Can I use chickpea flour for cookies?

Absolutely! Chickpea flour works beautifully in cookies, adding a soft texture and slightly nutty flavor. It pairs well with sweet ingredients like chocolate, coconut sugar, and vanilla.

Is chickpea flour good for baking?

Yes—especially for gluten-free baking. Chickpea flour offers great structure, moisture, and protein. It's ideal for cookies, pancakes, muffins, and even savory dishes.

Does chickpea flour spike sugar?

Chickpea flour has a lower glycemic index than wheat flour. It’s rich in fiber and protein, which helps reduce blood sugar spikes, especially when paired with healthy fats like butter or tahini.

Is there a downside to chickpeas?

For most people, chickpeas are well-tolerated and nourishing. Some may experience gas or bloating due to the fiber. If you’re new to chickpea flour, start with small portions and ensure it's fully baked—raw chickpea flour doesn’t taste pleasant and can be hard to digest.

Chickpea Flour Cookies – 8-Ingredient Gluten-Free Treat | Easy Gluten-Free Recipes

Chickpea Flour Cookies: Irresistibly Chewy & Gluten‑Free Treats

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These chickpea flour cookies are soft, chewy, and bursting with melty chocolate chips—made with real ingredients, naturally gluten-free, and perfect for cozy snacking or lunchbox treats.

Author: Melisa
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 16 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

½ cup butter, softened
¾ cup coconut sugar
1 large egg
1 teaspoon vanilla extract
1 ⅓ cups chickpea flour
½ teaspoon baking soda
½ teaspoon fine sea salt

¾ cup chocolate chips

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Instructions

Prep your oven and baking sheet
Preheat the oven to 350ºF (175ºC) and line a large baking sheet with parchment paper.
Cream the butter and sugar
In a large mixing bowl, use a spoon or hand mixer to beat the softened butter with the coconut sugar until smooth and fluffy.
Add the wet ingredients
Mix in the egg and vanilla extract until fully combined.
The chickpea flour cookie dough comes together thick and chocolate-studded—ready for scooping.
Incorporate dry ingredients
Add the chickpea flour, baking soda, and sea salt to the bowl. Stir until the dough is thick and uniform. (It will be sticky—this is normal.)
Fold in the chocolate chips
Gently fold in the chocolate chips until they’re evenly distributed.
Scoop and shape the cookies
Use a tablespoon or 1-ounce scoop to portion out the dough. Drop onto the baking sheet, spacing 1–2 inches apart. If desired, top with a pinch of flaky sea salt.
Chickpea flour cookie dough balls topped with sea salt, ready to go in the oven.
Bake
Bake for 8–10 minutes, or until the cookies look lightly golden at the edges. Do not overbake—they’ll firm up as they cool.

Cool and enjoy
Let cookies cool completely on the baking sheet before handling. They’ll be soft inside with a lightly crisp exterior.
Two trays of warm chickpea flour cookies just out of the oven—crisp edges, soft centers, melty chips.

Notes

Don’t taste the raw dough—uncooked chickpea flour can taste bitter.
Cookies can be stored at room temp for 3 days, or in the fridge up to 2 weeks.
Freeze baked cookies or dough balls for up to 3 months.

Nutrition

Serving Size: 1 cookie
Calories: 145
Sugar: 8g
Sodium: 90mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg

Find it online: https://www.tastysavvy.com/chickpea-flour-cookies/