These huge Chickpea Flour Chocolate Chip Cookies are Chewy just like regular cookies. These cookies need 1 Bowl, are grain-free, gluten-free, vegan and can be made nut-free. Loads of protein. Pin this post for later!
Chewy, huge, full of chocolate is what I want in my chocolate chip cookie. And a twist of course, like this one. Cookies made with chickpea flour.
Chickpea flour has a distinct flavor profile and it gets more pronounced during baking. It can taste bitter or raw depending on how it is used. In this cookie, the molasses and maple balance that out into a nuttier profile. Loads of chocolate can only make it better.
I like these Chickpea flour cookies with the added almond flour, which adds more structure and texture to make them more like a regular chocolate chip cookie. You can use more chickpea flour to make these without almonds (nut-free). Add 1 tbsp more chickpea flour and add more later at step 4 before baking if the mixture is too loose.
I have made many batches of these cookies. Depending on the measurement, they spread out a bit more than pictured or can come out fatter. The mixture before refrigeration should be loose enough to be a stiff batter, and more a stickish dough when refrigerated. Refrigerate overnight for best results. Bake, cool, devour!
Because who doesn’t want large Chocolate chip Cookies! Add vegan (& fair, trade palm oil free) chocolate chips or chunks or both. How do you cookie?
Note that I have made these with Chickpea flour or garbanzo bean flour which is different than besan. Besan is gram flour or brown chickpea flour. Besan is nuttier and ground finer than chickpea flour. You might need a tad bit more flour if using besan.
Loads of fiber and about 20 gm of protein in the batch!
More Cookies from the blog
- Oatmeal Walnut chocolate Chunk Cookies
- Peanut/Almond butter Pecan Cookies
- Almond Butter Oatmeal Cookies. GF oil-free
- Giant chocolate chip and chunk cookies
- Ginger Molasses crinkle cookies. GF
- Double Chocolate chip cookies.
- Chocolate Chunks cookies for 2 or 1
Make the cookie dough, fold in chocolate chips. Let it refrigerate for an hour
Make somewhat balls of dough and place on cookie sheet.
Bake until the edges are golden. Cool completely before serving.
Sunbathing.
Chickpea Flour Chocolate Chip Cookies
Ingredients
Wet:
- 1 tbsp flaxseed meal
- 1.5 Tbsp (1.5 tbsp) water
- 2 tbsp maple syrup
- 1 tbsp molasses
- 1/3 cup (66.67 g) sugar
- 1 to 1.5 tsp vanilla extract
- 1/3 cup (74.67 ml) oil organic canola or safflower or extra virgin olive oil
Dry:
- 3/4 cup (104 g) + 1 tbsp chickpea flour garbanzo bean flour, or use Besan (gram flour) **
- 1/2 tsp (0.5 tsp) baking soda
- 2 Tbsp almond flour ground almonds
- a good pinch of salt
- 1/3 to 1/2 cup (60 to 90 g) vegan chocolate chips
Instructions
- Mix the flax seed meal and water and let it sit for 5 minutes.
- Add the rest of the wet ingredients and mix until the mixture is well combined. It will take a minute for the oil to incorporate.
- Add 3/4 cup flour and the rest of the dry ingredients and mix until the mixture is a stiff batter. Fold in the chocolate chips.Add as much chocolate as you like in chip or chunks or chopped.
- Refrigerate for at least an hour to overnight to chill. Check the mixture, if the mixture is too sticky or batter like, fold in another 1 to 3 tsp chickpea flour. *
- Line the sheet with parchment. Preheat the oven to 350 degrees F / 180ºc.
- Scoop the mixture on the baking sheet. I use a big spoon for large cookies and shape it loosely into a 1.5 inch ball. Sprinkle some coarse salt for salted chocolate chip cookies. Place on baking sheet atleast 2 inches away from each other. Bake for 12 to 13 minutes or until the cookies have spread and are starting to turn golden on the edges. Bake a minute longer for crunchier cookies.
