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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.

overhead shot of vegan chickpea flour sugar cookies decorated with icing

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.

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.

ingredients for chickpea flour cutout cookies

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.

whisked chickpea flour and powdered sugar in a glass bowl

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.

bowl of chickpea flour cut-out cookie dough

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.

chickpea cookie dough being rolled out on a marble surface

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.

chickpea flour cookie dough being cut with cookie cutters

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.

cookie shapes being transferred with a metal spatula

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

cookie dough shapes on a parchment lined baking sheet

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.

baked chickpea flour cut-outs on a baking sheet

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.

baked chickpea flour cut-outs on a cooling rack

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.

decorated vegan chickpea flour cut-out cookies on a marble surface

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!

Related Recipes

Yield: 12 (2-inch/5 cm) cookies

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

overhead shot of vegan chickpea flour sugar cookies decorated with icing
Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 15 minutes
Total Time 50 minutes

Ingredients

  • 1 cup (120 g) chickpea flour
  • 1/2 cup (50 g) confectioners'/powdered sugar (w/o cornstarch for grain-free)
  • 1/4 cup plant-based stick butter (vegan butter), melted
  • 1 tablespoon (15 mL) water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

    1. Line a large baking sheet with parchment paper and set aside.
    2. In a medium bowl, whisk the chickpea flour, confectioner's sugar, and salt until blended.
    3. Stir in the remaining ingredients: the melted vegan butter, water, and vanilla. Stir until completely blended (the dough will look somewhat greasy; that is normal).
    4. Roll out the dough between sheet of plastic wrap, parchment paper or wax paper to an even 1/4-inch thickness. Using 2-inch (5 cm) cookie cutters, cut out shapes from the rolled dough. (Note: You can use large or smaller shapes, but do all of one size (no matter the size) for even baking).
    5. 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.
    6. Place the baking sheet in the freezer and chill for 15 minutes.
    7. While the dough is chilling, preheat the oven to 300F (150C).
    8. 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.
    9. 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. Decorate as desired, or enjoy plain.

Notes

Storage: 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.

Variations: Use differnt extracts (e.g., almond, lemon, orange), or add finely grated citrus zests (e.g., lemon, orange, lime). You can also add spices to the cookies.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 82Total Fat 4gSaturated Fat 1gTrans Fat 1gUnsaturated Fat 3gCholesterol 0mgSodium 49mgCarbohydrates 9gFiber 1gSugar 5gProtein 2g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Afsaneh

Monday 2nd of May 2022

These remind me of cookies I had growing up! I added cardamom and toasted my chickpea flour before adding. These were gobbled up by everyone who tried them and, as others said, they make perfect edged cutouts. Thank you Camilla!

Camilla

Wednesday 4th of May 2022

You are welcome, Afsaneh 🥰

Pratha

Monday 2nd of May 2022

I cut back on the oil (used coconut oil). I used 3 tablespoons oil, snd 2 tablespoons hemp milk (left out water). Came out great for recital cookies of music notes !

Camilla

Wednesday 4th of May 2022

Excellent, Pratha, thank you so much for sharing your adaptations!

Hanna

Saturday 12th of February 2022

I really like these, Camilla. I make them with your coconut sugar confectioners sugar recipe and add cinnamon. They always come out perfect. I am making some heart shape ones for Valentines Day.

Camilla

Sunday 13th of February 2022

That sounds so good, Hanna! So mart to use my coconut sugar powdered sugar recipe--I posted that long after I posted the original recipe for these cookies, so kudos to you for plugging it in here!

Dana

Thursday 2nd of December 2021

Could I use coconut flour instead of chickpea flour?

Camilla

Friday 3rd of December 2021

Hi Dana, No not, for this recipe, but I have a separate recipe for coconut flour cut-out cookies. Here it is: https://www.powerhungry.com/2017/10/coconut-flour-cut-out-cookies-paleo-vegan/

Jen

Tuesday 10th of August 2021

These are a godsend! I needed a sugar cookie recipe for a cookie client who can’t eat nuts, grains or eggs! I found your recipe and it is PERFECT!! I used some elaborate cutters and these baked with crisp, clean edges. I added vanilla (more), lime zest and ground ginger. My client was so happy ! Made 96 cookies for a wedding. Thank you Camilla

Camilla

Saturday 14th of August 2021

You are so welcome, Jen! Wow, 96 cookies! I feel tired just thinking about it :) Kudos to you and your lucky client!

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