Name: Vegan, Gluten-Free Chickpea Flour Chocolate Chip Cookies
Prep time: 10 min
Cook time: 11 min
Total time: 22 min
Ingredients: 6 tbsp vegan butter, softened but not melted ((I used Earth Balance vegan buttery sticks; you can use soy-free if needed)); 1/2 cup coconut sugar; 3 tbsp aquafaba ((measured as is in liquid form)); 1 tsp pure vanilla extract; 1 1/4 cups chickpea flour (aka garbanzo bean flour); 1/2 tsp kosher salt; 1/2 tsp gluten-free, grain-free baking powder ((such as Pamela's)); 1/4 tsp baking soda; 1 cup vegan, refined sugar-free chocolate chips ((such as Enjoy Life or Davis Chocolate)); Sea salt to taste, optional

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You'd never know that these Chickpea Flour Chocolate Chip Cookies aren't just vegan, but they are also gluten-free, grain-free, refined sugar-free and nut-free. They're quite possibly the BEST vegan, gluten-free chocolate chip cookies EVER.

Once upon a time, in a far away place (New Jersey), there was a girl who obtained a secret recipe from her father for the softest, chewiest chocolate chip cookies in all the land (still New Jersey).

The girl shared her cookies with family and friends, and even once used them to get out of trouble with her college RA for having a bottle of wine in her dorm (for the record, she was 21).

Everyone begged her for the recipe, but she kept it tight-lipped.

Some even went as far to say they were better than the cookies from that famous brand with the yellow packaging.

Oh, those sweet, chocolaty, buttery, heavenly confections...

Then one day, the girl gave up refined sugar and wheat flour, and so...her days of cookie making were over…THE END.

HOLD ON!

What kind of happy ending is that?

No, no, no!

That’s not how the story should end.

Let’s change things up a little…

And that’s exactly what she did - change things up.

First, she swapped white granulated sugar and brown sugar for coconut sugar.

But flour, oh, that was a pesky little problem she had on her hands.

So many gluten-free flours and yet none were quite right.

She thought her prince would never come.

And then, like a knight in shining armor, chickpea flour rode in on its steel horse (OK, fine it was a shopping cart) and saved the day!

The chickpea flour produced a wheat-free cookie with a similar consistency to her signature recipe.

It also provided a number of vitamins and minerals in addition to protein and fiber (You can check out all the awesome benefits of chickpea flour in this Healthline article).

But wait, there's more!

The chickpea fairy appeared out of nowhere and presented another magical ingredient that took this cookie to the NEXT LEVEL!

"Now, what pray tell could that be?" the girl asked.

"Why, aquafaba, my dear," the chickpea fairy responded.

Aqua...what??

In case you're unfamiliar with aquafaba, it is the liquid found in a can of chickpeas and acts as an egg replacement in vegan baked goods.

Sometimes, it is whipped, but other times (like in this case), it is used as is.

And even though she used vegan butter rather than dairy-based butter, her new cookie still had that signature buttery taste.

It even tasted BETTER than the original!

And so, she lived happily ever after eating lots of chickpea flour cookies at the Jersey Shore.

THE END. 🙂

Oh, you want to know how to make them?

Sorry, it’s a secret...

JUST KIDDING! 😉

How to make vegan chickpea flour chocolate chip cookies - step by step

Start by preheating your oven to 350°F and lining an extra large baking sheet with parchment paper.

If you don't have a large enough baking sheet, you can bake in two different batches.

You just want to make sure the cookies are not too close to each other on the sheet.

Next, add vegan butter, coconut sugar, aquafaba and vanilla extract in a large mixing bowl.

Stir together using a spoon. In a separate bowl, combine chickpea flour, kosher salt, baking powder and baking soda.

Be sure to use a grain-free baking powder if you'd like to keep them grain-free, such as Pamela's.

You can also choose to omit the baking powder altogether and increase the amount of baking soda to elicit a similar result.

Add the dry mixture to the wet mixture.

Stir together with a spoon.

