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Vegan Chocolate Chickpea Flour Cookies (GF)

Chocolate lovers, you have a new favorite cookie recipe: Vegan Chocolate Chickpea Flour Cookies! They are vegan, grain-free, gluten-free, and a cinch to make.

Chickpeas in chocolate cookies? Oh yes! What better way to top off a week of chickpea cookie ideas than with a double dose of everyone’s favorite sweet treat.

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Grain-free
  • Quick & easy

Ingredients for Vegan Chocolate Chickpea Flour Cookies

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

You will also need some regular tap water and salt.

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 Vegan Chocolate Chickpea Flour Cookies

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

Another reason to try these cookies? They are incredibly easy to make.

  • Preheat oven to 350F (180C). 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.

What is the Taste & Texture of the Cookies?

These cookies have rich, cake-like middles and crispy-chewy edges. They remind me 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 (and, occasionally, my Dad) over who would get the last one!

Happy baking, everyone!

How to Store the Cookies

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.

Yield: 20

Vegan Chocolate Chickpea Flour Cookies (grain-free)

Vegan Chocolate Chickpea Flour Cookies (grain-free)

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.

Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes

Ingredients

  • 1 cup + 2 tablespoons (135 g) chickpea flour
  • 1/3 cup (33 g) unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons water
  • 1/2 cup (118 mL) plant based margarine or virgin coconut oil, melted
  • 1/2 cup (96 g) 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

  1. Preheat oven to 350F (180C). Line a large cookie sheet with parchment paper.
  2. 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.
  3. Using a small cookie scoop or tablespoon, scoop rounded mounds of dough onto cookie sheet, spacing 2 inches apart.
  4. 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.

Nutrition Information

Yield

20

Serving Size

1 cookie

Amount Per Serving Calories 98Total Fat 5.8gSaturated Fat 1.9gCholesterol 0mgSodium 119.9mgCarbohydrates 10.8gFiber 1gSugar 7.2gProtein 1.6g

Did you make this recipe?

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Annlee

Thursday 7th of July 2022

Hi, should the chickpea flour be slightly dry roasted? Thank you

Camilla

Thursday 7th of July 2022

Toasting or dry-roasting the chickpea flour is definitely a great way to deepen the flavor of the cookies, but it is not necessary.

Mo

Tuesday 14th of June 2022

These came out very cakey. They don’t look like the photos.

Gen

Friday 10th of June 2022

Great recipe, thank you. I never bake especially since it can be so unforgiving to get a recipe wrong - but this recipe is super easy and mine came out delicious first time. I left mine for 5 extra minutes in the oven, it turned out crispy the way I like it.

Camilla

Friday 10th of June 2022

Hooray! So glad you had baking success with these, Gen!

Jordan

Wednesday 10th of February 2021

Can I use regular margarine? Thanks

Samantha

Monday 28th of September 2020

These are my favourite cookies ever!! I have made two batches since I tried them last week. I put the mixture in the fridge for a short while and it produced an even better texture- which I didn’t think possible. Thank you so much, I’m forever grateful ❤️❤️

Camilla

Friday 23rd of October 2020

Oh Samantha, that makes me so happy!!! I am grateful for you--thanks so much for taking the tie to write xo

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