Chickpea Flour Shortbread Cookies

Golden, delicately sweet chickpea flour shortbread is one of my go-to ways to turn a few pantry ingredients into something lovely. The cookies have a tender bite and a toasted, nutty flavor, with no nuts required. Made with four plain ingredients, they are vegan, gluten-free, and grain-free.

Introduction

I love shortbread: the simplicity, the delicate yet substantial texture, and the gentle sweetness that makes a second cookie so straightforward to reach for. I also believe there is always room for another good shortbread recipe. Especially one that pairs this nicely with a cup of tea.

My chickpea flour shortbread delivers all of that with just four ingredients and a bowl. No mixer, no creaming butter and sugar, and no elaborate preparations. Stir the dough together, press it into a pan, and give it a good chill before cutting and baking.

If you have only used chickpea flour in savory recipes, you are in for a lovely surprise. Baked into shortbread, its flavor is reminiscent of toasted nuts. Vanilla and a little salt are all I need to bring it into focus, but citrus zest, spices, and chocolate are welcome company, too.

The one step I do not want you to rush is chilling. Keep the dough very firm and cold right up until baking, and you will be rewarded with neatly shaped, light golden cookies. Put the kettle on, friends.

Why You’ll Love This Recipe

• Vegan, gluten-free, and grain-free:Made without eggs, dairy, or grain flour.
• No nuts needed:Chickpea flour gives the cookies a toasted, nutty flavor without nut flour or nut butter.
• Four plain ingredients:Chickpea flour, coconut oil, sugar, and vanilla, plus an optional pinch of salt.
• Straightforward to prepare:Stir the dough together by hand; there is no mixer or butter-creaming step.
• Tender shortbread texture:Delicate, lightly sweet cookies with a substantial bite.
• Straightforward to make your own:Keep them vanilla-plain or add citrus zest, spices, or chocolate.
• Freezer-friendly:Bake a batch to enjoy now and save some for another day.

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:Also known as garbanzo bean flour/ garbanzo flour, gram flour and ceci flour, it is the sole flour in the cookies. It gives the baked shortbread its distinctive toasted, nutty flavor. Sift it first if it is lumpy, and use the gram measurement in the recipe card for the most consistent results. Choose a product labeled gluten-free if needed.
• Coconut oil:Use melted coconut oil to mix the dough. Virgin coconut oil adds coconut flavor; refined coconut oil is a good choice when you want the chickpea flour and vanilla to take center stage.
• Cane sugar:Natural cane sugar sweetens the cookies without overwhelming their subtle flavor. Coconut sugar and packed brown sugar are also options.
• Vanilla extract:Rounds out the flavor and complements the chickpea flour.
• Fine sea salt, optional:I highly recommend the small amount in the recipe card to enhance the flavor.

How to Make Chickpea Flour Shortbread

Note that the complete instructions are also in the recipe card below.

1. Line the pan.Line a 9-inch square pan with parchment paper, wax paper, or plastic wrap, leaving enough overhang to lift out the chilled dough. The pan is used to shape the dough, not to bake the cookies.

1. Mix the dough.Stir the melted coconut oil, sugar, and vanilla in a large bowl until blended. Add the dry ingredients (chickpea flour and optional salt), stirring until the dough is thick, smooth, and pliable.

1. Press and chill.Press the dough mixture evenly into the lined pan. Use the underside of a smaller pan to tamp it down and smooth the surface. Freeze until very firm, about 15 minutes to 1 hour, depending on your freezer.

1. Prepare the oven.Preheat the oven to 300°F (150°C). Line a large baking sheet or other cookie sheet with parchment paper. Keep the dough chilled while the oven heats.

1. Cut the cookies.Lift and transfer dough (it should be solid) onto a cutting board and cut it into 32 rectangles, making 8 divisions in one direction and 4 in the other. Arrange half on the prepared baking sheet, 2 inches apart. Return the remaining pieces to the freezer.

1. Bake until golden.Bake in the preheated oven for 21 to 25 minutes, until light golden brown and firm to the touch. Start checking at 21 minutes; the edges should not become dark. Repeat with the remaining chilled dough.

1. Cool completely.Let the cookies cool completely on their baking sheets before moving to a rack or plate, or storing.

Taste and Texture

Chickpea flour shortbread has a gently sweet, toasted flavor reminiscent of nuts, with vanilla running through each bite. The texture is delicate and tender, yet substantial enough to feel like proper shortbread. Virgin coconut oil adds a delicate coconut note, while refined coconut oil keeps the flavor more focused on the toasted, nutty flavor of the flour, as well as the vanilla. A little salt makes the whole combination even better.

