Chickpea Flour Chocolate Chip Cookies (vegan, gluten-free, grain-free)
These super easy, one bowl chickpea flour chocolate chip cookies are addicting, secretly healthy, and so delicious. They are gluten-free, grain-free, and dairy-free, which is perfect for those who have certain allergies. Nothing beats a warm, chewy cookie with melty chocolate chips!
You would never taste the beany flavor from the chickpea flour. In fact, the chickpea flour is slightly nutty and naturally sweeter than most flours. Just don’t taste the batter because raw chickpea flour is not good! They can be made in less than 10 minutes and in ONE bowl. Yes!! Less dishes and so easy!
These chocolate chip cookies are soft, chewy, and perfectly sweet. I could snack on these cookies all day. I don’t love overly sweet desserts so feel free to add more sugar, but I think they are perfect! If you haven’t tried baking with chickpea flour (also known as besan flour), these cookies are a great place to start. Another great chickpea flour recipe is this amazing chickpea flour banana bread!
If you make these chickpea flour chocolate chip cookies, tag me @nutsaboutgreens on Instagram so I can see your creations and leave a comment below!
Chickpea Flour Chocolate Chip Cookies (vegan, gluten-free, grain-free)
Ingredients
- 1/4 cup melted coconut oil
- 1/4 cup coconut sugar (or brown sugar)
- 1 tbsp almond milk
- 1 tbsp pure maple syrup
- 1/4 tsp baking powder
- 1/8 tsp sea salt
- 1/2 tsp vanilla extract
- 3/4 cup packed chickpea flour
- 1/4 cup dairy free chocolate chips (I used dark chocolate)
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, add the coconut oil and coconut sugar. Whisk until smooth. Add the almond milk, maple syrup, baking powder, salt, and vanilla. Whisk until well combined and smooth.
- Add the chickpea flour and use a spatula to mix until combined. Fold in chocolate chips. Use a medium cookie scoop (mine was 1.5 Tbsp) and scoop dough onto lined baking sheet. Flatten the tops slightly, they don’t spread much. I got about 7 cookies.
- Bake for 8-10 minutes or until edges are slightly golden brown. Let cookies cool on the pan for 15 minutes, then transfer to a cooling rack to cool completely. Enjoy! Store in an airtight container.
