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. This chickpea flour cookie recipe is gluten free, vegan, grain free, and totally satisfying.
What to serve with these chickpea flour cookies
If you’re adding these cookies to a dessert table and want to include another nutritious option, try these delicious chocolate covered dates. They’re quick, easy to make, and perfect for parties.
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 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 them
This chickpea flour cookie recipe is 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 in the fridge for up to five 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 to the cookie dough, if desired.
More chickpea flour recipes
- This vegan chickpea flour omelette is a filling and tasty vegan breakfast idea.
- These vegan chickpea flour muffins are easy to make and delicious.
- This banana bread made with chickpea flour is perfect for using up ripe bananas.
- This chickpea flour chocolate cake is moist and decadent.
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)
- 1/2 cup dairy-free dark chocolate chips (Fairtrade certified)
- 2 teaspoons pure vanilla extract
- 1 teaspoon white vinegar (or lemon juice)
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 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 in the fridge for up to five days or freeze them for up to six months.
- Optional additions include chopped pecans, walnuts, and/or raisins.
You might also like
- These chickpea flour crackers are crunchy and delicious. They’re grain free, gluten free, and vegan.
- These chickpea flour brownies are moist and chocolaty. They’re quick and easy to make too.
- These chickpea flour wraps are perfect for a quick lunch or snack. They’re easy to make, filling, and nutrient dense.