Banana Chickpea Flour Chocolate Chip Cookies are a vegan, gluten-free treat with crispy edges, soft centers, and melty chocolate chips balanced by a natural banana sweetness.
These easy one-bowl garbanzo bean flour cookies are dairy-free, egg-free, nut-free, and ready in under 20 minutes-perfect for a quick, wholesome dessert or snack.
For more delicious ideas, check out my banana chickpea flour muffins and chickpea flour banana bread.
Banana chickpea flour chocolate chip cookies are made with chickpea flour, a staple I often use in my chickpea flour pancakes and chickpea flour cake for its wholesome, slightly nutty flavor.
They bake up soft, tender, and perfectly moist with a melt-in-your-mouth texture that keeps you coming back for more.
They are one of those recipes where a double batch is a good idea-trust me, they won't last long. Also, these cookies are ideal for meal prep and make a satisfying sweet snack or afternoon tea treat.
If you love more vegan cookies, try my chocolate protein oatmeal cookies, lentil peanut butter cookies, and buckwheat cookies as well.
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🍌Ingredients
- Chickpea flour: Gives these cookies structure and a soft, slightly nutty flavor.
- Banana: Adds natural sweetness. The riper, the better.
- Sugar: I used cane sugar, but granulated or brown sugar are great substitutes.
- Vegetable oil: Any neutral oil, like sunflower or canola, works great.
- Chocolate chips: I used vegan mini chocolate chips, but chopped dark chocolate is a delicious alternative.
- Vanilla: Enhances the warm, cozy flavors.
- Baking soda + apple cider vinegar: Help the cookies rise slightly and create a light, tender texture.
- Water: Helps bring the dough together.
- Salt: Balances the sweetness.
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 Banana Chickpea Flour Chocolate Chip Cookies
Mash the banana: In a mixing bowl, mash the banana with a fork until smooth. You should have ½ cup of mashed banana.
Mix the dough: Add the chickpea flour, sugar, oil, vanilla, baking soda, apple cider vinegar, salt, and water. Mix until a smooth, well-combined dough forms.
Fold in chocolate chips: Gently fold the chocolate chips into the dough until evenly distributed.
Bake: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of dough per cookie and place them about 2 inches apart on the baking sheet. Bake for 11-13 minutes, until the edges are lightly golden and the centers are still soft.
Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
📋Variations
- Add-ins: Stir in chopped nuts, seeds, or shredded coconut for extra texture and flavor.
- Flavor boost: Add a pinch of cinnamon or a dash of espresso powder to enhance the chocolate flavor.
💡Marinela's Tips
- Measure ingredients accurately: Use measuring cups and spoons for precise amounts. For dry ingredients, always use the scoop-and-level method: scoop into the cup, then level it off with a knife.
- Use very ripe bananas: The riper, the sweeter and more flavorful your cookies will be.
- Let them cool slightly: Leave the cookies on the baking sheet for a few minutes so they set. Don't take them off too soon, or they might fall apart.
❓Frequently Asked Questions (FAQ's)
Store them in an airtight container at room temperature for 3-4 days. For longer storage, refrigerate or freeze them to keep them fresh.
If this recipe hit the spot, explore my full roundup of sweet and savory gram flour recipes for more inspiration.
📖 Recipe
Banana Chickpea Flour Chocolate Chip Cookies (Vegan & GF)
Equipment
- 1 Bowl
- 1 Baking sheet lined with parchment paper
Ingredients
- ½ cup banana mashed
- 1 cup chickpea flour scooped & leveled
- ⅓ cup cane sugar or white/brown sugar
- 2 tablespoons neutral vegetable oil
- 1 tablespoon water
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- 1 teaspoon apple cider vinegar or white vinegar
- ⅓ cup vegan chocolate chips
- ¼ teaspoon salt
Instructions
- In a bowl, mash banana until smooth (about ½ cup).
- Add chickpea flour, sugar, oil, vanilla, baking soda, apple cider vinegar, salt, and water. Mix until smooth.
- Gently fold until evenly distributed.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop 2 tablespoons of dough per cookie, about 2 inches apart. Bake 11-13 minutes until edges are lightly golden and centers are soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use very ripe bananas for maximum sweetness and flavor.
- Don't over-bake, cookies will firm up as they cool.
- Store in an airtight container at room temperature for up to 3-4 days or freeze for up to 2 months.
Nutrition
If you try these banana chickpea flour chocolate chip cookies, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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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!
Cleardee1 says
Delicious! Very easy to make. So tasty to eat freshly baked from the oven. Recipe is definitely a keeper!
Marinela Malcheva says
So happy you loved them! Fresh from the oven is the best, thanks for trying the recipe!