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.
These 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!
Richa ,
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
You can omit the sugar. The cookies wont be as sweet and will also not spread much, so flatten them well andbake
I 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!
awesome! yes chickpea flour makes a different texture batter/dough
I 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!
awesome!
Can I substitute the oil? Perhaps apple sauce?
it will make it cakey.
Hi, 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!
its the chickpea flour. it tastes bitter and weird when raw 🙂 . i should put a caution there in the recipe. Do not taste the dough 🙂
Hello. What do you mean that you omitted the almond flour? Did you replace it with another flour or just not use it? Thank you.
How do i measure 13/16th of a cup of flour? 1cup weighed 4oz on my scale. I did 3.5 oz to try it.
hmm 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
These 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.
yay!
I 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.
can you freeze these before baking? to have them at hand
I havent tried it, you can probably scoop them and freeze then bake the scoops.
Is it ok to leave out the flax?
they’ll be a bit crumbly if you leave it out. But flavor should be fine.
is there a way to still make it chewy and moist w/o the flax seed? 🙂
they will be chewy with the maple and chickpea flour. Flax is to bind better. You can omit it
followed recipe. used coconut instead of almond flour. crispy, chewy, nutty, very good!
A 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)
thanks for the note!i always use a regular non fan oven, so hard to tell if there would be changes for fan oven
Great recipe!I replaced the chocolate with walnut pieces and these were my best nutty biscuits so far!
yay!
Can I replace the almond flour with something else because I’m allergic to nuts?
yes, more chickpea flour
Richa, 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!
yay!!
I’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!
I 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.
These 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!
aweesome!
Is the nutrition I formation for 1/8 cookies?
Recipe makes about 8 cookies, serving size is 1 cookie, nutrition is for 1 cookie
It’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.
awesome!
WOW WOW WOW! These are so good! Thank you for sharing.
I 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!
Thanks!
Thanks for sharing! They turned out great , I’m glad to have yet another recipe for a GF treat.
Made 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!
Oh 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. 🙂
Yum! 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!
Yes aquafaba has too much moisture, use 1 tbsp
I 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!
Love 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!!
Perfect! Thank you for stopping by.
Okay…. 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!
I’m glad that you enjoyed it & went for it despite your suspicions!
Hi!! 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?
are 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?
Ahh 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
Also the liquid contents vary so maybe they are adding a bit less moisture. Try with a tbsp less flour
So 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!!
Thank you! Cinnamon always sweetens everything up =). awesome – let me know how it turns out.
What can I sub for the almond flour? I’m allergic to tree nuts.
I’m so sorry to hear that! Whole wheat, all-purpose or oat flour will all work as sub for the almond flour! 🙂
Hi, 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?
Yes 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.
Thank 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.
Awesome! Yes roasted chickpea flour makes great ladoos
Hey 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…
Sorry 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 =)
Loved 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!
I hope they hit the spot!! wow. that’s great. thank you!!!
Do you think these would work with quinoa flour instead of the chickpea flour?
Thank you.
Haven’t tried that flour. Try a small batch
I’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.
Oooh awesome! Thanks for the notes on the variations!!
I 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.
These are so delicious! And what amazing texture for a GF and grain free cookie. I will be making these again for sure.
Hi, 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?
Oat plus 2-3 tbsp starch should work
Can i just use almond flower for the flour instead of chickpea? Also, I don’t do oil, is there a replacement for that?
Use this recipe below that uses just almond flour and no oil https://www.veganricha.com/vegan-breakfast-cookies-gluten-free/
How 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!
I 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.
wow thank you I’m glad