Gluten-Free Chickpea Flour Cookies
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Chickpea flour is my kitchen crush. It's rich in protein, easy to work with, incredibly versatile, and has a lovely, mild flavor.
If you've got just a cup of chickpea flour left in the pantry, you can whip up the dough for these delicious, satisfying cookies in minutes. And there's no beany aftertaste.
I promise: Nobody will guess they're made with chickpea flour.
A Few Recipe Notes
- The base of these cookies is—surprise!—chickpea flour. You can swap it for lentil flour, spelt flour, pea flour, or another flour you like. Just remember that spelt isn't gluten-free.
- I sweetened these cookies with brown sugar and silan (date syrup). If you'd like to cut back on the sugar, go ahead. It shouldn't change the texture or how they bake.
- For a little extra fun, and to help mask the chickpea flour flavor, I used dark chocolate. You can replace it with the same amount of pecans, raisins, or whatever sounds good to you.
Chickpea Flour Cookie Nutrition
Per cookie, when the batch makes 8:
- 270 calories
- 4 g protein
- 16 g fat (including 3 g saturated fat)
- 29 g carbohydrates
Chickpea Flour Cookies
Ingredients
Wet Ingredients
- 2 teaspoons chia seeds
- 2 teaspoons water
- 2 tablespoons silan
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/3 cup canola oil or another vegetable oil
Dry Ingredients
- 3/4 cup chickpea flour 100 g (3.5 oz)
- 1/2 teaspoon baking powder
- 2 tablespoons almond flour
- pinch salt
- 50 g (1.8 oz) dark chocolate
Instructions
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In a small bowl, stir the chia seeds and water together. Set aside for 5 minutes to thicken.
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In a large mixing bowl, combine all the wet ingredients: the oil, sugar, silan, vanilla extract, and chia mixture.
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Add the dry ingredients: chickpea flour, almond flour, baking powder, and salt.
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Finely chop the dark chocolate and add it to the bowl, reserving a little for topping the cookies.
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Mix well, then refrigerate for at least 1 hour, until the dough firms up.
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Meanwhile, preheat the oven to 180°C (350°F).
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Using your hands or an ice cream scoop, shape the dough into 8 balls, each about the size of a ping-pong ball.
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Place on a baking sheet and flatten into cookies.
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Top each cookie with a little dark chocolate.
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Bake for about 11–13 minutes, until the cookies are golden brown.
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Remove the baking sheet from the oven and let the cookies cool completely before serving.
