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Home • Cookies and Bars • Double Chocolate Chickpea Flour Cookies

Double Chocolate Chickpea Flour Cookies

October 30, 2020

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Gluten free chocolate cookies made with chickpea flour for a grain free cookie with an excellent texture and piles of chocolate. High protein chickpea flour and healthy ingredients make these a great snack for anytime of day.

Chocolate cookies piled on a baking sheet.

Double chocolate gluten free cookies made with chickpea flour! They’re surprisingly excellent, with a nice texture and a nice chocolate flavour. Obviously healthy-ish but definitely a treat despite being little grain free protein bombs.

With the new recipe update, they are very much like flourless brownie cookies, and the texture is significantly improved. There are still some notes to keep in mind with these (mostly with chickpea flour and liquid) so take a look at the tips section below if it’s your first time making the cookies.

Because I don’t follow a gluten-free diet, I really aim to get the perfect texture on any GF recipes I share – if it’s not as good or better than a spelt version, it isn’t posted. These are really, really good.

Jump to:
  • Ingredients
  • Method
  • Tips and Notes
  • Substitutions
  • Double Chocolate Chickpea Flour Cookies

A cookie broken in half to show interior texture.

Scroll to the bottom of the post or click “skip to recipe” above to see the recipe card with full ingredient measurements and instructions.

Ingredients

  • Chickpea flour
  • Cocoa powder
  • Baking soda
  • Sea salt
  • Vanilla (see substitutions)
  • Coconut oil
  • Maple syrup, honey, or date syrup (see substitutions)
  • An egg
  • Dark chocolate
Chocolate chickpea flour cookie ingredients.

Method

Melt the coconut oil and set it aside to cool slightly. Preheat the oven and line a baking sheet with parchment (these do stick a little, so lining is needed). Whisk the chickpea flour, cocoa, baking soda, vanilla (if using powder), and salt in a large bowl. Make sure you whisk enough to break up any clumps of chickpea flour.

In another dish, whisk together the coconut oil and maple syrup. This helps to cool the coconut oil down further in case it’s still warm and prevent any egg scrambling. Whisk in the egg (and vanilla extract if using).

Stir the coconut oil mixture into the flour mixture until no streaks of flour are visible. The dough should be thick but not stiff and very glossy looking. Stir in the chocolate to incorporate.

Scoop the cookie dough out onto the prepared baking sheet, about two tablespoons each, for nine cookies. Bake for 8-10 minutes, or until the tops of the cookies are cracked and the edges are just firm to the touch.

If over-baked, the cookies will be dry and cake-y, so err to the side of under-baking if unsure. Cool for about ten minutes on the pan before cooling fully on a rack.

  • Cookie dough after mixing.
  • Dough with chocolate added.
  • Cookies before baking.
  • Cookies after baking.

Tips and Notes

Chickpea flour varies pretty significantly from brand to brand and it’s important to take a good look at the texture of the cookie dough after mixing. It should be just like regular cookie dough in consistency and very glossy in appearance.

If the dough is dry, which will be the most common issue, then add a tablespoon of non-dairy milk, mix, and add more if needed, mixing between each addition. If it’s your first time using chickpea flour then it may be worthwhile to use a slightly lesser amount of flour and add more as needed to get the same texture as pictured above.

The chocolate covers up the chickpea flour taste completely BUT it’s very important not to taste the raw dough and try to avoid smelling it, too. Wet chickpea flour smells awful and you might be tempted to dump it if you taste it before baking.

Don’t be tempted to reduce the amount of coconut oil – they texture is poor with a lesser amount. I know it’s a bit high for one of my recipes but these are very well worth it.

If you don’t want to buy chickpea flour just for this, I have several recipes on the blog that use it – sweet potato latkes, strawberry rhubarb crisp, and you can always make socca. It’s great for binding and thickening, and works well in veggie burgers (like in these black bean meatballs) and sauces.

Chocolate cookies piled on a baking sheet.

