Crispy on the outside, soft on the inside, studded with melty chocolatey morsels with a flavorful hint of banana these vegan chickpea flour chocolate chip cookies are the best gluten-free dessert or snack.
Moreover, these garbanzo bean flour cookies are dairy-free, egg-free, and nut-free. Ready in less than 20 minutes and made in 1 bowl, they are a must-try healthy treat! Also, try my chickpea flour pancakes or my fudgy chocolate chickpea brownies for another quick, allergy-friendly option.
You probably know how much I love chickpea flour. It's the special ingredient in my favorite recipes like Vegan Scrambled Eggs, No Egg Veggie Frittata, Chickpea Flour Omelette, High Protein Crackers, or these crispy Potato Latkes. I used this protein-packed flour in many savory recipes so far.
I have never tried to bake something sweet with it. One day I decided to give it a try and honestly, I was surprised by the result.
A delish chickpea flour cookie with an irresistibly moist and tender texture. Yum-yum!
These chickpea banana cookies are tasty, perfectly sweet, and super satisfying. Perfect for breakfast or afternoon snack with a cup of coffee or tea.
Oh, I forgot to tell you, I made another batch while writing this blog post 🙂
My sincere advice? Make double the batch at once. Trust me, you'll need it.
Can’t get enough chickpea flour bakes? You’ll love my Chickpea Flour Banana Chocolate Chip Bread.
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Chickpea Flour Nutrition
Chickpea flour also called gram, besan, or garbanzo bean flour is made from finely ground dried chickpeas. This unique flour with a pleasant nutty taste that contains no gluten has an exceptional nutritional profile and is a common staple in many Indian and Middle Eastern dishes.
In addition, chickpea flour is rich in plant-based protein, fiber, various minerals, and vitamins including folate, manganese, copper, magnesium, phosphorus, and iron.
There are numerous health benefits to using this nutritious flour in frying and baking. It promotes heart and gut health, helps control blood sugar levels, and is ideal for people with gluten intolerances, celiac disease, and wheat allergy.
What Is Chickpea Flour Used For
Why you will love chickpea flour?
- It's an excellent substitute for regular wheat flour.
- It's nut-free and grain-free.
- Has a naturally dense texture that makes baked goods super fluffy and velvety.
- Acts as an egg replacement when mixed with water or non-dairy milk.
- It's used as a binding agent or thickener in soups, stews, or sauces.
Ingredients For Chickpea Cookies
You'll need a few pantry staples to bake these effortless chickpea flour banana cookies:
- Chickpea Flour
- Banana (ripe or overripe)
- Brown Sugar
- Sunflower Oil (any neutral oil works)
- Mini Chocolate Chips (or regular chocolate chips, dairy-free)
- Pure Vanilla Extract
- Baking Soda
- Apple Cider Vinegar
- Water
- Salt
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Chocolate Chip Cookies with Chickpea Flour
Mash banana. In a mixing bowl mash the banana with a fork until you get a smooth consistency. We'll need ½ cup of mashed banana (that's one medium-sized banana 7-8 inches long).
Mix all ingredients. Add chickpea flour, sugar, oil, vanilla extract, baking soda, apple cider vinegar, salt, and water to the bowl with mashed banana. Mix everything together until well incorporated.
Fold in chocolate chips. Gently fold dark chocolate chips into the dough.
Bake. Preheat the oven to 356°F / 180°C and line a baking sheet with parchment paper.
Scoop about 2 tablespoons of the cookie mixture and place about 2 inches apart on the prepared baking sheet. Cookies with spread while baking. Bake for 11-13 minutes until the edges are lightly golden and the centers are soft to the touch.
Enjoy or store it for later. Let cookies sit on the baking pan for 5 minutes before transferring to a cooling rack.
These cookies can be stored at room temperature for up to 3 days but they will last for up to a week if you keep them in an airtight container in the fridge. Alternatively, you can freeze them in a freezer-friendly container or bag for up to 2 months.
Substitutions
- Chickpea flour - This recipe uses chickpea flour, but oat, quinoa, or rice flour are good gluten-free alternatives.
- Brown sugar - Instead of brown sugar you can use regular white sugar or coconut sugar, liquid sweeteners like maple syrup or agave nectar won't work for this recipe.
- Sunflower oil - Use any neutral oil like grapeseed, canola, refined coconut oil, or any vegetable oil you have on hand.
- Mini chocolate chips - You can substitute them with regular chocolate chips, carob chips, or roughly chopped dark chocolate chunks.
