Loaded with chocolatey goodness, these Triple Chocolate Chickpea Flour Cookies are easy to make and delicious. They’re also gluten-free chocolate cookies, making them a great choice for anyone who loves chocolate or who might be sensitive to gluten.
I love chocolate! Dark chocolate, milk chocolate, even white chocolate – I love it all. That’s why I particularly love these cookies. Loaded with chocolate, they’re soft with intense chocolate in every bite, I couldn’t be happier with this recipe.
The secret to this recipe is the touch of espresso powder. Whoever discovered that espresso (or any coffee, really) enhances the flavour of chocolate is a genius! I can’t take credit for this, but I sure do love adding just a little bit of concentrated coffee flavour to bolster the chocolate in this recipe.
These are easy cookies to make. You don’t need a stand mixer, and you don’t have to wait for the dough to chill before baking. And, it makes a reasonable number of cookies so you won’t have to spend forever in the kitchen cycling baking sheets through the oven.
What Makes This Recipe Great
- It is gluten-free.
- They’re so pretty with the white chocolate chips throughout.
- These chickpea choc chip cookies are easy to make – no special equipment needed.
- They bake quickly so you can start munching on them sooner!
What is Chickpea Flour?
Chickpea flour, also known as gram flour and garbanzo flour, is made from ground chickpeas. You’ll typically find chickpea flour used in falafel and flatbreads. Chickpeas are naturally gluten-free, and the flour behaves a lot like wheat flour which makes them a great alternative for gluten-free baked goods.
Why Make Cookies with Chickpea Flour?
- Chickpea flour is nut-free and is allergen-friendly.
- It has a great texture for baking. A little denser than wheat flour with a subtle nutty flavour.
- It’s naturally sweet so you can use less sugar in the chickpea cookie recipe.
- It’s an easy-to-use alternative to all-purpose flour. It’s a bit drier, though, so you may need an extra tablespoon of liquid if you’re doing a 1:1 substitution.
Ingredients & Substitutions
Coconut oil – This is the fat in the recipe and it’ll help bind everything together. At first, the batter will seem greasier than usual for a cookie but once it is baked the greasiness disappears.
Brown sugar – Packed! Use light brown sugar for the best flavour in this recipe.
Espresso powder – Use instant espresso powder, and you just need a little bit.
Vanilla extract – Pure or artificial; both will work.
Egg – Just one egg, but let it come to room temperature.
Chickpea flour – Make sure you level off the measuring cup to get a full cup of flour.
Cocoa powder – I love using Dutch-process cocoa powder because it has a darker, richer flavour. But any cocoa powder will do.
Baking soda – This is the leavening agent in this recipe.
Salt – Yes, cookies need salt! Just a bit will enhance all the flavours.
Semi-sweet chocolate chips – Bring on the chocolate!
White chocolate chips – They’re so pretty in these chickpea cookies!
How To Make Triple Chocolate Chickpea Flour Cookies
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper.
Mix the melted coconut oil, brown sugar, and espresso powder in a large bowl. Then, mix in the egg and vanilla.
Place a large sieve over the bowl and add the chickpea flour, cocoa powder, baking soda, and salt. Shake the sieve so that the powders fall into the bowl. You can use a spoon to help you push the dry ingredients into the wet ones below.
Mix until just combined, then add the chocolate chips and mix them in.
Roll a level tablespoon of cookie dough into a ball and set it on your prepared baking sheet. Repeat. Put about 12 cookie dough balls on each sheet.
Bake for about 8 minutes, then let them cool and enjoy!
When making these chocolate chip chickpea cookies, use regular table salt instead of kosher or another large-flaked salt so that it gets through the sieve. Larger flakes may be left behind in the sieve and your cookies need that touch of salt!
How To Store Chickpea Chocolate Chip Cookies
These cookies will be fine in an airtight container in a dark, cool spot (like your pantry) for up to a week. If you need to keep them longer, pop them into a freezer-safe storage bag or container and freeze them for up to 3 months.
Can you use gram flour for cookies?
You sure can! Gram flour is most commonly used in Indian cooking and is ground dried chickpeas which are the same as chickpea flour.
Are these chickpea chocolate cookies vegetarian?
Yes, they sure are! They’re a delicious and easy vegetarian chocolate chip cookie recipe.
Is making cookies with chickpea flour easy?
Yes, they’re no more difficult than using regular wheat flour. These easy chickpea flour cookies are also really tasty and pack a good source of protein in them.
More gluten-Free Baked Goods To Try!
Triple Chocolate Chickpea Flour Cookies
- 1/2 cup coconut oil melted
- 1/2 cup light brown sugar packed
- 1/2 tsp instant espresso powder
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 cup chickpea flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup white chocolate chips
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl mix the melted coconut oil, brown sugar and espresso powder. Add in the egg and vanilla and mix.
- Place a large sieve over top of the bowl and add the chickpea flour, cocoa powder, baking soda and salt. Stir the dry ingredients through the sieve into the wet ingredients below.
- Remove the sieve and mix just until combined. Add the chocolate chips and mix.
- Roll a level tablespoon of cookie dough into a ball and place about 12 on a cookie sheet. Bake 8 minutes then transfer to a cooling rack.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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For the step-by-step version of this recipe, check out the How to Make Triple Chocolate Chickpea Flour Cookies Story.