Substitutions

I use vanilla powder because extract is prohibitively expensive here and I can’t get liquor right now to make my own. Use a teaspoon of extract in place of the vanilla powder and whisk it in to the liquid ingredients. No vanilla? Use cinnamon or another spice you like instead.

For this recipe, maple syrup, honey, and date syrup can all be used interchangeably in the same amounts. Maple syrup will make a very slightly less sweet cookie and honey is rather sweeter, so it’s a good way to adjust based on your sweet tooth without adding to the ingredients. I particularly like date syrup in these.

I haven’t successfully made these without egg, but you can try these vegan flourless chocolate tahini cookies for a good alternative. There are some comments laying out vegan options (e.g. using a chia egg) but since this isn’t a vegan website and I haven’t found the vegan versions satisfactory, I don’t have a tried and true sub.

Use either cacao or baking cocoa, either work here. Cocoa makes a richer, darker cookie. Make sure you’re using cocoa and not cocoa drink mix – there shouldn’t be any sugar, milk solids, etc. in the ingredient list.

Hands breaking cookie in half.

More Gluten-Free Desserts

Vegan Peanut Butter Oatmeal Cookies
Almond Flour Brownies
Chocolate Hazelnut Tart
Almond Chocolate Chunk Cookies
Chocolate Chunk, Raspberry, and Almond Cake

Chocolate cookies piled on a baking sheet.

Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via email, facebook, and pinterest.

Continue to Content
Yield: 9 cookies

Double Chocolate Chickpea Flour Cookies

Chocolate cookies piled on a baking sheet.

Gluten free chocolate cookies made with chickpea flour for a grain free cookie with an excellent texture and piles of chocolate. High protein chickpea flour and healthy ingredients make these a great snack for anytime of day.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 110 grams (3/4 cup) chickpea flour (besan/gram flour)
  • 25 grams (1/4 cup) cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla powder (or 1 teaspoon extract)
  • 1/4 teaspoon sea salt
  • 80 grams (1/3 cup) coconut oil, melted
  • 80 ml (1/3 cup) maple syrup or honey
  • 1 large egg
  • 100 grams (1/2 cup) dark chocolate, chopped

Instructions

  1. Preheat the oven to 180C (350F) and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa, baking soda, vanilla, and salt.
  3. In another dish, whisk the coconut oil and maple syrup, then add the egg and whisk again until fully combined.
  4. Stir the coconut oil mixture into the flour mixture, mixing until no streaks of flour remains. Stir in the chocolate to evenly incorporate.
  5. Scoop the dough, around 2 tablespoons per cookie, onto the baking sheet. Flatten each cookie slightly with your palm (wet your hands to prevent sticking).
  6. Bake for 8-10 minutes or until the tops are cracked and the edges are just firmed. Don't over-bake.
  7. Cool the cookies for ten minutes on the pan before removing and cooling completely on a rack. They'll keep in an airtight container for at least three days and freeze well.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 198Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 145mgCarbohydrates: 19gFiber: 2gSugar: 13gProtein: 5g

This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.

Did you make this recipe?

If you made this recipe, I'd love to see it! Tag #occasionallyeggs on Instagram.

© Alexandra Daum
Cuisine: American / Category: Cookies and Bars

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This post was originally published in February 2018. It has been updated with improvements to the recipe, and new photos and text, as of October 2020.

Previous Post: « Moroccan Roasted Vegetable Salad
Next Post: Vegan Butternut Squash Mac and Cheese »

Reader Interactions

Comments

  1. Gemma says

    February 20, 2018 at 9:32 pm

    Yum! Could you freeze the dough as individual cookies-in-waiting do you think? Thank you!

    Reply
  2. Alexandra Daum says

    February 20, 2018 at 9:44 pm

    I haven't tried it but I don't see why not! If you try it please let me know, and I'll try it soon too and see how it goes.

