Double Chocolate Cookies

Double Chocolate Chickpea Flour Cookies

Chocolate cookies made with chickpea flour for a grain free cookie with an excellent texture and piles of chocolate. High protein chickpea flour and healthy ingredients make these a great snack for anytime of day.


Course: Dessert

Difficulty: Low

Preparation: 5 minutes

Cooking: 10 minutes

Total time: 15 minutes


110g Chickpea flour
25g Cocoa powder
1/2 Teaspoon baking soda
1/2 Teaspoon vanilla powder (or 1 teaspoon extract)
1/4 Teaspoon sea salt
80gr Coconut oil, melted
80ml Maple syrup or honey
1 Large egg
100gr Dark chocolate, chopped


  1. Preheat the oven to 180C (350F) and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa, baking soda, vanilla, and salt.
  3. In another dish, whisk the coconut oil and maple syrup, then add the egg and whisk again until fully combined.
  4. Stir the coconut oil mixture into the flour mixture, mixing until no streaks of flour remains. Stir in the chocolate to evenly incorporate.
  5. Scoop the dough, around 2 tablespoons per cookie, onto the baking sheet. Flatten each cookie slightly with your palm (wet your hands to prevent sticking).
  6. Bake for 8-10 minutes or until the tops are cracked and the edges are just firmed. Don't over-bake.
  7. Cool the cookies for ten minutes on the pan before removing and cooling completely on a rack. They'll keep in an airtight container for at least three days. Enjoy!
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