Fold in chocolate chips.

Use a cookie scoop or your hands to create dough balls.

Press down on each dough ball lightly with your fingers...

until you've done them all.

Bake for 11-15 minutes until edges are light golden brown.

At this point, you can top each cookie with sea salt right when they come out of the oven, if desired.

You might also enjoy:

Vegan Chickpea Flour Chocolate Chip Cookies

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5 from 9 votes

Vegan, Gluten-Free Chickpea Flour Chocolate Chip Cookies

You'd never know that these Chickpea Flour Chocolate Chip Cookies aren't just vegan, but they are also gluten-free, grain-free, refined sugar-free and nut-free. They're quite possibly the BEST vegan, gluten-free chocolate chip cookies EVER.

Course Dessert, Snack

Cuisine Gluten-Free, Vegan

Keyword chocolate, chocolate chip cookies, dairy-free, egg free, gluten free manicotti, grain-free, nut free, refined sugar free, vegan

Prep Time 10 minutes

Cook Time 11 minutes

Cooling Time 15 minutes

Total Time 22 minutes

Servings cookies

Calories 171kcal

Author Sherri Hall

Ingredients

6 tbsp vegan butter, softened but not melted (I used Earth Balance vegan buttery sticks; you can use soy-free if needed)
½ cup coconut sugar
3 tbsp aquafaba (measured as is in liquid form)
1 tsp pure vanilla extract
1 ¼ cups chickpea flour (aka garbanzo bean flour)
½ tsp kosher salt
½ tsp gluten-free, grain-free baking powder (such as Pamela's)
¼ tsp baking soda
1 cup vegan, refined sugar-free chocolate chips (such as Enjoy Life or Davis Chocolate)
Sea salt to taste, optional

Instructions

Preheat oven to 350°F and line a large baking sheet (I used a half sheet pan) with parchment paper. If you do not have a baking sheet large enough, you can use two baking sheets and bake in two different batches. You just want to make sure the cookies are not too close to each other on the tray.
Using a spoon, stir together vegan butter, coconut sugar, aquafaba and vanilla extract in a large mixing bowl.
In a separate bowl, combine chickpea flour, kosher salt, baking powder and baking soda.
Add dry ingredients to wet ingredients and mix together with a spoon.
Fold in chocolate chips
Use a cookie scoop (I used a #40 disher) or your hands to create 15 dough balls.
Press down each dough ball lightly with your fingers.
Bake for 11-15 minutes (mine took 13 minutes). If you are baking in two batches, ensure the second tray is kept away from the heat of the oven until you take the first batch out. You can keep it in the refrigerator if desired.
If you are using the optional sea salt, sprinkle sea salt to taste onto the baked cookies as soon as they come out of the oven.
Cool on the baking sheet for 5 minutes to ensure the cookies are set. Then, use a flat spatula (turner) to transfer cookies to a cooling rack for 10 more minutes.

(Please refer to the post above for instructional photographs for this recipe)

Suggested Equipment/Tools

Half Sheet Pan

Size #40 Disher

Notes

You can use regular baking powder if you don't need it to be grain-free. If you cannot find grain-free baking powder or do not want to use it, you can omit the baking powder altogether and increase the baking soda to ½ teaspoon. This will elicit a similar result, but the texture of the cookies will be slightly different.

To gather aquafaba, place a mesh strainer over a small mixing bowl and drain canned chickpeas right into the bowl. Be sure to use no salt added chickpeas. After the chickpeas are drained, pour the aquafaba into a mason jar, put on the lid tightly and shake well before using. Store the sealed mason jar of aquafaba in the refrigerator for up to 7 days.

Cookies taste best when stored in an airtight container at room temperature for up to 3 days. Cookies will soften during storage. You can also refrigerate them to last a couple more days.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Please note the nutrition calculation for this recipe does not include the optional sea salt, nor does it include the aquafaba since there is limited information regarding its nutritional composition. According to this Healthline article, aquafaba adds approximately 3-5 calories per tablespoon.

