When I first started my blog, I had just moved to Washington D.C., was utterly confused about what to do with my life and had endless amounts of student loans. I knew that I needed to support myself, make a decent income and be independent. So I took a job in marketing at an engineering consulting firm.
Guys, it was terrible. I mean truly awful.
That year proved to be one of the toughest years I had ever been through. I was finally alone all by myself, in an unknown city grieving my father’s passing, and needed comfort in any form. So I ate! I ate because I didn’t want to think or feel. I ate because food was the only thing that felt soothing, even though it would never sew up the hole left in my heart.
I ate all the cookies I made, and I mean all of them. I dug my fork into a pan of brownies with no regard for my health, confidence or body. I baked during every moment of free time because I wanted to forget what my heart could not.
If you spend some time looking back in my blog’s archives, you can see that I approach food much differently now. My love for nutrition was always there, but was somehow got buried in the comfort of brown buttery baked goods and binging.
These days I still bake frequently; it continues to be one of the loves in my life and I could never see myself giving it up. The difference though, is that I now focus on both the quality and nutrition of ingredients. I choose nutritious foods that will keep me feeling wonderful on both the inside and out.
What is chickpea flour?
Yes, that’s right: chocolate chip cookies made from chickpea flour. No, I’m not crazy. Just an experimenter, determined to get you into the kitchen and get a little ambitious. Heh.
Chickpea flour is simply a fine flour made from ground up dried chickpeas or garbanzo beans. It’s also known as garbanzo flour, gram flour and besan and is used frequently in Middle Eastern & Indian cooking and baking. It’s denser than regular flour, naturally gluten free and packed with protein.
You know I love baking with almond & coconut flour but I know many people have allergies, so this is a great, nut free alternative! I love the texture that it gives baked goods and you will too!
What you’ll need to make chickpea flour chocolate chip cookies
These easy chickpea flour cookies are made with simple ingredients and result in an amazingly chewy and delicious cookie. Here’s everything you’ll need to make them:
- Coconut oil: to give the cookies the perfect amount of moisture.
- Brown sugar: the best sweetener for these chickpea flour cookies. You can also use coconut sugar but I truly find brown sugar to be the best.
- Eggs: you’ll need one egg and egg yolk to give the cookies the right consistency.
- Baking staples: we’re also using good old vanilla extract, baking soda & salt.
- Chickpea flour: the one and only! Chickpea flour keeps these cookies gluten & grain free and gives them such a great texture.
- Chocolate chips: feel free to use chips or chop up a dark chocolate bar. You can also use dairy free chocolate chips.
Can I use regular flour?
Unfortunately, no, I would not recommend using regular flour to replace the chickpea flour as the texture will not be the same. If you’re looking for alternatives, try one of these cookies.
Can I make them vegan?
Yes! Feel free to make a flax egg with 1 tablespoon flaxseed + 4 tablespoons water. I’ve found this ratio works best for these cookies. Allow mixture to sit for 5 minutes before using in place of the egg.
What do chickpea flour cookies taste like?
I realize how crazy these cookies sound, but when I first tested them, I went absolutely BONKERS over how incredible they are. I wouldn’t lie to you because we’re friends, and friends tell the truth, the whole truth and nothing but the truth. The cookie Lord knows.
So trust me when I say that you won’t taste an ounce of bean flavor when you take a bite into these. They taste just like the real deal chocolate chip cookie you love but are gluten free and filled with protein! Another perk of choosing chickpea flour is that you actually can use less sugar, since the flour is naturally somewhat sweeter.
How to make chocolate chip cookies with chickpea flour
- Mix the wet. In a large bowl, you’ll whisk together all of your wet ingredients until they’re nice and smooth.
- Mix the dry. In a separate large bowl whisk all of your dry ingredients.
- Add them together. Add the dry ingredients to the wet ingredients and mix with a wooden spoon until a nice dough forms.
- Bake & eat! Scoop your dough balls onto a prepared cookie sheet, bake and enjoy!
Freezing tips
- Freeze the dough. To freeze the dough, simply roll it into individual balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, transfer them to a reusable freezer-safe bag or container for up to 3 months. When ready to bake, simply bake the chickpea flour cookies as directed. You’ll likely just need to add a few extra minutes of baking time!
