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stack of 3 cookies on parchment with two more blurred out in the background

Vegan, Gluten-Free Chickpea Flour Chocolate Chip Cookies

You'd never know that these melt-in-your mouth Chickpea Flour Chocolate Chip Cookies aren't just vegan, but they are also gluten-free, grain-free, refined sugar-free and nut-free. Enjoy alone or top with sea salt for a sweet and salty combo.
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 15 cookies
Calories 171kcal



  • 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, mix together vegan butter, coconut sugar, aquafaba and vanilla extract in a large mixing bowl until well-combined.
  • 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.



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.


Calories: 171kcal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Fiber: 3g