• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Oatmeal with a Fork
  • RECIPES
  • FAVORITES
  • ABOUT ME
  • SUBSCRIBE
menu icon
go to homepage
  • RECIPES
  • FAVORITES
  • ABOUT ME
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • RECIPES
    • FAVORITES
    • ABOUT ME
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Healthy Desserts

    Chickpea Flour Chocolate Chip Cookies

    Published: Jan 10, 2023 by Lauren · This post may contain affiliate links · 148 Comments

    Jump to Recipe  ↓

    These chocolate chip chickpea flour cookies are the perfect allergy-friendly treat! They're made without grains, nuts, or eggs, and they're incredibly delicious!

    Chocolate chip cookies stacked on a white plate.

    What's special about these cookies is that they're made with chickpea flour.

    Chickpea flour is made from dried garbanzo beans, and you may be familiar with it if you've ever made socca.

    My husband thinks these taste like a 'healthy Chips Ahoy', and the kids all love them!

    Many readers feel the same, just have a peek at the comments!

    What makes these cookies incredible

    You may not think that such a savory flour would work well in a dessert, but the stuff actually makes one helluva cookie!

    This recipe is made in ONE bowl, so there's no need to use multiple bowls or separate the dry and wet ingredients.

    In addition, you only need ONE flour, no gums or starches!

    They're grain-free, gluten-free, nut-free, dairy-free, and egg-free.

    Chickpea flour is also low oxalate, which is great for those suffering with pain and/or bladder issues.

    Ingredients needed

    Ingredients laid out on a wood table, including chickpea flour and coconut oil.
    • Chickpea flour
    • Baking soda
    • Sea salt
    • Coconut sugar (or any granulated sugar)
    • Coconut oil
    • Maple syrup
    • Vanilla extract
    • Water
    • Chocolate chips
    Hand holding a chocolate chip cookie.

    How to make chickpea flour chocolate chip cookies

    In a large bowl, stir together all of the dry ingredients, including the sugar.

    Then, stir in the wet ingredients. You can add them all at once, no need to mix them together in a separate bowl.

    • Flour and sugar in a large white bowl.
    • Flour, sugar, and oil in a large bowl.
    • Cookie dough in a large white bowl being stirred with a red spoon.

    Roll the dough into eight balls and flatten them on a parchment paper-lined baking sheet.

    After they come out, press down on them gently with a fork. This trick expels the air and makes for a better texture!

    • Raw cookies on a baking sheet.
    • Fork pressing on a baked chocolate chip cookie.

    Recipe notes

    DON'T eat the dough! Chickpea flour tastes horrible raw.

    Be sure to bake the cookies thoroughly. If you don't, the cookies will have a chickpea flour taste.

    The original publishing of this recipe included 1/8 teaspoon of powdered stevia. I've eliminated that, as I find them sweet enough without it. If you have a heavy duty sweet tooth, include it!

    This is the chickpea flour I like to use.

    More chocolate chip cookies

    If you're looking to try a few new flours, give one of these recipes a shot!

    Barley Flour Chocolate Chip Cookies

    Low Sugar Chocolate Chip Cookies

    Paleo Chocolate Chip Cookies

    Top down look at a stack of chocolate chip cookies.

    Watch the video below showing you just how to make them!

    Chocolate chip cookies stacked on a white plate.
    Print Recipe
    4.75 from 32 votes

    Chickpea Flour Chocolate Chip Cookies

    These allergy-friendly cookies are made with gluten-free, grain-free, high protein chickpea flour, and they're incredibly delicious!
    Prep Time5 mins
    Cook Time16 mins
    0 mins
    Total Time21 mins
    Course: Dessert
    Cuisine: American
    Keyword: Cookies, Gluten-Free, Grain-free, High protein
    Servings: 8 cookies
    Calories: 148kcal
    Author: Lauren Goslin

    Ingredients

    DRY INGREDIENTS:

    • ¾ cup + 1 Tablespoon chickpea flour (about 105 grams)
    • ¼ teaspoon sea salt
    • ½ teaspoon baking soda
    • 2 Tablespoons coconut sugar

    WET INGREDIENTS:

    • 3 Tablespoons coconut oil melted before measuring
    • 3 Tablespoons maple syrup
    • ½ teaspoon vanilla
    • 2 teaspoons water
    • ¼ cup chopped dark chocolate or chocolate chips

    Instructions

    • Preheat the oven to 350 degrees.
    • Mix the dry ingredients together (flour, salt, baking soda, sugar).
    • Stir in the oil, maple syrup, vanilla, and water (the dough should be very thick).
    • Fold in the chocolate chips.
    • Roll the dough into eight balls and place them onto a parchment paper-lined baking sheet.
    • Press down on the top of each ball of dough to flatten a bit.
    • Bake 14-16 minutes until lightly golden. Please see Recipe Notes for more about baking.
    • After removing the baking sheet from the oven, press down on the top of each cookie lightly with a fork to flatten them a bit. This is compacts the cookie, giving it a chewy center and crisp edges.
    • Cool the cookies completely and enjoy!

    Video

    Notes

    Weight Watchers points: 7

    Nutrition

    Sugar: 11.4g | Fiber: 2.2g | Calories: 148kcal | Fat: 7.5g | Protein: 2.8g | Carbohydrates: 18.5g

    If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!

