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Crisp at the edges and chewy near the centers, my chickpea flour chocolate chip cookies will WOW you! They are grain-free, gluten-free, vegan, and irresistible.
Chocolate chip cookie baking alert! I’ll grab just about any excuse to bake a batch of chocolate chip cookies, and a chilly, gray, late-February Tuesday is a perfect one.
Moreover, I realized that I have been remiss in crafting and posting a recipe for chocolate chip cookies using my favorite flour, chickpea flour. Thank heavens I recognized the oversight!
Chickpea flour (finely ground dried chickpeas) is so easy to work with, and these cookies prove it makes extraordinary delicious sweet, as well as savory, baked goods. Sometimes a picture does say it all:
What Makes these Cookies So Special
In addition to their perfect crisp-chewy texture and caramel-y, melty chocolate flavors, these chickpea flour chocolate chip cookies are also:
- Vegan (no eggs, no dairy)
- Grain-free
- Gluten-free
- Made in 1-Bowl
- Ready (start to finish) in 20 minutes
- Made with only 6 ingredients (plus water & salt)
You know you want some, so grab a bowl and let’s get baking!
How to Make Chickpea Flour Chocolate Chip Cookies
Note that the complete directions are also in the recipe card below.
Step one is this: mix everything in a bowl.
Really. Add the ingredients to a large-ish bowl and mix until combined.
It’s best to mix the wet ingredients first (melted oil, water, vanilla, and the sugar) and then the dry (chickpea flour, baking soda, salt, chocolate chips). But seriously, you can plop everything in at once, out of order, and these cookies will still come out great.
Portion the dough onto a baking sheet
Next, line a large baking sheet/cookie sheet with parchment paper and portion the dough into rounded mounds, spacing about 2 inches apart. I use my small cookie scoop to make easy work of the portioning, but you can use rounded tablespoons of dough if you do not have a scoop.
You’ll notice that the dough feels very greasy, which is 100% normal. Once baked, that greasiness is gone.
If you like (I like), push a few extra chocolate chips on top of each dough mound for extra visual appeal.
Bake the Cookies
Slide the baking sheet into the middle of a preheated, 350F (175C) oven for 8 to 10 minutes until the cookies have spread and the centers look like they are dry (no longer wet dough).
Be careful not to overbake the cookies. Like traditional chocolate chip cookies, you want to pull the cookies out of the oven when they are just barely set (that dry look I mentioned above).
Leave the cookies on the baking sheet for 2 more minutes (they will continue to bake from the carryover heat and will begin to firm up. Use a spatula to transfer the cookies to a cooling rack to cool completely.
Crispy, edges, soft and chewy centers, and melty bits of chocolate throughout–these are the chocolate chip cookies you have been waiting for!
Happy baking, everyone!
More Gluten-Free & Vegan Chocolate Chip Cookies to Love:
- Quinoa Flour Chocolate Chip Cookies {oil-free}
- Almond Flour Chocolate Chip Cookies {keto option}
- Healthy Chocolate Chip Skillet Cookie (made with oats}
- Soft Coconut Flour Chocolate Chip Cookies
- Keto & Vegan Chocolate Chip Cookies
- Cassava Flour Chocolate Chip Cookies
Chickpea Flour Chocolate Chip Cookies {vegan, grain-free}
Crisp at the edges and chewy near the centers, my chickpea flour chocolate chip cookies will WOW you! They are grain-free, gluten-free, vegan, and irresistible.
Ingredients
- 1 and 1/2 cups (180 g) chickpea flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (1 stick/125mL) vegan butter OR coconut oil, melted and cooled
- 1/2 cup coconut sugar
- 1/4 cup (60 mL) water
- 2 teaspoons (10 mL) vanilla extract
- 1/3 cup miniature semi-sweet chocolate chips (or more, as desired)
Instructions
- Preheat oven to 350 (180C). Line a large cookie sheet with parchment paper.
- In a small bowl, whisk together the chickpea flour, baking soda and salt.
- In a medium bowl, stir together the melted plant-based butter or oil, sugar, water and vanilla. Add the flour mixture, stirring until combined; stir in chocolate chips.
- Using a small cookie scoop, or tablespoon, scoop the dough into rounded mounds onto the prepared cookie sheet (space about 2 inches/5 cm apart). If desired, press a few additional mini chips on top.
- Bake for 8 to 10 minutes until golden brown. Remove from oven; cool cookies on sheet for 2 minutes before removing to a cooling rack.
- Repeat with remaining cookie dough.
Notes
Storage: Store the cooled cookies in an airtight container at (cool) room temperature for 2 days, the refrigerator for 2 weeks, or the freezer for up to 6 months.
Tip: I strongly recommend that you weigh the chickpea flour rather than use dry cup measures. It is very easy to overload the measuring cups, which can lead to dry cookies. If using measuring cups, very lightly spoon in the flour to measure.
Tip: I used Earth Balance soy-free buttery sticks in my recipe testing. If using a the vegan margarine option, be sure to use sticks, not margarine spread (in tubs). The latter has a higher water content than the former and will significantly alter the recipe.
Sugar Options: An equal amount of brown sugar can be used in place of the coconut sugar. Regular granulated sugar can also be used, but it will result in pale-colored, crisper, and less caramel-y cookies.
