Chickpea chocolate chip cookies


  • 1 1/4 cups chickpea (garbanzo bean/besan) flour
  • 1 tbsp arrowroot
  • 125ml coconut oil, melted
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 organic or free-range egg
  • 3/4 cup dark choc chips or chopped dark chocolate
  • 1/4 tsp sea salt
  • 1 yolk of organic or free-range egg


  • 1

    Preheat oven to 180°C and line a baking sheet with baking paper.

  • 2

    In a large bowl, whisk together melted coconut oil - make sure it’s not hot, it should be melted but closer to room temperature - coconut sugar, egg, egg yolk and vanilla until smooth and creamy like a caramel sauce (approx. 1-2 minutes)

  • 3

    In another bowl, mix together chickpea flour, arrowroot, baking soda, salt and cinnamon.

  • 4

    Add dry ingredients to wet ingredients and mix until combined.

  • 5

    Fold through chocolate chips.

  • 6

    Use a tablespoon to scoop out dough and then roll mixture in to a ball. Place on baking paper and very gently use the underside of two fingers to press down and flatten slightly. (They will spread only a small amount, so allow room between each cookie.)

  • 7

    Place in the oven and cook for 10 minutes or until the edges start to brown slightly.

  • 8

    Allow the cookies to cool on the baking tray for 5 minutes before using a spatula to transfer them to a wire rack to cool completely.