Chickpea Flour Chocolate Chunk Cookies

gooey chickpea flour chocolate chunk cookies

These Chickpea Flour Chocolate Chunk Cookies are loaded with pools of chocolate and topped with sea salt. They’re crispy on the outside, melt in your mouth soft on the inside – oh, and they’re gluten free!

Chocolate chip/chunk cookies are my true weakness in my life. I love them fresh and warm right out of the oven. I love eating the dough before hand (no shame!) and I love dipping them in milk or coffee. There is something so comforting about homemade cookies. They make me think of home, of my mom, of a warm house filled with love.

close up of gooey chocolate pull

So, a few weeks ago, I snagged some Bob’s Red Mill garbanzo bean flour (aka chickpea flour) at the grocery store on sale! Y’all know that I love chickpeas – in salads, roasted in the oven, in hummus, topping my Golden Delicata Squash Soup… the list could truly go on. I had no idea they made it into a flour form!

bob's red mill garbanzo bean flour chickpea flour

I assumed it was a savory type of flour. However, I was intrigued when I read on the back that you could use this as a baking substitute! So, me being the chocolate chip cookie connoisseur that I am, I knew that I must embark on this journey to make the perfect cookies using chickpea flour.

bite taken out of chickpea flour chocolate chunk cookie

When I was younger, we never ever had homemade chocolate chip cookies. We always had the slice and bake. Or the ever popular, Chips Ahoy. I remember when I was trying so hard to lose weight, there were a few times when I binged on those cookies. Like, hardcore.

Why did I let myself feel so empty inside that I felt like stuffing my face with cookies would help? I’ll never know, really. But, thankfully – I’m far past that. Learning how to achieve a balanced relationship with food, how it’s okay to have a cookie (or two) and not feel guilty has really changed my life!

half of a chickpea flour chocolate chunk cookie

So, from the ever popular chickpea flour – these delightful chocolate chunk cookies were born. They really blew me out of the water with how much I ended up enjoying them. They’re light, have the perfect amount of sweetness and really check off all of my must haves list when it comes to a cookie such as:

  • crispy edges
  • soft and gooey middle
  • sweet
  • over the top chocolate-y
  • a pinch of salt on the top

Yup. They check all of that off.

How to Make Chickpea Flour Chocolate Chunk Cookies:

Using a stand mixer or a hand-held, cream together brown sugar, white sugar, and melted coconut oil until combined. To this mixture, add the egg, vanilla extract and mix again until combined – make sure to not overmix!

To this bowl, add in the chickpea flour, baking soda and salt. The dough will most likely be a little bit dry at this point but don’t worry! Next, fold in your chocolate chunks/chips. You can do a mixture of both if you want!

Important Note: The one thing that that I wouldn’t recommend doing with these cookies is: eating the dough. Yes, I know I sound like the government or something warning you to not consume raw cookie dough. The chickpea flour itself is very earthy and savory until it cooks with all of the other ingredients and sweetens up.

Line a cookie sheet with silicon or parchment paper. Scoop the dough out into large chunks, roll them into balls and place them on the baking sheet. I did about 6 large cookies per baking sheet. Before you place them in the oven, flatten them out slightly to make a more “cookie” shape.

tall stack of chickpea flour chocolate chunk cookies

Place in the preheated oven for 9-10 minutes to let them bake! Once done, let them cool on the pan for around 3-5 minutes and then transfer them to a cooling rack. Sprinkle some extra salt on top and enjoy!

When I ate these Chickpea Flour Chocolate Chunk Cookies and I let them cool (for like 30 seconds lol let’s be real here) they were SO magical. They had pools of melted chocolate and a pinch of sea salt and just melted in my mouth. Then I dipped one in my coffee (that had milk in it) and I am pretty sure in that moment, I went to heaven. Yup.

chocolate chunk chickpea flour cookie

Do yourself a favor and give these a whirl.

