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Chickpea Flour Shortbread Cookies {Grain-Free, Vegan}

Utterly delectable, super-easy, 4-ingredient chickpea flour shortbread cookies that are grain-free, vegan, and can be varied in countless ways! The primary ingredients are chickpea flour and coconut oil.

Chickpea flour shortbread cookies on a metal cooling rack

Easy Grain-Free Vegan Shortbread

I love shortbread. LOVE. The simplicity, the delicate yet substantial texture, and the subtle sweetness.

I also have a mindset that the world cannot have too many shortbread recipes.

So welcome this new cookie to the shortbread universe: My Chickpea Flour Shortbread Cookies, made with ease and only 4 ingredients.

They are stellar.

Tea + one of these cookies = cozy happiness

Chickpea shortbread cookie on the saucer of a floral teacup and saucer set.

The Multiple Benefits of Chickpea Flour Shortbread Cookies

These fantastic cookies are:

  • Grain-Free
  • Vegan (dairy-free & egg-free)
  • Gluten-free
  • Made with 4 humble ingredients (chickpea flour, sugar, virgin coconut oil, and vanilla)
  • Super simple to make

How to Make Chickpea Flour Shortbread

Here’s the extent of the dough-making: (1) combine the chickpea flour & sugar in a large bowl (along with salt, if using); (2) stir in the melted coconut oil and vanilla until blended. Done. No mixers, no creaming, no worries about over-beating. The dough will be thick, smooth, and pliable.

Press and Quick-Chill the Dough

The next steps ensure even, precise pieces. Line a 9-inch (22.5 cm) square baking pan with wax paper, parchment paper, or plastic wrap. I use two pieces to line the pan in both directions, leaving long stretches of overhang on all sides. Press the dough into the pan, folding in the overhang to help distribute the dough and smooth the top.

Further, I place a smaller pan on top to smooth and tamp down the dough.

Once the dough is smooth, place the pan in the freezer until completely firm. This is very important. It should take 15 minutes, but possibly longer (depending on your freezer).

If you plan on making the dough several hours, or a day ahead, of baking, place the pan in the refrigerator rather than the freezer.

Cut the Dough Into Pieces

Use the pan liner to lift the dough from the pan onto a cutting board. You can cut the dough in just about any shape you like. I chose to cut the dough into 32 rectangles. Place half of the pieces on a parchment-lined baking sheet (place the remaining pieces in the refrigerator) and bake!

Tip: Do not leave the dough pieces out while the oven is preheating! They need to stay completely cold until they hit the oven.

Chilling the dough keeps the pieces from spreading, and the low temperature (300F) allows for slow, even browning. 

Begin checking the shortbread at the earliest time I suggest. The pieces will be light golden brown, but not too dark at the edges.

You are going to love this shortbread, friends!

Chickpea flour shortbread cookies stacked five high

Get ready to fall in love with the flavor of chickpea flour in these cookies. It is akin to toasted nuts; vanilla (and perhaps a pinch of salt) is all that is needed to further enhance the flavor.

Keep in mind, too, that you can use refined (no coconut flavor) or unrefined virgin coconut oil (natural coconut flavor) to affect the flavor–it is great either way.

Vary the Shortbread with Different Flavors

The options for variation are vast, so go to town adding spices, citrus zests, extracts, dried fruit, chocolate chips or chunks, nuts, and more to create your own unique twists. I’ll be posting my own favorite variation in a subsequent post!

Happy Baking!

More Chickpea Flour Cookies to Love:

Yield: 32 cookies

Chickpea Flour Shortbread Cookies {4-ingredients, Vegan, Grain-Free}

Chickpea Flour Shortbread Cookies {4-ingredients, Vegan, Grain-Free}

Utterly delectable, super-easy, 4-ingredient chickpea flour shortbread that is grain-free, vegan, and can be varied in countless ways!

Prep Time 3 minutes
Cook Time 16 minutes
Total Time 19 minutes


  • 1 cup (216 g) virgin coconut oil
  • 3/4 cup (150 g) cane sugar (see notes for options)
  • 2 teaspoons (10 mL) vanilla extract
  • 2 and 1/2 cups (300 g) chickpea flour, sifted if lumpy
  • Optional: 1/4 teaspoon fine sea salt (highly recommended)


  1. Line a 9-inch square baking pan with wax paper, parchment paper, or plastic wrap.
  2. In a large bowl, stir the melted coconut oil, sugar and vanilla until completely blended. Add the chickpea flour and (optional) salt, stirring until completely blended.
  3. Press dough evenly into prepared pan; use a second pan to firmly tamp down and smooth the dough. Place in freezer until VERY firm (anywhere from 15 minutes to 1 hour, depending on your freezer.).
  4. Preheat the oven to 300F. Line a baking sheet with parchment paper.
  5. Remove dough from pan using the liner. Place on a cutting board and cut into 32 rectangles (8x4) or desired shapes. Place half of the pieces on prepared baking sheet, spacing 2-inches apart (Do not leave the peices sitting out while oven finishes preheating! Place back in freezer. Also, lace remaining dough back into freezer).
  6. Bake in the preheated oven for 21 to 25 minutes until light golden brown and firm to the touch
  7. Remove from the oven and cool completely on the baking sheet.


Storage: Store the cookies in an airtight container at room temperature for 2 days (in a cool room; if it is hot, store in the refrigerator), the refrigerator for 1 week or the freezer for up to 6 months.

Sugar Options: An equal amount of coconut sugar or packed brown sugar can be used in place of the cane sugar.

Nutrition Information

Serving Size

1 cookie

Amount Per Serving Calories 111Total Fat 7.5gSaturated Fat 6.6gCholesterol 0mgSodium 4.6mgCarbohydrates 8.8gFiber 0.8gSugar 5.5gProtein 1.6g

Did you make this recipe?

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Monday 28th of March 2022

Could I add cranberries and orange zest to these shortbread cookies?


Monday 28th of March 2022

Hi Sarah— yes, most definitely! You can customize these just as you might with traditional shortbread. 😊

Rebecca Bravard

Friday 6th of August 2021

These are DIVINE!! Mine do not look as neat & pretty as yours, but they're still delicious. I used brown sugar instead of cane sugar, so the shortbread has a slight caramelized flavor, too. These shortbread are now in my cookie repertoire!


Monday 9th of August 2021



Thursday 17th of June 2021

These are so easy and so good


Thursday 17th of June 2021

Great Jin! So glad you like them!


Saturday 6th of March 2021

Thank you for this recipe! I made it as written, using coconut sugar for the sugar. After 25 minutes, the cookies were lightly browned. Unfortunately, they still tasted of raw chickpea flour at that point and everyone in my family got a stomachache after eating them. I put them back into the oven the next day and baked them until they were close to darkly browned. No more stomachaches! So if you’re sensitive to beans, you might bake these longer to make sure the flour is cooked. they are delicious!


Tuesday 9th of February 2021

A wonderful cookie recipe! This is my first time using chickpea flour for sweets, I am convinced. Thank you for the recipe.

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