Storage
You can store these eggless cookies at room temperature for up to 3 days or keep them in the refrigerator in an airtight container for up to a week.
Once completely cooled you can also freeze them for up to 2 months. Thaw at room temperature and enjoy.
Top Tips
- Line the baking sheet with parchment paper. This will help them bake evenly and prevent them from sticking and breaking when you take them off the sheet.
- If your banana isn't ripe enough to be mashed by fork blend it in a blender or food processor.
- Don't over-bake. Although they may feel soft at touch they will firm up when they cool.
FAQ
Yes, you can but I don't recommend it for this recipe because it is specifically created for chickpea flour as a main ingredient.
Absolutely! Because of its naturally dense texture and binding power when mixed with liquid ingredients, it yields light and fluffy baked goods that perfectly hold together.
Of course, chickpea flour is entirely gluten-free. While chickpeas are naturally gluten-free, be sure to read the package to confirm that the flour was not made in a facility where gluten-containing foods are processed.
Vegan Recipes With Chickpea Flour
More Vegan Cookie Recipes
- Banana pumpkin cookies without eggs
- Gluten-free cranberry oatmeal cookies
- Banana apple oat cookies (no flour)
- Green spirulina cookies with chocolate chips
- Raisin and oat cookies with protein powder
📖 Recipe
Vegan Chickpea Flour Banana Chocolate Chip Cookies
Equipment
- 1 Bowl medim-sized
- 1 Fork
- 1 Spatula or large spoon
- 1 baking sheet lined with parchment paper
- 1 set measuring cups
- 1 set measuring spoons
Ingredients
- 1 banana mashed, full ½ cup
- 1 cup chickpea flour
- ⅓ cup brown sugar or regular white sugar
- 2 tablespoon sunflower oil or any neutral oil
- 1 tablespoon water
- ½ teaspoon baking soda
- ½ teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar or regular white vinegar
- ⅓ cup dairy-free chocolate chips mini or regular-sized OR roughly chopped dark chocolate
- 1 pinch of salt
Instructions
- In a mixing bowl mash the banana with a fork until you get a smooth consistency. We'll need ½ cup of mashed banana (that's one medium-sized banana 7-8 inches long).
- Add chickpea flour, sugar, oil, vanilla extract, baking soda, apple cider vinegar, salt, and water to the bowl with mashed banana. Mix everything together until well incorporated.
- Gently fold dark chocolate chips into the dough.
- Preheat the oven to 356°F / 180°C and line a baking sheet with parchment paper.Scoop about 2 tablespoons of the cookie mixture and place about 2 inches apart on the prepared baking sheet. Cookies with spread while baking. Bake for 11-13 minutes until the edges are lightly golden and the centers are soft to the touch.
- Let cookies sit on the baking pan for 5 minutes before transferring to a cooling rack.These cookies can be stored at room temperature for up to 3 days but they will last for up to a week if you keep them in an airtight container in the fridge. Alternatively, you can freeze them in a freezer-friendly container or bag for up to 2 months.
Notes
- Line the baking sheet with parchment paper. This will help them bake evenly and prevent them from sticking and breaking when you take them off the sheet.
- If your banana isn't ripe enough to be mashed by fork blend it in a blender or food processor.
- Don't over-bake. Although they may feel soft at touch they will firm up when they cool.
Nutrition
I can't wait to hear what you think of these chickpea flour chocolate chip cookies!
I would greatly appreciate it if you have a minute to rate the recipe and leave a comment below. You can also share your photo on Instagram with the tag @go_eatgreen and hashtag it #go_eatgreen. We would love to see your creations! Thank you for sharing your experience with us, we are so grateful you are here 🙏
Follow Go Eat Green on Pinterest for more easy and delicious vegan recipe ideas.
Lily says
Great recipe. Thank you for sharing. I found that the cookies even tasted better the next day! Will be going back to this recipe.
Marinela Malcheva says
Thank you for making the recipe and taking the time to leave a review, Lily! So glad you enjoyed them.
Michael says
Loved this recipe. I bought a bunch of chickpea flour and wanted to find alternatives to the flatbread I’ve been making. I stock up on ripe bananas when they’re on sale so lots of those too. These have a really interesting taste and texture. More like a cake than a cookie. I used an ice cream scoop and they didn’t flatten out while cooking. But I prefer that. Look forward to making them on a regular basis.
Marinela Malcheva says
So happy you loved them, Michael! Great tip with the ice cream scoop.😊 Enjoy your future batches, and thanks for sharing!