Double Chocolate Chickpea Flour Cookies

I can’t wait for you to try these non dairy, gluten free and soy free Double Chocolate Chickpea Flour Cookies! They’re super allergy friendly & delicious!!

Prep: 10 minsCook: 10 minsTotal: 20 mins
Servings: 10 1x


  • ½ cup refined coconut oil (butter, ghee, or ethically sourced palm shortening should work too)
  • ¼ cup Bolthouse Farms chocolate Plant Protein Milk
  • 1 teaspoon vanilla
  • ½ cup coconut sugar (packed brown sugar should work too)
  • 1 egg
  • 1 ½ cup chickpea flour
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup dark chocolate chunks


  1. Preheat the oven to 350F.
  2. Cream together the coconut oil, chocolate milk. Vanilla, coconut sugar, and egg.
  3. Add the chickpea flour, cocoa powder, baking soda, and sea salt.
  4. Mix until completely combined.
  5. Fold in the chocolate chunks.
  6. Use an ice cream scooper to make 6 mounds on a baking sheet lined with parchment paper.
  7. Gently press down on the top of the cookie with your two fingers.
  8. Add a few extra chunks on top and bake for 10 minutes.
  9. Allow the cookies to sit on the baking sheet for 5 minutes before transferring them to the cooling rack.
© The Toasted Pine Nut