Chickpea Flour Cookies

You might be surprised by how delicious these cookies taste. I know my expectations weren’t that high, especially after tasting the cookie dough.

In fact, the first time I experimented with chickpea flour, I almost threw away the batter before baking it. The dough tastes THAT BAD. (Seriously, never taste a dough made with chickpea flour; the flavor drastically improves with baking.)

That’s why I’m so pleasantly surprised by these cookies.

They’re made with chickpea flour, yet they taste remarkably similar to a Tollhouse cookie. But don’t take my word for it; you’ll have to try this for yourself! If you’ve been disappointed with other recipes online, don’t give up until you try this one.

⭐⭐⭐⭐⭐ Featured Review

“These came out insanely good! I’ve tried a chickpea flour chocolate chip cookie recipe before that I didn’t like and this far surpassed it.”

– Riley

Chickpea Flour Cookie Ingredients

Here’s what you’ll need:

• Chickpea flour. Chickpea flour acts remarkably like all-purpose flour, even though it’s gluten-free. As a result, this recipe is flexible. Use 1 1/4 cups of flour for a flatter, more gooey cookie. Or, use 1 1/2 cups of flour for a thicker, more doughy cookie. But, it tastes very bitter before it’s cooked, so don’t taste the raw dough.
• Butter. Butter helps with texture and makes cookies spread as they bake. (I often use salted butter for flavor.) If you reduce or swap it, your cookies won’t spread as much. Coconut oil or vegan butter can be used for a dairy-free swap.
• Coconut sugar. Granulated sugar helps cookies spread as they bake, so if you adjust the amount or type of sugar, the cookies might look different.
• Egg. This acts as a binder and adds structure, but flax egg can be used as a swap if you don’t mind flatter, gooier cookies.
• Baking soda. This helps the cookies rise and spread as they bake.
• Vanilla & salt. Both add layers of flavor. Don’t skip the salt in a dessert recipe, but keep in mind that I use fine sea salt (Real Salt brand), so using white table salt may yield a different taste. If you’re using salted butter, consider starting with a lower amount of salt.

This recipe can be easily made dairy-free by using vegan chocolate chips. I prefer using dark chocolate ones, so they aren’t quite as sweet.

How to Make Chickpea Cookies

Step 1:

Start by mixing together the butter and sugar. I’m using coconut sugar because it is slightly less sweet than other sugars, but you can use any other granulated sugar you have on hand.

(Vegan butter also works here, or you can use 1/3 cup softened coconut oil.)

Step 2:

Add in the egg (or flax egg) and vanilla, and mix again.

Now it’s time to add in the dry ingredients! Mix in the chickpea flour, baking soda, and salt, and stir until the batter looks uniform.

Step 3:

Stir in the chocolate chips, then scoop the dough with a tablespoon or 1-ounce cookie scoop.

Drop the cookie dough onto a baking sheet lined with parchment paper, then bake at 350ºF for 8 to 10 minutes.

Step 4:

I like to pull the cookies out of the oven when the edges look lightly golden, but the centers still look soft to the touch.

They will firm up when they cool, resulting in a cookie with lightly crispy edges and a gooey center. Yum!

Chickpea Cookie Storage Tips

These cookies can be stored at room temperature for up to 3 days, but they will last longer in an airtight container in the fridge. You can store them in the fridge for up to 2 weeks or in the freezer for up to 3 months.

I can’t wait to hear what you think of these cookies! It’s shocking to me how much my kids love these. (They told me they like them better than cake… which is saying something.)

If you try these Chickpea Flour Cookies, please leave a comment below letting me know what you think! And if you try any modifications, I’d love to hear about those, too. We can all benefit from your experience!