Chickpea Flour Chocolate Chip Cookies

Look so delicious! I NEED to get some chickpea flour now. I didn’t know the flour was a little sweeter, so great tip about using less sugar! Your Instagram and Snapchat have me DYING btw. I hope you and Sarah are having an amazing time. 🙂

Ohh my god, I actually came here for the recipe (I bought chickpea flour weeks ago and have yet to decide what to use it for… Well, now I know!) but reading your story… I completely and utterly understand. That sentence “because I wanted to forget what my heart could not.”, it’s so sad but beautiful in a way, too. So many of us eat their feelings away, and I’m so glad you sort of overcame that stage and approach food in a different way now. I’m also trying to be mindful of what I eat, but there are times where I still stuff my face with cookies 😛 As long as there’s a balance, right? Beautiful story, really. Thanks for sharing.

Upma Dhingra

replied:

Pl make pancakes with the chickpea flour.. savoury..! We Indians can’t live without it! N make veg fritters with this batter.. winters r the time to enjoy it!! Dip some bread 🥖 in this batter n make veg French toast… add seasonings of choice with oil n water to make batter! Good luck 👍🏼

Arina

says:

Is chickpea flour readily available i most grocery stores? Is there a brand you would recommend?

Megan

replied:

You can get Bob’s Red Mill chickpea/garbanzo bean flour at most grocery stores.

Such a beautiful post, Monique. These cookies sound (and look!) incredible.

makandhercheese

says:

These look amazing! I love cooking with coconut oil and coconut sugar, but I’ve never used chickpea flour before. What a great idea! What else can you use it for?

Darlene

replied:

Thank you Megan for sharing your heartfelt story of grief! Since we’ve been on lockdown it has given me the time to experiment with healthier ingredients . I’m an avid baker but am new to gluten free flours and other alternative ingredients! I saw dried garbanzo beans at Sprouts but didn’t get them since I wasn’t sure what to do with them. My question is if I have a Vitamix with a dry ingredient container, can I make my own chickpea flour?
- I pulverize dried chickpeas into flour in my Cuisinart food processor. It’s a beast! Periodically, I sift the ground chickpeas through a mesh strainer and return the larger pieces to then food processor for more grinding. When all that’s left is a few chunkier bits too few to process, I move them over into a small coffee blade grinder I keep for spices and other non-coffee grinding.

Aw, Monique, I relate so much. That’s about how I handled the first two years of college. Just being away from everything I knew and loved was hard and scary, and I have a metabolism that lets me eat a lot and it doesn’t show up visibly. But it weighs on your mind and your self-esteem so much. And then you realize that as delicious and magical as food is, it won’t solve all your problems. I like to think I’m figuring that out this summer and trying to take steps to make next year sooo much better.

And I can’t leave the post without commenting on how fabulous these look. Seriously, they look as wonderful as any “regular” cookie, and those chocolate puddles are to die for!

These cookies sound amazing! I’ve never experimented with chick pea flour but you’re giving me motivation! Great post Monique!

Wow!!! I could never imagine these were made from chick pea flour…how amazing is this recipe..

JN

says:

Love chickpea flour recipes. Its high in protein & very low on the glycemic index & its gluten free! A BIG win! Love the simplicity of the recipe. Will try using CHia eggs or flax eggs instead of eggs. You can find it in Indian stores called besan. Garbanzo bean flour is almost similar except its higher in the glycemic index, more starch/ carbs.
THANK YOU, I can’t wait to make these today!

Abigail

says:

I can’t wait go try these ! I’m always looking for great grain free treats❤️

Megan

says:

I made these cookies last night and they are great! The chickpea flour and coconut oil make have a really nice, sweet flavor together. I overcooked them a little (my over runs low, so I went a minute or so longer), but they are still delicious.

JN

says:

I am jumping with joy as I made these with Chia eggs & added 2 tbsp almond milk too.They are PERFECT! A great protein rich, perfect choc chip cookie, with vegan subs. THANK YOU!
Thanks for sharing your grief. Oddly I lost my dog & Mom 2 mths of each other, both suddenly. I know what you mean. Thanks for giving us all these healthy recipes. Though your blog freezes my computer everytime! :-((

Catina

replied:

JN,
How many Chia seed eggs did you use?

I have seen these cookies all over Pinterest! They must be amazing!

These look delish! Great alternative to traditional chocolate chip cookies.

Nan

says:

Sadly, I am allergic to coconut! So no coconut oil for me, which isn’t a big deal. What can I substitute for the coconut sugar? Any ideas?

Leah

replied:

Use earth balance butter substitute! Regular sugar will also sub for coconut sugar

Lucia

replied:

I did these cookies today. My grandma didn’t knew they were grain free! I used
stevia instead of coconut sugar. Just make sure it is pure Stevia without sucrose/dextrose. One packet=2 tsp of sugar. Half cup sugar= 24 tsp of sugar= 12 packets stevia

Elspeth Coldwell

replied:

I used canola oil and brown sugar and they’ve turned out great. I do need an egg alternative for my vegan friend though that isn’t chia.
- Samantha
  
  replied:
  
  Flax meal and water makes ‘eggs’
- lola
  
  replied:
  
  So many people were looking for vegan alternatives that I also wanted to say at a lot of stores they have products such as Nutiva in the oil section which is butter flavored coconut oil. I previously commented egg substitutes because i saw so many ppl asked for them. Yes flax eggs and chia work. But I promise in cookies nothing works better than replacing egg with a yummier flavor like 2 T pumpkin puree. However some ppl love the egg flavor. Which Just Egg is perfect for and is made from a lower chloresterol substitue of mung beans. I used your recipe today using maple syrup as an egg replacer. 2 T maple syrup. I also added 1/8 tsp turmeric and cinnamon.

Heather

says:

Made these following the recipe exactly. They tasted amazing but were a little dry. Any suggestions? Did this happen to anyone else?

Lucia

replied:

I also saw that my batter was to dry, so I added a little of water; but you can try adding almond milk, other nut milk or normal milk!

It turned out great! We will be making it. It was a dish the whole family loves.

Stephanie Stoltz

says:

These are quite good! I made them with my homemade chocolate and they were very good! Thank you for a good recipe!

Sanna

says:

I loved these cookies!!!!

Hi, I actually am wondering if this recipe is off a bit? I tried making these and it was so dry and flaky…it was way way too much flour. I had too double the egg and oil to even get it to be somewhat like a dough. The taste was actually pretty good as you mentioned, I used xylitol instead of c. sugar. Thanks for the post!

Marie

replied:

Your change of sweetener had everything to do with the texture being different! The recipe isn’t off….

I’m bringing these to a Halloween party tonight, will be making them soon and will let you know how they turn out!

Emily Armstrong

says:

Not sure if I did something wrong but I just made these and they had a really weird mouthfeel and tasted a bit off. I tried to eat some of the batter which was certainly a mistake (tasted kind of fishy?), but I ate two cookies and while they didn’t have the horrible taste of the batter, they didn’t taste good at all. I followed the recipe with the exception that I used semi-sweet chocolate chips and added a bit of butter because I didn’t have enough coconut oil. I was excited to buy the chick pea flour and excited to find this recipe to use it, but I’m worried that it just doesn’t agree with my sweet tooth.

Kb

replied:

Oh bean flour is terribly fishy raw but not at all when cooked. Gluten free is a different texture, I wonder if one could substitute with a cup for cup gf flour? It would taste more like wheat but the texture is a little different still.

ashley

says:

I found them overly sweet/ too buttery. I’d try again with 1/2 the amount of sugar.

Dana

says:

They look delicious!!!!!! Can I sub coconut oil with apllesause??

Amy

says:

Just wanted to say that I made these cookies today and they turned out fabulous! The whole family loved them! The only adaption I made was using vanilla bean powder in place of vanilla extract. The raw cookie dough looked so oily, I was sure I did something wrong but once baked they were perfect! So happy to find a good use for the sprouted garbanzo bean flour I impulsively bought. One of the best chocolate chip cookies I’ve ever had and so much healthier than traditional. Thanks so much for sharing this recipe 🙂

Theo

says:

The only change I made to the original recipe was to use semi-sweet chocolate chips. I must have a raging sweet tooth because I made these and they weren’t sweet to me at all (and a bit on the dry side). I ended up re-working the rest of the dough with an extra 1/4 cup of sugar (half unbleached cane sugar and half organic brown sugar) and they came out better. Happily, the blast of bean taste present in the dough (don’t eat the dough!) disappeared during baking.

