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Closeup of vegan chickpea chocolate chip cookies on parchment paper.

Chickpea Chocolate Chip Cookies

1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.78 out of 5)
  • Author:
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour
  • Yield: 1 dozen 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These vegan chickpea chocolate chip cookies with sea salt are soft, slightly chewy, and not cloyingly sweet.


  • 2 tablespoons flaxseed meal or ground chia seeds* (see note below)
  • 1 1/2 cups chickpea flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup raw sugar*
  • 1/2 cup melted unrefined coconut oil
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped dark chocolate like Lindt (about 1/2 standard bar) or chocolate chips
  • About 1 heaping teaspoon flaky sea salt (like Jacobsen or Maldon), for sprinkling


  1. In a medium bowl, stir 2 tablespoons flaxseed meal with 6 tablespoons water and let stand while you prep the rest of the ingredients, about 5 minutes. This should form a gel-like consistency known as a “flax egg.”
  2. In a large bowl, whisk together 1 1/2 cups chickpea flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
  3. To the bowl with the flax, add 1/2 cup sugar, 1/2 cup melted oil, and 1 teaspoon vanilla. Whisk to combine. Add to the flour mixture and fold to combine. When the mixture is homogenous, fold in 1/3 cup chocolate chunks. Place the dough in the fridge to firm up for 30-60 minutes.
  4. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
  5. Scoop the dough into golf ball-sized balls, roll between your palms, and place on the prepared baking sheet, spacing 1-2 inches apart. Lightly press on each cookie to flatten it a bit. Sprinkle each cookie with flaky salt. Bake for 12-14 minutes. (If the cookies look a little underdone, that’s okay.)
  6. Remove from the oven and let stand for about 15 minutes before serving – the cookies will firm up as they cool. Cool completely before storing in an airtight container. Leftovers may be kept at room temp for up to 3 days or in the fridge for up to 7.


  • Ground flaxseeds work as an egg substitute here; ground chia seeds will work the same. If you eat eggs, you can skip this step and whisk 2 large eggs into the wet ingredients (step 3) instead.
  • You can sub raw sugar with coconut sugar or maple crystals. White sugar will work, too.
  • If you don’t have coarse salt, sprinkle lightly with regular salt instead.


  • Serving Size: 1 cookie
  • Calories: 170
  • Carbohydrates: 15.4 g
  • Fiber: 1.6 g
  • Protein: 3.1 g

Keywords: chickpea flour, gluten free, vegan, cookies, chocolate

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