- Take the sheet out and slam lightly it on the counter to release the excess air from the cookies. **
- Cool for 10 minutes, then remove from the sheet. cool for another few minutes before serving. The cookies are softer when warm and get chewier as they cool.
Notes
Nutrition
Jk says
January 16, 2019 at 9:27 amThese are so delicious! They were still chewy the next day! I didn’t have molasses so I used maple syrup and used half brown sugar half coconut sugar. So yummy!
Yogita says
January 29, 2019 at 5:03 pmRicha ,
Made the cookies just now . It was delicious a, but it stuck to the baking pan . Is that the reason for using parchment paper ? Also , can we skip the sugar , since we already have the maple syrup and molasses. Trying to reduce the sugar in our diet . Thanks again for a wonderful recipe.
Yogita
Richa says
January 29, 2019 at 7:53 pmYou can omit the sugar. The cookies wont be as sweet and will also not spread much, so flatten them well andbake
Hayda says
January 31, 2019 at 4:35 pmI tried these today with two minor variations– I was out of molasses and substituted brown rice syrup, and I added two teaspoons of dark cocoa powder to make a chocolate-chocolate chip cookie! The batter texture was a bit unexpected, like a sticky putty, so don’t expect anything like standard cookie dough! The finished product is excellent!
Richa says
January 31, 2019 at 5:25 pmawesome! yes chickpea flour makes a different texture batter/dough
Jennifer L. says
February 11, 2019 at 12:22 pmI made these using Truvia rather than sugar and Lily’s sugar-free chocolate chips, and the cookies turned out great. I didn’t add the extra tbsp of chickpea flour. The texture is really nice- slightly crispy on the outside and chewy on the inside. I love the fact that this only makes a small batch which makes it easier not to eat too many in one sitting. 😉 My husband said these were his new favorite cookies!
Richa says
February 11, 2019 at 4:11 pmawesome!
Tessa says
February 11, 2019 at 9:18 pmCan I substitute the oil? Perhaps apple sauce?
Richa says
February 11, 2019 at 10:15 pmit will make it cakey.
Lynne says
February 19, 2019 at 5:02 pmHi, Richa! This is not a dough to eat raw, as it tastes and smells completely different after baking (before it is a bit strange, after it is a chocolate chip cookie smell and taste), which is very intriguing. I totally forgot the sugar, but because I had tasted the dough, I added some coconut sugar. I am going to try a different oil or fresher flax seed, since the strange taste of the raw dough made me think perhaps my canola and flax seed were not fresh enough, or that I just don’t like canola oil. However, yet again, thanks for another protein-packed, healthy cookie that I can send to my children’s nut free school ( I omitted the almond flour). My girls and I truly appreciate your recipes!
Richa says
February 19, 2019 at 5:42 pmits the chickpea flour. it tastes bitter and weird when raw 🙂 . i should put a caution there in the recipe. Do not taste the dough 🙂
Andrew says
January 3, 2020 at 4:42 pmHello. What do you mean that you omitted the almond flour? Did you replace it with another flour or just not use it? Thank you.
Sarah says
March 6, 2019 at 9:16 amHow do i measure 13/16th of a cup of flour? 1cup weighed 4oz on my scale. I did 3.5 oz to try it.
Richa says
March 6, 2019 at 11:07 amhmm where do you need that measure? do you mean 3/4 cup? Click the metric link under the ingredients and it will convert values to g and ox
Elizabeth Greggain says
March 16, 2019 at 11:08 amThese are amazing, tasty, chewy, wonderful cookies. I tripled the recipe, and added some coconut for my vegan kids and they raved about them! I also sent some to my church for those who are gluten free, egg free, and they were a bit hit.
Richa says
March 16, 2019 at 1:47 pmyay!
Liz says
March 23, 2019 at 6:14 amI made these for a lady at work who is vegan. They were lovely. Going to use the basic dough as an alto under and change the flavourings. Cinnamon and sultana, add cocoa to make choc etc. Thank you for a great recipe.