Nicky

says:

I just made these cookies now and they are very good! I used butter instead of coconut oil because I love the buttery flavour in cookies, it turned out great. Thank you!

Andrea

says:

I just made this and OH MY GOD!!! They turned out so well, thank you so much! Will be making them MANY more times.

Beth

says:

I’d like to try making these with honey instead of sugar. Do you know how to make the conversion to honey? Will I need to add/reduce anything else? Thanks!

Katelyn Nicks

says:

These are the best chocolate chip cookies I’ve ever made! Your recipes never disappoint 🙂

Vasudha Vig

says:

Hello, I am very impressed with the recipe. Wondering if I can use flax eggs instead of regular egg?

Janeva

says:

I adjusted this recipe to make something the flavor of oatmeal raisin cookies. I did my happy dance all over the kitchen as I had chickpea raisin cookies that taste and look perfect. My flour eating family loves them, too!

I adjusted it again to make coconut cranberry chocolate chip cookies – not as good – but then I was super longing for oatmeal raisin cookies.

Thank you so much for the recipe! I have it saved in several places so that I won’t lose it.

Awesome! So glad you enjoyed these!

Andrea

says:

These were DIVINE

I made them as a post-break-up pick-me-up (so many hyphens!) to destress and soothe the mind. I substituted a gelatin egg for the egg, used half raw cane sugar and stevia and added a heaping spoon of almond butter to the entire mixture. They needed maybe 3-4 minutes more in the oven though. Big success!!!
Thank you 🙂

Delicious! Glad these could be a little pick-me-up for you <3

Siena

says:

They look delicious! Are these cookies crispy or chewy? If they are chewy, What should I do if I want them crispy/crunchy? Use more, or less baking powder?
Thank you!

Hi Siena! These ones turn out crispy on the outside and chewy on the inside – I haven’t tried making them crunchier, as the chickpea flour is what gives them their consistency. You could try using butter instead of coconut oil if you don’t mind the dairy!

Cay

says:

Hello! We are alkaline vegan and we thought these would be a great first-time-baking recipe for our 3 year old to do by himself. They turned out beyond amazing and we are so in love that we completely gobbled the first batch our 3yo made and today we made a 4x batch to eat and freeze! We are hooked!

For those of you who are vegan (or want to make these RS-free/egg-free) here are the substitutions we made:

Coconut oil is very expensive in Europe so we subbed ¼ C Coconut oil and ¼ C of EVOO
30 Drops of pure stevia extract instead of the coconut sugar
1 Flax Egg (1 TBSP flax meal + 3 TBSP water, mixed and left to sit for 15 minutes) instead of an egg

We baked at 175 C for 18-20 minutes, but it’s very humid here so things take longer to bake (:

Thank you so much for such a staple recipe!! We will be making these for the rest of our lives, I’m sure! As AlkVegan it seems that we are only ever eating protein — to be able to make a treat full of protein without expensive protein powders is just tops! Thanks again!

Amazing! I’m so glad you guys found a recipe for life (and one that your little on can make!) Noted on the vegan subs for this too 🙂

Yvonne

says:

This was my first time using chickpea flour and wow….they baked up surprisingly light and so yummy! I substituted the oil for unsweetened applesauce, the sugar for a mix of honey and mashed banana with a bit of vanilla bean extract, and the egg for a flax egg. They came out perfectly risen and cake like. I really like the texture and flavor. Thank you for posting this formula!

Delish! I love the fluffiness of the chickpea flour, too!

Amy

says:

These are really good. I used a flax egg instead of a real egg and they turned out fine.

Perfect! So glad you enjoyed.

Hey Monique!
This sounds like an amazing way to use some leftover chickpea flour!

Yes, definitely! Hope you get a chance to make them 🙂

Hannah

says:

I’ve been searching for a good gluten-free chocolate chip cookie recipe and I decided to make these! The second batch is in the oven now and I LOVE the texture! Thank you for another awesome recipe!!

Perfect! So happy to hear that 🙂

Mary

replied:

Me too!! This is GF heaven!

Jenna

says:

Just made these and they are lovely! I loved that they were crispy on the outside and perfectly chewy on the inside. I will make them again for sure! Thank you for the great recipe, Monique 🙂

I’m so happy you enjoyed these, Jenna!

Mary

says:

I subbed half of the coconut oil with applesauce for a lower-fat option and a flax egg in place of a real egg. Turned out incredibly well!!

Perfect! I’m glad those swaps worked out!

Karen

says:

Hi. Can you substitute brown sugar for the coconut sugar?

Hi Karen! Yes, that should work just fine 🙂

Albis

says:

Hi! Can I substitute coconut sugar for splenda naturals? It’s a mix of granulated light brown sugar with stevia (baking friendly). For me It’s not too easy found coconut sugar.
Thanks a lot. Love you recipes

Hi! I think that should be fine, or you can try using regular brown sugar 🙂 Enjoy!

Agill

says:

Made these! Wow. Only substitute was dark chocolate chips. Otherwise followed. My Mom was skeptical, but she loved it. Still reading up on benefits of coconut sugar, still not sold. But nevertheless did bake with it!

Dark chocolate chips sound great in here! Glad you enjoyed these 🙂

Kris

says:

Can I substitute butter for the coconut oil, and almond flour or coconut flour for the chickpea flour?

bill

says:

They turned out wonderfully tasteful, I have experimented with chickpea flour in the past, but never with chocolate.
Substituted the coconut oil/sugar with blended cooked black turtle beans, added one banana, and dash of honey for sweetness, in future will omit honey.
Thanks

M

says:

Thanks for sharing but eggs are part of the dairy family?????

Candice

says:

These are AMAZING! Seriously, even my husband loved them (and he’s usually super picky about healthier versions of chocolate chip cookies)! This will definitely become a staple in our home!

Jenna-lea Kelland

says:

These are really delicious. I love chickpea gram flour-it’s cheap and full of protein which is so great! My father has celiacs disease so I just whipped up a batch of these for him… I know he will be so please to have a homebaked treat rather than the dry gluten-free biscuits that are usually available in stores. Thanks for sharing, I’ll be putting this recipe in with my favourites

Perfect! I hope your dad loves these (much better than super dry gluten free treats).

Oh my god, so good! I used organic cane sugar (just what I get from Costco) instead of coconut sugar, and a good salted caramel dark chocolate bar. I decided to make them into “bars” instead of individual cookies so I lined an 8×8 glass dish with parchment paper and spread the dough out evenly. I think I ended up baking around 20 minutes because of color of the chickpea flour, it was hard to tell when the year were done. They didn’t really “brown.” But they turned out PERFECTLY, and are a new favorite here!

Great! The salted caramel dark chocolate sounds amazing in here. Glad you love them!

Lanie

says:

Okay, I really loved these. The dough had a great flavor. I used 1/4 cup coconut sugar and 1/4 cup brown sugar because I like things a bit sweeter. Chickpea flour is naturally salty in my opinion, so I wouldn’t add the 1/2 tsp of salt next time. Using chocolate chunks from a chocolate bar is such a great idea. I loved the texture on these and will be making them again soon.

Perfect! Glad you loved them. Such a great treat.

Helen

says:

do they freeze well ie. still taste good after being frozen?

Kelsey

says:

Just made these last night and they look just like the pictures! Such a delicious treat; will definitely be revisiting these 🙂 Thanks for sharing!!

Amazing! So happy to hear that. Thanks for your note, Kelsey!

Fiona

says:

I am eating one of these cookies straight out of the oven and OMG!!!! From reading some of the comments, I was a bit worried that the dough was a little bit dry so I added two teaspoons of peanut butter. I also had a handful of toasted coconut from last night’s curry, so I threw that in with the chocolate. This is now my official cookie!!

You can’t tell that it’s chickpea flour. You can’t tell that it’s pretty much healthy. It’s just amazing!!

Delicious! So happy you found these – the perfect treat!