Did you enjoy this recipe? Here are some others you might like:

Dark Chocolate Lava Cakes

Fudgy Brownie Cookies

No Bake Cookies

Soft Chai Snickerdoodles

Paleo Chocolate Chip Cookie Skillet 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

4.74 from 50 votes

Chickpea Flour Chocolate Chunk Cookies

These Chickpea Flour Chocolate Chunk Cookies are loaded with pools of chocolate and topped with sea salt. They're crispy on the outside, melt in your mouth soft on the inside - oh, and they're gluten free!

Course Dessert
Cuisine American
Keyword chickpea flour chocolate chip cookies, gluten free chocolate chip cookie, gluten free cookie
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 people
Author Haylie


  • 1 and 1/3 cup chickpea flour
  • 1/2 cup light brown sugar
  • 1/4 cup white sugar
  • 1 tsp vanilla extract
  • 1/2 cup melted coconut oil
  • 3/4 cup semisweet chocolate chunks
  • 1/2 tsp baking soda
  • 1 egg
  • pinch of salt


  1. Preheat oven to 350 degrees. Line a baking sheet with a silicon mat or parchment paper. Set on top of oven until ready to use. 

  2. Cream together the brown sugar, white sugar, and melted coconut oil until creamy with a mixer. Add in egg, and vanilla extract. Mix until combined - don’t overmix it! 

  3. Add in your chickpea flour, baking soda and a pinch of salt and mix those in until smooth. It may be a little dry but fear not! Next, fold in the chocolate chunks. 

  4. Use a cookie scoop to form large cookies. Place on the lined baking sheet. I made 6 large cookies on each sheet. Flatten the dough slightly on top with your hands until it forms a more "cookie" shape. 

  5. Place in the oven to let bake for 9-10 minutes. I added a pinch of salt once they were done! Let them cool for about 3-5 minutes on the pan before you transfer them to a rack to let them fully cool. Enjoy warm and dip it in milk!

Recipe Notes

NOTE: Do not consume this cookie dough raw. The chickpea flour is not appetizing when raw due to its savory/earthy nature. It will cook through when it bakes and taste delicious in the cookies - but would not recommend eating it raw. 

139 comments / Add your comment below

  1. 5 stars
    Loving how gooey and soft these look. are chickpeas the same thing as garbanzo beans? Definitely gonna try these this weekend 🙂

    1. Yay! Thank you so much for the sweet comment, Joanne! Chickpeas and garbanzo beans are the same thing. So if you see “Garbanzo Bean Flour” in the store, that’s it! 🙂

  2. 5 stars
    There is definitely nothing like freshly baked cookies and the smell that it makes throughout the house! These check all the boxes for sure, Haylie! I especially love the salt on top! Salty/sweet is my FAVE! These cookies are a must try, especially with that chickpea flour! Have an awesome week 🙂

    1. 5 stars
      They are in the oven now and look and smell amazing. I can’t wait to pull them out and try one – this is my first attempt at anything using chickpea flour! Thanks for the recipe!

      1. Awww, thank you so much, Jessika, for your kind review! I hope they turned out well for you 🙂 Hope you’re staying safe and well! <3 Best - Haylie

  3. 5 stars
    I’ve never baked with chickpea flour, but I’m loving the texture of these cookies! I love it when drop cookies spread. They are perfect for dunking! And the crispy outside and soft centre are just perfection! Thanks for sharing a great recipe Haylie!

    1. Thanks, Katherine! You’re so sweet. It’s usually found in most grocery stores and for cheap too!! Definitely a little bit of healthy 😉 It’s all about balance!

      1. I love chickpea flour! I have a variety of recipes I use with chickpea flour. Pancakes, torilla’s, omelet’s! So delicious too. Gonna make these cookies tonight with Enjoy dairy free chocolate chunks! Thanks for another recipe for my kitchen.

        1. My cookies didnt look like picture. Sticky, wouldn’t spread never got crispy. Otherwise taste good.. Any suggestions for my next batch? I was hoping for thin and crispy cookie.

