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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:
Table of Contents
- What Makes these Cookies So Special
- Ingredients
- Step by Step Instructions
- Step One: Preheat Oven and Prepare Baking Sheet
- Step Two: Combine the Cookie Dough Ingredients
- Step Three: Portion the Dough
- Step Four: Bake the Cookies
- Step Five: Cool the Cookies
- FAQ
- More Gluten-Free & Vegan Chocolate Chip Cookies to Love:
- Chickpea Flour Chocolate Chip Cookies (Vegan, Grain-free) Recipe
- Chickpea Flour Chocolate Chip Cookies (Vegan, Grain-free) Recipe
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!
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- chickpea flour
- baking soda
- fine sea salt
- vegan butter OR coconut oil
- coconut sugar (see notes for options)
- water
- vanilla extract
- miniature semi-sweet chocolate chips
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Preheat Oven and Prepare Baking Sheet
Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.
Step Two: Combine the Cookie Dough Ingredients
Step two is this: mix everything in a bowl.
Really. Add the ingredients to a large mixing bowl and mix until combined.
It’s best to mix the wet ingredients first (melted oil or melted vegan butter, water, vanilla, and the coconut sugar) and then the dry ingredients (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.
Step Three: Portion the Dough
Portion the dough into rounded mounds, spacing about 2 inches (5 cm) 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, push a few extra chocolate chips on top of each dough mound for extra visual appeal.
Step Four: Bake the Cookies
Slide the baking sheet into the middle of the preheated 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).
Step Five: Cool the Cookies
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!
FAQ
- How should I store the cookies? 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.
- What is the best way to measure chickpea flour? 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.
- What type of plant butter / vegan butter should I use? I use 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.
- What is a good substitute for coconut sugar? 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.
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)
Equipment
Ingredients
- 1 1/2 cups chickpea flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup vegan butter OR coconut oil, melted and cooled
- 1/2 cup coconut sugar
- 1/4 cup water
- 2 teaspoons vanilla extract
- 1/3 cup miniature semi-sweet chocolate chips, (or more, as desired)
Instructions
- Preheat oven to 350 (180C). Line a large baking sheet with parchment paper.
- 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 the cookies for one minute on the baking sheet before transferring to a cooling rack to cool. Repeat with remaining cookie dough.
Notes
Nutrition
Chickpea Flour Chocolate Chip Cookies (Vegan, Grain-free)
Equipment
Ingredients
- 1 1/2 cups chickpea flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup vegan butter OR coconut oil, melted and cooled
- 1/2 cup coconut sugar
- 1/4 cup water
- 2 teaspoons vanilla extract
- 1/3 cup miniature semi-sweet chocolate chips, (or more, as desired)
Instructions
- Preheat oven to 350 (180C). Line a large baking sheet with parchment paper.
- 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 the cookies for one minute on the baking sheet before transferring to a cooling rack to cool. Repeat with remaining cookie dough.
Hi…going to try making these but you suggested weighing the flour….what should the weight be?
Hi Cindy! I you look under the ingredients in the recipe card, you will see a toggle for US Customary or Metric. If you toggle to metric, you will get the grams and mL measurements for the recipe. Cheers 🙂
We usually avoid oil, but these are so perfect for an occasional treat. My kids and I have made them twice now and they are such a treat for my whole food celiac kiddos!
That is so wonderful to read, Deanna! I am so glad your kiddos love the cookies! Cheers.
Yumm! I used brown sugar instead of coconut sugar and regular butter instead of coconut oil. Highly recommend you try this recipe. It’s Delicious!
Yay!, So glad you adapted the recipe to suit your tastes, K, and I am delighted to know you love the cookies!
Thank you so much for this recipe. Just love it! I’ve already made it 3 times. 😀
I am delighted to know you love the cookies, Daisy! 😊
Excellent recipe! Exactly what I was hoping for. I tried chickpea flour in another cookie recipe and they were too dry and too much of a chickpea taste. So I’m so glad you said to weigh the flour! And I used brown sugar to get a bit sweeter. These are great cookies and will be great to share something healthier!