Fran

says:

These are truly amazing cookies. Who would of thought you could get such wonderful results with chic pea flour. Thanks for a new and healthy recipe. Going to bring to a dinner this evening.

Absolutely! I hope everyone loved them, too 🙂

Delicious!! I adapted this to a vegan diet by substituting a flax egg (1 T ground flax, 2.5 T water, stir, rest 5 min) … it worked great! 5/5 would recommend.

Perfect! Glad you enjoyed!

So I’m stuck inside due to social isolation and can’t get hold of plain flour for love nor money (there just isn’t any in the stores near me!) but had some gram flour so was able to satisfy my craving for cookies! Won’t lie, I was a little skeptical about using chickpea flour as a base for cookies, but it worked amazingly! Will make again! x

I’m glad you found these instead! Such a great treat.

Camilla

says:

I followed this recipe 100% however when I put them in the oven they just melted! I’m not sure what I did wrong? Please help!

That’s really odd! I wish i could help you troubleshoot; maybe double check ingredients and measurements next time?

Lisa

says:

Can I substitute olive oil or avocado oil for the coconut oil?

Yes that should work— I would recommend olive oil

Sarah

says:

What do you recommend as an egg replacer? Would love to vegan-ise these!

You could try using a flax egg!

Sierra

says:

We’ve made these twice in a week now and they’re the answer to all of our gluten-free cookie prayers! We’ve tried so many recipes for real food cookies that satisfied the craving temporarily but we still longed for that crispy edge, the gooey center. I’d say they taste just like homemade white flour cookies but these are BETTER. I don’t think I’ll ever try another GF chocolate chip cookie recipe! Thank you ❤

PSA: do NOT taste the cookie dough!! Lol

Beverly

says:

Replaced half of the coconut oil with peanut butter, used 1/4 cup of honey instead of coconut sugar and they came out delicious! My dough was a bit dry so i added a few tablespoons of milk until i got the right consistency 🙂

Replacing the coconut oil will make these drier, but I’m glad that worked out well for you!

Isa

says:

OOh yes! so stoked to make these 🙂 i’ve just recently calculated that nuts were making me break out so I was loooking for alternative flours. cant wait to try!

These are perfect! Let me know how you like them 🙂

Swap out the coconut oil for any other oil! you can taste the coconut very strongly if you do not and it’s not very pleasant. Otherwise the texture and everything else is great

Feel free to use a different oil if you’d like! I personally like the flavor that coconut oil gives baked goods.

Lola Wolverton

says:

Substitute the egg for 2 T pumpkin puree, 2 T Maple Syrup, 2 T applesauce, A substitute egg replacer, Just Egg Vegan Substitte.

I’m glad that worked out well for you!

Finally a great chickpea flour recipe that actually turned out!!! I did however add one very ripe banana, halved the sugar and used a fix egg (1 tbsp ground flax seed + 3 tbsp warm water then refrigerated for 10 mins). The batter was really really gooey though and hard to form into cookie shapes. Any suggestions?

Hi! Those swaps are likely what changed the texture of the batter as the banana added a lot of extra moisture. I’d recommend sticking with the recipe as-is for the right consistency, or trying out these banana bread cookies!

Rita

says:

These cookies are amazing and baked up perfectly! You can barley taste the chickpea flour. This is now one of my favorite cookie recipes! Thanks for posting this recipe :o) Yum

T

says:

Really awesome tasted really nice barely noticed the difference between it and regular cookies. TIP: Always pan toast till golden your chickpea flour before using to get that beany astringent taste out.Only downside it was pretty salty for my tastes so i would cutdown on salt next time

Great tip! And yes feel free to reduce the salt a bit if you’d like. Glad you liked them!

Pooja

says:

Love the recipes shared . I bake the cookies regularly

Kelly

says:

When you you use the sea salt? Before baking or after?

I usually sprinkle it right when they come out of the oven!

Pamela Yates

says:

my cookies were sticky and hard to handle. You have any suggest as to why they were? Nothing like your picture. Following your recipe exactly.

Hmmm so strange! I’ll have to retest these soon and report back!

Maurie

says:

I don’t usually leave ratings, but these cookies are a slam dunk! I did some small modifications because I didn’t have coconut sugar (substituted brown sugar) or enough coconut oil (so did 50/50 coconut/canola).

Let me tell you that these were way better than Nestle Tollhouse cookies from scratch and that is my go to. They are also easier to make. And lastly, I appreciate that they are healthier for you. But at the rate I am consuming them I am not sure I am gaining many health benefits.

Amazing!

So happy you loved them, Maurie! The perfect treat 🙂

Zee

says:

I used butter instead of coconut oil and brown sugar instead of coconut sugar. Added as much chocolate chunks as I wanted and added nuts. Amazing! This recipe is a keeper.
I might try it in the future with coconut oil but I loved it with butter.
Thank you!!!!

Nereida Sanchez

says:

Hola. Do you make your own chickpeas flour or do you buy a mix flour? (if buying, any suggestions)
Please let me know, I really want to bake this recipe, thank you for sharing!

Vanessa

says:

Mine didn’t look the same as yours, a bit more flat. Any suggestions as to what I did wrong? I did use avocado oil instead of coconut oil. Even though they didn’t look the same they’re DELICIOUS!

Hmmm I wish I could help troubleshoot but I’m not sure what could be making them flatter! Feel free to chill the dough a bit before baking 🙂

SaNaka

says:

These cookies have excellent texture as well as flavour. Personally, I found them a bit too sweet (I used regular light brown sugar as I didn’t have coconut sugar), so the second time I made them, I cut back on the sugar by about 30% and also added a handful of cacao nibs, which added a bit of crunch as well as some depth of chocolate flavour. This is definitely in my regular rotation now – the whole family loves them! Thank you!

Perfect! I’m glad that swap worked out well 🙂

Paloma

says:

No one could guess they were made with chickpea flour (which really is one of my favorite flours to use – totally underutilized in my opinion). They disappeared in one day haha. Thanks so much for the creative and awesome recipe.

Absolutely! Love baking with chickpea flour 🙂 glad these were a hit!

This was super easy and quick to make – from pantry to mouth in 30mins including baking and cooling time. totally love that it is protein-packed with good ingredients. The kids approved of it too and it disappeared within minutes. Thank you for creating and sharing this.

So easy and delicious! Glad they were a hit with the kiddos 🙂

Emily

says:

Wow so much yummier than I was expecting . I subbed the coconut oil for vegetable oil. I tried the batter which was disgusting (which I should have known – raw chickpea flour is not good). After baking, I let them cook and wow the texture and the taste were very good! The tiniest chickpea flavor but barely detectable. Two picky eaters at home also liked these. Thank you for the delicious and easy recipe!

Yes the batter is a bit strange tasting but so glad everyone loved the cookies! One of my favs 🙂

JennieSez

says:

I love the recipe for Chickpea Flour Chocolate Chip Cookies. They will be my first attempt at using chickpea flour and coconut oil. To be honest I am excited about the idea of having a cookie with 3 grams of protein – It’s mind-blowing!

Now, if you could come up with a peanut butter cookie using chickpea flour and fresh ground peanut butter I’d be wallowing in cookie heaven.

Isn’t it awesome? Hope you love them! And noted on the peanut butter 🙂

Barry Laskov

says:

Chickpea flour vegan chocolate chip cookies. Won’t make/eat added sugar. Can these be made without added sugar. Can I substitude with a little Apple sauce and/or banana? Photos look great

No, sorry, the recipe is meant to be made as is!

Leslie

says:

I can’t wait to make these! I just made your banana bread and it was soooo good! I have been experimenting with chickpea flour a lot lately. I am diabetic so I am going to use Swerve brown sugar (which is amazing if you haven’t tried it) and Lilly brand chocolate chips which are amazing also for no sugar. I am making this weekend for sure!!! I may go crazy and use brown butter instead of coconut oil, do you think that would be good?

Love it! And yes brown butter sounds delicious!!

Angela

says:

I really appreciate how real your posts are. And the cookies look delish!!

Thank you! And yes, they’re so good 🙂

Lisa

says:

Great recipe! A keeper for sure. I tried to give 5 stars, but could only give 4. These turned out great! I used coconut sugar and mini chocolate chips because that’s all I had.

Perfect! Glad you enjoyed!