          1. Hey Pamela – so sorry that the cookies didn’t spread for you :/ Did you make sure to slightly flatten the dough on the baking sheet until it resembled a cookie? Due to the nature of the flour, these don’t spread easily on their own and you have to help them along the way haha! Of course, different ovens/bake times could also be a factor as well – be sure and make sure the oven is fully preheated and let them cool fully! (Although believe me, I know the temptation to grab a warm cookie off of a baking sheet! LOL :)) I hope these tips help! Please let me know and let me know if I can be of any further assistance. Best – Haylie

  4. 5 stars
    These came out perfect ! I added half the amount of white sugar(in the form of maple syrup) and it was still sweet enough. Thank you!

  5. 5 stars
    Delicious!!! I’m doing a good deal of gluten-free/dairy-free baking (to share at church functions, since we have several members who are both for various reasons), so I’m loving your recipes that are both already or are easily adaptable. Everyone loved these today! They do have a slightly different flavor than a typical chocolate chip cookie, a bit more savory, but I’m a fan of that difference to balance out the sweet. So easy and tasty!!

  6. Is there any substitute for the oil in this recipe? What would be a good amount, if subbing dates for half the sugar?

    1. Hey Rey! Do you mean completely sub out the oil for something else in the cookies? Usually they need some type of oil in them in order to bake properly. You could try butter, vegetable oil or olive oil and see if those would work? I haven’t personally tested those methods so I’m not sure. Olive oil might give them a more “savory” taste so I would try butter first for sure! Coconut sugar would potentially also be a good sugar substitute. Let me know if it works out for you 🙂

    2. 5 stars
      I made these using olive oil instead of coconut oil and they were delicious. I’d recommend using less oil though- maybe half as much. I used 1/2 cup and it was too much.

        1. 4 stars
          Chickpea flour veteran here. I don’t usually do recipes with this much oil (no gallbladder….) but I decided to try for a camping trip. Yes these turned out WELL! I used all coconut sugar. But I keep forgetting that every time I use coconut sugar my cookies burn. Yes they burned a little on the bottom at 8 minutes. My fault though.
          The dough was quite runny, but since my Chocolate chips were frozen, they made the batter easy to work with. So they baked for eight minutes then burned, I took them out, flipped them all over to stop the burning, let them cool (chickpea flour needs extra time to cook through OUT of the oven I find, if you eat it too soon it will taste chickpea like and have a wet texture. Anything made with chickpea flour is even better the next day, then the taste is really gone. My cookies spread out massively. Again, not used to this… just ate 1 and it was very good. Probably won’t make this recipe a lot, will save it though, it’s nice to have a flat oily chewy cookie once in a while. So yes, this worked well. Just remember if you use the coconut sugar to watch closely for burning. Well done!

          1. Hi there! Thank you so much for such a thoughtful review and thank you for letting folks know about the coconut sugar! Great to know!! I’m so glad you enjoyed them overall! 🙂 Best – Haylie

    1. Hi Caro, I’m not sure! I haven’t experimented replacing it. After a quick Google search, I found this “For a high-protein, gluten-free alternative, try soy flour, buckwheat flour or millet flour, or a nut flour such as hazelnut or almond meal.” – so maybe try that out and let me know! 🙂

  7. 5 stars
    These turned out perfect!!! I loved the gooey softness of the insides. The chickpea flour made for a nice change! Thanks for the recipe :))

    1. Hey Amanda! I’m honestly not sure about the flax egg…I would imagine it would work, but not 100% sure. If you give it a try, please let me know! I’m sure all of my vegan readers would love to know! 🙂 Thanks so much for commenting!

    2. @Amanda I used 1/4 cup of apple sauce instead of the 1 egg and slightly upped the baking soda to 3/4 tsp to ensure they still turned out light. While this did make my batch a little bit flat, they turned out absolutely delicious!