Loreani Noguera says
April 24, 2019 at 2:58 pmcan you freeze these before baking? to have them at hand
Richa says
July 14, 2019 at 11:21 pmI havent tried it, you can probably scoop them and freeze then bake the scoops.
Lori says
May 4, 2019 at 11:52 amIs it ok to leave out the flax?
Richa says
May 4, 2019 at 12:49 pmthey’ll be a bit crumbly if you leave it out. But flavor should be fine.
Kim says
March 23, 2020 at 7:40 amis there a way to still make it chewy and moist w/o the flax seed? 🙂
Richa says
March 23, 2020 at 1:04 pmthey will be chewy with the maple and chickpea flour. Flax is to bind better. You can omit it
Helen Kresl says
May 10, 2019 at 12:19 amfollowed recipe. used coconut instead of almond flour. crispy, chewy, nutty, very good!
louisa says
June 6, 2019 at 5:07 amA warning to those who are using a fan oven for this recipe – I set a timer for exactly 13 minutes and they came out a little burned around the edges! Know your oven (I didn’t)
Richa says
June 6, 2019 at 10:43 amthanks for the note!i always use a regular non fan oven, so hard to tell if there would be changes for fan oven
Maria says
June 13, 2019 at 4:23 pmGreat recipe!I replaced the chocolate with walnut pieces and these were my best nutty biscuits so far!
Richa says
June 13, 2019 at 7:08 pmyay!
Lucas C Mittison says
June 22, 2019 at 3:28 pmCan I replace the almond flour with something else because I’m allergic to nuts?
Richa says
June 24, 2019 at 5:48 pmyes, more chickpea flour
Ro says
August 8, 2019 at 1:34 amRicha, these were awesome!!! Made a batch for the first time last night and they are already gone! Will be making them again often. Even my non vegan son gave me a huge thumbs up to these and kept sneaking back for ‘just one more’!!! Thank-you heaps again for your amazing recipes….we ALWAYS love them!
Richa says
August 8, 2019 at 10:35 amyay!!
Danielle says
August 16, 2019 at 6:11 pmI’ve been making these for months now and just wanted to comment our appreciation. After many iterations, I ended up cutting the sugar to two tbsp; as the author noted, they don’t spread as much! But I usually make them tiny/bite sized for my preschooler so it wasn’t as big a deal. Going to make them big this time around and see how they go over. I never have almond flour, so as suggested I use extra chickpea flour and also extra flax meal (with the dry ingredients), because I cannot get enough fiber in that kid. Awesome recipe, delicious vegan cookies!
Richa says
August 17, 2019 at 9:36 amI think the almond flour will help with the spreading. Chickpea flour is volume flour, ie, it tends to not spread as much if the mixture doesn’t have enough moisture. Also it tends to compact easily and hence you might be using more flour than what would fill the cup when its fluffed.
Carla Ullrich says
October 7, 2019 at 11:45 amThese were phenomenal. I was hesitant about using chickpea flour due to the strong taste, and still wasn’t sure as I tasted the batter, but WOW, they surpassed all expectations and my four year old loved them too!
Richa says
October 7, 2019 at 1:42 pmaweesome!
AvidReader says
October 30, 2019 at 11:34 amIs the nutrition I formation for 1/8 cookies?
Richa says
October 30, 2019 at 11:40 amRecipe makes about 8 cookies, serving size is 1 cookie, nutrition is for 1 cookie
Keren says
December 27, 2019 at 8:16 amIt’s a wonderful recipe, I like the different taste and texture, I know I’ll make them time and again. Although I’d read the recipe before, while making yesterday it I realized I needed to let the batter rest. The oven was already hot so I popped them in anyway. I’m curious for next time, when I’ll be giving it a rest, if texture/flavour is altered. But for now…perfection, Richa.
Richa says
December 27, 2019 at 11:33 amawesome!
Suzanne says
January 17, 2020 at 6:10 pmWOW WOW WOW! These are so good! Thank you for sharing.