Alexandra

says:

I made my own chickpea flour in my Vitamix but I was too inpatient to put it through a sieve afterwards. Fortunately, it gave the cookie a oatmeal texture. The whole family loved it. I will definitely be making it again.

Taryn

says:

What can I sub for coconut oil? Alas, we have allergies. Butter? Olive Oil? Canola Oil? Unsweetened applesauce? Which would taste best? Thanks!

Butter or vegan butter would work best!

Elena

says:

Wow these are amazing! They taste just like regular cookie!

Elaina

says:

I was so surprised with how good these were! I made them vegan with flax egg and 1/4 brown sugar, 1/4 coconut sugar. I’m not vegan but like to dabble in vegan, gluten free recipes for friends and this is a keeper!

Perfect! I’m glad that worked out well!

Kayla

says:

Wow – these are beyond amazing. I was so worried it would taste bean-y and it doesn’t AT ALL. So delicious, moist and perfect – I think I may prefer them to any regular cookie!

Isn’t the texture amazing?? So happy you loved them!

Love it! Glad you enjoyed 🙂

Cath

says:

Holy smokes these are delicious. There’s zero chickpea taste. My first time using chickpea flour so was worried but wooooooow. Kids had no idea and just kept stuffing their faces with these. Thanks – a great recipe!

Love it! Such a fun flour to work with.

Love it! Glad everyone enjoyed!

Delicious, easy to pull together. Love the rich taste the chickpea flour gives. My daughter didn’t even notice the difference.

Amazing! Happy to hear that 🙂

Pan

says:

My cookies were hard to handle,,sticky and would not flatten. Any suggestion as to what l did wrong.
Thank you!

So sorry to hear that, as these are one of my personal favorites. May I ask if you followed the recipe exactly as written or if you used any other substitutes? You also should slightly flatten the dough before baking. Sounds like you may have added too much flour though. Be sure not to pack your flour next time you measure!

Sarah

says:

Yummy! Came out just like yours! I used the eggs. And I chilled the dough balls on the cookie sheet for a few minutes before putting in the oven. Just in case they wanted to spread. Can’t believe they are gluten free!

Perfect! So glad you enjoyed!

Jackie

says:

A simple and delicious chocolate chip cookie recipe! Directions were easy to follow.

I made the vegan version with flax egg which worked great. I used Bob’s Redmill Chickpea Flour and Enjoy Life semi-sweet chocolate chips.

I baked the cookies for 11 minutes (after checking at 9 min), but definitely could have done closer to 9 1/2-10 minutes for a gooey center. I’ll be playing with bake time the next time around!

Overall, highly recommend this recipe for a quick, simple and healthier chocolate chip cookie!

Love it! I’m glad the flax eggs worked out well!

Alicia

says:

I made this recipe with flax eggs and regular eggs, both SO delicious! The batter tastes strange, the chickpea flour seems strong but once they are baked you truly do not notice it. I never had such a mix of crunch and gooeyness in one cookie. They really hold up so well too! I find cookies can go stale or dry but these stay delicious for days. I need to go buy more chickpea flour…

Chickpea flour does have a strong flavor on its own (in batter) but bakes up beautifully! So glad you loved them!

Maria

says:

I love Monique’s recipes! Made these today with bob’s red mill all purpose blend (it’s main ingredient is chickpeas) and 1/2 cup almond flour because I didn’t have enough of the GF flour. I also made them vegan (flax egg!) And used coconut sugar. They turned out amazing!!

I’m glad that worked out well!

Frannie

says:

made the vegan version and they were absolutely divine!!! i also used a mix of coconut and olive oil because i ran out, and it isn’t noticeable. you can find chickpea flour (aka besan/gram flour) at int’l groceries for much cheaper than bob’s red mill, etc. but SIFT IT! also, the batter is heinous before baking, do not taste it raw unless you want to be upset (this is the nature of chickpea flour, not the recipe itself). overall i HIGHLY recommend making for a super fluffy vegan/gf dessert. & they get even better the day after 🙂

Perfect! Great tips here, too 🙂 Glad you loved these!

bianca

says:

THE best cookies ever. My toddler is obsessed with these. Ive made both versions but the vegan version with the flax egg is incredible! Perfect, perfect cookie!!!

Amazing! So happy to hear that 🙂

Busola

says:

These cookies were perfect! I used a flax egg and dairy free chocolate chips and they were just as good as a regular chocolate chip cookie. You won’t even tell that they are chickpea flour. I highly recommend these as almost anyone with dietary restrictions can enjoy them!

Love that! Such a great treat 🙂

Alyssa

says:

I love these cookies and have been making them for years! Can you send the measurements from the original recipe? I love this version but miss the old version of these!!

the only difference is the addition of the egg yolk in this particular recipe! 🙂 so if you want to make the original recipe, you can simply leave out the extra yolk.

Chantal

says:

So good!!! Honestly, they taste like regular chocolate chip cookies (especially when they’re fresh out of the oven. I like the extra protein and fibre you get from the chickpea flour…they’re basically a health cookie 🤣

Absolutely! Good enough for breakfast 😉

Molly

says:

So yummy! Love the nutty chickpea flour. Great consistency. I made the vegan version.

Sarah

says:

I had been waiting a couple months for this recipe after I saw you were updating it via IG stories. and DAMN. WOW. The fluffy cloud of a cookie with also the perfect crunch was worth the wait! My cookie dough was a bit wet because I didn’t realize we only had XL eggs, so I couldn’t roll them into balls and was afraid to add too much flour, but they still turned out amazing. I’ll be making these again soon and can’t wait to try vegan version..

Ayana

says:

So delicious and satisfying.
I used about 3/8 of cup of date sugar and 1/8 of a cup of maple syrup (dark) – this is a estimate as measured out in a 1/2 cup.
Added cardamom and some cinnamon for extra spice.
So glorious!

Jessica

says:

Literally the best cookies ever. Just discovered this recipe and already made them twice. Don’t bother freezing any because they are that good and you’ll easily finish them all.

Elizabeth

says:

Tried this out with the flax egg option and I am in loveeee. The chickpea flour gives an awesome change in flavor, I think I like them better than my usual go-to chocolate chip?? Have already made them again.

Bridget

says:

So soft and good! Adult and kid approved!!

Natalie

says:

These were delicious! They are soft and light and my whole family enjoyed them. Followed the instructions start to finish and was not disappointed. Can’t wait to make them again.

Love it! So happy to hear that.

Jenn

says:

These are delicious!!

Mary

says:

Incredible cookies!!! I’ve never made gluten-free cookies before or used chickpea flour, but I bought some on sale and was trying to find a recipe for them. After how GOOD they were, this is the only recipe I want to use in the future!
They are a little bit dry, but I’m sure if I flattened them a little more when baking, they would be perfect. The chickpea adds a little nuttiness, I feel. I used a flax egg as well.

So glad you enjoyed! Let me know if they’re better flattened slightly, otherwise you could add a tiny bit more coconut oil next time 🙂

Julie

says:

I made these the other night and they are my husband’s new favorite cookie! not too sweet, just delicious!

I’m so glad! Perfect treat.

Irissa

says:

These are so good! One thing I learned is that 1/2 non melted coconut oil doesn’t equate to 1/2 melted. Learned my lesson for the next batch.

Great tip – I suggest measuring after melting!

rachel

says:

bought chicpea flour specifically for this recipe and was SO impressed by consistency and flavor! one of my new go tos. I will say that the batter smelled / tasted different than typical chocolate chip cookie recipes, but one baked blew me away!

Amazing! So happy to hear that 🙂

Lisa

says:

These cookies are soooo yummy!!!

Christine

says:

Surprised at how good these were! My cookies seemed to puff up in the oven but still tasted good, Used dark chocolate chunks instead of chips. I used a small ice cream scooper and ended up getting more cookies than the recipe called for- 14 instead of 12- yay for bonus cookies! Just finished the last one yesterday and already thinking about making another batch.

Perfect! Such a great dessert!