    You may also like

    • Sugar-Free Chocolate Chip Chickpea Cookies
      Sugar-Free Chocolate Chip Chickpea Cookies
    • Barley Flour Chocolate Chip Cookies
      Barley Flour Chocolate Chip Cookies
    • Chickpea Flour Pancakes
      Chickpea Flour Pancakes
    • The Best Paleo Chocolate Chip Cookies
      The Best Paleo Chocolate Chip Cookies
    « Healthy Chocolate Chip Mug Cake (No Oil or Butter!)
    Homemade Low Sugar Granola (Just Four Ingredients!) »
    3.1K shares
    • Share
    • Yummly

    Filed Under: Healthy Desserts

    Reader Interactions

    Comments

    1. Angela

      October 20, 2020 at 8:11 am

      I followed the recipe as much as possible with the ingredients I had on hand and the cookies turned out super delicious. I subbed the chocolate chips with raisins and used apple sauce in place of syrup. I can't wait to bake them again when I have all the right stuff.

      Reply
    2. Elizabeth

      June 11, 2020 at 8:16 am

      Absolutely LOVE this recipe!!! I am looking forward to making it a second time. Trying to reduce oils from my diet and substituted the coconut oil with (1/2 the measurement) applesauce and it was perfect!!! I like my cookies "cakey" so I didn't flatten at the end and they were absolutely perfect!!! I'm so looking forward to doubling the recipetoday. Thank you!!

      Reply
      • Lauren

        June 11, 2020 at 9:24 am

        Aw, yay! I'm so glad, Elizabeth, thanks for your comment!

        Reply
    3. Marina Ibarra

      January 24, 2020 at 6:42 am

      Just tried them! Easy to make and delicious!

      Reply
    4. Arnie

      November 05, 2019 at 5:48 pm

      Hi Lauren!
      I just wanted to tell you these cookies are grest!
      I also wanted to tell km you I have made them with monk fruit sweetener, and now I subbed coconut in place of the chocolate chips. I have been able to bake this small batch in my airfryer, and they turn iij ht ppl perfect.
      The coconut makes them taste like a macaroon. Next time I will toast my coconut.

      Well, thank you again for the great recipe

      Reply
      • Lauren

        November 06, 2019 at 11:24 am

        Thanks, Arnie, I'm so happy you liked them! I'll have to try them with coconut sometime. 🙂

        Reply
    5. Chandra

      September 19, 2019 at 9:12 am

      Let me tell you this cookies is incredible. I double the batch. We love this plus it's grain free and egg free. Keep up the good work, Lauren.
      Thank you.

      Reply
      • Lauren

        September 21, 2019 at 12:27 pm

        Thanks, Chandra, so happy you liked these!

        Reply
    6. Brigitte

      March 22, 2019 at 3:23 pm

      I baked them for 10 minutes , I added 1 tsp almond extract and 1/2 cup sliced almonds. Next time I will flattened them , the ones that were thinner were better the way I like it crispy . Some were bigger meaning higher were more cacky. Either way they were awsome the almond extract gave a lot of flavor. Easy quick recipe the sweetness were perfect for , I don’t like too sweet .
      Thanks

      Reply
    7. Heidi

      March 04, 2019 at 10:18 pm

      Just made these for my kids (ages 11 and 14) and we all LOVE them! I am constantly cooking and trying out new recipes so getting a thumbs up from them is a big deal. I just ordered a 4lb bag of chickpea flour so I can make a huge batch to keep in the freezer. I do have to ask what the 1/8 t. stevia powder really does. I used a small amount from one of the sweetner packets used for coffees and figured I can skip it next time. Thank you!

      Reply
      • Lauren

        March 05, 2019 at 9:29 am

        I'm so glad you all liked them, Heidi! The stevia adds a bit more (carb-free) sweetness.

        Reply
    8. Catalina

      October 21, 2018 at 7:43 pm

      I can’t believe tha amazing taste of this, I didn’t think they would be so delicious.
      Thank you so much <3

      Reply
      • Lauren

        October 22, 2018 at 10:24 am

        Thank you! I'm so happy you liked them!

        Reply
    9. Tara

      September 08, 2018 at 1:37 pm

      I have been making cookies and sweet breads with Chickpea flour for a few years now and your Chocolate Chip Cookie recipe is the best cookie recipe I have tried yet! Thanks so much!

      Reply
      • Lauren

        September 09, 2018 at 9:37 am

        Aw, thanks so much, Tara!

        Reply
    10. Daria Rose

      August 03, 2018 at 5:59 pm

      Hey Lauren! Have you ever tried Lupin flour? (I am thinking about making these cookies with it.)

      Reply
      • Lauren

        August 05, 2018 at 2:49 pm

        I've not tried it, sorry!

        Reply
    11. Anna

      March 10, 2018 at 7:35 am

      These are the best cookies I have ever eaten and I have no allergies at all and bake healthy goods only because I love experimenting!
      I used only 40 grams of honey instead of the other sweeteners and find them perfectly sweet enough.

      Thank you so much for the recipe, I will never again need any other recipe for classic chocolate chip cookies!!!

      Reply
      • Lauren

        March 10, 2018 at 7:40 pm

        Thanks Anna, what a great comment. I'm so happy you enjoyed them!