Ng says
January 19, 2020 at 8:23 pmI am new to baking. It makes me so happy when I bake something & everybody likes it . Let’s just say these cookies made me really happy 😊, thank you!
Richa says
January 20, 2020 at 2:34 pmThanks!
Diana says
March 19, 2020 at 6:38 amThanks for sharing! They turned out great , I’m glad to have yet another recipe for a GF treat.
Roxanne says
March 21, 2020 at 8:50 amMade these yesterday. Came out just as described, soft, chewy and delicious! I didn’t have any sugar so just added a bit extra maple sugar and they were still excellent! Kept in tupperware and they are still soft and chewy. Will be my go to recipe from now on! Thanks so much!
Allison R says
April 20, 2020 at 10:00 pmOh my goodness these are delicious! They taste like bakery cookies. I made a few modifications, 1) I didn’t have molasses so I just used a half the maple syrup amount and added a little bit of brown sugar, 2) didn’t use almond flour. These will be my go to cookies! Thank you. 🙂
Jessica says
April 23, 2020 at 8:34 pmYum! I didnt have flax, so I used aquafaba (3 tbsp) instead of the flax egg and they came out kind of cakey (maybe too much aquafaba?), but still really delicious and soft! I tasted the batter and it was like eating grass, so thanks for mentioning that in the comments bc I was worried. It all baked out though. So good, I can’t believe it!! Thanks Richa!
Richa says
April 24, 2020 at 9:30 amYes aquafaba has too much moisture, use 1 tbsp
Jessica says
April 26, 2020 at 10:41 amI am going to try again — any thoughts on using chia seeds instead of flax for this recipe (trying to avoid the store right now bc Corona) ? I found this on your website: 1 Tbsp chia seeds or chia seed meal coarsely ground chia seeds + 3 Tbsp water.
Thank you!
Kari says
April 29, 2020 at 3:20 pmLove these! So delicious! Great texture and shape. too. Glad to have some use for the jar of molasses I haven’t used up yet😊 I will be making these often. Thanks for a great and easy cookie recipe!!
Vegan Richa Support says
April 29, 2020 at 7:22 pmPerfect! Thank you for stopping by.
Theresa says
February 6, 2021 at 4:43 pmOkay…. y’all… first of all, I’m not a fan of chickpeas. I eat them, because they’re healthy, but I can’t tell you how disgruntled I feel when they make their way on my plate. To say I was suspicious of this recipe would be an understatement. But I made them because for some reason, I found myself in possession of all the ingredients.
I added applesauce instead of oil, and yes, they are more cakey than chewy, but these were super good.
Thanks for the recipe!
Vegan Richa Support says
February 8, 2021 at 1:28 pmI’m glad that you enjoyed it & went for it despite your suspicions!
Katelyn says
May 4, 2020 at 6:42 pmHi!! I’ve made these cookies a few times and haven’t gotten them to spread and crack like the ones your photo. They’re super delicious but I’m always disappointed when I take them out of the oven. Any idea why they might not be spreading out as much?
Vegan Richa Support says
May 5, 2020 at 6:46 pmare you shaping them loosely? maybe you’re forming them too tight. and chilling the dough at least an hour or overnight? lining the pan with parchment, cooking for that extra minute and slamming the tray on the counter?
katelyn says
May 5, 2020 at 9:04 pmAhh i forgot about the tray slam trick! And yes using a scoop to form them and only chilling for one hour and cooking a little bit longer than recommended (I have an old oven and it was taking longer for them to get brown on the edge. I will try again and report back! <3
Richa says
May 5, 2020 at 9:10 pmAlso the liquid contents vary so maybe they are adding a bit less moisture. Try with a tbsp less flour
N. says
May 22, 2020 at 7:04 amSo good!!!
I’ve add some cinnamon and omitted the choco chips and it was still sweet enough! I love the fact that we can play infinitely with that recipe! Next time I’ll try without the sugar and use half of the amount of oil and add half a banana!!