  8. 5 stars
    These are truly amazing! The only thing I changed was using a “neat egg” instead of a real egg. I think it made mine spread out just a tiny bit more, but they still tasted great and the crispy edges were so 😍 my husband even claimed these were the best cookies ever.

  9. 1 star
    No disrespect, but anyone who said these tasted good either has defunct tastebuds or was higher than the smoky mountains.

    Followed the recipe to a T – I don’t think it’s the recipe per say, but more likely the fact that chickpea flower tastes (and smells) horrible. The cookies were mostly benign until about 5 seconds after the first bite- the aftertaste was HORRENDOUS and quite frankly the dough was pungent in NOT a good way… I can still smell it on my hands after scrubbing my hands twice with dawn.

    Both my boyfriend and I agreed unanimously that these cookies sucked and the entire, deceivingly yummy-looking batch of cookie imposters, was thrown out. I’d rather just eat a piece of fruit if I’m trying to be healthy than subject myself to that oral and olfactory nightmare ever again.

    1. Hi Nicole! Thank you for the feedback. Sorry you didn’t enjoy the chickpea flour! 🙁 I reference in the blog post how I don’t recommend consuming the dough raw – but they usually turn out delicious for me (and other readers!)

      Once again, I’m so sorry this recipe didn’t meet your expectations. I hope you found a recipe that suits your needs more. Hope you and your boyfriend have a Happy New Year! 🙂

    2. 5 stars
      @Nicole, how old was your chickpea flour? I noticed when I used an older bag of flour I had in the cupboard for a few months they turned out similarly, but when I used a new bag, the cookies turned out wonderful!
      Maybe consider giving it a second shot with a different brand of chickpea flour?

  10. 5 stars
    I wasn’t sure how I would like the chickpea flour but WOW these were awesome!!!! I loved how gooey they were in the middle. My fave! 🙂 Such a great gluten free option – I’ve found my new favorite cookies!

  11. 5 stars
    I’ve loved these cookies on every occasion that I’ve had them! My favorite thing about this recipe is the use of an alternative flour. My dad has celiac disease, so these are such a treat for him!

  12. 5 stars
    Our youngest, is the pickiest and most reluctant to try anything that is different. I have been making diet changes in our household and happened to run out of regular flour. Having the chickpea in the pantry, I made the cookies using your recipe. She gave the cookies a try, and said there was a little aftertaste, but devoured the cookie anyway, she had more than one! I had one, with less guilt. I thought they were delicious.

    1. Hi Rosalin! Thank you SO much for your review! I appreciate your feedback and so glad to hear that your daughter devoured them! Woo! Thank you so much for your kind words! 🙂

    2. Hi, tried these out today and they came our great! Thank you for the recipe. Once baked how long can I store them and should I refrigerate them or can I freeze them?

      1. Hi SK! Yay! Makes my day that they came out great for you! 🙂 I would store them in an air-tight tupperware container at room temperature – I think they should be good for 3, maybe 4 days! I’ve never frozen them before…but I feel like it would work okay as long as they are wrapped up well! Let me know how that works for you! 🙂 Thank you again for making the recipe!

  13. 5 stars
    This recipe came out great! The batter was a little off putting but the second I opened the oven they smelled and look great. My husband and I ate them warm and dipped them in some milk. They cooked evenly and had a good texture warm. We refrigerated the rest of the batter and will devour the rest tomorrow!

    1. Hi Keri! Yay! I’m truly so glad that you and your husband enjoyed them! They are SO good with milk! Thank you so much for taking the time to leave a review, it means the world to me! 🙂 Best – Haylie

  14. 1 star
    Sorry but I followed this recipe and the consistency is not nice at all. I would never make these again. It’s probably not you but the besan flour. They tasted sandy and of nothing much..and a cup and a half didn’t really form a dough…more flour had to be used.

