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Chickpea Flour Chocolate Chip Cookies {vegan}

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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.
Overhead view of chickpea flour chocolate chip cookies on a cooling rack

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:

a hand holding a chickpea flour chocolate chip cookie with a bite taken out of it

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!

Stack of 4 chickpea flour chocolate chip cookies

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.

Glass bowl of chickpea flour chocolate chip cookie dough

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.

baking sheet and bowl with ubaked cookie dough

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.

close up of a chocolate chip cookie on a wire cooling rack

Crispy, edges, soft and chewy centers, and melty bits of chocolate throughout–these are the chocolate chip cookies you have been waiting for!

verhead closeup of chickpea flour chocolate chip cookie

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
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Chickpea Flour Chocolate Chip Cookies {vegan, grain-free}


  • Author: Camilla
  • 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

Scale

Instructions

  1. Preheat oven to 350 (175C). Line a large cookie sheet with parchment paper.
  2. In a small bowl, whisk together the chickpea flour, baking soda and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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Recipe rating

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kristy wunder

Sunday 7th of February 2021

LOve! love! this recipe!! my whole family thought they were so good!! I did use the brown sugar and was wondering if you could use maple syrup instead? kristy:)

solgardenc

Friday 4th of December 2020

Seriously good! I was careful to spoon the chickpea flour, that was a helpful tip. Had to use brown sugar, as I was out of anything else. Added golden raisins and chopped walnuts...and, of course, milk chocolate chips! I honestly can't believe these are vegan (aside from the chocolate chips). These cookies are awesome! This was a great find, thanks for posting this recipe.

Camilla

Sunday 6th of December 2020

Thank you thank you, Jayne!!!

Elizabeth

Monday 16th of November 2020

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!

Camilla

Monday 23rd of November 2020

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!

Soumaya

Thursday 22nd of October 2020

I made this recipe today it was amazing. Thank you from Paris !!!

Camilla

Friday 23rd of October 2020

Thrilled to hear it, Soumaya! I love Paris, hi back from Texas :)

Angelica

Monday 7th of September 2020

Really happy with how these turned out! Used brown cane sugar, didn’t weigh the chickpea flour, and refrigerated the dough for a couple of hours before baking (it was a really warm day and the coconut oil stayed very liquid even after cooling). I think I liked the texture on these much better than when using a nut or coconut flour.

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