These chickpea chocolate chip cookies are gluten free and so easy to make!
Made with chickpea flour and other tasty, mostly wholesome ingredients, these cookies are a fabulous snack or healthy dessert. They even have hints of banana and coconut flavors in them – yum!
Plus, while they’re more nutrient dense than your usual cookies, you don’t have to sacrifice on flavor, or that crispy-on-the-outside, chewy-on-the-inside texture.
I know what you’re thinking, but don’t worry – I promise you can’t taste the chickpea flour at all.
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This post was originally published on the blog way back in 2012, but as it has gotten some updates since then and I’m guessing the vast majority of current readers never saw it, I thought it might be fun to share it again today (just in time for Valentine’s Day)!
Oatmeal Chocolate Chip Cookies with Chickpea Flour
I wanted to do something a bit different from the usual by creating a gluten free cookie recipe – and since I had chickpea flour on hand, that was what I decided to experiment with!
Please don’t let chickpea flour freak you out; I promise you can’t taste it at all. Plus, it adds a boost of plant-based protein and fiber to the mix!
Matt was SHOCKED when I told him that the cookies he was currently demolishing had beans in them. 😉
Just don’t taste the raw batter – raw chickpea flour is not tasty! Once they are cooked it will taste good, I promise.
You can find chickpea flour (also known as garbanzo bean flour) online (<- Amazon affiliate link), or in health food stores.
Gluten Free Chocolate Chip Cookie Ingredients
To make these chickpea chocolate chip cookies, you’ll need:
- rolled oats (be sure to get gluten free certified if necessary)
- chickpea (garbanzo bean) flour
- brown sugar
- ground cinnamon
- baking soda
- salt
- very ripe banana (since these cookies are lower in sugar, a super ripe banana adds sweetness)
- coconut oil
- vanilla extract
- plain whole milk Greek yogurt
- chopped walnuts
- chocolate chips (I prefer dark chocolate, but any kind will do! You can also swap these out for raisins, if desired.)
I love the walnuts here – they add a delicious crunch and flavor. But feel free to replace them with a different type of nut (like chopped pecans) or dried fruit, if you’d prefer.
How to Make Cookies with Chickpea Flour
This is a simple and quick recipe, so you can spend less time mixing/baking and more time nomming on these fabulous cookies. 😉
Start by preheating your oven to 350 degrees F.
In a large bowl, whisk together all dry ingredients. In another bowl, combine all the wet ingredients.
(Don’t add the walnuts or chocolate chips yet. I know the image below shows them with the dried ingredients, but that’s just for aesthetic purposes!).
Next, pour the bowl of wet ingredients into the dry ingredients, and mix until uniform. Then, add the walnuts and chocolate chips and stir to combine.
Grease or lay parchment paper onto two cookie sheets.
Using a spoon or cookie scoop, form the batter into uniform-sized balls and drop them onto the baking sheets. Make sure they’re spaced out evenly. Press the tops of the dough balls down slightly with a spoon.
Lastly, bake about 12-15 minutes. The cookies are done when they are set and golden brown. Let cool for a bit on a cooling rack, then enjoy!
Deeeelish. My official taste tester (Matt) gave them two thumbs up!
How to Store Chickpea Cookies
As with most cookies, store these cookies in an airtight container on the counter. They should last for about 3 days.
You’ll find the full chickpea chocolate chip cookies recipe at the bottom of this post. Enjoy!
Looking for more awesome gluten free treats? Check out some more of my favorites:
- Peanut Butter Power Cookies
- No Bake Vegan Lemon Bars
- Chocolate Coconut Almond Balls
- Dark Chocolate Quinoa Bars
- Peach Muffins
- No-Bake Blueberry Custard Pie
Chickpea Chocolate Chip Cookies Recipe
These cookies are hearty and flavorful — I love the hint of coconut and banana and there’s no bean flavor, I promise. Just a little extra sneaky protein in the form of chickpeas. So healthy you can eat them for breakfast — and we have been!
Ingredients:
Dry:
- 2 cups rolled oats
- 3/4 cup garbanzo bean (chickpea) flour*
- 2/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet:
- 1 very ripe medium banana, mashed
- 1/3 cup coconut oil (warmed in microwave until liquid)
- 1 teaspoon vanilla extract
- 1/4 cup whole milk plain Greek yogurt
- 1/3 cup walnuts, chopped (optional)
- 1/3 cup chocolate chips (or raisins)
Instructions:
- Preheat oven to 350.
- In a large bowl, mix all dry ingredients. In a separate bowl, mix all wet ingredients, except for the walnuts and chocolate chips.
- Add wet ingredients to dry and mix. Add in walnuts and chocolate chips and stir to combine.
- Grease or cooking spray two baking sheets. Use a spoon to form the batter into uniform sized balls and drop them onto the baking sheet evenly spaced. Press the balls down a bit with the spoon.
- Bake ~12 to 15 minutes (check to test doneness).
Notes:
*Chickpea flour (also known as garbanzo bean flour) can be found in most health food stores, or purchase it online (<- Amazon affiliate link).