    Reply
  3. Gabby says

    January 16, 2019 at 12:03 pm

    I made these with honey and subbed butter for the coconut oil, and they are amazing!! So yummy. Fluffy and chocolatey, almost like a brookie. I love using besan flour so this recipe is awesome!

    Reply
    • Alexandra | Occasionally Eggs says

      January 17, 2019 at 6:41 pm

      So happy to hear that, thank you Gabby!

      Reply
  4. Stephanie says

    April 07, 2019 at 1:08 pm

    Love the recipe! I don’t have any vanilla powder on hand. Can I substitute for vanilla extract?

    Thanks so much!

    Reply
    • Alexandra | Occasionally Eggs says

      April 07, 2019 at 8:02 pm

      Thanks, Stephanie! You absolutely can, just add a teaspoon of extract to the wet ingredients.

      Reply
  5. Courtney says

    June 15, 2019 at 1:11 am

    5 stars
    I know this is an old recipe, but I just found it today. I used butter and honey and they are incredible! Not too sweet, but everything I want in a cookie.. Thank you so much!

    Reply
  6. Kader says

    July 21, 2019 at 8:11 pm

    Hello, what is approx calory per one?

    Reply
    • Alexandra | Occasionally Eggs says

      July 24, 2019 at 5:14 am

      No idea, sorry! You can add the ingredients to an online calorie calculator if you want to find out.

      Reply
      • Stacy says

        May 01, 2020 at 12:55 am

        Just made these cookies this past weekend and they were a huge hit in our home! Didn’t have coconut oil so I used butter instead. Definitely a winning recipe, thank you!

        Reply
  7. Ana says

    October 03, 2019 at 1:12 am

    5 stars
    Awesome recipe! Thanks for sharing

    Reply
  8. dee says

    December 06, 2019 at 12:13 am

    Can I use my vanilla extract in place of vanilla powder? If so how much teaspoon wise? One to one or more?

    Reply
    • Alexandra | Occasionally Eggs says

      December 06, 2019 at 4:45 pm

      Absolutely! I need to update some of my recipes to reflect that. I use 1 teaspoon of extract in these cookies.

      Reply
  9. Charmaine says

    December 18, 2019 at 6:47 am

    Really keen to try these. But I can’t have sugar. What would you recommend in place of the 50g of chocolate?

    Reply
    • Alexandra | Occasionally Eggs says

      December 18, 2019 at 9:40 am

      Hi Charmaine – if you can’t have sugar but maple syrup/honey works, then you can probably find a naturally sweetened type of chocolate to use (like Lovechock or Hu). Otherwise, I’d sub in cacao nibs or dried fruit (like cherries). Hope that helps!

      Reply
  10. Tomo says

    March 18, 2020 at 5:49 pm

    I tried this today with vanilla extract. It was absolutely delicious! Thank you for the great recipe!

    Reply
  11. Natalia says

    March 21, 2020 at 5:17 pm

    Just baked them – taste amazing!! I replaced half of the coconut oil with almond butter : )

    Reply
  12. Katie says

    March 30, 2020 at 6:33 pm

    Love these! To make them vegan and oil free, I subbed 1 chia egg for the regular egg and use d coconut cream instead of oil. Sooo yummy!

    Reply
    • lowell-james hicks says

      April 07, 2020 at 2:01 am

      Good. I was hoping there would be an eggless solution posted. Haven’t used eggs in ANYTHING for forty years, and have never had a failure.

      Reply
      • Fiona S says

        June 06, 2020 at 1:26 am

        You can make a chia seed egg substitute.

        Reply
  13. Camila says

    April 05, 2020 at 8:50 pm

    Hi! These look amazing : ) Could I use sugar instead of honey?

    Reply
    • Alexandra | Occasionally Eggs says

      April 07, 2020 at 7:01 am

      I haven’t tried this, but I think you could if you add another tablespoon or so of liquid to the mix. Please let me know if you try!

      Reply
    • Fiona S says

      June 06, 2020 at 1:27 am

      Maple syrup!

