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.

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