- Freeze the baked chickpea flour cookies. You can also freeze your baked cookies for later. Wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.
More gluten free cookies to try
The Best Gluten Free Chocolate Chip Cookies You’ll Ever Eat
Grain Free Peanut Butter Cup Cookies
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
Healthy Soft Banana Bread Cookies
I hope you love these delicious chickpea flour chocolate chip cookies! If you make them be sure to leave a comment and a rating so I know how you like them. Enjoy, xo!
Chickpea Flour Chocolate Chip Cookies!
Magical chickpea flour chocolate chip cookies that are crispy on the outside, chewy on the inside and filled with puddles of dark chocolate. These easy chickpea flour cookies are dairy free, gluten free & grain free and make the best healthier dessert!
Ingredients
- 1/2 cup coconut oil, melted and cooled
- 1/2 cup packed brown sugar (or sub coconut sugar but brown sugar has better flavor for these!)
- 1 egg, at room temperature
- 1 egg yolk (only the egg yolk!)
- 1 teaspoon vanilla extract
- 1 1/2 cups chickpea flour (or garbanzo bean flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup chocolate chips, dairy free if desired (or sub a 3.5 oz 72% dark chocolate bar, coarsely chopped)
- Coarse sea salt, for sprinkling on top
Instructions
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Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
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In a large bowl whisk together the melted and cooled coconut oil, brown sugar, egg, egg yolk and vanilla extract until smooth and creamy; for at least 1 minute. Tip: Make sure your coconut oil is not HOT. It should be melted but on the cooler side so that your egg won't cook when you mix everything together. You can bring your egg to room temp by running it under warm water for 1-2 minutes.
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In a separate bowl, whisk together chickpea flour, baking soda and salt. Add dry ingredient to wet ingredients until well combined. Fold in chocolate chips.
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Use a medium cookie scoop to scoop dough and then use your hands to roll the dough into balls; place on the prepared parchment lined baking sheet. Bake for 9-11 minutes or until edges are slightly golden brown. Allow cookies to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool. Makes 12 cookies. Store in airtight container.
Recipe Notes
To make these vegan: feel free to make a flax egg with 1 tablespoon flaxseed + 4 tablespoons water. I've found this ratio works best for these cookies. Allow mixture to sit for 5 minutes before using in place of the egg.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
143 comments
Look so delicious! I NEED to get some chickpea flour now. I didn’t know the flour was a little sweeter, so great tip about using less sugar! Your Instagram and Snapchat have me DYING btw. I hope you and Sarah are having an amazing time. 🙂
Ohh my god, I actually came here for the recipe (I bought chickpea flour weeks ago and have yet to decide what to use it for… Well, now I know!) but reading your story… I completely and utterly understand. That sentence “because I wanted to forget what my heart could not.”, it’s so sad but beautiful in a way, too. So many of us eat their feelings away, and I’m so glad you sort of overcame that stage and approach food in a different way now. I’m also trying to be mindful of what I eat, but there are times where I still stuff my face with cookies 😛 As long as there’s a balance, right? Beautiful story, really. Thanks for sharing.
Pl make pancakes with the chickpea flour.. savoury..! We Indians can’t live without it! N make veg fritters with this batter.. winters r the time to enjoy it!! Dip some bread 🥖 in this batter n make veg French toast… add seasonings of choice with oil n water to make batter! Good luck 👍🏼
Is chickpea flour readily available i most grocery stores? Is there a brand you would recommend?
You can get Bob’s Red Mill chickpea/garbanzo bean flour at most grocery stores.
Such a beautiful post, Monique. These cookies sound (and look!) incredible.
These look amazing! I love cooking with coconut oil and coconut sugar, but I’ve never used chickpea flour before. What a great idea! What else can you use it for?
Thank you Megan for sharing your heartfelt story of grief! Since we’ve been on lockdown it has given me the time to experiment with healthier ingredients . I’m an avid baker but am new to gluten free flours and other alternative ingredients! I saw dried garbanzo beans at Sprouts but didn’t get them since I wasn’t sure what to do with them. My question is if I have a Vitamix with a dry ingredient container, can I make my own chickpea flour?