Brittany

says:

I love these cookies so. much. I used 72% dark chocolate chips and they came out perfectly chewy with a unique but also classic (thanks to the brown sugar, I think) flavor. 10/10, highly recommend

Amazing! Glad you enjoyed 🙂

Sandra Macedo

says:

I absolutely loved this recipe.
Super crispy on the outside and chewy on the inside. The kids could not tell it was made with oat flour.
I used coconut sugar but I think next time I will try with brown sugar.
I love all your recipes, your blog and your Instagram account.
Keep up the great work!
Cheers!
Sandra
Freckles Kitchen

Perfect! Such a great treat 🙂

Angelina

says:

Just took these out of the oven and they a delicious! My three year old loved them too and I’m happy anytime I can give him baked goods with more nutrition! So of course I’ve made several of your recipes. Thanks for another winner!

Amazing! So happy to hear that 🙂

Renee

says:

I just made these and had my first ever Ambitious fail!! I’m not sure what I did but they came out really light coloured, cakey, airy and looked nothing like the pic? Also I found the chickpea flour was overpowering. Any ideas what could have gone wrong? I’ve double checked the recipe and didn’t miss anything – maybe chickpea flour just isn’t my thang? I’m determined to try again!!

Renee

replied:

I didn’t mean to rate these 1 star originally! Sorry! I can’t seem to edit the original comment.
I’m determined to get them right – tried again I did have the same results but my 4 yr old did gobble them up!! 🙂

Hmm I’m not sure what could have happened either? Did you flatten them slightly? Follow the recipe as instructed with the ingredients listed? Also which version did you make (vegan or non vegan)?
- Renee
  
  replied:
  
  I missed the reply to my post! But came back to check as I’ve wanted to try them again. I didn’t flatten them. I made the non-vegan version. I wonder if it has anything to do with ‘high altitude’ adjustments 🤷‍♀️ Or maybe the quality of the chickpea flour? It def had a unique taste… however I LOVE chickpeas…

Maria

says:

These were amazing!!

Jessica

says:

Blown away by how good these are. They are so yummy. They hold their shape well and most importantly taste freaking delicious. Try her chickpea flour banana bread too….keep the chickpea flour recipes coming!

Priya

says:

So delish! Used flax egg as Monique suggested and they were perfect. 👌🏽 Kiddos loved them too

Love it! Such a great treat 🙂

Erin

says:

I made the vegan version of these to suit my son’s dietry needs and they were delicious! Such an amazing soft fluffy texture which you don’t often get with vegan gluten free baking!
Even my non-vegan gluten free brother loved them!! Thanks for another amazing recipe Monique.

Perfect! So happy to hear that!

Liz

says:

These cookies were good! I do find there’s a very slight chickpea flour aftertaste but not overwhelming. Do not try the dough before you bake it though. I almost spit it out. I thought something was wrong with my flour. But once baked they tasted like normal cookies.

The raw flour does have a strange taste but I’m glad you liked the baked cookies! 🙂

Chrys

says:

Just made these. They are delicious. They are a softer cookie than I usually like and didn’t want to bake too long for fear of having a dry cookie. I am not GF but get requests for GF items. These are a keeper! I made them with half coconut oil and half butter just because.. my husband said they were quite coconutty and I don’t notice it really. Gave them to my friend who is GF and she loves them. The first batch spread too much so I added a bit more flour to the second ones but I did savage the soft flat ones by making ice cream sandwiches with them! They were a hit! Thanks for all your great recipes.

So glad they were a hit! Great idea to make ice cream sandwiches 🙂 sounds delicious!

Adrianna

says:

These cookies had no business being this good.
I cook GF and it’s been hard to find an alternative flour chocolate chip cookie that “hits the spot.” I couldn’t even taste the chickpea, and I really like the coconut taste from the coconut oil. I added a little extra baking soda, which made the cookies fluffier. 10/10 will make again. My husband loved them, and he’s a self-proclaimed cookie snob.

Haha love it! Such a fun flour to bake with 🙂

Leigh Decker

says:

These are so delicious!!!! Made the vegan version and it did not disappoint. Can’t wait to make these again very soon!

Perfect! Such a great treat.

Aubrey

says:

Yummy! I didn’t have brown sugar and used munkfruit sugar and we used a flax seed egg. They are a little crumbly (probably from my substitutions) but the flavor is sooo yummy. First time using chickpea flower! My four year old is obsessed with banking cookies so always looking for a way to make them a little healthier.

I’m glad that worked out well! So fun to bake with the kiddos 🙂

Alex

says:

These were delicious. I’ve made them a few times now and followed recipe exactly. I was wondering why they come out flat and not as fluffy as your pic. Is there something I’m doing wrong?

Do you flatten your cookies? It could be simply be that you are flattening too much, or if your measuring cups are slightly off. Happens a lot! If you want thicker cookies, do not flatten and put dough in the fridge for 10-15 minutes before baking!

Lauren

says:

These are amazing!! I used coconut sugar instead of regular sugar & these are now my new favorite cookies. I’m always on the hunt for a healthy dessert and this was perfect texture and taste! Will be making this on repeat!

Perfect! So happy to hear that 🙂

Lucy

says:

If you have only a short time, and plenty of gusto for something moorish and simple to make…this is for you! Thank you for a sweet and easy-cleanup go-to recipe, The chickpea flour is a lovely nutty flavour in the cookies and I personally reduced the sugar to 1/3 cup, found that to be perfect for my taste. Gratitude for sharing, keep doing what you do!

Absolutely! Glad you enjoyed!

Kat

says:

I’ve made this recipe a couple of times and it is delicious! There is a different kind of subtle sweetness about them that I really enjoy. Also, extremely easy to make!

Tracy Davis Sharp

says:

These are SO delicious! I love baking and am trying to find healthier versions of the treats I love. These do not disappoint. I may try the vegan version next, or try monkfruit sweetener or a combination to lower the sugar content. I do not recommend eating the dough, it does not taste good raw!

So glad you loved these! And yes, chickpea flour on its own tastes a bit funky but bakes up so nicely 🙂

Patti

says:

I just bought chickpea flour and was looking for a way to start using it. This recipe was so easy and I had all of the ingredients. These cookies turned out amazing. Perfect sweetness. I baked about 11 minutes. Thank you!

Alexis

says:

Recipe is a 10. Only thing is the cookies spread a lot I found. Chilling the dough lessened this on batch 2. Also, the chickpea flavor comes through but it tastes so yummy with the coconut oil and chocolate…g free heaven

Alexis

says:

5 stars btw

Perfect! Great tip to chill the dough. Glad you loved them!

Lori

says:

I made these Chickpea Flour Chocolate Chip Cookies today and they are amazingly tasty and highly addictive! I think they are the best I’ve had in a very long time. Thanks for the recipe Monique!

So happy to hear that, Lori!!

Bobs

says:

Great! Mine came out great. I used olive oil, one duck egg, and white sugar and they are soft, chewy and insanely good. I had to control myself from eating more than two with the high calorie count per cookie but amazing.

Perfect! So glad you enjoyed 🙂

Courtney

says:

Made these mostly out of curiosity, because bean cookies sounded so bizarre. The dough tasted beany and I was worried but the cookies tasted amazing once cooked. My husband and son who have no dietary restrictions loved them (not always the case with gluten free and vegan treats). Will definitely be a regular around here.

The raw chickpea flour dough can have a strange taste but it bakes up beautifully! I’m glad you all enjoyed!

Claire

says:

Recipe was simple and easy to follow. Cookies turned out delicious and beautiful!

Brooke

says:

Truly delicious! I have never baked with chickpea flour but needed an alternative for kiddos with nut allergies. This recipe is kid approved by all of my kids! They’ve already asked for another batch.
If you taste the dough before it is baked the flour tastes bitter, but just wait till they come out of the oven warm! So good!

So happy to hear that! And yes, I recommend just enjoying the cookies fully baked 🙂

Cass

says:

Just made these with coconut sugar and they are being throughly enjoyed by the husband and toddler. Thanks for a great recipe. Can’t wait to experiment with this base and replace the choc for cranberry and pistachio next batch!

Amazing! I’m so glad 🙂

Kara Griffin

says:

This recipe is delicious, cookies are so yummy! It was my first time using chickpea flour and I loved it! Will be making these again for sure.

honestly, no point in ever making regular chocolate chip cookies again. these are so fluffy!

The best! Glad you love them!

I made these and your vegan choc chip cookies back to back, and we liked both, but these came out on top! Thank you for some greattttt vegan cookie recipes!!!