Thank you!
I am so glad you like the recipe, Arvis!
These came out great! I’ve been vegan quite a while and also recently cut out refined carbs and what I miss most is cookies so I gave these a try. The texture is kind of grainy and makes me think of quinoa, I think it’s the chickpea flour. Once I had everything mixed it was still looking a bit runny so I decided to thicken it using a scoop of my protein shake powder thus upping the protein content too and they are really good, will definitely make them again.
What a great save, Sami!
Tastes bitter and salty. There’s no feeling that you’re eating a cookie.
Hi Sid,
I am sorry the cookies were not to your liking. I am not sure why they tasted bitter and salty. Did you add the coconut sugar and chocolate chips? Bitterness can be result of rancid chickpea flour (it can go bad if not stored properly). There are no other ingredients in the recipe that are bitter, so that could be the cause.
My cookies turned out exactly like the recipe and your photos! They are spectacular! Thank you for sharing your recipe.
That’s wonderful Sheryl, I’m so glad they turned out so well! ☺️
This is a great recipe, the cookies turned out very tasty 🙂 Thanks!
I am so glad that you like the cookies, Daria!
Made these. I usually stir away from cookies because of the high sugar Contant that I don’t like. Things that are too sweet are a big turn off.
I am so happy I made these and they came out perfect. So delicious! Thank you
P.S. Can I refrigerate or freeze the dough to thaw and bake when I want to make a batch?
Lily, I am so happy to know that these came out so well and that they hit the spot :). Yes, you should be able to refrigerate the dough for a day or two (well sealed; I would not refrigerate longer than that). Yes, you can freeze the dough for up to 6 months. Suggestion: portion the dough into ball, press slightly slight, and freeze on a parchment paper lined baking sheet. When they are frozen. tale them off of the sheet and freeze them in an airtight container 🙂
These are delicious. I added a teaspoon of cinnamon.Thanks so much for sharing this recipe!
You are so welcome, Nicole, glad you like them!
Hi, I want to bake this in a square pan to make cookie bars/blondies, would that work? Thanks
Hi Zara,
Yes, I think that should work like a charm!
Double yum!!!! Super easy to follow and make. We subbed almond extract, out of vanilla, and made me think Christmas for some reason. We also added in chopped pecans. And because we like to “experiment” baked some that were flat, some that were kinda flat, and then some that were left as balls. All were yummy.
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!
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.
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!
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!)
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.
Thank you so much, Cali! I am happy to hear that these were enjoyed f=by the whole family! 🙂
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!
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.
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?
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).
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!
Dani!!! Your comment made me grin from ear to ear (and giggle 😊)! Soooo happy these were a winner with you .
Oops! My apologies … I just found your PRINT button for the recipe, and it worked perfectly! 🙂
Yay, glad it worked, Pat 😍
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!
Go April! So glad you these with success 😍
made these and they r AMAZING and i am not vegan 😉 will be making them again and again. thank you
Yay, I am so happy they were a hit, Hanouda!
Good morning I was wondering for the chickpea flour cookies 🍪 if for oil or butter to use applesauce unsweetened?
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 🙂
Yum!
🙂
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 🙂
I am so happy they were a hit, Sophie!!!
I wasn’t too sure about what they would taste like because when I licked the spoon (who doesn’t?!) after putting them on the baking sheets, they tasted way too much like chickpeas which I love but wasn’t sure about in cookies.
They are AWESOME!!! thank you 😊
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:)
So glad you love these, kristy! Yes, that should work fine. I would add an extra tablespoon of chickpea flour.
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.
Thank you thank you, Jayne!!!
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’ve made these for the 4th time now! I used Sunflower seed oil and they are AMAZING! Thanks again!
Wonderful!!!! Ooh, I will have to look for sunflower seed oil 🙂
I made this recipe today it was amazing. Thank you from Paris !!!
Thrilled to hear it, Soumaya! I love Paris, hi back from Texas 🙂
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.
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.