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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
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:
Cassava Flour Chocolate Chip Cookieshttps://www.powerhungry.com/2019/12/cassava-flour-chocolate-chip-cookies-vegan-grain-free/
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
Print
Chickpea Flour Chocolate Chip Cookies {vegan, grain-free}
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 22 cookies 1x
Description
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 margarine 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 (175C). 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 margarine 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.
- Category: Cookies
- Method: Baking
Nutrition
- Serving Size: 1 cookie
- Calories: 98
- Sugar: 7.2 g
- Sodium: 121 mg
- Fat: 5.5 g
- Saturated Fat: 1.8 g
- Carbohydrates: 10.6 g
- Fiber: 0.7 g
- Protein: 1.6 g
- Cholesterol: 0 mg
Keywords: chickpea flour, chocolate chips, cookies, grain-free, vegan, gluten-free, easy
Love this recipe!!! What else could I use to substitute the vegan margarine if I don’t have the coconut oil???? I’m not vegan so I thought regular butter but I don’t know if this will alter the result!
Greetings from Mexico!
Hi Elizabeth! Yes, you can definitely use butter (I’ve made these cookies with butter several times for friends who do not eat grains but do eat dairy)
Greetings back from Texas!
I made this recipe today it was amazing. Thank you from Paris !!!
★★★★★
Thrilled to hear it, Soumaya! I love Paris, hi back from Texas 🙂
As usual I’m a fan of your website, your website is my favourite recipe website. I have Crohn’s and no gallbladder so I am very limited on what to eat and all your recipes are very good. I’ve tried very many versions of chickpea flour chocolate chip cookies but yours is by far the best. I like how they don’t spread out. I don’t really like flat cookies anyways. It is very good and was easy to prepare. I wish more people would rate it as I see there is only 1 rating and very many comments saying how much success they had with the recipes. Another great one!
★★★★★
Thank you so much olde salty, I am so pleased that you like these!
These are priceless! My family gets so weird about “alternate ingredient” anything, but everyone loves these! They are a true gift to me because I have so many things I have to steer clear of & it’s nice to have something we can all share. Thank you, thank you, thank you!
★★★★★
You are so welcome! Glad the family did not cry foul (I know how that can be! ;))
Made these exactly as written and they were really good! My non-vegan friend could not believe me when I told her they were made with chickpea flour, yet she loved them. Just wish I had put in more chocolate chips 😉 thanks for a great recipe!
★★★★★
Yay, happy to hear, Laura! I know always room for more chocolate chips, right? 🙂
Hi! I just made a batch of these today, but unfortunately my cookies didn’t spread out too much, they stayed pretty much high in the shapes I scooped them onto the baking sheet.
What could possibly be wrong? I did use the exact amount of coconut oil stated in your recipe 🙁
Hi Xindy,
So sorry the cookies did not spread. The most likely reason is too much chickpea flour. If not weighing the flour, very lightly spoon it into the measuring cup (no packing) to get the most accurate measurement.
I have just started working with chick pea flour in making omelets and I stumbled upon your blog and this recipe. These are so perfect. My new favorite cookies!
chickpea flour…I’ve used for tortillas a flatbread…I’m allergic to wheat and dairy…and my iron is low so i just go to chickpea flour before any other now…
I have not like it in sweet things until now. These cookies are perfect!!!
still gotta try more recipes 🙂
These are so good and so easy. Thanks, Camilla
I love these cookies, they are so good! No one I served them to guessed they were not regular chocolate chip cookies
My kids request these cookies now, hey are so good (ad I love that they are so easy). (I’ve also made some of your other chickpea flour recipes, all very good!)
These came out just like your photos and tasted great!
I have tried pasta made with black beans and lentils before, would love to try some baking with different flours . I bake gluten , soy and sometimes nut free 🙂
I love chickpea flour and ADORE these cookies!
Im from Australia where chocolate chip cookies are not as big a deal as the US but I have had some really good ones on my travels and in some bakeries. These are simply wonderful! So easy and very special. Thank you. I am inspired to do more chickpea flour baking and cooking.
Hi Belle! I am so glad to hear you like these so much are getting even more interested in chickpea flour!
Oh my, these are really special. I have not like chickpea flour in things like muffins (too strong) so I was worried, but I have liked all of your recipes I have made. These are simply delish!!!
My two year old loves these as much as I do! Such a great simple recipe with things I have on hand.
OMG, these are sooo delicious. I cannot belive how much they taste like regular ch chip cookies. Great recipe.
I made chickpea flour biscotti – your recipe – it was delicious!
These are awesome!
Can I use cassava flour in place of the chickpea flour?
My first time baking with chickpea flour was your banana bread with chocolate chips! Absolutely loved it . But these , THESE!!! SO GOOD!!! All of your recipes seem so amazing; I’ll definitely be trying out more!! 🙂
Wonderful cookies – you would never had known plus I just felt better eating it!
Wow, these are so good.
I just discovered socca!
I have tried your coconut flour gingerbread blondies and chickpea flour snickerdoodles. The cookies had that incredible buttery taste that I totally fell in love with. Very often I put black beans in my brownies. Otherwise I have used in the past chickpea flour to make socca but it was not my favourite.
I love using beans to make protein cookies, they turn out super soft and fluffy!
I have made some baked goods with puréed beans but have not tried any bean flours yet. I’m so intrigued!
So I recently stumbled upon pea flour, and definitely had to try it because I love chickpea flour so much. It’s definitely a bit different, and since its green, I can’t put it into everything like chickpea flour. I’ve made savory crepes, but have yet to get creative with it.
I have made your brownie recipes that have beans in them from the Power Hungry cookbook … they are yummy! My 9yo loves them … I already follow you on Facebook, and I’d love to win your new cookbook. I don’t think I’ve ever cooked with chickpea flour, but I’d totally like to try. 🙂
I made some chickpea ‘blondies’ once. They were not good. :/
I can not think of anything too odd that I have made with beans. The chickpea flour recipes that you have featured on the blog have changed my mind about that as an ingredient!
Yes – chickpea flour tofu! So good. Thanks for the giveaway! I love making bars from Power Hungry.