Chickpea Flour Cookies

Name: Chickpea Flour Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 24 serving
Ingredients: ½ cup butter; ¾ cup coconut sugar; 1 large egg; 1 teaspoon vanilla extract; 1 ⅓ cups chickpea flour; ½ teaspoon baking soda; ½ teaspoon fine sea salt; ¾ cup chocolate chips

User Reviews

4.6

72 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
24
Calories
108 kcal
Course
Dessert
Cuisine
gluten-free

Chickpea Flour Cookies

Dana Benson

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These Chickpea Flour Chocolate Chip Cookies are naturally gluten-free, with the perfect chewy texture! You won't believe these healthier cookies pack extra protein in each bite.

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Ingredients

Servings

½ cup butter , softened
¾ cup coconut sugar
1 large egg
1 teaspoon vanilla extract
1 ⅓ cups chickpea flour
½ teaspoon baking soda
½ teaspoon fine sea salt
¾ cup chocolate chips

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Instructions

Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, mix together the softened butter and sugar.
Add the egg and vanilla and mix well, then add the chickpea flour, baking soda, and salt. Stir until the batter looks uniform; it will be relatively thick and sticky. Warning: Do NOT taste the raw cookie dough because chickpea flour tastes terrible before it's cooked.
Fold in the chocolate chips, then scoop the batter using a tablespoon or 1-ounce cookie scoop. Drop the dough onto the lined pan, spacing the cookies about 1 to 2 inches apart to allow for spreading. You can sprinkle the cookie dough with some flaky sea salt, if you like a sweet and salty flavor.
Bake at 350ºF for 8 to 10 minutes, or until the cookies look lightly golden around the edges. Let the cookies cool on the pan completely, to let them firm up. They should be lightly crisp on the outside, and soft on the inside. (Let the bake longer, until they are more golden, if you prefer a crispier cookie.)
Chickpea flour cookies can be stored at room temperature for up to 3 days, or in an airtight container in the fridge for up to 2 weeks. They can also be frozen for up to 3 months.

Notes

Nutrition is for 1 of 24 cookies. This information is automatically calculated, and is just an estimate, not a guarantee.
To make a vegan cookie, use vegan butter (I like Miyoko's brand) and a flax egg to replace the egg.

Nutrition Information

Show Details

Calories 108kcal (5%) Carbohydrates 12g (4%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 3g (15%) Trans Fat 1g Cholesterol 19mg (6%) Sodium 126mg (5%) Potassium 61mg (2%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 145IU (3%) Vitamin C 1mg (1%) Calcium 12mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 108 kcal

% Daily Value*

Calories	108kcal	5%
Carbohydrates	12g	4%
Protein	2g	4%
Fat	6g	9%
Saturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	19mg	6%
Sodium	126mg	5%
Potassium	61mg	1%
Fiber	1g	4%
Sugar	8g	16%
Vitamin A	145IU	3%
Vitamin C	1mg	1%
Calcium	12mg	1%
Iron	1mg	6%