Chickpea Flour Chocolate Chunk Cookies

chickpea chocolate chunk cookies with a bite taken out of one

These Chickpea Flour Chocolate Chunk Cookies are so luscious! They’re crispy on the outside, soft on the inside – oh, and they’re gluten free!

A few weeks ago, I snagged some Bob’s Red Mill garbanzo bean flour (aka chickpea flour) at the grocery store on sale! I love chickpeas – in salads, roasted in the oven, in hummus … 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. I was super 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.

close up shot of a full chickpea flour chocolate chunk cookie with a pinch of salt

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! You can read more about my journey here if you’d like.

chickpea flour chocolate chunk cookie taken a bite out of with sea salt on top

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. 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.

To be honest, I consume raw cookie dough on the reg. And I ain’t even mad about it. However, this particular cookie dough doesn’t taste very good raw. The chickpea flour itself is very earthy and savory until it cooks with all of the other ingredients and sweetens up.

When I ate the cookies when they were cooked 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.

pulling apart a chickpea flour chocolate chunk cookie with melty chocolate

Do yourself a favor and give these a whirl. Xo.

Chickpea Flour Chocolate Chunk Cookies

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 people


  • 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!




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