Rae

says:

Delicious! I don’t eat wheat or dairy and have made a decision to cutout, as much as possible, regular sugar. Still will get a hankering for a nice treat. These are the perfect cookie for me! It’s not as sweeet as a regular chocolate chip cookie but that is what I prefer. I also made some for my husband (aka Cookie Monster), who is an avid chocolate chip cookie eater. I altered this recipe slightly for him (used half wheat flour & half chckpea/half brown sugar & half coconut sugar) hoping he would not notice. It was not sweet enough for him. I will try another alteration to give him a healthier cookie. THANKS!!!! I love this cookie recipe!

Julie

says:

SO GOOD. This is my new go to “healthy cookie” when I need a sweet treat that I don’t want to feel guilty about.

Love that! Such a great treat 🙂

Yank in Spain

says:

Really appreciate this recipe as one of my friends is a vegan cookie monster! I was in a hurry and didn’t read the reviews first like I normally would… Followed the recipe exactly except I used a flax egg instead of chicken egg, wish I’d seen the other poster that said they baked at 175 C for 18-20 minutes. These cookies would be great I think but they are way underdone after 13 mins at 180 C. Possibly the flax egg slows things down a bit? Will definitely try again with a longer baking time though. Thanks for the recipe!

Hi, there! I always recommend cooking things until the indicated doneness, i.e., until the edges are slightly brown, rather than following the exact time, since ovens are all so different and ingredient swaps can change things! Sounds like maybe the flax egg needed a bit more time to set. Can’t wait for you to try them again soon 🙂

Kay Park

says:

I followed the recipe as written except I used Lily’s sugar free semi-sweet chocolate chips. I was pretty skeptical but these cookies were AMAZING. The cookies have a slight crisp on the outside and are chewy on the inside. I couldn’t believe how yummy these are. Will definitely become my chocolate chip go to recipe!!!

Woohoooo! So happy they turned out well and that you loved them 🙂 Can’t wait for you to make em again!

Lea

says:

Hold the front 🚪, my boyfriend has hated every GF cookie I’ve made but these were a huge HIT! The perfect amount of doughyness, not too sweet and perfect chocolate to cookie ratio. Only complaint is that I found they were way too sticky to roll into balls in my hands — having a cookie scooper to press them onto the sheet helped a lot.

Oh yay!!! I’m SO happy that you both loved these! Glad to hear the cookie scooper worked well 🙂

Emily

says:

Obsessed! So yummy!

Muki W

says:

I’ve made chocolate chip with chickpea flour before! They’re the best!
I skip the egg though, using basically the same ingredients as you.
The chickpea flour keeps the cookies from flattening out. The flour seems to act as a binder, so the cookies keep their form.

Isn’t chickpea flour amazing?! So happy you love it too 🙂

Shirley

says:

I really didn’t have high hopes but I had some chickpea flour that I needed to use up….got it on sale. These cookies were great! I added macadamia nuts I needed to use up too and that made it even better!

Amazing! SO happy you loved them!

Erinn

says:

Soooo good. I have gone gluten free recently and been using chickpea flour for various recipes. So glad to have found a choc chip cookie recipe that works and tastes even better than wheat flour ones. I think the chickpea flour adds a nice earthy sweetness and creaminess to the cookie. Thank you for sharing!

Nice! So glad you found and are loving this one, Erinn!

Kathy

says:

Just found this recipe. I have never used chickpea flour before. They are fantastic! Now, if you can figure out how to make them chocolate/chocolate chip, they will be out of this world!!! ❤️

Rochelle

says:

These are by far the best gluten free/vegan cookies I have ever made/tasted.
So moist and delicious – no hint of chickpea flavour.
Thankyou for sharing this recipe.

Jill B.

says:

You are 100% correct! These cookies are absolutely delicious! The recipe is simple and easy to follow. Thank you!!

Savannah

says:

These are incredible! I made the vegan version with the flax egg and it was perfect! The saltiness with the sweetness is what the perfect chocolate chip cookies need. Wouldn’t change a thing 🍪❤️

Yay!! I’m thrilled to hear you love these, Savannah 🙂 Isn’t that salty-sweet combo amazing?!

These cookies are incredible and so easy to make. All the non gluten free guests loved it too.

Lola

says:

Oh my! Made these cookies and my carnivaurus family loved them. Will be making these often. Thank you for the recipe!

Katrina

says:

So, so, so good! I cannot eat gluten and I will say these are best chocolate cookies I’ve had since going GF a decade ago. They taste just like the Tollhouse cookies I grew up with. Thank you for this recipe!

Oh I’m SO glad to hear that. Nice to be able to enjoy such a nostalgic recipe!

Amanda

says:

I baked the vegan version of these and they were delicious; my 4 year old thought so too! This recipe is a keeper.

Nice! I’m so glad you guys loved them 🙂

Hannah

says:

Is the coconut oil measured before or after melting?

Christine

says:

I bought a huge bag of chickpeas flour to make pakora. Then, I found this recipe and the pakora turned into chocolate chip cookies! These cookies were so soft and chewy you would never know they are healthy!
I tried a batch with Truvia brown sugar blend using their recommended 1/2 to 1 ratio and they were not sweet enough, so I will definitely add more next time. THANK YOU for this amazing recipe!!

I have to admit, I changed the recipe a bit, combining some of the alterations from other readers. But that’s only because I love cookies and since I have a hard time controlling myself, I didn’t want them to be so, um, energetic!

In place of 1/2 cup of oil, I used 1/3 cup applesauce plus enough olive oil to get 1/2 cup total. In place of 1/2 cup sugar, I used low-cal pancake syrup (I know, chemicals…) plus enough honey to get 1/2 cup total. I also added a few pinches of pure stevia because my syrup isn’t very sweet. All of this liquid made the batter runny so I put in maybe another 1/4 cup of chickpea flour. This leaves you with a batter that requires a spoon, close to the consistency of loose drop biscuits. I baked them for about 11 minutes.

They did not turn out crispy due to all the extra liquid, but they held their shape well. They are lovely, delicious, just-right sweet, and quite filling. I love this recipe and your chickpea banana bread, too. Next time, I might try adding cinnamon. There was something about the color and texture that just begs for cinnamon. With my gluten sensitivity, I appreciate all the wonderful uses of chickpea flour.

So glad to hear that all worked well and that you enjoyed them, Pamela! Always love hearing about different subs that people try 🙂

Mary

says:

I am a Family Consumer Science Teacher. Very excited to make this recipe in a class with Diabetic students. We used 138 grams of stone ground Garbanzo Bean flour.
Very tasty cookies, but they spread out and covered the entire pan, very thin cookies. Where did we go wrong?
Mary Z

Hi, Mary. Sorry to hear that! Was the only change the stone-ground flour? What brand did you use? I’m wondering if it had a different/coarser texture than the chickpea flour I use.

I love this cookies!! What do you think about mixing rice flour or oat whit cheakpea?

I haven’t tried that so I’m not sure, sorry! Happy you love them 🙂

Allison

says:

INSANE!!!! These cookies are absolutely the best cookies I have ever made….and Nestle Toll House was MY LIFE before I became an vegan, gf, grain free crazy person. I used coconut sugar instead of brown sugar and LOVED them. I also used flax meal instead of eggs and they worked perfectly. I am a 100% dark choc person, so I used chips from Trader Joe’s. This was my first recipe ever with Ambitious Kitchen and I am hooked! I am so excited to have found this amazing website. Monique, I am so impressed and cannot wait to try all your recipes. THANK YOU for sharing your genius with the world.

Omg I’m SO happy to hear that, Allison!! Glad you found my site, and can’t wait for you to try many more recipes! Feel free to use the recipe index and select vegan/gluten free/grain free to find recipes that work for you 🙂

Grace

says:

These rock!

I’m so glad you love them, Grace! Thanks!

Jeanne

says:

These are absolutely delicious and so easy to make. It says it makes 12, but this made 26 normal sized cookies for me and I baked for 16 min (longer than suggested) without them getting over done. Definitely will make again!

Happy you love these! Very strange about the batch making so many more cookies than mine, but glad they tasted great!

Fran

says:

These were absolutely amazing and sooo easy to throw together. Only sorry I didn’t make a double batch! Great recipe!!!

