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Chickpea Flour Chocolate Chip Cookies Gluten-free

August 10, 2016 By Richa 170 Comments

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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!

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Chickpea Flour Chocolate Chip Cookies. Huge Chewy Cookies with Fiber and Protein. 3 gms of protein per cookie! These cookies need 1 Bowl, are grain-free, gluten-free vegan and can be made nut-free. | VeganRicha.com

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!

These huge Chickpea Flour Chocolate Chip Cookies are chewy and a perfect treat. These cookies need 1 Bowl, are grain-free, gluten-free vegan and can be made nut-free. | VeganRicha.com

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!

Chickpea Flour Chocolate Chip Cookies. Huge chewy and a perfect treat. These cookies need 1 Bowl, are grain-free, gluten-free vegan and can be made nut-free. | VeganRicha.com

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

These huge Chickpea Flour Chocolate Chip Cookies are chewy and a perfect treat. These cookies need 1 Bowl, are grain-free, gluten-free vegan and can be made nut-free. | VeganRicha.com

Make somewhat balls of dough and place on cookie sheet. 

Chickpea Flour Chocolate Chip Cookies. Huge chewy and a perfect treat. These cookies need 1 Bowl, are grain-free, gluten-free vegan and can be made nut-free. | VeganRicha.com

Chickpea Flour Chocolate Chip Cookies. Huge Chewy Cookies full of fiber. 3 gms of protein per cookie! These cookies need 1 Bowl, are grain-free, gluten-free vegan and can be made nut-free. | VeganRicha.com

Bake until the edges are golden. Cool completely before serving. 

These huge Chickpea Flour Chocolate Chip Cookies are chewy and a perfect treat. These cookies need 1 Bowl, are grain-free, gluten-free vegan and can be made nut-free. | VeganRicha.com

Sunbathing. 

These huge Chickpea Flour Chocolate Chip Cookies are chewy and a perfect treat. These cookies need 1 Bowl, are grain-free, gluten-free vegan and can be made nut-free. | VeganRicha.com

Chickpea Flour Chocolate Chip Cookies. Huge chewy and a perfect treat. These cookies need 1 Bowl, are grain-free, gluten-free vegan and can be made nut-free. | VeganRicha.com #glutenfree #veganricha #vegan
Print Recipe
5 from 49 votes

Chickpea Flour Chocolate Chip Cookies

Chickpea Flour Chocolate Chip Cookies. Huge, chewy Cookies with chickpea flour. These cookies need 1 Bowl, are grain-free, gluten-free, vegan and can be made nut-free. Makes 7 to 8 large Cookies.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Cookie
Cuisine: American
Servings: 8
Calories: 270kcal
Author: Vegan Richa

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

Other flours: You can use other flours as well. Make sure to use enough to make a wettish dough.
Subs: Molasses can be substituted with maple syrup (3 tbsp total maple). Use brown sugar instead of regular sugar if omitting molasses.
* The amount of chickpea flour needed will depend on the measurements of the other ingredients and the flour. I prefer to add less flour to begin with and adjust the batter after chilling. You want the mixture to be batter like before chilling. Err on the side of adding less flour. More flour might cause less spreading of the cookies.
** Fluff the flour before measuring using a spoon.
** If the cookies are too fat and did not spread enough during baking, use a fork to flatten them before they cool..
Nutritional values based on 1 serving

Nutrition

Nutrition Facts
Chickpea Flour Chocolate Chip Cookies
Amount Per Serving
Calories 270 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Sodium 87mg4%
Potassium 153mg4%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 21g23%
Protein 4g8%
Calcium 43mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

These huge Chickpea Flour Chocolate Chip Cookies are chewy and a perfect treat. These cookies need 1 Bowl, are grain-free, gluten-free vegan and can be made nut-free. | VeganRicha.com

Filed Under: cookie, dessert, gluten free, Gluten Free Baking, popular, snack, soy free Tagged With: chickpea flour, chickpeas, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Jk says

    January 16, 2019 at 9:27 am

    5 stars
    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!

    Reply
  2. Yogita says

    January 29, 2019 at 5:03 pm

    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

    Reply
    • Richa says

      January 29, 2019 at 7:53 pm

      You can omit the sugar. The cookies wont be as sweet and will also not spread much, so flatten them well andbake

      Reply
  3. Hayda says

    January 31, 2019 at 4:35 pm

    5 stars
    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!

    Reply
    • Richa says

      January 31, 2019 at 5:25 pm

      awesome! yes chickpea flour makes a different texture batter/dough

      Reply
  4. Jennifer L. says

    February 11, 2019 at 12:22 pm

    5 stars
    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!