        Reply
    12. Daria Rose

      March 02, 2018 at 4:26 pm

      You are a genius, Lauren! I am a 14 year old baker that has 5 very hungry brothers. And these were amazing!!!! I used a chickpea and fava bean flour mix and they were fantastic!!!!!!!!! I could sing praises of these! They were very crispy once I stuck them in the fridge for a few minutes, with a consistency of a egg-filled, gluten cookie! Thanks sooo much!

      Reply
      • Lauren

        March 02, 2018 at 6:09 pm

        Haha, thanks Daria Rose, I'm happy you all enjoyed them! 😀

        Reply
    13. Lana

      October 27, 2017 at 10:36 am

      Hi, I just wanted to say that I've tried other gluten free chocolate chip recipes from the internet, which include detoxinista's, chocolate covered Katie's, minimalist baker's, and most recently, meaningful eats - which was just subpar. I tried this recipe today, and my family loved it. Thank you for sharing! I wound up eating 7/8 cookies, to which my lunch appetite was ruined. It's ok though, because these were fantastic.

      Reply
      • Lauren

        October 27, 2017 at 5:47 pm

        Aw, thanks so much Lana! I'm so glad my recipe was tops for you. 😀

        Reply
    14. Linda

      September 17, 2016 at 7:43 pm

      Thanks for your thoughts Lauren. Here's the adaptation and now favorited version of your great recipe below omitting maple syrup too. Btw, today I experimented with the 1 cup chickpea flour with 3/4 c buckwheat (needed a little extra to get same consistency) WORKED FANTASTIC. Still have the shortbread-like yummy cookie.
      Also re the cold flour - as I am adding warm coconut oil, never made sense to have cold chickpea flour as it would just great instantly warm when mixing : )
      Recipe:
      INGREDIENTS:
      1 1/2 c + 1/8 c chickpea flour (or mix 1 c chickpea & 3/4 c buckwheat flour)
      1/2 tsp sea salt
      1 tsp baking soda
      1/4 c coconut sugar (sift out most lumps)
      1/4 + 1/8 tsp stevia powder
      1/4 c + 2 tbsp coconut oil, melted
      TIP: add remaining liquid ingredients to warmed coconut oil pot
      2 tsp vanilla
      2 tbsp lemon juice (optional plus rind) to form *thick* dough consistency. (Can use water if no lemon juice) add more if needed for thick consistency
      1/2 c. chopped dark chocolate or chocolate chips OR 1 c chopped walnuts, 3/4 c cranberries or raisins, or try CACAO NIBS!

      Reply
    15. Samantha

      June 30, 2016 at 4:12 pm

      I just bought some more chickpea flour and put it in the freezer. I am wondering how long I should wait before making the cookies. Is an hour or two long enough for it to chill?

      Reply
      • Lauren

        July 02, 2016 at 12:18 pm

        Hi Samantha,

        Sorry for the delay, I would leave it in for 3-4 hours.

        Reply
        • Samantha

          July 02, 2016 at 1:46 pm

          I got impatient. I waited about two hours and they turned out great! This is such an awesome recipe! Thanks.

          Reply
          • Lauren

            July 02, 2016 at 2:39 pm

            That's great, thanks for letting me know!

            Reply
            • Linda

              September 17, 2016 at 8:26 am

              Actually, I have used room temp chickpea flour and they still turn out yummy and well shaped too.
              Q: I am about to make another batch but only have one cup chickpea flour left. Do you think I can successfully substitute with a combo of buckwheat and oatmeal flours?

            • Lauren

              September 17, 2016 at 6:21 pm

              Glad room temp flour worked for you Linda! I'm not certain about the flours, as I haven't tried, but oat flour would be my guess as to what would work best!

    16. Angela

      June 09, 2016 at 10:35 am

      The recipe ended up making about 12 cookies for me. I really liked how I only needed to use one bowl.

      Reply
    17. Angela

      June 08, 2016 at 10:43 pm

      Just tried this recipe! Love it!! Probably the easiest cookie recipe I've tried!

      Reply
      • Lauren

        June 09, 2016 at 8:54 am

        Thanks Angela, so glad you liked them!

        Reply
        • Robert

          April 02, 2017 at 10:13 am

          Lauren just wanted to let you know you can cut the calorie count down on your cookies by substituting unsweetened apple sauce in place of the coconut oil. It cuts the cookie down between 90 to 100 calories.

          Reply
    18. chocopanda

      June 08, 2016 at 10:25 pm

      This is an amazing recipe! I never thought of using chickpea flour in cookies because of their sweetness. Instead of chocolate chips, though, I put raisins and some cinnamon do they tasted like oatmeal raisin cookies. Thank you so much for sharing this recipe, I have never had a better gf cookie.

      Reply
      • Lauren

        June 09, 2016 at 8:54 am

        Thank you so much, your variations sound delicious!

        Reply
    19. Annemarie

      May 26, 2016 at 3:10 pm

      Ooh I use this recipe all the time! I just added some cream of tartar and cinnamon (instead of chocolate chips) and it turns out this recipe is a pretty great base for a snickerdoole!

      Reply
    20. ELLEN K

      May 24, 2016 at 4:44 am

      Hi Lauren, I just baked up these cookies, and they came out great! Buttery taste, chewy inside and crispy outside. My first time baking with chickpea flour was a success. What is the best way to store them? In the fridge or on the counter? I don't want them to lose their texture.
      Thanks!

