Hi, I’m Melisa 🌿
When gluten left our family table, I was determined to keep our cookie jar full of joy. These chickpea flour cookies were born on a chilly Hudson Valley afternoon—when Emma begged for “real” cookies, and I reached for chickpea flour. What came out of the oven was golden, chewy, and melty with chocolate. No one missed the wheat. These are now our cozy go-to, perfect for weekend baking or sweet lunchbox love. Simple, protein-rich, and secretly wholesome—just the way we like it.
Let’s bake some magic,
Melisa 💚
Explore the Steps
The Story & Intro
There’s something magical about baking cookies on a quiet afternoon—especially when the kitchen smells like warm chocolate and butter, and your littlest helper is dancing around in flour-dusted socks. That was our Sunday not long ago. I wanted a treat that felt indulgent but still fit our gluten-free lifestyle, so I reached for something I hadn’t baked with in a while—chickpea flour.
At first, I wasn’t sure it would work. Would the cookies taste too “beany”? Would Emma give me that polite-but-terrifying “hmm” face? But after that first bite—crisp at the edges, soft in the middle, with melty chocolate pockets—she gave me the thumbs-up. A win. These chickpea flour cookies were born that day, and now they’re on regular rotation.
They’re chewy, slightly nutty (in the best way), and packed with plant-based goodness, thanks to the protein-rich flour made from ground chickpeas. And unlike many gluten-free bakes, these don’t crumble or collapse—they hold together like a dream.
If you’ve ever wondered what to do with that bag of chickpea flour, or if you’re simply looking for a cookie that’s easy, wholesome, and downright delicious, this recipe is your new cozy staple.
And if cookies get you in the baking mood, my tangzhong Parker House rolls and tangzhong pumpkin bread are other favorites that bring warmth to the table—gluten-free, of course.
PrintChickpea Flour Cookies: Irresistibly Chewy & Gluten‑Free Treats
These chickpea flour cookies are soft, chewy, and bursting with melty chocolate chips—made with real ingredients, naturally gluten-free, and perfect for cozy snacking or lunchbox treats.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
½ cup butter, softened
¾ cup coconut sugar
1 large egg
1 teaspoon vanilla extract
1 ⅓ cups chickpea flour
½ teaspoon baking soda
½ teaspoon fine sea salt
¾ cup chocolate chips
Instructions
Prep your oven and baking sheet
Preheat the oven to 350ºF (175ºC) and line a large baking sheet with parchment paper.Cream the butter and sugar
In a large mixing bowl, use a spoon or hand mixer to beat the softened butter with the coconut sugar until smooth and fluffy.Add the wet ingredients
Mix in the egg and vanilla extract until fully combined.
The chickpea flour cookie dough comes together thick and chocolate-studded—ready for scooping. Incorporate dry ingredients
Add the chickpea flour, baking soda, and sea salt to the bowl. Stir until the dough is thick and uniform. (It will be sticky—this is normal.)Fold in the chocolate chips
Gently fold in the chocolate chips until they’re evenly distributed.Scoop and shape the cookies
Use a tablespoon or 1-ounce scoop to portion out the dough. Drop onto the baking sheet, spacing 1–2 inches apart. If desired, top with a pinch of flaky sea salt.Chickpea flour cookie dough balls topped with sea salt, ready to go in the oven. Bake
Bake for 8–10 minutes, or until the cookies look lightly golden at the edges. Do not overbake—they’ll firm up as they cool.
Cool and enjoy
Let cookies cool completely on the baking sheet before handling. They’ll be soft inside with a lightly crisp exterior.Two trays of warm chickpea flour cookies just out of the oven—crisp edges, soft centers, melty chips.
Notes
Don’t taste the raw dough—uncooked chickpea flour can taste bitter.
Cookies can be stored at room temp for 3 days, or in the fridge up to 2 weeks.
- Freeze baked cookies or dough balls for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 8g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
So preheat the oven, call in the kiddos, and let’s make some chewy chickpea flour cookies that even picky eaters will love.
Chickpea Flour Cookie Perfection
Baking with chickpea flour might sound like a healthy compromise, but when you use it in chickpea flour cookies, it’s a total game-changer. The texture? Chewy and golden. The flavor? Slightly nutty and buttery. They’re everything you want from a classic cookie—with a gluten-free twist that doesn’t feel like one.
Why Chickpea Flour Works So Well in Cookies
Chickpea flour isn’t just a stand-in—it’s the reason these cookies work. It holds moisture, adds protein, and brings depth. In chickpea flour cookies, this flour creates a dough that’s thick, rich, and super satisfying once baked. The earthy flavor bakes out, leaving behind a mellow nuttiness that pairs so well with chocolate.
In fact, it’s the same trick I use in my chickpea flour tahini cookies—a treat we bake on repeat.
