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Chickpea Flour Chocolate Chip Cookies {vegan}

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 Cookies

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}

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.


  • 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)


  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.


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

Did you make this recipe?

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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 😍


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!


Sunday 13th of June 2021

Good morning I was wondering for the chickpea flour cookies 🍪 if for oil or butter to use applesauce unsweetened?


Tuesday 15th of June 2021

Hi Teresa, It could work, but would likely be more of a muffin-like texture (not crisp). Not necessarily a bad thing, it could be more like muffin tops :)


Wednesday 26th of May 2021



Wednesday 2nd of June 2021


sophie lay

Wednesday 26th of May 2021

These cookies are amazing! I just switched to a plant based diet and was intrigued by your use of chickpea flour so gave these a go. Everyone who I have made these cookies for loves them and has asked for the recipe. The texture is incredible! Thankyou so much for sharing, i think I am now a chickpea flour convert :)


Wednesday 2nd of June 2021

I am so happy they were a hit, Sophie!!!

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