Aw, Monique, I relate so much. That’s about how I handled the first two years of college. Just being away from everything I knew and loved was hard and scary, and I have a metabolism that lets me eat a lot and it doesn’t show up visibly. But it weighs on your mind and your self-esteem so much. And then you realize that as delicious and magical as food is, it won’t solve all your problems. I like to think I’m figuring that out this summer and trying to take steps to make next year sooo much better.
And I can’t leave the post without commenting on how fabulous these look. Seriously, they look as wonderful as any “regular” cookie, and those chocolate puddles are to die for!
These cookies sound amazing! I’ve never experimented with chick pea flour but you’re giving me motivation! Great post Monique!
Wow!!! I could never imagine these were made from chick pea flour…how amazing is this recipe..
Love chickpea flour recipes. Its high in protein & very low on the glycemic index & its gluten free! A BIG win! Love the simplicity of the recipe. Will try using CHia eggs or flax eggs instead of eggs. You can find it in Indian stores called besan. Garbanzo bean flour is almost similar except its higher in the glycemic index, more starch/ carbs.
THANK YOU, I can’t wait to make these today!
I can’t wait go try these ! I’m always looking for great grain free treats❤️
I made these cookies last night and they are great! The chickpea flour and coconut oil make have a really nice, sweet flavor together. I overcooked them a little (my over runs low, so I went a minute or so longer), but they are still delicious.
I am jumping with joy as I made these with Chia eggs & added 2 tbsp almond milk too.They are PERFECT! A great protein rich, perfect choc chip cookie, with vegan subs. THANK YOU!
Thanks for sharing your grief. Oddly I lost my dog & Mom 2 mths of each other, both suddenly. I know what you mean. Thanks for giving us all these healthy recipes. Though your blog freezes my computer everytime! :-((
JN,
How many Chia seed eggs did you use?
I have seen these cookies all over Pinterest! They must be amazing!
These look delish! Great alternative to traditional chocolate chip cookies.
Sadly, I am allergic to coconut! So no coconut oil for me, which isn’t a big deal. What can I substitute for the coconut sugar? Any ideas?
Use earth balance butter substitute! Regular sugar will also sub for coconut sugar
I did these cookies today. My grandma didn’t knew they were grain free! I used
stevia instead of coconut sugar. Just make sure it is pure Stevia without sucrose/dextrose. One packet=2 tsp of sugar. Half cup sugar= 24 tsp of sugar= 12 packets stevia
I used canola oil and brown sugar and they’ve turned out great. I do need an egg alternative for my vegan friend though that isn’t chia.
Flax meal and water makes ‘eggs’
So many people were looking for vegan alternatives that I also wanted to say at a lot of stores they have products such as Nutiva in the oil section which is butter flavored coconut oil. I previously commented egg substitutes because i saw so many ppl asked for them. Yes flax eggs and chia work. But I promise in cookies nothing works better than replacing egg with a yummier flavor like 2 T pumpkin puree. However some ppl love the egg flavor. Which Just Egg is perfect for and is made from a lower chloresterol substitue of mung beans. I used your recipe today using maple syrup as an egg replacer. 2 T maple syrup. I also added 1/8 tsp turmeric and cinnamon.
Made these following the recipe exactly. They tasted amazing but were a little dry. Any suggestions? Did this happen to anyone else?
I also saw that my batter was to dry, so I added a little of water; but you can try adding almond milk, other nut milk or normal milk!
It turned out great! We will be making it. It was a dish the whole family loves.
These are quite good! I made them with my homemade chocolate and they were very good! Thank you for a good recipe!
I loved these cookies!!!!
Hi, I actually am wondering if this recipe is off a bit? I tried making these and it was so dry and flaky…it was way way too much flour. I had too double the egg and oil to even get it to be somewhat like a dough. The taste was actually pretty good as you mentioned, I used xylitol instead of c. sugar. Thanks for the post!
I’m bringing these to a Halloween party tonight, will be making them soon and will let you know how they turn out!
