When I was a kid, cookies were my mom’s way of saying, “I love you.” But when I found out I couldn’t eat gluten, I thought those warm, gooey, chocolate-studded treats were off the table forever.
Then I discovered chickpea flour, and wow—game changer! It’s nutty, packed with protein, and turns into the softest cookies. If you’re looking for a healthier twist on a classic, or just want a cookie that feels like home, this recipe’s for you.
Tips and Variations
- Substitute the sweetener: Use honey if you’re not strictly vegan.
- Make it nut-free: Swap coconut oil for avocado oil if you’re avoiding nuts altogether.
- Add extra crunch: Toss in 1 teaspoon of chia seeds for a fun twist.
- Switch the chocolate: White chocolate chips or cocoa nibs can mix things up nicely.
Serving Suggestions
Pair these cookies with a glass of almond or oat milk for a comforting snack. They also make a thoughtful gift when wrapped in parchment and tied with twine—perfect for spreading a little love. If you’re hosting, stack them on a rustic wooden board with a sprinkling of flaky sea salt on top for that gourmet touch.
Trust me, no one will believe these are gluten-free and vegan.
Enjoy! 🍪
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Chewy Chickpea Flour Chocolate Chip Cookies (Vegan-Friendly!)
- Total Time: 20 minutes
- Yield: 16 cookies 1x
- Diet: Gluten Free
Description
These chickpea flour chocolate chip cookies are soft, chewy, and perfect for anyone avoiding gluten. Naturally vegan, they’re packed with protein and healthy fats, so you can enjoy them guilt-free!
Ingredients
ngredients:
- 1 ½ cups chickpea flour (garbanzo bean flour)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, melted (or any neutral oil)
- ⅓ cup maple syrup (or agave for a milder taste)
- 1 tablespoon vanilla extract
- ½ cup dark chocolate chips (dairy-free for vegan)
- Optional: ¼ cup chopped nuts or dried fruit
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together chickpea flour, baking soda, and salt.
- Combine wet ingredients: In a large bowl, whisk the melted coconut oil, maple syrup, and vanilla extract until smooth.
- Combine the two: Gradually mix the dry ingredients into the wet ingredients using a spatula or wooden spoon. The dough will be thick and slightly sticky.
- Add chocolate chips: Gently fold in the chocolate chips (and nuts or dried fruit if you’re using them).
- Chill the dough: Cover the bowl and pop it in the fridge for at least 30 minutes. Chilling helps prevent spreading and enhances the flavor.
- Form cookies: Scoop about 1 ½ tablespoons of dough per cookie, roll into balls, and place on the baking sheet about 2 inches apart. Flatten slightly with your fingers or a fork.
- Bake: Bake for 9-11 minutes or until the edges are lightly golden. They’ll look a little undercooked in the middle—this is perfect for that chewy texture!
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
e sure to use fresh chickpea flour for the best flavor, and don’t skip chilling the dough—it makes all the difference!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