    Reply
    • Richa says

      February 11, 2019 at 4:11 pm

      awesome!

      Reply
  5. Tessa says

    February 11, 2019 at 9:18 pm

    Can I substitute the oil? Perhaps apple sauce?

    Reply
    • Richa says

      February 11, 2019 at 10:15 pm

      it will make it cakey.

      Reply
  6. Lynne says

    February 19, 2019 at 5:02 pm

    5 stars
    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!

    Reply
    • Richa says

      February 19, 2019 at 5:42 pm

      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 🙂

      Reply
    • Andrew says

      January 3, 2020 at 4:42 pm

      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.

      Reply
  7. Sarah says

    March 6, 2019 at 9:16 am

    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.

    Reply
    • Richa says

      March 6, 2019 at 11:07 am

      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

      Reply
  8. Elizabeth Greggain says

    March 16, 2019 at 11:08 am

    5 stars
    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.

    Reply
    • Richa says

      March 16, 2019 at 1:47 pm

      yay!

      Reply
  9. Liz says

    March 23, 2019 at 6:14 am

    5 stars
    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.

    Reply
  10. Loreani Noguera says

    April 24, 2019 at 2:58 pm

    can you freeze these before baking? to have them at hand

    Reply
    • Richa says

      July 14, 2019 at 11:21 pm

      I havent tried it, you can probably scoop them and freeze then bake the scoops.

      Reply
  11. Lori says

    May 4, 2019 at 11:52 am

    Is it ok to leave out the flax?

    Reply
    • Richa says

      May 4, 2019 at 12:49 pm

      they’ll be a bit crumbly if you leave it out. But flavor should be fine.

      Reply
      • Kim says

        March 23, 2020 at 7:40 am

        is there a way to still make it chewy and moist w/o the flax seed? 🙂

        Reply
        • Richa says

          March 23, 2020 at 1:04 pm

          they will be chewy with the maple and chickpea flour. Flax is to bind better. You can omit it

          Reply
  12. Helen Kresl says

    May 10, 2019 at 12:19 am

    5 stars
    followed recipe. used coconut instead of almond flour. crispy, chewy, nutty, very good!

    Reply
  13. louisa says

    June 6, 2019 at 5:07 am

    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)

    Reply
    • Richa says

      June 6, 2019 at 10:43 am

      thanks for the note!i always use a regular non fan oven, so hard to tell if there would be changes for fan oven

      Reply
  14. Maria says

    June 13, 2019 at 4:23 pm

    5 stars
    Great recipe!I replaced the chocolate with walnut pieces and these were my best nutty biscuits so far!

    Reply
    • Richa says

      June 13, 2019 at 7:08 pm

      yay!

      Reply
  15. Lucas C Mittison says

    June 22, 2019 at 3:28 pm

    5 stars
    Can I replace the almond flour with something else because I’m allergic to nuts?

    Reply
    • Richa says

      June 24, 2019 at 5:48 pm

      yes, more chickpea flour

      Reply
  16. Ro says

    August 8, 2019 at 1:34 am

    5 stars
    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!

    Reply
    • Richa says

      August 8, 2019 at 10:35 am

      yay!!

      Reply
  17. Danielle says

    August 16, 2019 at 6:11 pm

    5 stars
    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!

    Reply
    • Richa says

      August 17, 2019 at 9:36 am

      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.

      Reply
  18. Carla Ullrich says

    October 7, 2019 at 11:45 am

    5 stars
    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!

    Reply
    • Richa says

      October 7, 2019 at 1:42 pm

      aweesome!

      Reply
  19. AvidReader says

    October 30, 2019 at 11:34 am

    Is the nutrition I formation for 1/8 cookies?

    Reply
    • Richa says

      October 30, 2019 at 11:40 am

      Recipe makes about 8 cookies, serving size is 1 cookie, nutrition is for 1 cookie

      Reply
  20. Keren says

    December 27, 2019 at 8:16 am

    5 stars
    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.

    Reply
    • Richa says

      December 27, 2019 at 11:33 am

      awesome!

      Reply
  21. Suzanne says

    January 17, 2020 at 6:10 pm

    5 stars
    WOW WOW WOW! These are so good! Thank you for sharing.

    Reply
  22. Ng says

    January 19, 2020 at 8:23 pm

    5 stars
    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!

    Reply
    • Richa says

      January 20, 2020 at 2:34 pm

      Thanks!

      Reply
  23. Diana says

    March 19, 2020 at 6:38 am

    5 stars
    Thanks for sharing! They turned out great , I’m glad to have yet another recipe for a GF treat.

    Reply
  24. Roxanne says

    March 21, 2020 at 8:50 am

    5 stars
    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!