Not sure if I did something wrong but I just made these and they had a really weird mouthfeel and tasted a bit off. I tried to eat some of the batter which was certainly a mistake (tasted kind of fishy?), but I ate two cookies and while they didn’t have the horrible taste of the batter, they didn’t taste good at all. I followed the recipe with the exception that I used semi-sweet chocolate chips and added a bit of butter because I didn’t have enough coconut oil. I was excited to buy the chick pea flour and excited to find this recipe to use it, but I’m worried that it just doesn’t agree with my sweet tooth.
Oh bean flour is terribly fishy raw but not at all when cooked. Gluten free is a different texture, I wonder if one could substitute with a cup for cup gf flour? It would taste more like wheat but the texture is a little different still.
I found them overly sweet/ too buttery. I’d try again with 1/2 the amount of sugar.
They look delicious!!!!!! Can I sub coconut oil with apllesause??
I just made this cookies and they turned out great! I added 2Tbsp vanilla almond milk and 2. Heaping Tbsp of adams peanut butter. They turned out fantastic!
followed this recipe to the letter. They turned out delicious, not too sweet, but very tasty and great texture
Just wanted to say that I made these cookies today and they turned out fabulous! The whole family loved them! The only adaption I made was using vanilla bean powder in place of vanilla extract. The raw cookie dough looked so oily, I was sure I did something wrong but once baked they were perfect! So happy to find a good use for the sprouted garbanzo bean flour I impulsively bought. One of the best chocolate chip cookies I’ve ever had and so much healthier than traditional. Thanks so much for sharing this recipe 🙂
The only change I made to the original recipe was to use semi-sweet chocolate chips. I must have a raging sweet tooth because I made these and they weren’t sweet to me at all (and a bit on the dry side). I ended up re-working the rest of the dough with an extra 1/4 cup of sugar (half unbleached cane sugar and half organic brown sugar) and they came out better. Happily, the blast of bean taste present in the dough (don’t eat the dough!) disappeared during baking.
I just made these cookies now and they are very good! I used butter instead of coconut oil because I love the buttery flavour in cookies, it turned out great. Thank you!
I just made this and OH MY GOD!!! They turned out so well, thank you so much! Will be making them MANY more times.
I’d like to try making these with honey instead of sugar. Do you know how to make the conversion to honey? Will I need to add/reduce anything else? Thanks!
These are the best chocolate chip cookies I’ve ever made! Your recipes never disappoint 🙂
Hello, I am very impressed with the recipe. Wondering if I can use flax eggs instead of regular egg?
Flax eggs should work!
I adjusted this recipe to make something the flavor of oatmeal raisin cookies. I did my happy dance all over the kitchen as I had chickpea raisin cookies that taste and look perfect. My flour eating family loves them, too!
I adjusted it again to make coconut cranberry chocolate chip cookies – not as good – but then I was super longing for oatmeal raisin cookies.
Thank you so much for the recipe! I have it saved in several places so that I won’t lose it.
Awesome! So glad you enjoyed these!
These were DIVINE
I made them as a post-break-up pick-me-up (so many hyphens!) to destress and soothe the mind. I substituted a gelatin egg for the egg, used half raw cane sugar and stevia and added a heaping spoon of almond butter to the entire mixture. They needed maybe 3-4 minutes more in the oven though. Big success!!!
Thank you 🙂
Delicious! Glad these could be a little pick-me-up for you <3
They look delicious! Are these cookies crispy or chewy? If they are chewy, What should I do if I want them crispy/crunchy? Use more, or less baking powder?
Thank you!
Hi Siena! These ones turn out crispy on the outside and chewy on the inside – I haven’t tried making them crunchier, as the chickpea flour is what gives them their consistency. You could try using butter instead of coconut oil if you don’t mind the dairy!
Hello! We are alkaline vegan and we thought these would be a great first-time-baking recipe for our 3 year old to do by himself. They turned out beyond amazing and we are so in love that we completely gobbled the first batch our 3yo made and today we made a 4x batch to eat and freeze! We are hooked!