    1. Hi Becka! I’m so sad that you didn’t enjoy the recipe :/ Most of my readers have great success but I absolutely understand that chickpea flour isn’t for everyone. I truly hate that you didn’t enjoy it 🙁 I sincerely apologize and hope that you give my other recipes a chance! Thank you for your feedback. Hope you and your family are staying safe and well during this time!

    2. @Becka I suspect it may have been the chickpea flour you were using because I had the same thing happen to me when I used an older bag of flour I had in the cupboard for a few months. When I remade them with a new bag, they turned out wonderful! Maybe consider giving it another shot with a different brand of flour?

  15. 5 stars
    Honestly, I was skeptical.. But these… Delicious!!! Just got the first batch out and man oh man!! Thank you for this!

  16. 5 stars
    These are hands down the best gluten-free cookies I’ve ever made or tasted in my life. Maybe the best cookies period I have ever made or tasted (gluten-containing or gluten-free). I have made 2 batches in the past 2 days and everyone who has tasted them has been instantly obsessed. They have disappeared so quickly. Love it love it love it!

    1. Wow, Emily! This review just made my MONTH! 🙂 Thank you thank you for your kind words – my heart is jumping for joy that you and your family loved the cookies so much! I hope you’re all staying safe and well during this time! Cheers to eating more cookies! Thank you again! – Haylie

  17. 5 stars
    I was so surprised that I liked these even MORE than the usual gluten-full cookie that I make! Was not expecting that, but what a pleasant surprise. As a dietitian, I am ALWAYS looking for delicious recipes that are allergy-friendly for my patients. Thank you, Haylie!

    1. Yaaaaaayyyyy!! Marie, this makes me so happy! 🙂 Thank you for your kind compliments – so glad that you enjoyed the cookies! 🙂

  18. 5 stars
    These are the! Yum,yum! I doubled the recipe. The only change I made was I did a stick of vegan butter along with the half cup of coconut oil (because I doubled the recipe).

    1. Hi JB – Yay! So glad that you enjoyed them! The vegan butter sounds like a delicious add! Thank you for making the recipe and your feedback 🙂

  19. 5 stars
    These were a hit! These even received high praise from those I forgot to tell about the alternative ingredients. I forgot to flatten them and they spread just fine. I’d been hunting for a classic, white flour chocolate chip cookie to make my go-to (as I generally have no desire to eat desserts lacking butter or gluten if I don’t have to, tbh) but had a bunch of extra chickpea flour and coconut oil I needed to start getting through and this just might become my #1. It was my ideal balance of chewy and crispy, just like you said.

    I will say, there are definitely places this recipe could go downhill for bakers not used to the ingredients, so I could see how some people wouldn’t be as pleased with the results. e.g., different brands of coconut oil have a more neutral taste than others, and there is a difference between besan and chickpea flour. I also found the dough stickier than the white wheat flour cookies I’m used to, and I had to resist the temptation to stray from the recipe to add much more chickpea flour, which would have made the cookies tough, gritty and bitter. Anyway, totally bookmarking this and can’t wait to pump out another batch soon.

    1. Wow! Thank you so much for the raving review! I’m so glad you liked these cookies 🙂 Great feedback also in regards to the coconut oil differences and chickpea flour. Great points! So glad, overall, that you enjoyed them and are hoping to make another batch soon! Woohoo! Thanks again – Haylie

    2. Hi my- Just wanted to jump in here and say that the points you brought up are so relevant – I’m sure that the tips on both coconut oil and caution about trying to “fix” chickpea flour consistency will help many novice chickpea flour users – including me. Now that I’maware of these things, I’mmore convinced than ever to give these a go…so thanks for adding your comment to themix. Just wish Haylie could move your comment to the top!

      1. Hey Pearl – I absolutely agree!! I wish I could move the comment to the top as well, lol! I appreciate your comment and so glad that you are on board to try out the cookies! I hope they turn out awesome for you! Best – Haylie

  20. 5 stars
    Just made a batch and I had to leave a comment. One word, AMAZING!
    This is a redo for sure. As MP stated its chewy and crispy, which is what you want in a cookie. The flavors blend perfectly, not too sweet.

