These chickpea chocolate chip cookies are gluten free and so easy to make!
Made with chickpea flour and other tasty, mostly wholesome ingredients, these cookies are a fabulous snack or healthy dessert. They even have hints of banana and coconut flavors in them – yum!
Plus, while they’re healthier than your usual cookies, you don’t have to sacrifice that crispy-on-the-outside, chewy-on-the-inside texture. Nobody wants to eat a cookie that tastes like a dried brick, am I right?!
Oatmeal Chocolate Chip Cookies with Chickpea Flour
Don’t let chickpea flour freak you out. I promise you can’t taste it at all. Plus, it adds a boost of plant-based protein and fiber!
Matt was SHOCKED when I told him that the cookies he was currently demolishing had beans in them. 😉
Just don’t taste the raw batter – raw chickpea flour is not tasty! You can chickpea flour find online, or in health food stores.
Gluten Free Chocolate Chip Cookie Ingredients
To make these chickpea chocolate chip cookies, you’ll need:
- rolled oats
- chickpea (garbanzo bean) flour
- brown sugar
- ground cinnamon
- baking soda
- very ripe banana (since these cookies are lower in sugar, a super ripe banana adds sweetness)
- coconut oil
- vanilla extract
- plain Greek yogurt (I used nonfat)
- chopped walnuts
- chocolate chips (I prefer dark chocolate, but any kind will do! You can also swap these out for raisins, if desired.)
I love the walnuts here – they add a delicious crunch and flavor. But feel free to replace them with a different type of nut (like chopped pecans) or dried fruit, if you’d prefer.
How to Make Cookies with Chickpea Flour
This is a simple and quick recipe, so you can spend less time mixing/baking and more time nomming on these fabulous cookies. 😉
Start by preheating your oven to 350 degrees F. In a large bowl, whisk together all dry ingredients. In another bowl, combine all the wet ingredients. (Don’t add the walnuts or chocolate chips yet. I know the image below shows them with the dried ingredients, but that’s just for aesthetic purposes!).
Next, pour the bowl of wet ingredients into the dry ingredients, and mix until uniform. Then, add the walnuts and chocolate chips and stir to combine.
Grease or lay parchment paper onto two cookie sheets. Using a spoon or cookie scoop, form the batter into uniform-sized balls and drop them onto the baking sheets. Make sure they’re spaced out evenly. Press the tops of the dough balls down slightly with a spoon.
Lastly, bake about 12-15 minutes. The cookies are done when they are set and golden brown. Let cool for a bit on a cooling rack, then enjoy!
Deeeelish. My official taste tester (Matt) gave them two thumbs up!
How to Store Chickpea Cookies
As with most cookies, store these cookies in an airtight container on the counter. They should last for about 3 days.
You’ll find the full chickpea chocolate chip cookies recipe at the bottom of this post. Enjoy!
Looking for more awesome gluten free treats? Check out some more of my favorites:
- Peanut Butter Power Cookies
- No Bake Vegan Lemon Bars
- Chocolate Coconut Almond Balls
- Dark Chocolate Quinoa Bars
- Peach Muffins
- No-Bake Blueberry Custard Pie
- 2 cups rolled oats
- 3/4 cup garbanzo bean (chickpea) flour
- 2/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 very ripe medium banana, mashed
- 1/3 cup coconut oil (warmed in microwave until liquid)
- 1 teaspoon vanilla extract
- 1/4 cup nonfat plain Greek yogurt
- 1/3 cup walnuts, chopped (optional)
- 1/3 cup chocolate chips (or raisins)
- Preheat oven to 350.
- In a large bowl, mix all dry ingredients. In a separate bowl, mix all wet ingredients, except for the walnuts and chocolate chips.
- Add wet ingredients to dry and mix. Add in walnuts and chocolate chips and stir to combine.
- Grease or cooking spray two baking sheets. Use a spoon to form the batter into uniform sized balls and drop them onto the baking sheet evenly spaced. Press the balls down a bit with the spoon.
- Bake ~12 to 15 minutes (check to test doneness).