasses, dark brown sugar, and spices. In short, it is a perfect ingredient to add to your cold-weather baking repertoire.
And although these cookies are a bit of an indulgence, they still offer a host of health-promoting qualities–antioxidants from the chocolate and cocoa powder, fiber, protein and minerals from the chickpea flour–that more than justify eating two for dessert.
I can also testify that grabbing and gobbling a cookie to go makes great pre-run fuel on a cold winter morning (instant energy + cheer!). Be sure to bring one for your running partner, too 🙂
How to Make Double Chocolate Chickpea Flour Cookies
Another reason to try these cookies? They are incredibly easy to make. Whisk the wet ingredients, add the dry, scoop onto a cookie sheet, and bake. All with pantry ingredients, too.
These cookies have rich, cake-like middles and crispy-chewy edges. They remind of cookies that always arrived on a neighbor’s (much anticipated) Christmas cookie plate; I recall a few squabbles breaking out between me and my siblings (an, occasionally, my Dad) over who would get the last one!
Happy baking, everyone!
Double Chocolate Chickpea Flour Cookies (Vegan, Grain-Free)
- Prep Time: 45 mins
- Cook Time: 10 mins
- Total Time: 55 mins
- Yield: 20 1x
Description
Chocolate lovers, you have a new favorite cookie recipe: my Double Chocolate Chickpea Flour Cookies! They are vegan, grain-free, gluten-free, and a cinch to make.
Ingredients
- 1 cup + 2 tablespoons (135 g) chickpea flour
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3 tablespoons water
- 1/2 cup plant based margarine or virgin coconut oil, melted
- 1/2 cup coconut sugar or packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder (optional)
- 1/4 (60 mL) cup miniature semisweet chocolate chips
Instructions
- Preheat oven to 350F (175C). Line a large cookie sheet with parchment paper.
- In a medium bowl, whisk together chickpea flour, cocoa powder, baking soda and salt. Whisk in the water, margarine or oil, coconut sugar, vanilla and (optional) espresso powder until blended. Stir in chocolate chips.
- Using a small cookie scoop or tablespoon, scoop rounded mounds of dough onto cookie sheet, spacing 2 inches apart.
- Bake in preheated oven for 8 to 10 minutes until set at edges (centers may still look slightly soft). Let cool on sheet for 2 minutes, then transfer to cooling rack and cool completely. Repeat with remaining dough.
Notes
Storage: Store the cooled cookies in an airtight container at room temperature for 3 days, the refrigerator for 2 weeks or the freezer for up to 6 months.
- Category: Dessert, Cookies
- Method: Baking
Nutrition
- Serving Size: 1 cookie
- Calories: 98
- Sugar: 7.2 g
- Sodium: 119.9 mg
- Fat: 5.8 g
- Saturated Fat: 1.9 g
- Carbohydrates: 10.8 g
- Fiber: 1 g
- Protein: 1.6 g
- Cholesterol: 0 mg
Keywords: chickpea flour, chocolate, chocolate chips, egg-free, cookies, dairy-free, vegan, christmas cookies, plant-based
I’ve made these twice now, subbed lakanto sweetener to make low sugar and used 63% dark chocolate chips. This last time used cold brew coffee instead of water to add a little more intensity to the chocolate flavor (since I had some in the fridge and no espresso powder). Love!
★★★★★
Wow, that sounds sooo good, Penny! I love mocha anything, I am going to have to try that with these!
Thanks for the recipe. I used agave and maple syrup instead and added a little quinoa flour because the syrup made it too soupy. No chips but came out great 👍
★★★★★
So glad to hear it, Jenaya! 🙂
I just made these cookies and they are delicious! Thanks for the recipe!
Wonderful, Helen, so glad to hear it!
Delicious
★★★★★
Thanks so much, Mayela!
Hi
Can I substitute carob for the cocoa powder and carob chips for the chocolate chips? I cannot have cacao products.
Hi Sam,
I have not had any experience baking with carob powder, but if it has worked as a cocoa sub in other recipes you have tried then it should work here, too. Same too with the carob chips.
I just made a batch of these cookies and they taste so good- rich & chocolatly and not too sweet. Thanks!
Wonderful, Nicky! 🙂
My 5 year old daughter loves these cookies. Thanks for sharing your recipe.
Wonderful, Catherine! 🙂
These cookies turned out absolutely delicious! I reduced the sugar to half cup, which was perfectly sweet for my taste, and I was pleasantly surprised that not being a coconut-dessert fan, I still enjoyed the subtle coconut flavor with the chocolate in these chewy cookies. Thanks for the recipe!
Glad you enjoyed, Gayatri!
We just made a variation on a theme for these w Splenda brown sugar for my diabetic daughter and they are superb!
Great, Shelbie! 🙂
Splenda is just about the worst thing you could use for a diabetic truthfully. We are humans not machines and our bodies are not actually able to process artificial sweeteners. If you are concerned about high sugar intake. Cookies are just as delicious and even more nutritious sweetened with either honey, or maple syrup. Since these are both naturally occurring sugars in moderation they are safe for diabetics and able to be properly metabolized by our bodies, instead of creating more health problems as artificial sweeteners do. 🙂 I have made these cookies twice now. Guilty pleasure.
These cookies look absolutely amazing! Love that they are made with chickpea flour, so unique!
Thanks Bethany! 🙂 Chickpea flour is pretty neat!