      Reply
      • Lauren

        May 24, 2016 at 8:57 am

        Hi Ellen,

        So glad you enjoyed them! I just store them in the fridge, not sure if that's 'best' for texture though. Thanks for trying them!

        Reply
        • ELLEN K

          May 24, 2016 at 6:13 pm

          I left them on the counter stacked between waxed paper in an airtight container, and they did fine, not quite as crispy along the edges, but still yummy.
          I subbed brown sugar for the white and omitted the stevia, and they are plenty sweet enough.
          So how many batches did you have to make to know to freeze the chickpea flour and flatten the cookies when they come out of the oven??

          Reply
          • Lauren

            May 24, 2016 at 6:25 pm

            Haha, I figured it out faster than you might think, thankfully!

            Reply
    21. Annemarie

      May 15, 2016 at 3:27 pm

      I love these cookies and I make them all the time! Amazing! But I have always omitted the stevia (I didn't have any at the time), and it's perfect without it and with no additional substitution for it! Just FYI;) Even those in my family on standard diets eat them up.

      Reply
      • Lauren

        May 15, 2016 at 7:32 pm

        Awesome Annemarie, and thanks for the tip about the stevia, that's good to know!

        Reply
    22. Janet Stephan

      April 29, 2016 at 4:55 am

      Hi Lauren 🙂 I loooove these and have made them 3x now and was wondering what changes would I need to make to turn this recipe to turn it into brownies, if it is at all possible? Thankyou for your cheerful inspiration. Janet 🙂

      Reply
      • Lauren

        April 29, 2016 at 7:42 am

        Hi Janet,

        Thank you for your sweet words, I'm so happy you like the cookies! I'm not sure about the brownies, but if I figure something out, I'll post it!

        Reply
        • Janet Stephan

          April 30, 2016 at 4:45 am

          Awesome! Have a wonderful day. Just found your pizza crust recipes and can't wait to try them. :):):)

          Reply
    23. RecipestoNourish

      April 28, 2016 at 4:07 pm

      Oh yum! I wish I had some of these to snack on right now! Thanks so much for sharing it at Savoring Saturdays linky party! Hope you'll join us again.

      Reply
    24. Raia

      April 28, 2016 at 12:49 pm

      These sound delicious, Lauren! Thank you for sharing them at Savoring Saturdays, I'm going to feature them at this weekend's party. 🙂 Hope to see you there!

      Reply
      • Lauren

        April 28, 2016 at 1:52 pm

        Thank you so much Raia, I'll be there! 🙂

        Reply
    25. Sarah

      April 23, 2016 at 5:04 am

      I can't believe I've never tried baking cookies with chickpea flour before! These look amazing - can't wait to try your recipe!

      Reply
    26. Kristin

      April 20, 2016 at 9:59 pm

      I love you right now! Thanks for this recipe. The cookies are amazing! Didn't use the stevia and subbed in coconut sugar. I ate 4 and had to make myself stop : )

      Reply
      • Lauren

        April 21, 2016 at 7:35 am

        Haha, thanks so much Kristin, glad you enjoyed them!

        Reply
    27. fitfoodiemama

      April 19, 2016 at 5:37 am

      I haven't made any treats with chickpeas in a while- guess that needs to change because these look delicious! 🙂

      Reply
    28. Rachel

      April 18, 2016 at 12:35 pm

      Sounds like my childhood. My BFF was/is my dad. We have so much more in common than my mom and I do.

      Also, you're killing me with your sweet treats. I know they're healthy but gah!!! 🙂 These look awesome. Thanks for sharing!!

      Reply
    29. valisesetgourmandises

      April 17, 2016 at 11:36 am

      I just made these and they were so delicious! I should've taken them out after 12 minutes, they turned out a bit tough, but the man and I loved them! They're so filling that there's no way we could eat a whole batch in one sitting though! haha
      I found the taste very interesting, actually reminiscent of eggs. I also think that they're a good base for other flavourings. All that being said, thank you so much for the recipe! Hope you had a lovely weekend 🙂

      Reply
      • Lauren

        April 17, 2016 at 2:22 pm

        Thank you, I'm so happy you liked them!

        Reply
        • valisesetgourmandises

          April 19, 2016 at 6:05 am

          Well, we made them again last night and turns out we can eat a whole batch in about 15 minutes! 😀

          Reply
          • Lauren

            April 20, 2016 at 9:50 am

            Yay, that's awesome! 🙂

            Reply
    30. Julie

      March 04, 2016 at 3:53 pm

      Thanks for your site!

      I just made these with bob's red mill garbanzo bean flour and they look beautiful!!

      Sadly they have a very bitter taste. The smell of the chickpea flour is what they taste like. Did I do something wrong?

      Reply
      • Lauren

        March 05, 2016 at 12:02 pm

        Hi Julie! I'm sorry you didn't like the taste. What I'm suspecting is that they weren't baked long enough?... Chickpea flour needs to be cooked through, otherwise, that 'bean-y' taste can really linger.

