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 reliable one.
Moreover, I realized that I have been remiss in crafting and posting a recipe for chocolate chip cookies using my go-to flour, chickpea flour. Thank heavens I recognized the oversight!
Chickpea flour (finely ground dried chickpeas) is so straightforward to work with, and these cookies prove it makes extraordinary satisfying sweet, as well as savory, baked goods. Sometimes a picture does say it all:
What Makes these Cookies So Special
In addition to their reliable 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 betweenUS Customary(volume) andMetric(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 instructions 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 reliable 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 straightforward 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 feelsvery 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 reliable way to measure chickpea flour?I strongly recommend that you weigh the chickpea flour rather than use dry cup measures. It is very straightforward 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}
- Nourishing 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)
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Servings: 22 cookies
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)
Method
- Preheat oven to 350 (180C). Line a large baking 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 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
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 straightforward 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.
Chickpea Flour Chocolate Chip Cookies (Vegan, Grain-free)
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Servings: 22 cookies
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)
Method
- Preheat oven to 350 (180C). Line a large baking 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 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
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 straightforward 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.
