When we first cut out gluten, I never imagined I’d be baking chickpea chocolate chip cookies no flour—and loving them. But one cozy afternoon in our Hudson Valley kitchen, I grabbed a can of chickpeas and got inspired.
I blended them with nut butter and maple syrup, folded in dark chocolate chips, and the result? Soft, gooey, golden cookies that taste like childhood memories. These chickpea chocolate chip cookies no flour are now a staple in our house—and Emma swears they’re better than the originals.
If you’re exploring bean-based baking, check out my Chickpea Flour Cookies or chickpea flour tahini cookies. But today’s star skips the flour and doesn’t miss a beat.
Explore the Steps
Why Chickpeas Work in Flourless Chocolate Chip Cookies
At first, baking chickpea chocolate chip cookies no flour sounded like one of those kitchen experiments that might flop. But here’s the secret: chickpeas don’t just work—they completely transform the recipe.
Chickpeas Create the Perfect Texture
Chickpeas, when blended, act like flour, butter, and eggs all in one. They provide structure, creaminess, and moisture. The result? Cookies that are soft, golden, and never gritty. In fact, chickpea chocolate chip cookies no flour offer a melt-in-your-mouth texture that’s shockingly close to the classic.
Because chickpeas are naturally dense and starchy, they hold up beautifully when mixed with nut butter and maple syrup. You don’t need gluten or grains—just a spoon and a food processor.
Want more ways to use these little powerhouses? Try my vegan chickpea flour cookies next.
Balanced Sweetness from Maple & Nut Butter
The beauty of these chickpea chocolate chip cookies no flour is their flavor balance. Maple syrup adds just the right sweetness, while the nut butter gives richness and depth. You can add a little coconut sugar if you like, but honestly—they’re sweet enough as-is.
I love using natural peanut butter or almond butter with no added oils. It keeps the flavor clean and lets the chocolate shine through.
And if you’re curious about clever swaps, don’t miss my pizza crust from cottage cheese. Just like these cookies, it’s unexpected—and totally delicious.
With chickpeas as the base, you’re not just making a cookie. You’re baking a nourishing, gluten-free treat that’s packed with protein, fiber, and family-approved flavor.
PrintChickpea Chocolate Chip Cookies No Flour – Simple, Protein-Packed Treat
The softest gluten-free cookies! These chickpea chocolate chip cookies no flour are protein-packed, lightly sweet, and made with pantry staples. Blend everything in one bowl or a food processor for a fuss-free bake.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Gluten-Free, Dairy-Free
- Diet: Gluten Free
Ingredients
Cookie Dough
1 (15.5 oz) can chickpeas (garbanzo beans), drained and rinsed
⅓ cup pure maple syrup
½ cup + 2 tablespoons nut butter (peanut or almond)
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla extract
⅔ cup dark chocolate chips
2 tablespoons coconut sugar (optional, for extra sweetness)
Topping
¼ cup dark chocolate chips
Sea salt for sprinkling (optional)
Instructions
Step 1 – Prep the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
Step 2 – Prepare the Chickpeas:
Drain and rinse the chickpeas thoroughly under cold water.
Step 3 – Blend the Base:
In a food processor, add chickpeas, nut butter, maple syrup, baking soda, salt, and vanilla extract.
Step 4 – Create the Dough:
Blend until the mixture is completely smooth and creamy.
Step 5 – Add the Chocolate Chips:
Stir in the chocolate chips by hand or pulse briefly to mix.
Step 6 – Scoop the Cookies:
Use a spoon to scoop dough onto the prepared baking sheet. Shape the edges gently with the back of the spoon.
Step 7 – Add Toppings:
Top each cookie with extra chocolate chips and a pinch of sea salt, if desired.
Step 8 – Bake:
Bake in the preheated oven for 18–22 minutes, until the edges are lightly golden.
Step 9 – Cool Down:
Let the cookies cool completely on the baking sheet—they will firm up as they rest.
Step 10 – Store:
Transfer cooled cookies to an airtight container. They’ll keep fresh at room temperature for up to 5 days.
Notes
No food processor? Use a fork or potato masher to mash the chickpeas, then stir everything together by hand.
For a nut-free version, try sunflower seed butter.
Nutrition
- Serving Size: 1 cookie
- Calories: 193.24 kcal
- Sugar: 9.37 g
- Sodium: 152.3 mg
- Fat: 12.01 g
- Saturated Fat: 4.08 g
- Unsaturated Fat: 7.93 g
- Trans Fat: 0 g
- Carbohydrates: 19.22 g
- Fiber: 4.5 g
- Protein: 4.94 g
- Cholesterol: 0 mg
How to Nail Chickpea Chocolate Chip Cookies No Flour Every Time
The best part about chickpea chocolate chip cookies no flour? They’re hard to mess up. But a few smart tips can turn a good batch into a great one—soft centers, golden edges, and all.