        Reply
    31. Brigitte bilodeau

      February 23, 2016 at 2:02 pm

      I just baked these ...they are so good , I used 3 table spoons molasses to replace maple syrup and didn't use any of the other sugar . I am looking more for a healthy treat than cookies..just the best I also added a handful of toasted walnuts and refrigerate my cookies on the baking sheet for 20 minutes because my flour wasn't cold ....thank you for an amazing recipe..

      Reply
      • Lauren

        February 23, 2016 at 6:27 pm

        That's great Brigitte, thanks for the comment! 🙂

        Reply
    32. Bethany

      February 12, 2016 at 4:48 pm

      These cookies look great!

      Reply
    33. Meg

      December 20, 2015 at 1:41 am

      Lovely recipe! I can't have oil though ...Do you think these would work if i replaced the oil with pumpkin?

      Reply
    34. Kerry

      November 23, 2015 at 10:08 am

      Just made some chickpea flour chocolate chip cookies using your recipe. O.M.G.!! I have tried other gluten free flours before and found them lacking...too dry, weird aftertaste, etc. These cookies are so delicious and taste like a choc chip cookie using traditional flour, eggs, milk...all the things my body no longer lets me eat without consequences. I gave my husband and kids one and said they were "regular" choc chip cookies, and they all gave rave reviews. Score! I am looking forward to trying out more of your recipes. Keep up the great work Lauren!

      Reply
      • Lauren

        November 23, 2015 at 1:08 pm

        Thanks Kerry, so happy you all enjoyed them!

        Reply
    35. Chawna

      September 14, 2015 at 1:38 pm

      I had a baby three months ago and I've had this crazy sugar craving ever since. I'm trying not to eat sweets but I decided to cave by making this healthier treat. I made these yesterday and they are delicious! I used coconut sugar and since didn't have Stevia I just used a little more coconut sugar. Like a teaspoon.
      Anyway, DELISH.

      Reply
      • Lauren

        September 14, 2015 at 5:53 pm

        That's awesome Chawna, I'm in the same boat as you now with trying to cut out the sweets after having my son. Thanks for your comment! 🙂

        Reply
    36. Vyk

      August 15, 2015 at 5:26 am

      Wow!!! I made these tonight and they are brilliant! Tasty..crunchy..perfect!
      I will be making these again and again.
      Thanks so much for sharing..your a nourishing food angel!

      Reply
      • Lauren

        August 16, 2015 at 9:20 am

        Thanks Vyk, so happy you enjoyed them! 🙂

        Reply
    37. Heather

      August 08, 2015 at 9:25 pm

      I made these today without the chocolate chips and they were delicious! My daughter and I ate them all in one sitting! I think I may add peanut butter to my next batch to see how that turns out. Thank you for this wonderful recipe!

      Reply
      • Lauren

        August 09, 2015 at 7:19 pm

        That's awesome Heather, thanks for the comment!

        Reply
    38. Stephanie

      August 04, 2015 at 8:20 am

      Hi Lauren! I've used this recipe about 3 times now, about to use it again. Thanks so much for this recipe! It's delicious every time 😀

      Reply
      • Lauren

        August 04, 2015 at 9:01 am

        That's great Stephanie, thanks for letting me know! 🙂

        Reply
    39. Vanessa

      May 16, 2015 at 10:21 am

      can't wait to try thIs! Anything I can use instead of sugar?

      Reply
      • Lauren

        May 17, 2015 at 12:17 pm

        I haven't tried these any other way, sorry!

        Reply
      • Daria Rose

        March 16, 2018 at 8:35 am

        You could try using bananas, really really ripe ones. They are very sweet and a good binder.

        Reply
    40. EVIE

      May 07, 2015 at 5:59 am

      Just made these think I added to much water as were very very sticky ,did not use the stevia so doubled on the sugar .They did spread a lot looked nothing like yours (is that because they were to wet)They do taste very good ,have just hidden them in the cupboard so that they last until this evening!!!!

      Reply
      • Lauren

        May 07, 2015 at 10:26 am

        Any substitutions can mess up a recipe, so I can't tell you exactly what went wrong, but it sounds like your flour wasn't chilled enough or you had too many wet ingredients.

        Reply
    41. sheila

      April 27, 2015 at 1:30 pm

      Best cookies I have ever made, Yummy !!

      Reply
      • Lauren

        April 28, 2015 at 1:59 pm

        Thanks Sheila!

        Reply
    42. Kelly

      April 24, 2015 at 1:21 am

      Thank you Lauren for sharing this AMAZINGLY delicious recipe! I made them last night for the first time. The batch only made large 4 cookies because that's how I like them! I fed them to my husband and he was in heaven! I didn't tell him that it was made from chickpea flour until he dug into his third cookie. He was pleasantly surprised 🙂

      Reply
      • Lauren

        April 24, 2015 at 7:21 am

        That's great Kelly, thanks for the feedback! 😀

        Reply
    43. Deirdre

      March 12, 2015 at 7:18 pm

      Lesson learned.....not degrees Celsius........ha!

      Reply
    44. Deirdre

      March 12, 2015 at 7:11 pm

      Oh and my oven only actually goes up to 250 degrees so I am guessing bake for a little longer?

      Reply
    45. Deirdre

      March 12, 2015 at 7:09 pm

      You would be happy to know tbat besan flour (chickpea) tastes great cooked and roasted. My husband's family are Indian and they cook with it ALL of the time. My first time cooking with your recipe today - baked goods are my one weakness so anything that can make that a healthier option is great! The real test will be my 1 and 4 year olds....