Vegan Richa Support says
May 22, 2020 at 9:02 pmThank you! Cinnamon always sweetens everything up =). awesome – let me know how it turns out.
Lynn says
July 7, 2020 at 10:00 pmWhat can I sub for the almond flour? I’m allergic to tree nuts.
Vegan Richa Support says
July 8, 2020 at 4:13 pmI’m so sorry to hear that! Whole wheat, all-purpose or oat flour will all work as sub for the almond flour! 🙂
Didina Gnagnide Angorinie says
September 17, 2020 at 6:49 amHi, I have a question: I would like to make some gluten free cookie dough to use in ice creams. I would like to use besan or chickpea flour, but I don’t want to eat it raw, I want to have cookie dough that is fully edible without problems. Would roasting the besan or chickpea flour very well make it completely edible? I am Ligurian, so I am very used to working with chickpea flour, but I have never used roasted chickpea flour as is so I don’t know in this instance if it’s fully edible without stomach issues. Do you know?
Richa says
September 17, 2020 at 8:36 amYes you can roast the chickpea flour. Toasted chickpea flour and roasted besan are used quite a lot in Indian cuisine in savory and in sweet dishes. Roast it over low medium heat in a skillet until the flour changes color evenly. It takes anywhere from 7 to 15 mins depending on the amount, your pan etc. stir occasionally. Don’t let it burn or turn brown.
Didina Gnagnide Angorinie says
September 17, 2020 at 4:05 pmThank you, I already roasted chickpea flour many times but I didn’t know if it could already be eaten roasted as is. I have tried and loved making many times pakoras, besan halwas, ladoos, boondis and gattes from Indian cuisines, which I love (usually I make them with chickpea flour, not besan, because it’s easier to find). Also thank you for explaining the differences between the two. Many times they are heralded as the same but they are not.
Richa says
September 17, 2020 at 8:17 pmAwesome! Yes roasted chickpea flour makes great ladoos
Nikki says
September 19, 2020 at 12:18 pmHey Richa,
I just tried making these tonight and my batter turned into a stiff greasy ball (not batter, but like a dough ball with lots of excess oil leaking out of it..)… I have no idea what happened..
I subbed flax seed for chia seeds, I used veg oil, i omitted the sugar (comments below said you can omit sugar) i used 3 tbspns of agave nectar because I have no maple syrup or molass ( i read in comments that people have tried agave and it worked), I subbed almond flour for coconut flour… and I used besan flour.
And i followed the instructions… help? I’ll still bake it in the morning, but i dont think i even need to refrigerate this hahaha.. it’s already a solid ball…actualy i might even bake it now…
Vegan Richa Support says
September 20, 2020 at 8:20 pmSorry it didn’t turn out for you. flax meal and chia seeds are very different and can’t be interchanged in this recipe – especially in cookies. Flax eggs and chia eggs are a different story; you may want to check this out: https://www.veganricha.com/recipe-pages/how-to-make-a-flax-egg-or-chia-egg/“>How to make a Flax Egg or Chia Egg as for the sugar – you can only sub brown – but not omit completely ….. “Subs: Molasses can be substituted with maple syrup (3 tbsp total maple). Use brown sugar instead of regular sugar if omitting molasses.” ‘veg’ oil should be fine but you really need the flax meal & sugar… HOpe that helps =)
liz says
September 30, 2020 at 10:22 pmLoved these cookies, just made them tonight to satisfy a pregnancy craving lol. I left the sugar out and only used the maple syrup and molasses. I didnt have almond flour so I just added 2 teaspoons of dutch processee cocoa powder and 1 teaspoon extra of flax seed. It was so delicious. They baked up perfectly. I don’t miss regular flour anymore. I think I’m completely chickpea flour transformed. Bake these NOW!
Vegan Richa Support says
October 1, 2020 at 6:58 pmI hope they hit the spot!! wow. that’s great. thank you!!!
Lesley says
October 10, 2020 at 9:35 amDo you think these would work with quinoa flour instead of the chickpea flour?
Thank you.
