Chickpea Chocolate Chip Cookies

Chickpea Chocolate Chip Cookies bake up thick and golden, with lightly crisp edges, tender centers, and plenty of chocolate. The unexpected ingredient is chickpea flour, which replaces wheat flour entirely and adds a little extra protein and fiber.

Brown butter gives each bite a warm, toasted flavor, while creamy almond butter adds richness and helps keep the centers soft. Brown sugar creates a light caramel note, and vanilla brings everything together. Meanwhile, a short rest in the refrigerator gives the flour time to hydrate, helping the cookies hold their rustic shape.

There’s no food processor needed, and the dough is easy to mix by hand. Once baked, the cookies have craggy tops, scattered chocolate chips, and beautifully golden edges. Enjoy them with coffee, tuck a few into lunchboxes, or serve them slightly warm while the chocolate is still soft. It’s a fresh take on a familiar treat, made with simple pantry ingredients.

Recipe Yield: 16 cookies

INGREDIENTS

1 1/2 cups finely ground chickpea flour
1/3 cup creamy unsweetened almond butter, well stirred
6 tbsp unsalted butter
1/2 cup packed light brown sugar
2 tbsp granulated sugar
1 large egg, room temperature
1 tbsp whole milk
2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp fine sea salt
3/4 cup semisweet chocolate chips, divided
1/4 tsp flaky sea salt, optional

INSTRUCTIONS

1. Brown the Butter:
Melt butter in a small skillet over medium heat. Cook for 4–6 minutes, stirring frequently, until golden brown with a nutty aroma. Immediately transfer to a heatproof bowl, including the browned bits. Let cool for 10–15 minutes, until warm but not hot.

2. Mix the Dry Ingredients:
In a medium bowl, whisk together chickpea flour, baking soda, baking powder, and fine sea salt until evenly combined.

3. Combine the Wet Ingredients:
In a large bowl, whisk the cooled brown butter, almond butter, brown sugar, and granulated sugar until smooth. Add the egg, milk, and vanilla. Whisk until creamy and well combined.

4. Make the Cookie Dough:
Add the dry ingredients to the wet mixture and stir with a spatula until a thick, slightly sticky dough forms. Fold in 1/2 cup chocolate chips, reserving the remaining 1/4 cup for topping.

5. Chill the Dough:
Cover and refrigerate for 45 minutes. This allows the chickpea flour to absorb moisture and makes the dough easier to shape.

6. Shape the Cookies:
Preheat oven to 350°F. Line two baking sheets with parchment paper. Divide the dough into 16 equal portions, about 2 heaping tbsp each. Roll gently into rustic balls, then flatten into thick discs, approximately 1/2 inch tall. Arrange 3 inches apart and press reserved chocolate chips onto the tops.

7. Bake Until Golden:
Bake one sheet at a time on the center rack for 12–15 minutes, checking at 12 minutes. The edges should be lightly golden and the tops set with small cracks. The centers should look cooked, not wet or glossy. Keep remaining dough refrigerated between batches.

8. Cool and Serve:
Let cookies cool on the baking sheets for 10 minutes before transferring to a wire rack. Sprinkle lightly with flaky sea salt, if desired. Enjoy slightly warm or completely cooled.

Helpful Tips to Perfect This Recipe

• Measure the Chickpea Flour Carefully: Use finely ground chickpea flour and spoon it lightly into the measuring cup before leveling, or weigh approximately 180 g. Too much flour can make the cookies dry and crumbly.
• Don’t Skip the Chill: Chickpea flour needs time to absorb moisture. Refrigerating the dough for 45 minutes improves texture and helps the cookies bake into thick, rustic rounds rather than spreading too much.
• Keep the Cookies Thick: Flatten each dough ball to approximately 1/2 inch before baking. This helps create the rounded, craggy tops and tender centers that make these cookies especially appealing.
• Bake Until Fully Set: Chickpea flour can have a noticeable earthy flavor when underbaked. Bake until the tops are set and the edges are lightly golden, then let the cookies finish firming up on the baking sheet. Avoid tasting the raw dough.
• Store for Freshness: Keep completely cooled cookies in an airtight container for up to 3 days at room temperature or freeze for up to 2 months. Warm briefly before serving to soften the chocolate.