These Chickpea Flour Cookies are full of goodness, chewy, easy to make, and did I mention delicious? If you are looking for a gluten-free cookie that the whole family will love, this is one to save. And they won’t even know they are eating a high protein cookie!
Here we have a tasty treat – gluten-free cookies – make from chickpea flour. The taste will fool you, as you can’t even tell they are gluten-free. They are not simply “a good alternative cookie”, but just a good cookie, period. Grab a cup of your favorite milk and enjoy!
If you are looking for another gluten-free recipe, then make sure to check out our Gluten-free Coffee Cake Muffins.
- Chickpea flour
- Baking powder
- Coconut oil (measured solid)
- Sea salt
- Ground flaxseed
- Chopped walnuts
- Shredded coconut
- Almond butter
- Pure maple syrup
- Vanilla extract
- Unsweetened almond milk or The Best Oat Milk Recipe
- Mini chocolate chips
You will find completed instructions at the bottom of the post.
If you’d rather not add the walnuts, coconut, or chocolate chips, that is totally fine. Keep or remove whatever ingredients the family really doesn’t care for.
- Maple syrup – you can use agave instead.
- Almond butter – if you don’t have this or don’t want to use it, you can use any other type of seed butter. The key though is checking the ingredients to ensure that there isn’t extra salt or sugar in it.
You can make these cookies smaller so that you can make more.
- Chopped dark chocolate – use this instead of chocolate chips for an extra rich cookie.
- baking sheet
- parchment paper or silicone mat
- large bowls
- cookie scoop
Refrigerator: These will keep for up to five days if stored in the fridge in an airtight container.
Freezer: These can be frozen. Allow them to totally cool and then wrap individually in wax paper then place in a freezer-safe bag and place in the freezer.
Thaw: When you are ready to enjoy these, remove from the freezer and let them thaw on the counter.
- Make sure to not overbake these cookies.
- Chickpea flour absorbs liquid so it the batter is more sticky/held together than smooth or runny.
Is chickpea flour good for baking?
Yes, it really is a terrific binder to use for baking. It is sticky than all-purpose flour so it really provides a nice balance.
What is a gluten-free alternative to chickpeas?
You can use Millet flour instead.
Chickpea Flour Cookies
- 1 ½ cups chickpea flour
- 1 teaspoon baking powder
- ¼ cup coconut oil measured solid
- 1 tablespoon cinnamon
- 1/4 teaspoon sea salt
- 2 tablespoons ground flaxseed
- ½ cup chopped walnuts
- ½ cup shredded coconut
- ¼ cup almond butter
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- ⅛ cup unsweetened almond milk
- 4 tablespoons mini chocolate chips
- Preheat oven to 350 degrees and line a baking tray with parchment paper, tin foil or a silicone mat.
- In a large bowl, combine all dry ingredients except chocolate chips.
- In another large bowl, melt the coconut oil and combine with remaining wet ingredients except almond milk.
- Whisk until smooth.
- Pour the wet mixture into the dry and stir until everything looks coated. Add in the almond milk and continue to mix.
- Fold in chocolate chips
- Using an ice cream scoop, portion the cookies onto the baking tray. You can use a spoon but the scoop make uniform cookies that bake easier.
- Use a fork, gently press the cookies down slightly.
- Bake for 6 minutes, turn the pan and cook for another five.
- Remove from oven and let sit on the pan to cool. They won’t look done but they firm up once cooled.