      Reply
    46. Summer

      March 10, 2015 at 8:33 pm

      I made these cookies last night and they didn't come out very good. Ugh I really wanted them to. I had so much hope. They still had the chickpea flour taste even after they were cooked. Is that how yours tasted?

      Reply
      • Lauren

        March 11, 2015 at 12:45 pm

        Hi Summer,

        It sounds like they weren't baked long enough, as that is what will rid the cookie of the 'beany' taste.

        Reply
        • Leland

          March 30, 2015 at 5:35 am

          I had the same problem, unfortunately. Fairly intense chickpea flavor and an almost bitter aftertaste. I'm hesitant to bake them much longer, though, since both color and texture were absolutely perfect. If anything, the cookies were darker than in your photos. Do you think turning the oven down and baking them longer might help?

          Reply
    47. Isabelle Marcil

      February 25, 2015 at 7:55 pm

      Wow! Just make these with a few modifs:

      *Lupin flour in place of chickpea flour (I was actually looking for a recipe to make with lupin flour, and decided to search for chickpea flour recipes... thanks, good idea!)
      *Put 5 tbsp sucanat (will put 4 next time) and no stevia or maple syrup
      *Replaced coconut oil with 1 tsp olive oil, and a small piece of a banana
      *Replaced chocolate chips with cocoa nibs and roasted sunflower seeds

      Yummy! Will definitively do again 🙂 Thank you so much for sharing!
      Lot of love
      Isabelle

      Reply
      • Lauren

        February 26, 2015 at 8:01 am

        I'm so happy you enjoyed the recipe Isabelle! 🙂

        Reply
    48. Kathleen

      February 25, 2015 at 1:23 pm

      I'm looking for recipes to use up the huge stash of chickpea flour in my pantry, thanks to an accidental Subscribe & Save delivery. 🙂 Pinning this recipe now--it's going on my "use up the chickpea flour" list. Thanks!

      Reply
    49. Marta

      February 19, 2015 at 2:45 pm

      Hi, I found your blog by accident when I was looking for ways of getting rid of chickpea flour from my cupboard. I am not vegan, nor vegetarian, I am no a 'health freak' either ...but, probably because of, it I decided to give it a go. The recipe sounded odd and very different from what I usually bake.
      And the result is...FANTASTIC! The cookies are very, very good, so good that I am already planning to make a bigger batch for my friends.
      Thank you so much for sharing it. I think I will explore your blog a bit further 😀
      (sorry for any mistakes, English is not my first language)

      Reply
      • Lauren

        February 19, 2015 at 6:56 pm

        That's so great Marta, thanks for the comment (and your English is great)! 😀

        Reply
    50. Andreea

      February 18, 2015 at 5:06 pm

      First time using chickpea flour. I used honey instead of mapel syrop. They are very good!!!
      Next time i will use less sugar or honey, they were abit too sweet for my taste but its definatly going to be a next time!
      Thank you very much for the recepe!!!

      Reply
      • Lauren

        February 19, 2015 at 8:12 am

        Hi Andreea,

        Honey will definitely bump up the sweetness factor, but I'm happy you still enjoyed them!

        Reply
    51. Yvonne

      February 12, 2015 at 5:55 pm

      I've already made 3 batches of these because they don't last long in my house. They are so delicious and easy to make! Thanks for sharing.

      Reply
      • Lauren

        February 12, 2015 at 7:25 pm

        That's so awesome Yvonne, thanks for the comment! 🙂

        Reply
    52. chia

      February 07, 2015 at 11:39 pm

      You are a genius. Just made these and there are so good! I didn't have the chocolate chips so I used dried cranberries instead. I need to order chickpea flour in bulk!

      Reply
      • Lauren

        February 08, 2015 at 11:32 am

        That's awesome Chia, thanks for the feedback! 🙂

        Reply
    53. Christine

      February 07, 2015 at 2:56 pm

      Just made these with carob chips, they were fabulous!!! I'm vegan, my oldest son is GF and has a chocolate allergy, DIL is GF, other son is trying to eat healthier after gallbladder removal. We all loved them! My oldest grandson guessed that they were made from chickpea flour but still loved them. Going to try the black bean fudge next. So happy to find vegan sweet recipes that don't use nuts. Thanks for the great recipes!

      Reply
      • Lauren

        February 08, 2015 at 11:31 am

        That's great Christine, I'm so happy you all enjoyed them!

        Reply
    54. Irene

      January 11, 2015 at 5:59 am

      Hi Lauren,

      I just made a batch of these and they tasted really nice, the only thing that didnt't turn out as planned was the texture. The 'cookies' were more like pancakes, quite soft, not even the edges turned crispy... Any ideas why? Still I really enjoyed them:) Thank you so much for all the wonderful recipes!

      Reply
      • Lauren

        January 11, 2015 at 8:22 am

        Hi Irene,

        It sounds like you may have had a mis-measurement of dry to wet ingredients (either too little dry or too much wet). They should come out chewy and crispy, anything but a soft, pancake texture! Glad you at least enjoyed the taste though! 🙂

        Reply
    55. Bekka

      January 10, 2015 at 3:01 pm

      Hi Lauren, I made these cookies and they were AMAZING! Thank you for sharing 🙂 I do have a question that you will probably think is really odd/stupid where did you get the measuring spoons you use? I have been looking for ones that are stainless steel and have the smaller measuring spoons as well and I cannot find any anywhere! Thanks for all of the great recipes!