For those of you who are vegan (or want to make these RS-free/egg-free) here are the substitutions we made:
Coconut oil is very expensive in Europe so we subbed ¼ C Coconut oil and ¼ C of EVOO
30 Drops of pure stevia extract instead of the coconut sugar
1 Flax Egg (1 TBSP flax meal + 3 TBSP water, mixed and left to sit for 15 minutes) instead of an egg
We baked at 175 C for 18-20 minutes, but it’s very humid here so things take longer to bake (:
Thank you so much for such a staple recipe!! We will be making these for the rest of our lives, I’m sure! As AlkVegan it seems that we are only ever eating protein — to be able to make a treat full of protein without expensive protein powders is just tops! Thanks again!
Amazing! I’m so glad you guys found a recipe for life (and one that your little on can make!) Noted on the vegan subs for this too 🙂
This was my first time using chickpea flour and wow….they baked up surprisingly light and so yummy! I substituted the oil for unsweetened applesauce, the sugar for a mix of honey and mashed banana with a bit of vanilla bean extract, and the egg for a flax egg. They came out perfectly risen and cake like. I really like the texture and flavor. Thank you for posting this formula!
Delish! I love the fluffiness of the chickpea flour, too!
These are really good. I used a flax egg instead of a real egg and they turned out fine.
Perfect! So glad you enjoyed.
Hey Monique!
This sounds like an amazing way to use some leftover chickpea flour!
Yes, definitely! Hope you get a chance to make them 🙂
I’ve been searching for a good gluten-free chocolate chip cookie recipe and I decided to make these! The second batch is in the oven now and I LOVE the texture! Thank you for another awesome recipe!!
Perfect! So happy to hear that 🙂
Me too!! This is GF heaven!
Just made these and they are lovely! I loved that they were crispy on the outside and perfectly chewy on the inside. I will make them again for sure! Thank you for the great recipe, Monique 🙂
I’m so happy you enjoyed these, Jenna!
I subbed half of the coconut oil with applesauce for a lower-fat option and a flax egg in place of a real egg. Turned out incredibly well!!
Perfect! I’m glad those swaps worked out!
Hi. Can you substitute brown sugar for the coconut sugar?
Hi Karen! Yes, that should work just fine 🙂
Hi! Can I substitute coconut sugar for splenda naturals? It’s a mix of granulated light brown sugar with stevia (baking friendly). For me It’s not too easy found coconut sugar.
Thanks a lot. Love you recipes
Hi! I think that should be fine, or you can try using regular brown sugar 🙂 Enjoy!
Made these! Wow. Only substitute was dark chocolate chips. Otherwise followed. My Mom was skeptical, but she loved it. Still reading up on benefits of coconut sugar, still not sold. But nevertheless did bake with it!
Dark chocolate chips sound great in here! Glad you enjoyed these 🙂
Can I substitute butter for the coconut oil, and almond flour or coconut flour for the chickpea flour?
They turned out wonderfully tasteful, I have experimented with chickpea flour in the past, but never with chocolate.
Substituted the coconut oil/sugar with blended cooked black turtle beans, added one banana, and dash of honey for sweetness, in future will omit honey.
Thanks
Thanks for sharing but eggs are part of the dairy family?????
They’re actually not! They’re from chickens: https://www.huffingtonpost.com/2014/10/14/eggs-not-dairy-are-they_n_5976814.html 🙂
These are AMAZING! Seriously, even my husband loved them (and he’s usually super picky about healthier versions of chocolate chip cookies)! This will definitely become a staple in our home!
Love to hear that!
Eggs are dairy, so this is not dairy free.
How are eggs dairy? They come from chickens. 😂😂
These are really delicious. I love chickpea gram flour-it’s cheap and full of protein which is so great! My father has celiacs disease so I just whipped up a batch of these for him… I know he will be so please to have a homebaked treat rather than the dry gluten-free biscuits that are usually available in stores. Thanks for sharing, I’ll be putting this recipe in with my favourites
Perfect! I hope your dad loves these (much better than super dry gluten free treats).
I was really excited to try this recipe. However, I was very disappointed. These cookies were awful with a horrible aftertaste. Too bad I wasted all of the chocolate.I would not recommend making these.
Some people aren’t used to chickpea flour, but I really love these cookies and the coconut oil usually overpowers any chickpea flavor.
