Gluten free chocolate cookies made with chickpea flour for a high protein, 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.
Double chocolate gluten free cookies made with chickpea flour! This recipe has been written down in my notebook for a while but I didn’t think they’d turn out. The first batch was a little iffy but now they’re great, and definitely not bean-y.
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. This is my first recipe in ages that includes eggs so it’s not a good idea to eat it raw in any case. I haven’t been brave enough to try to make them vegan yet.
The cookies are surprisingly good, with a nice texture and a nice chocolate flavour. They’re obviously healthy but definitely a treat despite being little grain free protein bombs. Don’t be tempted to reduce the amount of oil used; the first time I made them I used less and they were too difficult to work with before baking and the end result was really dry. Now they end up a bit like brownie cookies.
If you’ve tried my ultimate peanut butter cookies the texture is similar (they’re also gluten/grain free). I promise these don’t end up tasting like chickpea, and if you don’t want to buy chickpea flour just for this, I have several recipes on the blog that use it – like sweet potato pancakes – and you can always make socca. It’s great for binding and thickening, so I’ll toss some into my veggie burger mixture or use it in sauces.
Okay we have a visitor from Canada right now so I’m keeping this short! Try these cookies!
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Double Chocolate Cookies
Gluten free chocolate cookies made with chickpea flour for a high protein, 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.
Ingredients
- 150 grams / 1 cup chickpea flour
- 25 grams / 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla powder
- 1/4 teaspoon sea salt
- 90 grams / 1/3 cup coconut oil, melted
- 60 ml / 1/4 cup maple syrup or honey
- 1 large egg
- 50 grams / 1/2 a bar dark chocolate, chopped
Instructions
- Preheat the oven to 180C / 350F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cocoa, baking soda, vanilla, and salt. Mix the coconut oil, maple syrup, and egg until fully combined, then stir it in to the flour mixture. Stir in the chocolate and let the dough rest for a couple of minutes to thicken.
- Roll the dough into golf-ball sized balls, around 2 tablespoons, and place onto the baking sheet. Flatten each cookie slightly with your hand, and bake for 10-12 minutes or until the edges feel slightly crisp. They won't brown so keep an eye on the time.
- Cool the cookies for a few minutes on the pan before removing and cooling completely on a rack. They'll keep in an airtight container for at least three days.
Notes
• Chickpea flour is pretty easy to find in the 'ethnic' aisle at most grocery stores and it might be labeled as gram or besan.
• Don't worry about over mixing! Gluten-free flours can't really be over mixed so go nuts.
• The dough might seem to wet at first. The chickpea flour will absorb more of the liquid after a minute or two and then it should be easy to roll into balls.
Gemma says
Yum! Could you freeze the dough as individual cookies-in-waiting do you think? Thank you!
Alexandra Daum says
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.
Gabby says
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!
Alexandra | Occasionally Eggs says
So happy to hear that, thank you Gabby!
Stephanie says
Love the recipe! I don’t have any vanilla powder on hand. Can I substitute for vanilla extract?
Thanks so much!
Alexandra | Occasionally Eggs says
Thanks, Stephanie! You absolutely can, just add a teaspoon of extract to the wet ingredients.
Courtney says
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!
Kader says
Hello, what is approx calory per one?
Alexandra | Occasionally Eggs says
No idea, sorry! You can add the ingredients to an online calorie calculator if you want to find out.
Stacy says
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!
Ana says
Awesome recipe! Thanks for sharing
dee says
Can I use my vanilla extract in place of vanilla powder? If so how much teaspoon wise? One to one or more?
Alexandra | Occasionally Eggs says
Absolutely! I need to update some of my recipes to reflect that. I use 1 teaspoon of extract in these cookies.
Charmaine says
Really keen to try these. But I can’t have sugar. What would you recommend in place of the 50g of chocolate?
Alexandra | Occasionally Eggs says
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!
Tomo says
I tried this today with vanilla extract. It was absolutely delicious! Thank you for the great recipe!
Natalia says
Just baked them – taste amazing!! I replaced half of the coconut oil with almond butter : )
Katie says
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!
lowell-james hicks says
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.
Fiona S says
You can make a chia seed egg substitute.
Camila says
Hi! These look amazing : ) Could I use sugar instead of honey?
Alexandra | Occasionally Eggs says
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!
Fiona S says
Maple syrup!
Taryn says
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?
Alexandra | Occasionally Eggs says
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.
Yelia says
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.
Alexandra | Occasionally Eggs says
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.
Layla says
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!
Kippers says
This recipe is terrible, I wouldn’t feed these to a dog.
What a waste of ingredients.
Alexandra | Occasionally Eggs says
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.
Suzanne deRoth says
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!
Andrea says
I want to try them! Can we substitute the honey for dates?
Alexandra | Occasionally Eggs says
I haven’t tried it so I can’t make any guarantees but I think (?) honey would work!
Fiona says
Make a date syrup!
Nu says
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.
Nicole says
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!
Alexandra | Occasionally Eggs says
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!
Joanne andersen says
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.
Alexandra | Occasionally Eggs says
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.
rebecca says
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
rebecca says
Reading more, I see you did warn about the batter haha – what’s up with that!?? Thanks again x
Alexandra | Occasionally Eggs says
Hah, yes, chickpea flour is absolutely disgusting raw for some reason. Maybe this recipe needs a disclaimer! I’m glad you liked the cookies : )
Katy says
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.
Patricia Rohlandt says
Is Pea flour (whole dry peas) the correct flour to use please?
Alexandra | Occasionally Eggs says
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.
Shameema says
Hi can I swap the honey/maple syrup for coconut sugar?
Alexandra | Occasionally Eggs says
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.
Carmen says
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!
Alexandra | Occasionally Eggs says
That is absolutely lovely to hear, thanks Carmen! So happy you like the recipe : )