These gluten-free vegan chickpea flour cookies are soft, chewy, and delicious. They’re sweet and chocolaty with a hint of saltiness. Give them a try if you’re looking for plant-based chickpea flour recipes, like this moist and flavorful chickpea flour banana bread, which is another yummy option.
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.
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).
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 the cookies for 16 minutes at 375 degrees Fahrenheit, then let the cookies cool off for a while before enjoying.
Optional Additions
Add 1/2 cup each of chopped pecans, walnuts, and/or raisins to the cookie dough, if desired.
Vegan Chickpea Flour Cookies Recipe (Gluten Free)
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
More Chickpea Flour Recipes to Try
- These delicious chickpea flour muffins are fluffy and delicious.
- This easy chocolate chickpea flour cake is sweet and decadent.