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Horizontal image of a small mound of chocolate chunk cookies on a white plate on a cutting board.

Chickpea Flour Chocolate Chip Cookies (Gluten Free and Vegan)

  • Author: Nikki Cervone
  • Total Time: 30 minutes
  • Yield: 10 cookies 1x


Chickpea flour is the best base for gluten-free chocolate chip cookies. They’re easy to make, with a slightly firm crust and chewy centers.


  • 3/4 cup chickpea flour
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons coconut oil, melted and slightly cooled
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 2 ounces (about 1/3 cup) vegan dark chocolate, roughly chopped (or sub chocolate chips)


  1. Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
  2. Sift together the chickpea flour, coconut sugar, baking soda, and salt into the bowl of a stand mixer. 
  3. Add the melted coconut oil, maple syrup, and vanilla extract to the bowl. Using the paddle attachment at low speed, mix until a thick dough forms.
  4. Add the chopped chocolate and mix at low speed until combined.
  5. Using a 1-ounce (2-tablespoon) cookie scoop, portion the dough and place on the prepared baking sheet, leaving about 1 inch of space between each portion. Flatten each ball slightly with the palm of your hand.
  6. Bake for 8 to 10 minutes, until the cookies are lightly golden around the edges.
  7. Remove the sheet pan from the oven. Let cool on the baking sheet for 5 minutes before transferring the cookies to a cooling rack to cool completely.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Keywords: chickpea flour, garbanzo bean flour, chocolate chip, cookie, gluten-free, vegan