Double Chocolate Chickpea Flour Cookies

Chocolate cookies piled on a baking sheet.

Double Chocolate Chickpea Flour Cookies

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.

Course Chocolate, Cookies and Bars, Dessert, Desserts

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 227kcal

Author Alexandra Daum

Ingredients

110 grams (¾ cup) chickpea flour besan/gram flour
25 grams (¼ cup) natural cocoa powder
½ teaspoon baking soda
½ teaspoon vanilla powder or 1 teaspoon extract
¼ teaspoon sea salt
80 grams (⅓ cup) coconut oil, melted
80 ml (⅓ cup) maple syrup or honey
1 large egg room temperature
100 grams (½ cup) dark chocolate, chopped

Metric - Cups

Instructions

Preheat the oven to 180°C (350°F) and line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, cocoa, baking soda, vanilla, and salt.
110 grams (¾ cup) chickpea flour, 25 grams (¼ cup) natural cocoa powder, ½ teaspoon baking soda, ½ teaspoon vanilla powder, ¼ teaspoon sea salt
In another dish, whisk the coconut oil and maple syrup, then add the egg and whisk again until fully combined.
80 grams (⅓ cup) coconut oil, melted, 80 ml (⅓ cup) maple syrup, 1 large egg
Stir the coconut oil mixture into the flour mixture, mixing until no streaks of flour remains. Stir in the chocolate to evenly incorporate.
100 grams (½ cup) dark chocolate, chopped
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).
Bake for 8-10 minutes or until the tops are cracked and the edges are just firmed. Don't over-bake.
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.

Notes

Update June 2025: don't use dutch process cocoa for this recipe - only natural cocoa works. If using dutch process the cookies don't crack and are cakey and dry.

Nutrition