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!

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

5 from 9 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!

27 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 🙂

  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.

  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. 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!

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