Chickpea Chocolate Chip Cookies
Published
When I want a cookie with a little extra something, I turn to these chickpea chocolate chip cookies. Ready in just 20 minutes, they’re soft in the middle, crisp on the edges, and have a subtle nutty flavor that sets them apart from the standard recipe. Thanks to chickpea flour, they’re gluten-free and protein-packed, which makes me feel better about reaching for an extra one (or two). The chocolate chips melt into the dough, and a sprinkle of flaky salt on top makes them taste bakery-level good.
I’ve been obsessed with my chickpea cookie dough recipe and wanted to find an easy way to turn it into actual cookies. Since the edible dough uses whole chickpeas and nut butter to bind everything together, I swapped that out for chickpea flour, a leavening agent, and an egg to give the dough structure while it bakes. I’m happy to say the baked cookies are just as delicious fresh from the oven. It’s one of the easiest cookie recipes you can make and a perfect base for any mix-ins. Sometimes I’ll trade the chocolate chips for nuts, dried fruit, or white chocolate.
Chickpea Chocolate Chip Cookies
Ingredients
- 1¼ cup chickpea flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup butter, for dairy-free, substitute vegan butter or 1:1 of coconut oil
- ½ cup brown sugar
- ¼ cup white sugar
- 1 egg, a flax egg works well here
- 1 tsp vanilla
- ¾ cup chocolate chips, for dairy free, use dairy-free chocolate chips
- flaky salt for garnish, optional
Instructions
- Preheat oven to 350°F and line a baking tray with parchment paper.
- In a medium bowl, whisk together chickpea flour, baking soda, and salt, and set aside.
- In a large bowl, cream butter and sugars together, then beat in the egg and vanilla until combined and lightened in color.
- Pour dry ingredients into the wet and mix until everything is combined.
- Stir in chocolate chips.
- Scoop cookie dough into medium-sized balls and place on prepared baking tray, making sure to leave some space in between the cookies. Optionally, you can press some extra chocolate chips into the tops of your cookie dough balls.
- Bake for 9-11 minutes, until the cookies are done in the middle and the edges are just beginning to turn golden brown.
- Remove from the oven and quickly use a round glass or biscuit cutter to scoop them back into a round shape while they’re still warm, then optionally garnish the cookies with some flaky salt.
- Wait until mostly cooled before removing the cookies from the tray and enjoying.
Notes
- Mix-In Ideas: Swap the chocolate chips with white chocolate, butterscotch, or toffee bits. Try dried cranberries, raisins, coconut flakes, or chopped nuts for extra texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Chickpea Chocolate Chip Cookies Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat oven to 350°F and line a baking tray with parchment paper.
Mix the dry ingredients: In a mixing bowl, whisk together 1¼ cups chickpea flour, ½ tsp baking soda, and ½ tsp salt.
Cream the butter and sugars: In another mixing bowl, beat ½ cup butter, ½ cup brown sugar, and ¼ cup white sugar until they’re mixed and creamy.
Add the wet ingredients: Beat in 1 egg and 1 tsp vanilla until combined.
Combine the wet and dry ingredients: Slowly add the dry ingredients to the wet mixture, while whisking, until everything is just combined. Be careful not to overmix.
Fold in the chocolate chips: Fold in ¾ cups of chocolate chips.
Scoop the cookies: Scoop dough into balls, spacing evenly on the tray. Press in extra chocolate chips if desired.
Bake the cookies: Place the cookies in the preheated oven and bake for 9-11 minutes, until the centers are set and the edges are lightly golden brown.
Shape and finish: While the cookies are still warm, use a biscuit cutter or a glass to round out the cookies. Serve and enjoy!
Gluten-Free Baking Tips
- Want picture-perfect cookies? While they’re still warm from the oven, place a round biscuit cutter (or the rim of a glass) over each cookie and gently swirl it in a circle. This “scoots” the edges into a neat, bakery-style round shape. It’s optional, but it makes your cookies look extra polished.
- Best chickpea flour to use. Chickpea flour quality can vary, and some may have a grainy texture. Look for a finely milled brand that will be labeled “superfine” to get that smooth, bakery-style crumb.
- Leave cookies on the tray until fully cooled. The residual heat from the pan helps set the centers and prevents them from breaking apart, resulting in the perfect crunch.
- Pop the dough in the fridge. Put cookie dough in the refrigerator at least 15–20 minutes before baking. This helps the butter firm up, allowing the cookies to hold their shape better in the oven.
Serving Suggestions
These chickpea chocolate chip cookies are the perfect anytime snack. I like them for a sweet treat, snack, or even a little post-workout protein. For a more indulgent treat, I’ve made these into cookie sandwiches with almond milk ice cream in between, so good! If I’m doing a cookie tray, these cookies go great with flourless peanut butter cookies and gluten-free banana bread cookies.
Storage Instructions
These cookies keep well, so you can enjoy them beyond the day you bake. Store leftovers in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the baked cookies in a single layer, then transfer them to a freezer-safe bag or container for up to 2 months. When you’re ready to enjoy, reheat in a 300°F oven for about 5 minutes to bring back that fresh-from-the-oven taste and texture.
