scrumptious vegan flour chocolate chip cookies

Vegan chickpea flour chocolate chip cookies

Aryane @ Valises & Gourmandises
Reinvent chocolate chip cookies with this plant-based, grain-free and gluten-free version. Not one once of taste sacrified!
4.67 from 6 votes
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Cookies, Dessert, Healthy, Sweet
Cuisine Plant-based, vegan, vegetarian
Servings 7 -8


  • ¾ cups + 1 tablespoon about 75 g cold chickpea flour (put in the freezer for 15 minutes before using) *see notes
  • 1/8 teaspoon a pinch sea salt
  • ½ teaspoon 3.5 g baking soda
  • 2 tablespoons about 30 g raw cane sugar (or coconut sugar)
  • 3 tablespoons 45 ml organic canola oil (or oil of your choice)
  • 3 tablespoons 45 ml Canadian maple syrup (or agave syrup)
  • 1 teaspoon 5ml pure vanilla extract
  • ¼ cup 45 g dairy-free chocolate chips


  • Line a baking sheet with a silicone mat. Preheat the oven to 350F (180C).
  • In a mixing bowl, combine all the dry ingredients together (flour, salt, baking soda and sugar). Add all the wet ingredients (oil, maple syrup and vanilla) and mix well with a spoon until you reach a thick dough consistency. Add a bit of water if too dry. Add in the chocolate chips and mix just enough to distribute evenly.
  • Using a tablespoon, make 7 to 8 balls of dough and place them on the prepared baking sheet. Gently press down on each cookie with your fingers.
  • Cook for 8 to 10 minutes. Careful not to overcook them if you want them to be chewy.
  • Once they are done, take the cookies out of the oven, flatten each one a little using a fork. Wait until cool enough to handle and devour with a glass of plant-based milk!
  • Grain-free, gluten-free, nut-free, dairy-free, vegan, vegetarian, one-bowl cookies, chocolate chip cookies



This recipe only yields 6 to 8 cookies, which is ideal for a small snack for 2.
However, after comments from people who've made them, I strongly recommend you double the recipe! :)
Chickpea flour is also called besan, gram or garbanzo flour and is a lot cheaper in Asian and Indian markets. You can also make it yourself by grinding dry chickpeas into the container or your high power blender.
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