Choose the Right Nut Butters & Sweeteners
Nut butter is doing some heavy lifting here. It acts as fat, adds flavor, and keeps everything cohesive. Go for smooth, unsweetened almond butter or peanut butter—thick and natural is best. If your nut butter is too oily or runny, your dough might spread too much.
As for sweeteners, maple syrup keeps the flavor warm and rich. Want a little extra sweetness or caramel-like depth? Stir in a tablespoon or two of coconut sugar. But if you’re serving kids (or picky eaters), the chocolate chips might be all the sweetness you need.
And speaking of variations, our sweet potato taco bowl with hot honey also plays with sweet-meets-savory in a fun, family-friendly way.
Shaping & Baking Tips
Here’s the thing: this dough is sticky. Don’t expect to roll it like classic cookie dough—it’s meant to be spooned. Drop it right onto a parchment-lined baking sheet, then shape the edges with the back of your spoon.
Add a few extra chocolate chips on top (always a good move), and a pinch of flaky sea salt if you’re feeling fancy. Bake at 350°F for 18–22 minutes until the edges look just golden.
Let them cool fully—they firm up beautifully. Store in an airtight container for up to five days (though they never last that long at our house).
Are Chickpea Chocolate Chip Cookies Without Flour Actually Healthy?
Yes—chickpea chocolate chip cookies no flour are more than a delicious dessert. They’re loaded with plant-powered perks that make every bite a little more nourishing (and a lot more satisfying).
Protein, Fiber & Gut-Friendly Goodness
Chickpeas are naturally rich in protein, fiber, and essential vitamins like folate and iron. When you swap flour for legumes, you’re not just cutting gluten—you’re adding nutrition. These cookies have a low glycemic index, so they help keep blood sugar more stable than your average sweet treat.
Nut butter also contributes healthy fats and even more protein, giving these cookies real staying power. Add in dark chocolate (yes, it’s full of antioxidants), and you’ve got a dessert that feels more like fuel than a sugar crash waiting to happen.
Any Downsides to Watch?
Like everything, balance is key. Chickpeas are fiber-rich, which is great for digestion—but too many at once might feel a little intense for sensitive tummies. Start with one or two cookies and see how you feel, especially if you’re new to legume-based baking.
Also, while these cookies are packed with real-food ingredients, they’re still a treat. Nut butter and chocolate chips bring natural fats and sugars, so portion mindfully.
Still, compared to traditional cookies, these chickpea chocolate chip cookies no flour offer a delicious edge: indulgence and intention. They’re the kind of snack that satisfies both cravings and wellness goals.
Chickpeas are naturally rich in fiber, which is great for gut health—but for some, especially those new to legumes, they might cause bloating or gas. If you’re curious about how chickpeas affect digestion or want to learn more about their nutritional profile, check out this in-depth guide on Healthline.
FAQ: Chickpea Chocolate Chip Cookies No Flour
What happens if you don’t put flour in cookies?
When you skip flour in cookies, you need a binding ingredient that can still provide structure—and that’s where chickpeas come in. In chickpea chocolate chip cookies no flour, the mashed chickpeas take the place of flour beautifully, keeping the cookies soft and chewy without falling apart.
What is a substitute for all-purpose flour in chocolate chip cookies?
There are many substitutes for all-purpose flour, including almond flour, oat flour, or chickpea flour. But in this recipe, we skip flour entirely and rely on whole chickpeas to create that doughy texture. It’s a game-changer if you’re gluten-free or just looking for something nourishing and new.
Are chickpea cookies healthy?
Yes! Chickpea cookies, especially recipes like these chickpea chocolate chip cookies no flour, are full of plant-based protein, fiber, and healthy fats. They’re naturally gluten-free and made with real ingredients like nut butter and maple syrup—so they feel like a treat, but nourish like a snack.
Is there a downside to eating chickpeas?
Chickpeas are generally very healthy, but they’re also high in fiber. For some, especially those not used to legumes, too many can lead to bloating or digestive discomfort. As with most healthy foods, moderation is key—start slow, and enjoy how good they can make you feel.
Wrapping It Up with Love
I hope these chickpea chocolate chip cookies no flour bring a little joy to your kitchen—just like they have in mine. They’re cozy, clever, and packed with ingredients that make you feel good. Whether you’re baking for your family or just craving a treat that doesn’t compromise, this recipe is a hug in cookie form.
As always, my inbox is open—if you’ve got questions, swaps, or photos to share, I’d love to hear from you. And if you’re planning a baking day, these cookies pair perfectly with a warm mug and good conversation. Welcome to the magic of gluten-free baking, one bite at a time.
—With warmth (and extra chocolate chips),
Melisa 💚