      Reply
  14. Taryn says

    April 09, 2020 at 3:59 am

    Hi, I just made these, mine puffed up into a rounded fluffy cookie rather than a soft gooey like in your photos. Any idea why that would be?

    Reply
    • Alexandra | Occasionally Eggs says

      April 09, 2020 at 6:47 am

      Hi Taryn, did you follow the recipe exactly? If you did, then I’d guess that either your oven was running a bit cold and they baked at a lower temperature, or your baking sheet is thicker/nonstick. To account for that you can add a splash of milk to the dough.

      Reply
  15. Yelia says

    April 13, 2020 at 9:06 pm

    I made these as a lil’ quarantine treat since grocery stores were closed for Easter and l was scraping the bottom of the pantry barrel. I subbed vanilla extract for the powder and used an equivalent weight of chocolate chips. The only thing I didn’t have enough of was the cocoa powder – having made it with about 1-2tbsp of cocoa powder, I can say having the full amount of cocoa powder is VITAL to the recipe. My cookies were puffy and not very chocolatey – still very beany, and a little dry (I cooked them for 14-15 minutes since they were still puffy af, and I wasn’t expecting them to be). I had also added a couple tablespoons extra of chickpea flour to compensate for the moisture level – so that just made it bean-city! I was suprised at for how sticky and moist the batter was, how dry and cakey the cookies were at the end. If I were to make it again, I’d definitely make sure I had enough cocoa powder (because I’m sure it does a lot to improve the structure and flavour) and probably double the amount of chocolate chip/chunks in the recipe since I feel I barely got enough.

    Reply
    • Alexandra | Occasionally Eggs says

      April 22, 2020 at 2:12 pm

      I need to update the text for this recipe! Please don’t add extra chickpea flour, lol. If you try them again, definitely use the full cocoa amount – and they might puff up while baking but if they do, still take them out at the recommended time and they should partly collapse while cooling.

      Reply
  16. Layla says

    April 19, 2020 at 3:22 pm

    I just made these cookies today and WOW! They are so good!
    I used erythritol instead of maple syrup and added a bit of water to the mixture. They turned out just great!
    Thank you for the recipe!

    Reply
  17. Kippers says

    April 22, 2020 at 1:59 pm

    This recipe is terrible, I wouldn’t feed these to a dog.
    What a waste of ingredients.

    Reply
    • Alexandra | Occasionally Eggs says

      April 22, 2020 at 2:08 pm

      Sounds like you changed something about the recipe, based on the other rave reviews you see above and across social media for these cookies by people who’ve made them. So sorry you didn’t like them – hope you wouldn’t try feeding chocolate cookies to a dog in any case.

      Reply
  18. Suzanne deRoth says

    April 26, 2020 at 6:46 pm

    At last a way to use all that chick pea flour that I bought on a whim! I tried to make a syrup using monk fruit as a substitute for the maple syrup. It wasn’t quite as sweet as I like but the important thing is that I CAN’T TASTE THE CHICK PEA FLOUR!!! This is a winner!

    Reply
  19. Andrea says

    April 29, 2020 at 3:17 pm

    I want to try them! Can we substitute the honey for dates?

    Reply
    • Alexandra | Occasionally Eggs says

      April 29, 2020 at 7:21 pm

      I haven’t tried it so I can’t make any guarantees but I think (?) honey would work!

      Reply
    • Fiona says

      June 06, 2020 at 1:29 am

      Make a date syrup!

      Reply
  20. Nu says

    May 13, 2020 at 7:11 am

    These cookies are so tasty, lovely recipe!
    Instead of chickpea flour, I used red lentil flour & furthermore I used olive oil instead of coconut. My oven also broke so I had to cook them on the stovetop. They turned out so well. And yes the raw batter tastes really bad hahah.

    Reply
  21. Nicole says

    May 14, 2020 at 8:18 pm

    Just made these for my husband and brother-in-law who are gluten free.