Lovey fake name I don’t give out personal information

says:

I am a big food taster and I can tell that this cookies are Delicious I made it for my kids and ended up putting them out in my shop they were so good and I have no complaints with this recipe so I will share it with my friends and family!!!!!!!!

Thank you! I’m so happy you loved these 🙂

Veronica

says:

These chickpea flour cookies are absolutely delicious! The chickpea flour flavor is surprisingly benign. I made some vegan mods that were different from the written recipe mods. I used Trader Joe’s vegan block butter (their version of Miyokos vegan block butter) and I used Bob’s Red Mill egg replacer instead of using a flax egg. I also added a whole tablespoon of vanilla instead of 1 teaspoon. The end result was perfection! This one’s a keeper in my chocolate chip cookie arsenal!

Rachael

says:

Wow these are amazing. I had my doubts. I also used sprouted garbanzo bean flour, which definitely smells “beanier” than the Bob’s Red Mill—the raw dough tasted AWFUL. But then something magical happened upon baking and there was no trace of bean essence, just delicious chocolate chip cookie goodness. Thank you thank you for sharing this recipe! xx

I’m so glad they turned out incredible!! Yeah the chickpea flour definitely transforms when baked haha. Thanks so much for commenting 🙂

Wendy

says:

Oh…my…goodness!! This was my first time baking with chickpea flour and most definitely will not be my last! These cookies were fabulous!! I ended up making my own flour, used the egg free option and used coconut sugar rather than brown sugar. The dough was too sticky to roll up so I added a little more flour to the mixture and then dropped the dough balls from the spoon onto the baking sheet and needed about 13 min baking time. This recipe is a KEEPER!

Amazing!! So happy they came out incredible. And I’m impressed you made your own chickpea flour!

Hannah

says:

I really enjoyed these, and I will make them again. I did substitute Brown swerve for the sugar, and I got lazy and pressed all the dough into a 9 by 9″ square Pan lined with parchment paper and just made bars. The result was great! Thanks for the lovely recipe.

I’m glad that worked out well!

Laura Aragona

says:

I must admit, I was a little dubious at first…but these are really delicious.
I didn’t modify a thing, except I made the cookies a little smaller and cooked them for only about 8 minutes.

Quick and easy to make, really lovely.
Thankyou
🌻

Thanks so much, Laura! So happy you love them 🙂

Althea

says:

Monique, I love these cookies! I bake a lot of Christmas cookies and it is so nice to have a GF cookie. I made these with melted, cooled butter and white baking chips. I also used a 1 Tbl cookie scoop which resulted in 36 cookies – better portion control for me.

Question: my cookies spread much more than those in your picture – is that the result of butter instead of coconut oil?

Nutrition comment: Did you know that in addition to the other benefits of chickpea flour, it is very low in oxalates. For me, oxalates cause a kidney stone issues – there are many issues related to oxalates and there is a niche in the population that needs low oxalate. Low oxalate diet is less than 50mg per day. Your cookie recipe, when making 36 cookies provides only .5gm oxalate per cookie. Regular flour would be 2.5 mg – that is 5% of the days allowance! This is super for those of us who watch oxalates.

I will be looking at your other chickpea recipes, nuts and cocoa are high oxalate (hence the white chips) but so often that can be left out.

Thank you for acceptable sweetness in my day

Thank you so much for sharing, Althea. I am not sure why your cookies may have spread too much, was the butter hardened?

Meg

says:

Just made these, and they came out great! Thanks for this recipe. I did substitute butter in place of coconut oil (just did a 1:1 swap) and added 1/2 tsp baking powder. These are light and fluffy and delicious! I have an extremely picker eater at home, and desperately trying to find creative ways to get protein into her. These are a hit!

Ahhh this is amazing! SO glad you are loving this recipe and that it came out great ❤️

Cass

says:

Family fav! Thanks for such a great recipe. These cookies have been in my daughters lunch box for her first year of school in 2022. I double batch and freeze these cooked cookies for school lunch boxes.

This is amazing! SO glad you are all loving this recipe 🙂

Anonymous

says:

These are just as delicious as wheat flour choc chip cookies. I’d go so far as to say they’re maybe better. I’m doing a second batch right now. This will be my go to cookie recipe from now on.

Anonymous

says:

Made these yesterday when searching for GF and vegan cookie recipes. We always have chickpea flour because we love to make chickpea ‘egg’ omelettes! I didn’t have chocolate chips so I added cocoa powder – I think this might have affected the texture a bit, they were crumbly but still super soft and moist. I also thought my flax egg was a bit watery with the proportions given, so I added an extra tablespoon of flax. This also probably affected the texture a bit because they were much more cracked and less smooth than the pics. BUT either way they’re delicious and easy and I will make a them again!!

Glad you are enjoying this recipe 🙂

Celia Bizien

says:

Have you ever tried making these with actual chickpeas (using a food processor to get a smooth consistency)? I love your recipe for chickpea blondies and would be interest in trying something similar for these cookies!

No I haven’t, I wouldn’t recommend it for this recipe because you need the chickpea flour as a dry ingredient.

Kirsten

says:

Wow! I’ve made so many different variations of chocolate chips and this recipe is my new FAVORITE one. They taste amazing warm out of the oven, fantastic when cooled. These cookies defy the crispy – chewy spectrum that the typical chocolate cookie falls on, and somehow combine both the crispy and chewy elements that I love. Hands down, my new go-to recipe. Thank you!

P.S. I almost followed the recipe exactly. I melted not quite enough coconut oil, and since I was too lazy too melt more, I added the extra egg white when the dough seemed too dry with the missing oil. The course salt sprinkle: chef’s kiss!

Absolutely! I am so glad you are loving this recipe and it turned out great for you 💕

waldo

says:

I have been playing with and enjoying using chickpea flour lately in soup dumplings, mock bagels and other applications but this was my first attempt at using it in a sweet dish. I have to admit that I was VERY skeptical, but they turned out picture perfect and taste delicious! You would not know they were made with chickpea flour, The texture was somewhere in between chewy and crispy and the flavor was great. I will make these again! My only deviation from your recipe was using softened butter instead of melted/cooled coconut oil.

Aw yay I am SO glad you are enjoying this recipe and it turned out great 🙂

kate

says:

Hi.
I don’t have chickpea flour – only chickpeas in a can. I was about to use it in another ‘chickpea chocolate chip cookie’ recipe that used the canned version when I came across yours.
Your ‘crispy on the outside and chewy inside’ is what caught my attention. That’s exactly how a good chocolate chip cookie should be!
Can I use the canned stuff instead of the flour and how to do it please?
Thanks!

Hi Kate – I would highly recommend sticking to the recipe and using chickpea flour for best results. Hope these turns out great for you!

Pamela

says:

I give this recipe 5 stars and have made it a number of times. My gluten free dairy free friends love it, and I do too.

I’m thinking about trying substituting melted peanut butter instead of the coconut oil. Has anyone tried that?

YUM! I am so glad you and your friends are loving this recipe. I haven’t tested this with PB, but if you do, let me know how it turns out!

L

says:

Eggs aren’t vegan or “vegan friendly.”

As mentioned above (which I highly recommend doing), you can make these vegan by replacing the egg with a flax egg. I would definitely encourage you to read the whole blog post for all the info you need!

Talia

says:

Delicious! I made these and tricked my family. Cheers for healthier cookies!

Anonymous

says:

Can I sub maple syrup for brown sugar? If so same amount?

You can also use coconut sugar but I truly find brown sugar to be the best.

Nancy C

says:

These cookies were even better than I expected. I substituted the coconut oil with canola oil and using my trigger cookie scoop ended up with half a dozen cookies instead of just a dozen. They were perfect and may be my go-to for any chocolate chip cookies that I do, even for guests who don’t require gluten-free!

WOO! I am so glad you found this recipe and are loving the result. thank you for coming back and sharing your comment ❤️

Shelby

says:

These are my new favorite cookie and I’m not even gluten free. I was looking for a recipe to make for some family members who are on a strict-ish diet and decided to try these. They loved them and so do I and have made them probably 6 or 7 times now. Sometimes I use avocado oil instead of coconut and they turn out great. (I think they actually come out a little more moist.) This recipe is for sure a keeper!

