If you haven’t tried baking with chickpea flour yet, these chewy chocolate chip chickpea flour cookies are an easy way to start. They’re sweet and chocolaty with a hint of saltiness. These cookies are gluten-free, vegan, grain-free, and totally satisfying.
Main ingredients & 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 fibre 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.
This 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 honey (if you don’t need these cookies to be vegan).
I used dairy-free dark chocolate chips in this recipe but chopped dark chocolate works well too if you prefer.
How to make them
These chickpea flour cookies are quick and easy to make. 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).
Use your hands to roll the dough into 12 evenly sized balls, and place the balls on a parchment paper lined sheet pan.
Use your fingers to press the dough balls into flat circle shapes.
Bake for 16 minutes at 375 degrees Fahrenheit, then let the cookies cool off for a while before enjoying.
Storage and freezing
Store these chickpea flour cookies in an airtight container for up to three days or freeze them for up to six months. Let the cookies thaw at room temperature before serving.
Add 1/2 cup each of chopped pecans, walnuts, and/or raisins, if desired.
More chickpea flour recipes
- This vegan omelette is a filling and tasty vegan breakfast idea.
- These muffins are easy to make and delicious.
- This banana bread is perfect for using up ripe bananas.
Chickpea Flour Cookies
- Sheet pan
- Parchment paper
- 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)
- 2 teaspoons pure vanilla extract
- 1 teaspoon white vinegar (or lemon juice)
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup dairy-free dark chocolate chips (or substitute chopped dark chocolate)
- 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 parchment paper lined sheet pan.
- 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.
- Store these chickpea flour cookies in an airtight container for up to three days or freeze them for up to six months.
- Optional additions include chopped pecans, walnuts, and/or raisins.