    My cookies got a bit puffy even though I followed the recipe exactly (other than subbing vanilla extract for powder), but they were still pretty good. I did try the dough (just for fun and because you said not to!) and it was disgusting (as you said it would be!). The gross flavor cooked out and the cookies tasted pretty good, although a bit dry. I also had to use small choco chips because that’s all our store had, and I’d recommend against it! The big chips are definitely needed in this recipe to distribute the sweetest because the rest of the cookie is not sweet. This recipe was just what we needed to use all of our chickpea flour that my instantcart shopper accidentally bought me…

    I will definitely make this recipe again, but next time I’ll sub butter for the coconut oil (as others have done), I’ll add a bit more honey, a bit less baking soda and the regular sized choco chips. I also think they could be cooked for a bit shorter – maybe 9 minutes instead of the 10-12 I was doing. (Our oven is brand new and stays pretty hot!).

    Thanks for the recipe! Cheers!

    Reply
    • Alexandra | Occasionally Eggs says

      May 15, 2020 at 6:24 am

      Hi Nicole! Glad you liked the recipe despite a couple issues there. Please keep in mind that reducing the baking soda will probably make the cookies denser/puffier as it contributes more to spread than rise in a cookie. You might want to add a tablespoon of milk instead. Chickpea flour can differ so much from brand to brand so tweaking the recipe slightly to suit yours is a good idea!

      Reply
  22. Joanne andersen says

    May 15, 2020 at 8:11 pm

    I haven’t tried these cookies yet but wondered if I could substitute quinoa or millet flour for the chick pea Flour. I am sensitive to all lectins and any bean or lentil is out for me.

    Reply
    • Alexandra | Occasionally Eggs says

      May 16, 2020 at 10:09 am

      I haven’t tried them with an alternative flour but millet might work. You may need to play around with the amount slightly as it is a bit less absorbent than most chickpea flours. If you try it, please let me know how it goes.

      Reply
  23. rebecca says

    May 24, 2020 at 9:09 pm

    Hey!

    Thank you for the recipe! I thought they would be gross as the batter was rank! But they turned out decent! I wanted to post a photo but couldn’t, they look great and were light and fluffy inside. Spot on cooking time. I added a splash of oat milk (Dont ask why lol) the batter was more sloppy but they were lovely still! I appreciate your time sharing this xx

    Reply
    • rebecca says

      May 24, 2020 at 9:11 pm

      Reading more, I see you did warn about the batter haha – what’s up with that!?? Thanks again x

      Reply
      • Alexandra | Occasionally Eggs says

        May 25, 2020 at 6:54 am

        Hah, yes, chickpea flour is absolutely disgusting raw for some reason. Maybe this recipe needs a disclaimer! I’m glad you liked the cookies : )

        Reply
  24. Katy says

    June 09, 2020 at 6:45 pm

    These cookies are amazing! I’ve been using chickpea flour for years but only in savory recipies. Such a delight to discover it can be used for sweets as well. We are a gluten free, dairy free household and these cookies check all the right boxes for us. I’ll be making them again and will try the chia egg option suggested in the comments section. Thanks so much for sharing.

    Reply
  25. Patricia Rohlandt says

    June 11, 2020 at 12:59 pm

    Is Pea flour (whole dry peas) the correct flour to use please?

    Reply
    • Alexandra | Occasionally Eggs says

      June 12, 2020 at 6:15 pm

      Chickpea flour is also often labeled besan or gram flour, it’s different from pea flour. You might need to look with alternative flours or with South Asian/Indian foods in the store.

      Reply
  26. Shameema says

    June 11, 2020 at 8:02 pm

    Hi can I swap the honey/maple syrup for coconut sugar?

    Reply
    • Alexandra | Occasionally Eggs says

      June 12, 2020 at 6:14 pm

      I don’t recommend doing a 1:1 swap for this recipe as you’re going from wet to dry and it’ll dry out the cookies. You might be able to get away with it by adding quite a bit of milk, but I haven’t tested this.