Oh my god, so good! I used organic cane sugar (just what I get from Costco) instead of coconut sugar, and a good salted caramel dark chocolate bar. I decided to make them into “bars” instead of individual cookies so I lined an 8×8 glass dish with parchment paper and spread the dough out evenly. I think I ended up baking around 20 minutes because of color of the chickpea flour, it was hard to tell when the year were done. They didn’t really “brown.” But they turned out PERFECTLY, and are a new favorite here!
Great! The salted caramel dark chocolate sounds amazing in here. Glad you love them!
Okay, I really loved these. The dough had a great flavor. I used 1/4 cup coconut sugar and 1/4 cup brown sugar because I like things a bit sweeter. Chickpea flour is naturally salty in my opinion, so I wouldn’t add the 1/2 tsp of salt next time. Using chocolate chunks from a chocolate bar is such a great idea. I loved the texture on these and will be making them again soon.
Perfect! Glad you loved them. Such a great treat.
do they freeze well ie. still taste good after being frozen?
I think so!
Just made these last night and they look just like the pictures! Such a delicious treat; will definitely be revisiting these 🙂 Thanks for sharing!!
Amazing! So happy to hear that. Thanks for your note, Kelsey!
I am eating one of these cookies straight out of the oven and OMG!!!! From reading some of the comments, I was a bit worried that the dough was a little bit dry so I added two teaspoons of peanut butter. I also had a handful of toasted coconut from last night’s curry, so I threw that in with the chocolate. This is now my official cookie!!
You can’t tell that it’s chickpea flour. You can’t tell that it’s pretty much healthy. It’s just amazing!!
Delicious! So happy you found these – the perfect treat!
These are truly amazing cookies. Who would of thought you could get such wonderful results with chic pea flour. Thanks for a new and healthy recipe. Going to bring to a dinner this evening.
Absolutely! I hope everyone loved them, too 🙂
Delicious!! I adapted this to a vegan diet by substituting a flax egg (1 T ground flax, 2.5 T water, stir, rest 5 min) … it worked great! 5/5 would recommend.
Perfect! Glad you enjoyed!
So I’m stuck inside due to social isolation and can’t get hold of plain flour for love nor money (there just isn’t any in the stores near me!) but had some gram flour so was able to satisfy my craving for cookies! Won’t lie, I was a little skeptical about using chickpea flour as a base for cookies, but it worked amazingly! Will make again! x
I’m glad you found these instead! Such a great treat.
I followed this recipe 100% however when I put them in the oven they just melted! I’m not sure what I did wrong? Please help!
That’s really odd! I wish i could help you troubleshoot; maybe double check ingredients and measurements next time?
Can I substitute olive oil or avocado oil for the coconut oil?
Yes that should work— I would recommend olive oil
What do you recommend as an egg replacer? Would love to vegan-ise these!
You could try using a flax egg!
We’ve made these twice in a week now and they’re the answer to all of our gluten-free cookie prayers! We’ve tried so many recipes for real food cookies that satisfied the craving temporarily but we still longed for that crispy edge, the gooey center. I’d say they taste just like homemade white flour cookies but these are BETTER. I don’t think I’ll ever try another GF chocolate chip cookie recipe! Thank you ❤
PSA: do NOT taste the cookie dough!! Lol
Replaced half of the coconut oil with peanut butter, used 1/4 cup of honey instead of coconut sugar and they came out delicious! My dough was a bit dry so i added a few tablespoons of milk until i got the right consistency 🙂
Replacing the coconut oil will make these drier, but I’m glad that worked out well for you!
OOh yes! so stoked to make these 🙂 i’ve just recently calculated that nuts were making me break out so I was loooking for alternative flours. cant wait to try!
These are perfect! Let me know how you like them 🙂
Swap out the coconut oil for any other oil! you can taste the coconut very strongly if you do not and it’s not very pleasant. Otherwise the texture and everything else is great
Feel free to use a different oil if you’d like! I personally like the flavor that coconut oil gives baked goods.
Substitute the egg for 2 T pumpkin puree, 2 T Maple Syrup, 2 T applesauce, A substitute egg replacer, Just Egg Vegan Substitte.
