The best ever vegan & gluten free chocolate chip cookies made with chickpea flour. They’re free of dairy, nuts, animal products and grain. Plus they’re naturally sweetened and come together in less than 20-minutes!
You’re probably thinking, what the heck is chickpea flour? It’s just as the name suggests, flour made out of chickpeas! Don’t let that scare you away. This gluten free flour has a very neutral flavor in baking and creates an unbelievable texture.
These vegan chickpea flour chocolate chip cookies are crazy good. Since they are grain free, dairy free and naturally sweetened you can feel good about eating them. No artificial flavors, butter or refined sugar. Mega score. I’m also betting you have most of these ingredients on hand besides the chickpea flour. So go pick some up and lets bake.
They’re thick and pillowy like clouds yet incredibly soft which creates the perfect bite. My favorite is eating them right out of the oven when they’re still warm & the chocolate is gooey and delicious.
You must give them a light (or not so light) sprinkling of sea salt on top. So delish and unbelievably satisfying.
They are also perfect with a side of homemade almond milk. Just sayin.
5 reasons you should make these chocolate chip chickpea flour cookies:
- They are vegan + gluten free with no sacrifice in flavor/texture
- All you need is 20-minutes
- The ingredients are all natural so you can feel good about eating them
- They require only 9 ingredients
- Anybody & any diet restrictions can eat these
- 1½ cups chickpea flour
- ½ baking soda
- ¼ baking powder
- ½ sea salt
- 1 tsp vanilla
- ½ cup coconut sugar
- ¼ cup unsweetened applesauce
- ½ cup melted & cooled coconut oil
- ⅓ cup dairy free chocolate chips (or chocolate of choice)
- Corse sea salt, for topping (optional but recommended)
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray with oil.
- In a large bowl add chickpea flour, salt, baking soda and baking powder. Whisk to combine.
- In a medium bowl add melted/cooled coconut oil, coconut sugar, applesauce and vanilla. Stir to combine.
- Add your wet ingredients to your dry and stir (wooden spoon is the easiest) just until combined. Gently stir in chocolate chips.
- Scoop the dough 2 tablespoons at a time (you can use a cookie scoop if you have one) and form a ball. Place on baking sheet and gently press down with the tips of your fingers.
- Bake for 8-10 minutes. 8 if you like slightly under baked, 9 for in the middle and 10 minutes for a slight crunch or until slightly golden brown. Immediately sprinkle with sea salt.
- Cool for 5 minutes before moving. Will keep covered up to 1 week.