      Reply
  27. Carmen says

    July 29, 2020 at 9:46 am

    Hi Alexandra, I was looking for a way to use up some chickpea flour I had, but now I’ve had to buy more flour because this recipe is such a winner! Just made my fourth batch. I increase the choc chips but otherwise stick to the recipe and everyone loves them, including my mum and my very fussy 4 year old. Thanks a million for posting your awesome recipe. Much love from Western Australia!

    Reply
    • Alexandra | Occasionally Eggs says

      July 29, 2020 at 12:17 pm

      That is absolutely lovely to hear, thanks Carmen! So happy you like the recipe : )

      Reply
  28. Clarissa says

    August 28, 2020 at 2:28 pm

    I love these cookies! My boys love them as well. So easy to make. I only need one cookie to satisfy my chocolate cookie craving so I like that. Thank you for sharing this recipe. I will keep making them for sure.

    Reply
  29. Valeria says

    October 13, 2020 at 11:25 pm

    I make my own chickpea flour at home but does it have to be roasted chickpea flour or it doesn’t matter ?

    Reply
    • Alexandra says

      October 14, 2020 at 7:34 am

      Hi Valeria! I’ve made these with homemade raw chickpea flour with no problems, though I do find that my flour mill doesn’t get quite as fine of a grind. It’ll still work with homemade but store bought roasted chickpea flour is definitely a bit finer and makes a softer cookie.

      Reply
      • Natasha says

        October 16, 2020 at 3:58 am

        They were good but a little dry and puffy, I followed the recipe just as it says, Andy suggestions?

        Reply
        • Alexandra says

          October 18, 2020 at 10:31 am

          Hi Natasha – they are a little bit on the puffier side, but shouldn’t be too much so as long as baking soda was used. If they were a bit dry I suggest a slightly shorter baking time.

          Reply
  30. Tina says

    October 28, 2020 at 9:53 am

    I just made theses for the first time and they are delicious. However, my batter never turned to a texture clise to being able to roll it into little balls. Any idea what i did wrong? So in the end i got 5 huge cookies, its ok there are only two of us.

    Reply
    • Alexandra says

      October 28, 2020 at 10:28 am

      Hi Tina! I literally just took the new update for this recipe out of the oven and took pictures, and the updated version will be up later this week. Some types of chickpea flour absorb way more liquid than others, but I did reduce the flour by 1/4 for the updated cookies and increased the sweetener a bit so they’re more brownie-like and the batter is easier to work with. Check back on the weekend : )

      Reply
  31. Mimi says

    January 12, 2021 at 10:15 am

    Hi! These sound absolutely delicious and I’ll try making them today with vegan egg substitute.. would also love some almond flavour in there, do you think I could sub the coconut oil with almond or peanut butter? Cheers!

    Reply
    • Alexandra says

      January 12, 2021 at 10:17 am

      Hi Mimi, I hope they work with the egg sub! I wouldn’t sub all of the coconut oil, but you could take away half of the coconut oil and sub almond butter, I think. You might need a little more nut butter to reach the right texture so definitely refer to the process shots to see the consistency is correct. I hope that helps!

      Reply
      • Mimi says

        January 14, 2021 at 10:20 pm

        hi there. followed the vegan option mentioned in of the comments (egg sub and coconut milk instead of oil) and first time i left them in a bit too long since the surface never started cracking, today i took them out in time and they were soooo soft and delicious! didn’t dare to use the almond butter yet, cause i feel it might conflict with the bit of chickpea taste that sometimes comes through, but banana also works as an egg sub instead of the chia/flax eggs!

        Reply
  32. Angela Holloway says

    March 22, 2021 at 11:24 pm

    can you use unsweetened chocolate in this recipe?

    Reply
    • Alexandra Daum says

      March 23, 2021 at 8:41 am

      I haven’t tried it, but other readers have had success with unsweetened chocolate. The cookies will be less sweet, of course, but it should work.

      Reply

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