      Reply
      • Lauren

        January 11, 2015 at 8:24 am

        Hi Bekka,

        Thanks for your comment, I'm so happy you enjoyed the cookies! I got my latest set of measuring spoons off of Amazon: http://www.amazon.com/gp/product/B00004SU1I?ie=UTF8&camp=1789&creativeASIN=B00004SU1I&linkCode=xm2&tag=oatwitafor-20 🙂

        Reply
    56. Melinda

      January 04, 2015 at 2:16 am

      Hi there I just made and devoured these. My 8 year old loved them also. I used olive oil as I had run out of coconut oil but they still tasted great.

      Thanks so much. Melinda

      Reply
      • Lauren

        January 04, 2015 at 7:04 pm

        That's great Melinda, thanks for the feedback! 🙂

        Reply
    57. Jasmine

      January 03, 2015 at 12:58 am

      These are amazingly!!!! I just made a batch and am so happy with them. My 3 girls are going to love these and hubby does too - he couldn't even tell they were gluten free. So glad I found your blog. Thank you from New Zealand!,

      Reply
      • Lauren

        January 03, 2015 at 11:27 am

        That's great, thanks for the feedback Jasmine! 🙂

        Reply
    58. Ber

      December 03, 2014 at 4:43 pm

      I just made these (added dried cranberries too). They are delicious! Thanks

      Reply
      • Lauren

        December 03, 2014 at 7:05 pm

        That's awesome Ber! 🙂

        Reply
    59. Loretta Blake

      November 27, 2014 at 10:07 am

      Finally, a Gluten Free, Dairy Free, Refined Sugar Free chocolate chip cookie recipe that is crunchy!!! My 13 year old daughter, who has food allergies, has been longing for a crunchy choc chip recipe, unlike most others, which are soft. These were great and got the big thumbs up from her! Thank you, Lauren, for creating this!!!

      Reply
      • Lauren

        November 28, 2014 at 7:13 am

        Yay, that's what I love to hear Loretta! SO happy they made an allergic little girl happy! 😀

        Reply
    60. Keith

      November 25, 2014 at 12:21 am

      Lovely recipe you have here. People should take note that if they use chocolate chips, it will no longer be dairy free, most likely. I tried these today with a few alterations, mainly honey and molasses replacing the maple syrup for a more traditional taste. And I had them extra sticky from too much water, but that was ok, because they spread nicely and were thin just how I like them. Chickpea flour is one of the things I've always had issues with thinking of how to use it, as it lasts longer than all the other flours and starches in use. Glad to know I can make tasty cookies now. Thank you.

      Reply
      • Gail Spach

        March 05, 2016 at 12:10 pm

        There are many dairy-free chocolate chips available.

        Reply
    61. Chris

      October 22, 2014 at 3:23 am

      Made these cookies last night for my daughter she is a vegan and has a gluten sensitivity, they were awesome!!! thanks for sharing the recipe!!!

      Reply
      • Lauren

        October 23, 2014 at 3:04 pm

        That's great Chris, I'm so happy you enjoyed them!

        Reply
    62. Roberta

      October 21, 2014 at 11:12 am

      Why does the chickpea flour have to be cold?

      Reply
      • Lauren

        October 21, 2014 at 12:54 pm

        Hi Roberta,

        It helps keep the cookie's shape when baking. 🙂

        Reply
    63. donna

      October 13, 2014 at 9:27 am

      So any white bean flour should work? And thx for clarifying the bean from the flour ♡

      Reply
      • Lauren

        October 13, 2014 at 2:46 pm

        Yes, any bean flour should work! They also make black bean flour if that would agree with you better. 🙂

        Reply
    64. Donna

      October 13, 2014 at 7:43 am

      Hello Lauren,
      You mentioned in your blog for the 'chickpea' blondies' that switching to cannellini beans
      worked or navy beans. Would they work in this recipe also? Thanks

      Reply
      • Lauren

        October 13, 2014 at 8:07 am

        Hi Donna,

        This recipe uses chickpea flour as opposed to the actual bean, but Bob's Red Mill does make a white bean flour you might be interested in!

        Reply
    65. June Abney

      September 07, 2014 at 1:15 pm

      Lauren,I made these cookies today and they are delicious! I never would have known there was chick pea flour in the recipe.

      We are grain free and I have tried many cookie recipes with various nut flours...they are pretty good, but the texture is never quite right. These are perfect and the combination of sweeteners is just right. An added bonus...such an easy recipe!

      Thank you for sharing all of your hard work!

      Reply
      • Lauren

        September 07, 2014 at 6:46 pm

        Thank you June, I'm so happy you liked them! They are a favorite around my house right now too. 🙂

        Reply
    66. Michal

      August 24, 2014 at 4:33 pm

      Looks like a really tasty recipe, thanks

      Reply
    67. Thalia @ butter and brioche

      August 24, 2014 at 1:46 pm

      i've never cooked with chick pea flour before, definitely something i need to try. thanks lauren for the idea!

