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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

Yield: 22 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 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.

Nutrition Information

Serving Size

1 cookie
Amount Per Serving Calories 98Total Fat 5.5gSaturated Fat 1.8gCholesterol 0mgSodium 121mgCarbohydrates 10.6gFiber 0.7gSugar 7.2gProtein 1.6g

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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

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).

Danìí

Saturday 16th of April 2022

OhEMGEE these are amazing! I finally found a VEGAN GRAIN FREE, STARCH FREE recipe that WORKS! It has texture, holds shape and tastes phenomenal! Thank you • thank you • thank yoooooouuuu <3 <3 <3

I even used raw cane sugar instead of coconut or brown sugar, as well as coconut oil instead of vegan margarine. I expected the coconut oil to separate during baking and just be a complete mess ... but to my surprise, the result was a nice round cookie, with a moist center and crisp edges. OHEmGEE ... love love love this recipe!

Tuesday 26th of April 2022

Dani!!! Your comment made me grin from ear to ear (and giggle 😊)! Soooo happy these were a winner with you .

Pat

Thursday 31st of March 2022

Oops! My apologies … I just found your PRINT button for the recipe, and it worked perfectly! :)

Yay, glad it worked, Pat 😍

April

Thursday 16th of September 2021

Just baked these on a cloudy day and they are amazing!!!! They came out so crunchy and delicious. I was very surprised with myself. Loved it!

Saturday 18th of September 2021

Go April! So glad you these with success 😍

hanouda

Thursday 24th of June 2021

made these and they r AMAZING and i am not vegan ;) will be making them again and again. thank you

Monday 28th of June 2021

Yay, I am so happy they were a hit, Hanouda!