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Double Chocolate Chickpea Flour Cookies | occasionallyeggs.com

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.

Course Dessert
Cuisine Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 cookies


  • 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


  1. Preheat the oven to 180C / 350F and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.


• 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.