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+ servings
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 Cookies and Bars
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 9
Calories 198kcal


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


  • 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.
  • In another dish, whisk the coconut oil and maple syrup, then add the egg and whisk again until fully combined.
  • Stir the coconut oil mixture into the flour mixture, mixing until no streaks of flour remains. Stir in the chocolate to evenly incorporate.
  • 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.


Serving: 1g | Calories: 198kcal | Carbohydrates: 19g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 145mg | Fiber: 2g | Sugar: 13g