Nutrition

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Comments

Shelly P

April 22, 2020 at 6:53 am

I made these! I also made a second batch and used orange extract instead of vanilla and added the grated zest of an orange to the dough.
Both batches were fantastic. Thank you!!

- Sherri Hall
  
  April 22, 2020 at 8:36 am
  
  Thank you Shelly! I will have to try them with the orange flavor; sounds amazing! Glad you enjoyed! 🙂
  
Shay

December 18, 2019 at 11:08 pm

Turned out great. I’m in love .

- Sherri Hall
  
  December 19, 2019 at 10:52 am
  
  Thanks so much, Shay! So appreciated! Glad you love the cookies! 🙂
  
Sheila Veenstra

July 15, 2019 at 4:31 pm

I made this (several times) using coconut oil instead of butter, and using swerve instead of coconut sugar. We also spread it out on a pizza pan (holes in bottom) to make a cookie cake and it came out really well!!

- Sherri Hall
  
  July 16, 2019 at 9:58 pm
  
  Thank you for sharing, Sheila! Glad you were able to modify the recipe to suit your needs! 🙂 Did you happen to use the same amount of Swerve in place of the coconut sugar or did you have to change the measurements? Also, the idea of a cookie cake sounds awesome...I will have to try it! Hope you have a great rest of your week!
  
Bhawana

February 22, 2019 at 4:11 pm

wow love this vegan chickpea flour cookies, you made them refined sugar free which is really tempting me to make them soon. great recipe share

- Sherri Hall
  
  February 26, 2019 at 9:34 am
  
  Thanks so much, Bhawana! 🙂
  
Eden | Sweet Tea and Thyme

February 22, 2019 at 3:43 pm

We've been trying more gluten free food in our house, gotta give these a try! My bestie is vegan, I know she'll love the surprise!

- Sherri Hall
  
  February 26, 2019 at 9:33 am
  
  Thank you Eden! 🙂
  
Vicky

February 22, 2019 at 3:10 pm

I love how you have managed to make a yummy chocolate chip cook that is good for you as well. I have never cooked with chickpea flour and excited to try it.

- Sherri Hall
  
  February 26, 2019 at 9:33 am
  
  Thanks Vicky! You should definitely try chickpea flour; it's awesome! 🙂
  
Mary Bostow

February 22, 2019 at 3:07 pm

I love to make vegan desserts. These vegan chickpea flour chocolate chip cookies sound so delectable. I can’t wait to try this recipe! Im adding these to my vegan cookie file! I’m pinning and sharing.

- Sherri Hall
  
  February 26, 2019 at 9:33 am
  
  Thanks so much, Mary! Hope you enjoy the cookies! 🙂
  
Lisa Bynum

February 22, 2019 at 3:01 pm

As I looked at your pictures, I thought, "These look just like that famous brand with the yellow packaging." 🙂

- Sherri Hall
  
  February 26, 2019 at 9:32 am
  
  Thanks Lisa! I appreciate that! 🙂
  
Dawn @ Words Of Deliciousness

February 16, 2019 at 11:31 am

These cookies look amazing! I am going to have to try this chickpea flour. I have people that eat gluten-free in my office I am sure they love these cookies.

- Dawn @ Words Of Deliciousness
  
  February 16, 2019 at 11:32 am
  
  I forgot to rate your recipe!
  
  - Sherri Hall
    
    February 18, 2019 at 10:39 am
    
    🙂
    
- Sherri Hall
  
  February 18, 2019 at 10:39 am
  
  Thanks Dawn! Hope you enjoy! Chickpea flour is awesome! 🙂
  
Stephanie

February 07, 2019 at 12:09 pm

These cookies sound fabulous Sherri and BTW I loved your cute little story. Sounds like I need to jump on the chickpea flour bandwagon ?

- Sherri Hall
  
  February 07, 2019 at 4:53 pm
  
  Thanks so much, Stephanie! 🙂 Chickpea flour rocks...and not just for baking, but for cooking too. I think you'll love it!