    Reply
  25. Allison R says

    April 20, 2020 at 10:00 pm

    5 stars
    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. 🙂

    Reply
  26. Jessica says

    April 23, 2020 at 8:34 pm

    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!

    Reply
    • Richa says

      April 24, 2020 at 9:30 am

      Yes aquafaba has too much moisture, use 1 tbsp

      Reply
      • Jessica says

        April 26, 2020 at 10:41 am

        5 stars
        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!

        Reply
  27. Kari says

    April 29, 2020 at 3:20 pm

    5 stars
    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!!

    Reply
    • Vegan Richa Support says

      April 29, 2020 at 7:22 pm

      Perfect! Thank you for stopping by.

      Reply
    • Theresa says

      February 6, 2021 at 4:43 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support says

        February 8, 2021 at 1:28 pm

        I’m glad that you enjoyed it & went for it despite your suspicions!

        Reply
  28. Katelyn says

    May 4, 2020 at 6:42 pm

    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?

    Reply
    • Vegan Richa Support says

      May 5, 2020 at 6:46 pm

      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?

      Reply
      • katelyn says

        May 5, 2020 at 9:04 pm

        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

        Reply
        • Richa says

          May 5, 2020 at 9:10 pm

          Also the liquid contents vary so maybe they are adding a bit less moisture. Try with a tbsp less flour

          Reply
  29. N. says

    May 22, 2020 at 7:04 am

    5 stars
    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!!

    Reply
    • Vegan Richa Support says

      May 22, 2020 at 9:02 pm

      Thank you! Cinnamon always sweetens everything up =). awesome – let me know how it turns out.

      Reply
  30. Lynn says

    July 7, 2020 at 10:00 pm

    What can I sub for the almond flour? I’m allergic to tree nuts.

    Reply
    • Vegan Richa Support says

      July 8, 2020 at 4:13 pm

      I’m so sorry to hear that! Whole wheat, all-purpose or oat flour will all work as sub for the almond flour! 🙂

      Reply
  31. Didina Gnagnide Angorinie says

    September 17, 2020 at 6:49 am

    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?

    Reply
    • Richa says

      September 17, 2020 at 8:36 am

      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.

      Reply
      • Didina Gnagnide Angorinie says

        September 17, 2020 at 4:05 pm

        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.

        Reply
        • Richa says

          September 17, 2020 at 8:17 pm

          Awesome! Yes roasted chickpea flour makes great ladoos

          Reply
  32. Nikki says

    September 19, 2020 at 12:18 pm

    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…

    Reply
    • Vegan Richa Support says

      September 20, 2020 at 8:20 pm

      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 =)

      Reply
  33. liz says

    September 30, 2020 at 10:22 pm

    5 stars
    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!

    Reply
    • Vegan Richa Support says

      October 1, 2020 at 6:58 pm

      I hope they hit the spot!! wow. that’s great. thank you!!!

      Reply
  34. Lesley says

    October 10, 2020 at 9:35 am

    Do you think these would work with quinoa flour instead of the chickpea flour?

    Thank you.

    Reply
    • Richa says

      October 10, 2020 at 9:53 am

      Haven’t tried that flour. Try a small batch

      Reply
  35. Jo says

    October 29, 2020 at 4:17 pm

    5 stars
    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.

    Reply
    • Richa says

      October 29, 2020 at 6:11 pm

      Oooh awesome! Thanks for the notes on the variations!!

      Reply
  36. Heidi Keating says

    November 23, 2020 at 12:21 pm

    5 stars
    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.

    Reply
  37. Caroline says

    January 11, 2021 at 9:04 am

    5 stars
    These are so delicious! And what amazing texture for a GF and grain free cookie. I will be making these again for sure.

    Reply
  38. Rachel says

    February 3, 2021 at 12:24 pm

    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?

    Reply
    • Richa says

      February 4, 2021 at 8:16 pm

      Oat plus 2-3 tbsp starch should work

      Reply
  39. Lori says

    February 17, 2021 at 2:43 pm

    Can i just use almond flower for the flour instead of chickpea? Also, I don’t do oil, is there a replacement for that?

    Reply
    • Richa says

      February 17, 2021 at 3:58 pm

      Use this recipe below that uses just almond flour and no oil https://www.veganricha.com/vegan-breakfast-cookies-gluten-free/

      Reply
  40. Jessica says

    February 18, 2021 at 6:23 pm

    5 stars
    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!

    Reply
  41. Ramona says

    February 27, 2021 at 4:14 pm

    5 stars
    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.

    Reply
    • Vegan Richa Support says

      March 1, 2021 at 11:16 am

      wow thank you I’m glad

      Reply
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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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