  21. I didn’t have any chocolate chips so I used sunflower seeds. Also only used 1/2 cup brown sugar (no white) Delicious! Thank you, I’ll definitely make these again 🙂

    1. Hi Sue! Great question – I’m honestly not sure, as I’ve never tried that before and am not sure what texture it would yield/if it would change the cookie altogether. I did, however, find this blog post to be super informative: … so hopefully that will help you! 🙂 The texture that her chickpea flour yielded looks pretty similar to the Bob’s Red Mill variety that I bought. Let me know how it works for you if you end up trying it! Best – Haylie

  22. 5 stars
    Wow, these are exactly what I love in a cookie – crispy on the outside and so tender and chewy on the inside. And you can’t taste the chickpeas at all. Thanks so much, I will definitely make these again!!

  23. 5 stars
    I was a bit skeptical at first, but they came out really well. The dough was sticky and tasted kind of like iron. I was scared that it wouldn’t spread or would taste gross, but it spread, browned, retained its structure, settled nicely and tasted like a good ole’ chocolate chip cookie. I didn’t add the white sugar because cookies have always been a bit on the sweet side for me and it worked out great. Thank you!

  24. 5 stars
    I’ve baked these many many times and it is a big family favourite. I was skeptical using chickpea flour and it does give the cookies a particular taste. But it was still well received at first bake. I’ve replaced the egg with grounded flax/chia egg and it’s still perfect. I use only brown sugar. So I’m very happy that this is gluten-free and can be made vegan as well.

    1. Hi Kat! Yay! This made my day. Thank you so much for your kind review – so happy that these are now a favorite in your family. Awesome to know that they work with a flax/chia egg as well 🙂 Thank you for your feedback!

  25. 5 stars
    This recipe is perfect as written – I didn’t change a thing, and they came out so delicious, soft and gooey. I’m hooked 😋

    1. Hi Sam!! Yaaaaay! 🙂 I’m so so glad you enjoyed the recipe! Thank you for the kind review! Cheers to soft + gooey cookies!!

  26. 5 stars
    Oh Haylie, these cookies are absolutely delicious, thank you for sharing this recipe! I’m thinking of baking a giant cookie as a birthday cake for my husband, how long do you think I should bake it for?
    Thanks much and stay safe.

    1. B, thank you so much for your sweet comments! I love the idea of making this into a fun giant cookie cake!! I’ve never tried it myself…but I would recommend baking it for about 20-25 minutes or until the cookie is lightly golden brown – you can also check the inside for doneness with a toothpick. Definitely let it cool for longer than the normal cookies as well. I hope that works! let me know how it goes. Happy birthday to your husband! 🙂

  27. 5 stars
    I really enjoyed making these chickpea cookies! I made 2 batches already within a week! The second batch I made I did skip the white sugar and just used the amount of brown sugar the recipe called for and they were still sweet and satisfying enough for me! Thank you for this recipe.

  28. 1 star
    This recipe sounds so good!!! The pictures are even better!!! I decided to try making it n it came out looking like dry sand. Horrible !

    1. Hey there – I am truly so sorry to hear that you didn’t enjoy the cookies after looking forward to trying them. Usually they are gooey and soft inside so I am so disappointed they turned out dry for you 🙁 Thank you for your feedback and I hope you give my other recipes a chance! Stay safe and well! Best – Haylie

    1. Woohoo – second time making them! Glad to hear, Kay! Thank you so much for trusting in my recipe! So happy that they were a hit 🙂

  29. 5 stars
    This recipe is amazing! First time making them, I used butter instead of oil in the same volume. They are perfect. Delicious!

    1. Hi Jenn – thank you so much for your kind review!! I love the idea of using butter – I am a butter lover! I’ll have to try that out 🙂 So glad you enjoyed these cookies!

