These chickpea chocolate chip cookies are crispy and incredibly delicious. Made with a base of chickpea flour studded with chocolate chips, these chickpea cookies are ready in less than 30 minutes. Perfect for Christmas baking and for the holiday cookie exchange. Totally gluten-free, dairy-free and vegan too, but no one would care!
- 1/2 cup coconut oil, softened
- 1/2 cup sugar
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 tablespoon vanilla extract
- 2 tablespoons water
- 1 1/2 cups chickpea flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup vegan chocolate chips
- Preheat and Line: Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius) and line a baking sheet with parchment paper or a silpat.
- Beat Coconut Oil and Sugar: Beat softened coconut oil and sugar together in a large bowl until the mixture is creamy.
- Add Liquid Ingredients: Add in vanilla extract, flax egg and two tablespoons of water, and mix to combine.
- Sift Dry Ingredients: In a separate bowl, whisk chickpea flour, baking powder and salt until combined.
- Prepare Cookie Dough: Add the dry ingredients into the bowl with the wet ingredients and mix well until you get a homogeneous cookie dough. (Note: The dough should not be too dry nor too wet. If the dough is too dry, add in another 1 tablespoon of water; if dough it too wet, add 1 tablespoon of chickpea flour.)
- Fold in Chocolate Chips: Fold in the chocolate chips into the dough until chocolate chunks are evenly distributed.
- Roll Dough into Balls: Using one tablespoon of dough per cookie, roll the dough into 12 evenly sized balls.
- Place Dough on Cookie Sheet: Place the balls of dough in one single layer on the prepared baking sheet (leaving 3 inches of space between each ball), and flatten each ball of dough very slightly with your fingertips.
- Bake Until Golden: Bake for 9 to 11 minutes until edges are slightly golden.
- Cool Before Eating: Allow cookies to cool for at least 15 minutes before eating.
Coconut Oil: I prefer using refined coconut oil (because it has a more neutral taste), as opposed to extra virgin coconut oil (which has a stronger, more pronounced coconut flavor). You may also use palm shortening or vegan butter. Alternatively, if you are not lactose-intolerant or vegan, feel free to use normal dairy butter instead.
Sugar: I used granulated white sugar, but you may also use light brown sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-insistent, I strong recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that has zero glycemic index and will not cause your blood sugar to spike).
Flax Egg: Prepare the flax egg by combining 1 tablespoon of ground flaxseed with 3 tablespoons of water. Mix well and let sit in the refrigerator for 15 minutes). Alternatively, if you are not vegan or allergic to eggs, feel free to replace the flax egg with a chicken egg instead.
Vanilla Extract: I like to add a little bit of vanilla extract for extra flavor. However, if you prefer not to, or don’t have it on hand, feel free to leave it out.
Chickpea Flour: Since these are chickpea cookies, I do not recommend replacing the chickpea flour with other types of flour.
Baking Powder: The only leavening agent in this cookie recipe is baking powder, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Chocolate Chips: I used vegan chocolate chips to keep the recipe vegan and dairy-free. However, if you are not lactose-intolerant or vegan, feel free to use normal chocolate chips or chocolate chunks if you prefer.
Storing: To store, place the fully-cooled chickpea cookies in an airtight container and store at room temperature for up to 5 days.
Preparing the Dough Before Hand: If you want, you can wrap the plastic wrap and freeze the dough for up to 3 months. Let the dough thaw overnight in the refrigerator before rolling into balls and baking.
This recipe was originally posted in 2016, but has since been republished to include clearer text, step-by-step instructions, and ingredient notes and substitutions.
Barely adapted from: Ambitious Kitchen
- Prep Time: 15 mins
- Cook Time: 11 mins
- Category: Cookies
- Cuisine: Gluten-free, Vegan
Keywords: chickpea chocolate chip cookies