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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.