  30. 5 stars
    Late to the party, but I just made these today and they are fantastic! I made them with unsalted butter (1/2 cup) instead of coconut oil, and finely-ground besan from my local Indian market. With Ghirardelli chocolate chips, you would never guess that they are gluten-free.

    1. Hey Ari!! Thank you for the kind review – totally made my day! So glad that you joined in on the chickpea party and I definitely have to try them out with butter and those chocolate chips! Yum 🙂

  31. These were delicious! I modified the recipe to make it vegan and they turned out buttery, savoury, tender, sweet and salty!

    I substituted:
    1/4 cup apple sauce for the 1 egg.
    1/3 cup of melted Earth Balance Original Buttery Spread for the 1/2 cup melted coconut butter.
    I also adjusted the amount of baking soda to 3/4 tsp because of the apple sauce.
    I used Camino semi-sweet chocolate chips and sprinkled flaky salt on top when cooling.

    1. Hi Alex – Thank you so much for sharing your feedback and the specific ingredients you used to make these vegan! I know my other fellow vegan readers will be so glad 🙂 So so happy they worked out for you! Truly makes my heart glad. I’ll have to try out your version on my own! Best – Haylie

  32. Best cookies ever! I will be replacing all other chocolate chip recipes with this one! Thank you!!

  33. 5 stars
    My new low carb favorite! Made a few changes – butter for the oil, added about a tablespoon of almond butter (just seemed so dry) – didn’t have chips on hand so broke up a Lindt chocolate bar (90% – dark dark, less sugar). Added a healthy pinch of salt and didn’t bother to salt after baking. Great recipe, many thanks!

    1. Hi there! Thank you so much for the kind review!! I love the Lindt 90% chocolate bar – SO good! And the almond butter sounds like a great add. So happy these worked out for you!! Best – Haylie

  34. 5 stars
    Perfect! Nice and easy but very tasty. Love the texture! I made them so far 5 times. I took out the white sugar and they are sweet enough!

    1. Yay!! Thank you so much for the review! So glad that you loved them and have made them so many times 🙂 Cheers to more cookies! Best – Haylie

  35. Just tried this, I used monkfruit instead of white sugar and they were delicious. I like the almond and coconut flour cookies, but they taste like shortbread. These taste like yummy chocolate chip cookies from back in my wheat eating days. Thanks!

  36. 5 stars
    I also did a half butter half coconut oil blend so as to get the benefits of both. Monk fruit doesn’t dissolve well in the oil and egg but it doesn’t affect the overall batter or flavor. I’m also going to try replacing all the sugar with monkfruit sugar blend and just add about a tablespoon of molasses to give it the flavor of the brown sugar. My daughter and I have literally spent the day eating cookies. Lol

  37. 5 stars
    These are the best cookies I’ve had since going gluten free! And just as you described so deliciously (crisp in the outside soft on the inside with melty chocolate bits) .
    I only changed two things. I used 1 cup chickpea flour and 1/3 cup rice flour. And decreased the sugar to a bit over 1/2 cup total. I used chipped chocolate from a big bar since I didn’t have chocolate chips. (And who goes out for one ingredient these days!) And these cookies do spread out so leave plenty if room on the baking sheet. That’s it! Just enjoyed one and trying to hide the rest if I can manage 😉. Thanks for a great recipe, Haylie.

    1. Hi Debbie – thank you so much for the wonderful review! I truly appreciate it and I’m so so glad you found a cookie you can enjoy on your gluten free journey! Hoping you were able to hide a few away for you 😉 Best – Haylie

  38. Looking forward to trying thing… my daughter has treenut allergies, which includes all things coconut. Have you tried it with any other oils or suggest an alternative that’s going to give the same or similar results?