Texture Tips: Getting That Chewy Center
For soft, chewy centers with lightly crisp edges, bake your chickpea flour cookies at 350°F for just 8–10 minutes. Take them out when they look barely set. As they cool on the pan, they’ll firm up to perfection.
The secret is coconut sugar—it gives you those beautiful crinkles and helps lock in moisture. Let them cool fully on the baking sheet to get that bakery-style bite.
Want to try a variation? These chickpea chocolate chip cookies without flour use nut butter as the base—and they’re just as cozy and craveable.
Variations for Every Cookie Craving
One of my favorite things about chickpea flour desserts is how versatile they are. With just a few tweaks, this cookie recipe can go from classic chocolate chip to vegan-friendly, or even a breakfast-style snack.
Vegan Chickpea Flour Cookies? Yes, Please
No eggs? No problem. To make vegan chickpea flour cookies, simply swap the egg for a flax egg (1 Tbsp flaxseed meal + 3 Tbsp water). Let it sit for 5 minutes to gel, then use it as you would a regular egg. The cookies still turn out tender, chewy, and loaded with chocolatey joy.
And if you’re already stocking chickpea flour in your pantry, try it in savory baking too—like the base of a gluten-free flatbread or quick savory muffin. For other naturally dairy-free ideas, my sweet potato taco bowl with hot honey brings the same cozy satisfaction to dinner.
How to Freeze and Store Chickpea Flour Cookies
Chickpea flour cookies freeze beautifully. Once baked and cooled, store them in a sealed container in the freezer for up to 3 months. Let them come to room temp or give them 10 seconds in the microwave for that just-baked feel.
Want to prep ahead? You can also scoop the dough and freeze it raw. Just pop frozen dough balls onto a baking sheet and bake as directed, adding 1–2 extra minutes.
If you’re looking for more freezer-friendly gluten-free bakes, my sweet potato turkey taco bowls are a meal-prep hero in our house.
Smart Snacking with Chickpea Flour Cookies
Beyond being just a treat, these cookies are a savvy snack choice. They’re protein-packed, easy to portion, and loved by kids and grown-ups alike. Whether it’s a lunchbox surprise or an afternoon nibble with tea, chickpea flour cookies tick every box.
A Better-For-You Cookie (That Tastes Like a Treat)
Cookies that feel indulgent but sneak in nutrition? Yes, please. Chickpea flour adds plant-based protein and fiber, helping balance blood sugar compared to traditional flour. According to Healthline, it’s also rich in key vitamins and minerals—making it a smart alternative in better-for-you baked goods. And when combined with coconut sugar, you get sweetness with a lower glycemic impact.
Want to read more about how alternative flours can work for your gut and energy levels? I break it down in the Alternative Flours & Gut-Friendly Baking section of the site—it’s all about baking smarter, not harder.
Pair your chickpea flour cookies with a cup of tea or a side of fruit for a snack that truly satisfies.
Kid‑Approved & Mom‑Tested
The true test? Emma and Chloe. If they ask for seconds (and thirds), I know I’ve got a win. These cookies passed with flying crumbs. They’re just sweet enough, soft enough, and fun enough to feel like a treat—and I love that I’m feeding them something a little more wholesome.
Need more gluten-free snacks to stock your pantry? Our go-tos live in the Gluten-Free Snacks & Treats section—quick bites with big flavor and minimal fuss.
FAQ
Can I use chickpea flour for cookies?
Absolutely! Chickpea flour works beautifully in cookies, adding a soft texture and slightly nutty flavor. It pairs well with sweet ingredients like chocolate, coconut sugar, and vanilla.
Is chickpea flour good for baking?
Yes—especially for gluten-free baking. Chickpea flour offers great structure, moisture, and protein. It’s ideal for cookies, pancakes, muffins, and even savory dishes.
Does chickpea flour spike sugar?
Chickpea flour has a lower glycemic index than wheat flour. It’s rich in fiber and protein, which helps reduce blood sugar spikes, especially when paired with healthy fats like butter or tahini.
Is there a downside to chickpeas?
For most people, chickpeas are well-tolerated and nourishing. Some may experience gas or bloating due to the fiber. If you’re new to chickpea flour, start with small portions and ensure it’s fully baked—raw chickpea flour doesn’t taste pleasant and can be hard to digest.
Conclusion
These chickpea flour cookies aren’t just a recipe—they’re a little hug from our kitchen to yours. Whether you’re baking for tiny hands or just want a smarter sweet for yourself, this cozy cookie checks every box: gluten-free, chewy, chocolatey, and joy-filled. I hope they bring smiles to your table the way they do to ours. If you try them, let me know—my inbox is always open, and so is my cookie tin.
With warmth (and extra chocolate chips),
Melisa 💚