I’m glad that worked out well for you!
Finally a great chickpea flour recipe that actually turned out!!! I did however add one very ripe banana, halved the sugar and used a fix egg (1 tbsp ground flax seed + 3 tbsp warm water then refrigerated for 10 mins). The batter was really really gooey though and hard to form into cookie shapes. Any suggestions?
Hi! Those swaps are likely what changed the texture of the batter as the banana added a lot of extra moisture. I’d recommend sticking with the recipe as-is for the right consistency, or trying out these banana bread cookies!
These cookies are amazing and baked up perfectly! You can barley taste the chickpea flour. This is now one of my favorite cookie recipes! Thanks for posting this recipe :o) Yum
So happy you loved them!
Really awesome tasted really nice barely noticed the difference between it and regular cookies. TIP: Always pan toast till golden your chickpea flour before using to get that beany astringent taste out.Only downside it was pretty salty for my tastes so i would cutdown on salt next time
Great tip! And yes feel free to reduce the salt a bit if you’d like. Glad you liked them!
Love the recipes shared . I bake the cookies regularly
I’m so glad! 🙂
When you you use the sea salt? Before baking or after?
I usually sprinkle it right when they come out of the oven!
my cookies were sticky and hard to handle. You have any suggest as to why they were? Nothing like your picture. Following your recipe exactly.
Hmmm so strange! I’ll have to retest these soon and report back!
I don’t usually leave ratings, but these cookies are a slam dunk! I did some small modifications because I didn’t have coconut sugar (substituted brown sugar) or enough coconut oil (so did 50/50 coconut/canola).
Let me tell you that these were way better than Nestle Tollhouse cookies from scratch and that is my go to. They are also easier to make. And lastly, I appreciate that they are healthier for you. But at the rate I am consuming them I am not sure I am gaining many health benefits.
Amazing!
So happy you loved them, Maurie! The perfect treat 🙂
I used butter instead of coconut oil and brown sugar instead of coconut sugar. Added as much chocolate chunks as I wanted and added nuts. Amazing! This recipe is a keeper.
I might try it in the future with coconut oil but I loved it with butter.
Thank you!!!!
Perfect! Love that idea!
Hola. Do you make your own chickpeas flour or do you buy a mix flour? (if buying, any suggestions)
Please let me know, I really want to bake this recipe, thank you for sharing!
Hi! I use this flour usually 🙂
Mine didn’t look the same as yours, a bit more flat. Any suggestions as to what I did wrong? I did use avocado oil instead of coconut oil. Even though they didn’t look the same they’re DELICIOUS!
Hmmm I wish I could help troubleshoot but I’m not sure what could be making them flatter! Feel free to chill the dough a bit before baking 🙂
These cookies have excellent texture as well as flavour. Personally, I found them a bit too sweet (I used regular light brown sugar as I didn’t have coconut sugar), so the second time I made them, I cut back on the sugar by about 30% and also added a handful of cacao nibs, which added a bit of crunch as well as some depth of chocolate flavour. This is definitely in my regular rotation now – the whole family loves them! Thank you!
Perfect! I’m glad that swap worked out well 🙂
No one could guess they were made with chickpea flour (which really is one of my favorite flours to use – totally underutilized in my opinion). They disappeared in one day haha. Thanks so much for the creative and awesome recipe.
Absolutely! Love baking with chickpea flour 🙂 glad these were a hit!
This was super easy and quick to make – from pantry to mouth in 30mins including baking and cooling time. totally love that it is protein-packed with good ingredients. The kids approved of it too and it disappeared within minutes. Thank you for creating and sharing this.
So easy and delicious! Glad they were a hit with the kiddos 🙂
Wow so much yummier than I was expecting . I subbed the coconut oil for vegetable oil. I tried the batter which was disgusting (which I should have known – raw chickpea flour is not good). After baking, I let them cook and wow the texture and the taste were very good! The tiniest chickpea flavor but barely detectable. Two picky eaters at home also liked these. Thank you for the delicious and easy recipe!
Yes the batter is a bit strange tasting but so glad everyone loved the cookies! One of my favs 🙂