    1. Hi Mintee! A few people who have tried them have let me know that they have used the following to sub for coconut oil: olive oil (but use less because 1/2 cup was too much – I would start with 1/4-1/3 cup) or melted butter (1/2 cup – which is equivalent to 1 stick of butter!)…I hope that helps! I hope you and your daughter enjoy! – Haylie

    1. Hi Morgan – yes! Although I have never tested them with olive oil, There have been other readers who have used olive oil instead – although I would try it with 1/3 cup instead of 1/2 of a cup (The reader said that 1/2 cup seemed a little too oily) 🙂 Let me how if they turn out!

  39. 5 stars
    I’ve made chickpea flour cookies 3x so far, each with different recipes and yours was the best.
    The only substitute was cacao butter (same measurement) instead of coconut butter just because the cacao butter is near expiration date and I needed to use it up fast.
    My batter was crumbly but held up once I rolled by hand into balls, then smashed down before baking.
    They looked and tasted just like regular cookies… way superior than almond flour cookies.

  40. I made your recipe exactly as written and found the dough very oily and not dry. The cookies came out extremely flat and spread out. I have not tasted them yet, but wonder why they are so flat?

    1. Hi Kathy! I’m so sorry your cookies came out so flat and spread out. I apologize! The cookies themselves are pretty flat when they are baked but I hate that yours were extra flat 🙁 I’m not sure what went wrong, especially if you followed the recipe! Again, so so sorry! I hope that they ended up tasting good!

      1. Does the melted coconut oil need to cool first. I melted in the microwave for 30 seconds. It did not seem too hot.

        1. As long as it didn’t feel hot, it shouldn’t have been a problem! 🙁 Maybe I should add to let the coconut oil cool for a couple of minutes in the recipe description just in case!

  41. 5 stars
    These cookies were amazing!!! I made two batches tonight and they’re almost gone!
    I used butter instead of coconut oil; and the second batch I didn’t press down the tops, and they turned out nicer looking then the first. But needless to say, both tasted great. No way you could tell I used chickpea flour!
    My son’s girlfriend thought I bought them!! This is a keeper!

    1. Linda, thank you SO much for taking the time to write such a thoughtful review! So so glad you and your family enjoyed them 🙂 And thanks for the feedback regarding butter – so helpful! Best – Haylie

  42. 5 stars
    Hi Haylie,

    I wish I could attach the photos of the cookies here. Just wanna say it works and unbelievably my 5 year old daughter likes it. She ate 4 cookies already!that means to say it is delicious I can’t wait to have a bite. Love from Portland Victoria Australia.

  43. 5 stars
    I am not exaggerating when I say these cookies are some of the best I’ve ever tasted. I’m not super familiar with gluten free baking, but I happened to have chickpea flour lying around (Pereg Natural Foods brand) so I thought I’d give these a try. Y’all, the texture of these cookies is glorious- a bit crispy, a bit chewy, all melty delicious goodness. Do NOT eat the raw dough, it is terrible (I know the recipe said this, but I did it anyway so you don’t have to). But the cookies themselves are indistinguishable from wheat flour cookies- I haven’t noticed any funny aftertaste or earthy flavor in them. The coconut oil is also nice to work with- I’d recommend getting it liquid but not hot, so the cookies won’t melt or be greasy. If you find the dough too greasy, popping it in the fridge for ~30 minutes before baking might also help. Also, and this is the best part- they are really fast and easy to make. Great for folks like me, who don’t love baking but do love eating baked goods.

    1. Beth, THANK YOU for your kind review! SO SO glad you enjoyed the cookies. I am definitely going to check out that brand you recommended. Thank you for all of your suggestions as well! 🙂 Best – Haylie

  44. If you’ve been missing store-bought tollhouse cookie-dough cookies these are the perfect replacement. I was amazed at the texture and so pleased with the flavor! five gold stars!! I’ve been gluten free for several years and I think this is my favorite cookie recipe ever.

    1. Abby – what a glowing review!! Thank you so much! I’m so happy that you found a great alternative to those classic gluten filled cookies 🙂

  45. 5 stars
    This are amazing!!! I haven’t had a cookie for months due to no longer eating wheat. These are the right amount of crunch outside and chewiness inside.

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