      Reply
      • Lauren

        August 24, 2014 at 4:33 pm

        Thanks Thalia! You really should give these a try, they're amazing!

        Reply
    68. leah

      August 20, 2014 at 2:34 pm

      Omg.lauren I just made.these today they tasted.terrific!! And they.were so easy! I gave them to my.friend.who.eats gluten free she was raving over them! Pls keep the great recipes.coming! All the.best

      Reply
      • Lauren

        August 20, 2014 at 8:34 pm

        That's awesome Leah, I'm so happy you enjoyed them! They are a favorite with us right now too. 🙂

        Reply
    69. Mike @TheIronYou

      August 20, 2014 at 9:28 am

      I have never baked with chickpea flour before but now I want to...these cookies look incredible!

      Reply
    70. Lauren L. @ Newest Obsession

      August 19, 2014 at 7:04 pm

      I made these the night I saw them on your blog!! I had all of the ingredients on hand. I made them without the stevia and I loved them. The batch size was perfect. Just enough for my husband and I to have a cookie a day for four days. Thank you!

      Reply
      • Lauren

        August 19, 2014 at 7:14 pm

        That's awesome Lauren, I'm so happy you enjoyed them! 😀

        Reply
    71. Juliana Walters

      August 19, 2014 at 5:13 pm

      Whenever bloggers leave comments on my blog I immediately go look at their blog! So today, when I saw your comment I rushed right over to Oatmeal with a Fork. The funny thing is when I started reading your about page I realized I had read it before! I read it again because you have an amazing/inspiring story!
      I think I was led to your blog before via foodgawker. I have to admit that I probably got what I wanted then split without a comment. I’m a creeper like that sometimes.
      Love that you have three different food processors (I do too, and I’m considering another!)!
      Love that your husband is a firefighter! Mine fought wildfire for ~10 yrs.
      Before I go I want you to know that I’ll be back to your blog soon. I really just started blogging about healthy food consistently in May.
      Lastly, your Cheesy Cauliflower Breadsticks (OMG)!!! And these cookies, “PINNED”! OK, Bye!

      Reply
      • Lauren

        August 19, 2014 at 6:21 pm

        Hi Juliana! Lol!! I stalk blogs too and only leave comments if I'm truly inspired, so I getcha! That's awesome about your hubby...when I was reading your blog, the way you write reminded me of me, and then I saw that our family situation is really similar (except you're like some genius nuclear physicist or something). 🙂 Thanks for stopping by, and good luck with the healthy food! You'll feel so much better for it. 😀

        Reply
    72. Kat

      August 19, 2014 at 4:36 pm

      I just had a question about stevia, if I don't have any what could be used instead of? Thanks so much, love your site 😉
      Kat

      Reply
      • Lauren

        August 19, 2014 at 6:22 pm

        Hi Kat,

        You could use two additional tablespoons of your preferred granulated sweetener, but you might need a tad more water. Thanks for reading! 😀

        Reply
    73. Andy

      August 19, 2014 at 6:19 am

      Just made these cookies - they are incredible!! Many thanks for the recipe.. all your recipes. I'm very appreciative. Be well.

      Reply
      • Lauren

        August 19, 2014 at 7:04 am

        That's great Andy, I'm so happy you enjoyed them!! 🙂

        Reply
    74. Sasha

      August 18, 2014 at 8:11 pm

      These look great! I use chickpea flour in baked goods quite often in combination with other flours, but have never used it on its own in anything sweet. Will have to give these a try!

      Also, I love the stuff about you and your Dad. I was such a Daddy's girl and this brought up some good thoughts 🙂

      Reply
      • Lauren

        August 19, 2014 at 7:06 am

        Thanks Sasha! I was surprised at how great the flour tasted in these too. Have a great day! 🙂

        Reply
    75. Diana

      August 18, 2014 at 6:41 pm

      One of my favorite things about your blog is that your recipes usually make smaller amounts. I like 8 cookies because I don't have tons of leftovers to store or eat really fast! So far everything I have made from your blog is wonderful so I am looking forward to making these too! Thanks!

      Reply
      • Lauren

        August 18, 2014 at 6:57 pm

        Haha, that's so ironic Diana! My husband was just telling me I need to start making bigger batches because everything I make goes so fast!

        Reply
    76. Jill

      August 18, 2014 at 7:34 am

      I've never used chickpea flour before, but now I think I'll have to! I love the look of these cookies...and they do look like Chips Ahoy!

      Reply
    77. Rebecca @ Strength and Sunshine

      August 18, 2014 at 6:55 am

      Love chickpea flour! I keep mine in the freezer too!

      Reply
      • priscilla

        February 07, 2016 at 3:33 am

        I tried 2 batches of chickpea choc chip cookies and both batches were too salty.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

    More about me →

    Sugar-Free Recipes

    • Sugar-Free Chocolate Chip Chickpea Cookies
    • Peanut Butter Cup Candy Bars (Sugar-Free!)
    • No Sugar, No Oil Chocolate Chip Muffins
    • Sugar-Free Carob Candies

    Footer

    ↑ back to top

    AboutContactPrivacy Policy

    COPYRIGHT ©2022, OATMEAL WITH A FORK. ALL RIGHTS RESERVED.

    3.1K shares