Nutrition Information
Yield 22 Serving Size 1 cookieAmount Per Serving Calories 98Total Fat 5.5gSaturated Fat 1.8gCholesterol 0mgSodium 121mgCarbohydrates 10.6gFiber 0.7gSugar 7.2gProtein 1.6g
Chickpea Flour Chocolate Chip Cookies {vegan, grain-free}
Crisp at the edges and chewy near the centers, my chickpea flour chocolate chip cookies will WOW you! They are grain-free, gluten-free, vegan, and irresistible.
Ingredients
- 1 and 1/2 cups (180 g) chickpea flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (1 stick/125mL) vegan butter OR coconut oil, melted and cooled
- 1/2 cup coconut sugar
- 1/4 cup (60 mL) water
- 2 teaspoons (10 mL) vanilla extract
- 1/3 cup miniature semi-sweet chocolate chips (or more, as desired)
Instructions
- Preheat oven to 350 (180C). Line a large cookie sheet with parchment paper.
- In a small bowl, whisk together the chickpea flour, baking soda and salt.
- In a medium bowl, stir together the melted plant-based butter or oil, sugar, water and vanilla. Add the flour mixture, stirring until combined; stir in chocolate chips.
- Using a small cookie scoop, or tablespoon, scoop the dough into rounded mounds onto the prepared cookie sheet (space about 2 inches/5 cm apart). If desired, press a few additional mini chips on top.
- Bake for 8 to 10 minutes until golden brown. Remove from oven; cool cookies on sheet for 2 minutes before removing to a cooling rack.
- Repeat with remaining cookie dough.
Notes
Storage: Store the cooled cookies in an airtight container at (cool) room temperature for 2 days, the refrigerator for 2 weeks, or the freezer for up to 6 months.
Tip: I strongly recommend that you weigh the chickpea flour rather than use dry cup measures. It is very easy to overload the measuring cups, which can lead to dry cookies. If using measuring cups, very lightly spoon in the flour to measure.
Tip: I used Earth Balance soy-free buttery sticks in my recipe testing. If using a the vegan margarine option, be sure to use sticks, not margarine spread (in tubs). The latter has a higher water content than the former and will significantly alter the recipe.
Sugar Options: An equal amount of brown sugar can be used in place of the coconut sugar. Regular granulated sugar can also be used, but it will result in pale-colored, crisper, and less caramel-y cookies.
Nutrition Information
Yield 22 Serving Size 1 cookieAmount Per Serving Calories 98Total Fat 5.5gSaturated Fat 1.8gCholesterol 0mgSodium 121mgCarbohydrates 10.6gFiber 0.7gSugar 7.2gProtein 1.6g
Danielle
Sunday 25th of June 2023
My husband is diabetic so I gave these a try. They were aweful????????♀️. Now, I did use dark sugar free chocolate chips and I used Stevia instead of the coconut sugar so I am not sure if that is the cause but we all had a good laugh and tossed them. They did seem a bit to salty to me. Thanks anyways!
Camilla
Monday 26th of June 2023
Hi Danielle,
I am sorry that you did not like the cookies! Using stevia instead of sugar is a major change--that definitely will not work with chickpea flour baking, in particuular a sweet baked good such as chocolate chip cookies. Stevia plus chickpea flour sounds pretty dreadful, I am sure they were awful. The cookies are wonderful when made with the ingredients specified.
Nicole
Monday 30th of January 2023
These are seriously one of most delicious cookies I’ve ever made! I did use grass fed butter instead of vegan butter. This was a melt in your mouth cookie. I am sold on chickpea flour! Thanks for the recipe!
Camilla
Wednesday 1st of February 2023
Wowza!!!! Thank you Nicole! I could not be happier to hear that you love these cookies and that they have sold you on chickpea flour (my favorite flour!)
Cali
Sunday 4th of December 2022
Just made these for me and my family. They were so delicious. Texture is perfect. Inside is nice. Love it. Thank you for the recipe. I’ve tried several of your recipes and they come out great.
Camilla
Thursday 8th of December 2022
Thank you so much, Cali! I am happy to hear that these were enjoyed f=by the whole family! :)
Lisa
Tuesday 29th of November 2022
these were superb beyond expectation, as i didn't taste the chickpea flour whatsoever! i used Truvia instead of brown sugar. However i'm wondering, Camilla, if you have any suggestions how much maple syrup (if usable in your opinion) would be a possibility instead? any feedback would be greatly appreciated!
Camilla
Wednesday 30th of November 2022
Hi Lisa, that is wonderful! For maple syrup: I suggest using 1/2 cup maple syrup in place of the sugar. Stir and then see if you need any additional liquid. If yes, add 1 tablespoon of water at a time until you have a thick cookie dough consistency.
Gabrielle
Monday 6th of June 2022
I made these, and they were very crumbly. I was surprised because I used the exact g measurement for the chickpea flour and ml measurement for the water. It felt like they needed an egg. I've noticed this with other chickpea cookies. What do you think might be the issue?
Camilla
Monday 6th of June 2022
Hi Gabrielle, I am so sorry to hear that your cookies came out crumbly. My initial though was too much flour, but you then mentioned you measured everything to the gram. The cookies should be more on the soft and chewy side. Did your dough look like the dough in my photos? It should look and feel somewhat greasy when you are rolling and scooping the dough. If the dough looked the same, it could perhaps be overtaking (perhaps oven temp off, on the high side?). Last question: wondering which type of fat you chose to use: vegan butter or coconut oil? If it is the former, just making sure it is a solid stick variety, not the tub style (the latter has much more water, and will produce a drier cookie).