Homemade Vegan Chickpea Flour Cookies (Gluten Free)

If you haven’t tried baking with chickpea flour yet, these chewy vegan chickpea flour cookies are an easy way to start. They’re sweet and chocolaty with a hint of saltiness. In addition to being vegan, these chickpea flour chocolate chip cookies are also gluten free and grain free.

Main Ingredients and Substitutions 

Chickpea flour is a nutritious gluten-free, grain-free flour made from dried, ground chickpeas. It’s quite nutrient-rich and contains more protein and fiber than wheat flour. Chickpea flour is also known as garbanzo bean flour. If you have trouble finding it at your local grocery store then it’s available to purchase online.

Four vegan chickpea flour cookies on a white plate.

This chickpea flour cookie recipe calls for almond butter, but you can substitute any other nut or seed butter you prefer. Just be sure that it doesn’t contain any added sugar or salt.

These cookies are sweetened with maple syrup. You can substitute other liquid sweeteners such as agave if you prefer.

I used dairy-free dark chocolate chips in these cookies but chopped dark chocolate works well too if you prefer.

How to Make Vegan Chickpea Flour Cookies

Start by preheating the oven, then add the almond butter, maple syrup, pure vanilla extract, vinegar, and salt to a large mixing bowl.

Next you’ll add the chickpea flour, baking soda, and dairy-free dark chocolate chips, then use your hands to mix and knead until a dough is formed (this is a sticky job so wear disposable gloves if you prefer).

Cookie dough in a bowl.

Use your hands to roll the dough into 12 evenly sized balls, and place the balls on a parchment paper lined sheet pan. 

Twelve cookie dough balls on a baking tray.

Use your fingers to press the dough balls into flat circle shapes.

Raw cookies on a baking tray.

Bake the cookies for 16 minutes at 375 degrees Fahrenheit, then let the cookies cool off for a while before enjoying.

Storage and Freezing 

Store these cookies in an airtight container in the fridge for up to five days or freeze them for up to three months. Let the cookies thaw at room temperature before serving.

Optional Additions 

Add 1/2 cup each of chopped pecans, walnuts, and/or raisins to the cookie dough, if desired.

Four cookies on a white plate.

More Vegan Chickpea Flour Recipes to Try

Four vegan chickpea flour cookies on a white plate.
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Vegan Chickpea Flour Cookies Recipe (Gluten Free)

These gluten-free, vegan chickpea flour cookies are soft, chewy, and delicious. This easy, chickpea flour chocolate chip cookie recipe is a must try.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan
Prep Time 12 minutes
Cook Time 16 minutes
Total Time 28 minutes
Servings 12
Calories 194kcal

Equipment

  • Sheet pan
  • Parchment paper

Ingredients

  • 1 1/3 cups chickpea flour
  • 1/2 cup maple syrup
  • 1/2 cup creamy almond butter (or substitute your preferred nut or seed butter)
  • 1/2 cup dairy-free dark chocolate chips
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon white vinegar (or lemon juice)
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Add the maple syrup, almond butter, vanilla extract, vinegar, and salt to a large mixing bowl, then use a whisk to mix well.
  • Add the chickpea flour, baking soda, and dark chocolate chips, then use your hands to mix and knead until a dough is formed (you can wear disposal gloves if you don’t want to get your hands sticky).
  • Use your hands to form 12 evenly sized balls of cookie dough, and place them on a sheet pan lined with parchment paper.
  • Use your fingers to press the dough balls into flat circle shapes.
  • Bake at 375 degrees Fahrenheit for 16 minutes.
  • Let the cookies cool off a bit before serving.

Notes

  • Store the cookies in an airtight container in the fridge for up to five days or freeze them for up to three months.
  • Optional additions include chopped pecans, walnuts, and/or raisins.

Nutrition

Serving: 1Cookie | Calories: 194kcal | Carbohydrates: 23g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 88mg | Potassium: 269mg | Fiber: 3g | Sugar: 13g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
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