Storage

• Room Temperature:Store completely cooled cookies in an airtight container for up to 2 days in a cool room. If your kitchen is hot, refrigerate them instead.
• Refrigerator:Store in an airtight container for up to 1 week.
• Freezer:Store in an airtight container for up to 6 months.

Serving Suggestions

A cup of tea and a few shortbread cookies make an excellent (and my go-to) afternoon break. They are equally lovely alongside coffee or tucked into a holiday cookie box. For gifting, try a mix of plain vanilla shortbread cookies and a citrus or chocolate variation.

Flavor Variations

Lemon, orange, lime or tangerine:Add 2 to 3 teaspoons of finely grated citrus zest, such as lemon zest, lime zest, orange zest or tangerine zest. You can also combine lemon zest with a tablespoon or two of poppy seeds.

Add 2 to 3 teaspoons of finely grated lemon zest and a tablespoon (or more) of poppy seeds.

Cinnamon or mixed spice:Stir in 1 to 1/2 teaspoons of your go-to spices, such as cardamom, cinnamon, pumpkin pie spice, allspice, ginger or 1/2 teaspoon ground nutmeg. A teaspoon ground cinnamon plus a 1/2 teaspoon of ground ginger is one of my go-to combinations. Cardamom is a traditional flavor for Persian chickpea flour cookies (nan-e nokhodchi).

Dried cranberries and orange zest:Add about 1/2 cup finely chopped dried cranberries and 2 teaspoons of finely grated orange zest.

Chocolate chips or a chocolate dip:Add 1/2 cup miniature dark chocolate chips to the dough (or chopped chocolate) , or dip part of each cooled cookie into melted dark chocolate. Choose dairy-free chocolate to keep the cookies vegan.

Tips for Success

• Weigh the flour:Use 300 grams of chickpea flour. Too much flour can make the dough and cookies crumbly.
• Smooth the dough before chilling:Press it evenly into the pan, then use a smaller pan to tamp it down. An even layer makes it easier to cut uniform cookies.
• Chill until very firm:Go by the firmness of the dough rather than the clock. Your freezer may need anywhere from 15 minutes to 1 hour.
• Keep the cut pieces cold:Do not leave them on the counter while the oven heats or the first batch bakes. Return them to the freezer until you are ready to bake.
• Use the low baking temperature:Bake at 300°F (150°C) for slow, even browning, and begin checking at 21 minutes.
• Cool on the baking sheet:Let the cookies cool completely before moving them.

Ingredient Substitutions

• Cane sugar:Replace with an equal amount of coconut sugar or packed brown sugar. A reader who used brown sugar described a pleasant caramel-like flavor.
• Virgin coconut oil:Use an equal amount of refined coconut oil if you prefer no coconut flavor.
• Coconut oil alternatives:Use an equal amount of stick-style plant butter or vegan margarine. Choose a stick-style vegan butter product, not a tub-style spread. If you do not need the recipe to be vegan, you can also use an equal amount of melted unsalted butter.
• Liquid sweeteners:I suggest sticking with the granulated sugar options for cut shortbread. Maple syrup adds moisture, and I have not tested a direct swap in this version.
• Chickpea flour:Other flours cannot be used in place of the chickpea flour in this particular recipe.

Frequently Asked Questions

The baked cookies have a flavor reminiscent of toasted nuts. Vanilla, sugar, and a little salt complement that flavor beautifully. If you enjoy citrus or spices, you can add those, too.

Yes. If you are making the dough several hours or a day before baking, refrigerate the pressed dough rather than freezing it for that entire time. Keep it very firm and cold when you cut it and transfer it to the oven.

Start by checking the dough temperature, the fat you used, and the oven temperature. The dough needs to be very firm / solid and cold right up until baking. Use coconut oil or stick-style plant butter, keep waiting pieces in the freezer, and bake at 300°F (150°C).

The chickpea flour cookies should be tender, but they should hold together. Too much chickpea flour may make them crumbly, so I suggest weighing the flour rather than measuring it by cups. The dough should be smooth and pliable before chilling. Let the baked cookies cool completely on the baking sheet before handling them.

The walls of the muffin cups should help the shortbread hold its shape. I have not tested the cookies in muffin tins, so you will need to adjust the baking time for the size and thickness of your cookies.

If you love baking and cooking with chickpea flour, be sure to look at my recipe round-up of more than115 Chickpea Flour Recipes.