Richa says
October 10, 2020 at 9:53 amHaven’t tried that flour. Try a small batch
Jo says
October 29, 2020 at 4:17 pmI’ve made these three times in the past week. THANK YOU! This is the most forgiving, simple, mess free, one bowl cookie recipe ever. You really can’t overmix this or mess it up. It tastes like a really good quality cookie, and you would never know it’s gluten free or made from chickpea flour.
Things I changed to suit my taste:
1) add a dash of cinnamon and walnuts
2) swapping out half of the molasses with more maple syrup- I like molasses but I think that the one I have is maybe more pungent and I don’t like consciously tasting the flavour
3) CHILL TIME DIFFERENCES: If you chill it for one hour, it looks EXACTLY like the photos and has the most incredible chew and crispy edges.
If you bake it right away, it still has amazing cracks in it but you end up with cookie that’s only a tiny bit thinner – not by much- but oh my, this one with no chilling tastes amazing and is even more chewy and crispy! My husband loves it when it’s baked without chilling. I prefer it chilled an hour.
Chilling it for 48 hours develops the flavour beautifully, the cookie is a lot more moist and tender, exactly like the ones from Cookies by George, but still a good amount of crisp edges. If you prefer a softer tender cookie I’d suggest chilling overnight at least one day.
This recipe is a 10/10 and rivals the Doubletree Chocolate chip cookie (that is made with flour). Yes, this gluten free cookie is so good you can compare it to something made with gluten.
Richa says
October 29, 2020 at 6:11 pmOooh awesome! Thanks for the notes on the variations!!
Heidi Keating says
November 23, 2020 at 12:21 pmI do a lot of grain free or gluten free baking but I had not used chickpea flour before so was very curious about this recipe. They are amazing!! Chewy texture was so good. Mine were puffy but the taste was perfect. I’d like to experiment with less fat but will have to try not to sacrifice the texture.
Caroline says
January 11, 2021 at 9:04 amThese are so delicious! And what amazing texture for a GF and grain free cookie. I will be making these again for sure.
Rachel says
February 3, 2021 at 12:24 pmHi, I have a question! I loved this recipe (probably the best gluten-free cookies I’ve ever had!) and the only substitution I made was using melted butter instead of oil since I’m not vegan. However, is there a substitute I can use for the chickpea flour next time? The cookies taste great but the strong aftertaste of the flour makes the whole experience less enjoyable. I don’t know if there are more neutral tasting flours out there that would function the same. Any ideas?
Richa says
February 4, 2021 at 8:16 pmOat plus 2-3 tbsp starch should work
Lori says
February 17, 2021 at 2:43 pmCan i just use almond flower for the flour instead of chickpea? Also, I don’t do oil, is there a replacement for that?
Richa says
February 17, 2021 at 3:58 pmUse this recipe below that uses just almond flour and no oil https://www.veganricha.com/vegan-breakfast-cookies-gluten-free/
Jessica says
February 18, 2021 at 6:23 pmHow easy was this? Well, I:
* Used besan instead of chickpea flour
* Omitted the molasses and just used turbinado sugar
* Omitted the almond flour and just added a bit more besan until it looked right
* Grabbed two cookies’ worth and laid them out on parchment paper in my toaster oven without letting the dough chill because I was impatient
* Only baked them in the toaster oven for a few minutes before they started to visibly brown on the bottom (my toaster oven usually cooks things a lot faster than in the oven)
… and they still turned out so well I went back for seconds. The rest of my dough is chilling in the fridge for tomorrow. I think I might add peanut butter to the next batch, too!
Thanks so much for this recipe!
Ramona says
February 27, 2021 at 4:14 pmI have made these cookies 5 or more times now, and they have become my favorite chocolate chip cookie recipe. The texture is just perfect. I eat gluten, but I love that this uses chickpea flour. I always use olive oil because it is my favorite, and these cookies stand up to it. Thank you for such a great (and easy!) recipe.
Vegan Richa Support says
March 1, 2021 at 11:16 amwow thank you I’m glad