Amazing! Happy to hear you gave these a try and they turned out amazing for you, Shelby ❤️🙂

These are surprisingly tasty! I will say DO NOT eat the raw cookie dough lol, It doesn’t taste good because the chickpea flour needs to bake out the raw taste, Once baked, they are soft and delectable. I used avocado oil instead of coconut oil and it worked perfectly. I used flax seed as the egg replacer simply because I didn’t feel like having egg white left over from an open egg, and it worked amazingly! I’m super impressed. I’ve had chickpea flour in my pantry for a while now and haven’t been able to find a good way to use it and I think this is it 🙂

So glad you found this recipe, Jennifer. Happy these cookies turned out great for you and you’re enjoying them!

Angela

says:

10 out of 10 would absolutely recommend!!!! This may be my favorite chocolate chip cookie recipe ever. I’ve tried a few other recipes from here and LOVED them (Blondie brownies are omg). My pickiest family members raved about these cookies and I’ll never tell them they’re made with chickpea flour 🙂 thank you for another hit in our household.

This is amazing! I am so glad you and the family are loving these cookies and they turned out amazing for you, Angela 🙂

Nicole

says:

Hi! I just need to tell you how fantastic these cookies tasted! I didn’t really see any comments about taste when I found this recipe, but I was gonna give it a go anyway because I wanted to make cookies without gluten. The way the batter looked, there was no way in my mind that I could imagine that these would puff up to be soft and pillowy… the batter is not something that I would want to eat like good ol’ fashion chocolate chip cookies… but hands down, these chickpea flour chocolate chip cookies were absolutely delightful. They were soft and chewy and simply melted in my mouth. You cannot taste chickpea at all and I was so excited to give them to my family who all agreed, these were a delicious cookie! Thank you for sharing your recipe!

Nicole

says:

I forgot to give my star rating… 5 stars. I’m making them again today. Thanks, again!

Thank you! I’m SO happy they came out great. And agreed, the uncooked batter isn’t great but it transforms into something amazing when it’s baked!!

Elizabeth

says:

I never leave comments on recipes, but this one was too good not to! I have never made anything with chickpea flour before and these cookies really checked all the boxes for what makes a delicious cookie! I loved the texture compared to using wheat flour. The only thing I would add to the recipe is to sift the chickpea flour to reduce the lumps. Thanks for a great recipe! Literally making them again right now!

Nicole

says:

These fell a bit short for me. I had high hopes and have many years experience baking with alternative flours. These were dry and lacking in flavor. Bummer! Maybe I could have jazzed them up with some pecans, coconut….I’ll eat them because I hate waste but they’re just ‘meh’.

So sorry to hear they didn’t meet your expectations, Nicole.

Keya

says:

My husband is on an inflammation diet and so I was excited to try the vegan option of this cookie! I followed the recipe exactly and they spread out too much and were extra oily when rolling them into balls. That being said, the cosmetic issue did not affect their taste. He had no clue they were grain free and loved the taste. Not sure how I could prevent the dough from spreading. Perhaps refrigerating it first?

Hi Keya – Interesting, not sure what they spread so much for you. Yes, you could try refrigerating the dough for 20 minutes before rolling. Glad they were delicious though!

T

says:

Question – I’m about to make these chick pea flour cookies, I appreciate the substitutions (which I’ll use unsalted butter), however, I don’t see the sodium count per cookie. Can you share? – please and thank you!

Hi! I don’t include sodium information within my recipe nutrition facts because it can vary so much depending on the brands of products readers use. I would suggest omitting the salt and using unsalted butter in here if you’d like.

Julie Mountford

says:

I literally made this twice a week for my husband and toddler. This recipe is an absolute staple in our house. Sometimes I switch out for agave if it’s all I have. turns out perfect every time.

Perfect treat for everyone!!

Annie

says:

Cookies turned out perfect with egg . Thanks

Anonymous

says:

These were so good! My son doesn’t think he can tell the difference between these and regular chocolate chip cookies. I think these are better!

Amazing! So glad you both love them!

Paula

says:

I Have tried to make these before, but was not as successful. When I finally followed the instructions exactly, the cookies were delicious and I am happy to have GF choc chip cookies that are delicious and also have a good deal of protein.

I’m glad they turned out for you with the exact instructions! One of my fav cookies 🙂

Salima

says:

Been baking these weekly for the last few weeks.
Thanks for sharing this recipe!
Delicious cookies

Amazing! Glad you love them 🙂

Anonymous

says:

Really great gluten free recipe and normally you taste the bean flavor in the chickpea flour but you don’t in these cookies! I think the brown sugar counteracts the bean flavor and they end up soft, moist and chewy. Not just the best gluten free cookies, but the best chocolate chip cookies! People will be shocked that they are made with beans.

Absolutely! So glad you loved these!

Luke

says:

For the vegan version, I see “flax egg with 1 tablespoon flaxseed + 1/4 cup water.” for the egg. How do you recommend replacing the egg yolk?

Hi! This ratio for flax eggs works to replace both.

Kira

says:

I made these and they were pretty good! The one thing I have to say is that they’re honestly better a little over-baked. I had to bake mine ~15 mins each to get rid of the aftertaste that raw chickpea flour has.

Glad you enjoyed! Everyone’s oven temps can vary slightly, but I’m glad the extra time helped.

Pam

says:

Made these yesterday and brought some to a friends’ . Delicious and quick. I added toasted pecans and loved them even more. Definitely making these again soon.

Love that! Glad they were a hit!

Melanie

says:

I made these cookies snd they ate delish. Could I substitute avocado oil instead of coconut oil? My husband should not have saturated fats. Melanie

So glad you enjoyed! Hmm I’ve only tested these with coconut oil and butter, so I’m not sure how the avocado oil will change the flavor. Let me know if you try it!

Cathy

says:

Hi,
Would be able to use 1/4 cup of avocado oil instead of melted butter? Thank you.

The flavor might be a little bit different, but let me know if you try it!

Nichole

says:

Best way to make cookies! A lot healthier and less sugar! It looked like just a little bit of cookie dough when I was finished. I was amazed with how many cookies it made. I made 12 cookies, but I could have easily doubled it into 24. I added crushed pecans in the dough. Next time I will do dark chocolate for an even healthier recipe!

Perfect! Glad you enjoyed!

Annie T

says:

Excellent and very delicious! I didn’t have brown sugar so I used cane sugar. The cookies was crispy on the outside and moist on the inside. I think the coconut oil is what made this cookie super yummy! I will definitely be using this recipe again. Thank you!

Perfect! Glad you loved these!

Anonymous

says:

Worst recipe ever. Waste of time and coconut oil. Sad

Morgan

says:

I just wanted to thank you for this recipe, truly thank you so much. I’ve made this recipe a dozen times and they are amazing every time. I have MCAS and after a surgery last fall, I started having a ton of food allergies. After getting tested for potential triggers, I ended up needing to cut most of the food I was eating out of my diet- wheat, corn, soy, eggs, dairy, peanuts, hazelnuts, macadamia nuts, potatoes, tomatoes, apples, bananas, oranges, cocoa, and sesame. I was craving a good old fashioned chocolate chip cookie but couldn’t find a recipe that didn’t taste like ass after making a bunch of substitutions for my new allergies. But your cookies? Absolute perfection. I did the flax egg and instead of chocolate chips, I used carob chips. Not an exact copy of a chocolate chip cookie but it is the best and sweetest sweet treat I can make myself. Truly thank you so so much 😭🫶🏻

I’m so glad you found this recipe! The perfect dessert during a tough time. I hope you find more recipes here that you love!

Preethi

says:

Can I use strained boiled garbanzo beans in place of the flour? Thanks!

Ashley

says:

This has to be my fifth or sixth time making these. I follow the recipe exactly and it never fails. My gluten free husband and kids request them constantly. Couldn’t love them more!

So good! Glad they’re a hit 🙂

Kaitlin

says:

YUMMMMMMM so delicious! Used Unreal M&Ms instead of chocolate chips since that’s what I had on hand. MAN these are good!

Love that! Perfect treat!

Joseph

says:

Do you have a video showing the breaking of the cookie to show detailed texture and softness?

Chickpea Flour Chocolate Chip Cookies

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