Sugar Free Vegan Chocolate Chip Cookies (gluten free, nut free)

Sugar Free Vegan Chocolate Chip Cookies (gluten free, nut free)

Chickpea flour is one of my favorite ingredients to use for gluten-free cookies. Yes, it’s a bit higher in carbs than coconut flour or almond flour, but the texture is much closer to that of wheat-based cookies. These cookies adapt well to being sugar-free, and make a great healthy gamer snack. They’re not overly sweet, so you can eat a few, without feeling the need to eat the whole batch!

Notes on Baking Sugar Free Vegan Chocolate Chip Cookies (gluten free, nut free):

  • I like to use a silicone baking mat in lieu of parchment paper. I don’t think they stick to the pan without it, but it really makes cleanup so easy.
  • Unlike baking with sugar, these cookies won’t be quite as chewy, but will still be delicious!
  • You can make these cookies less puffy by omitting the baking powder, and by increasing the amount of chickpea flour to 2 whole cups.
  • If you don’t have almond extract, don’t worry! It’s not totally necessary, but adds a nice layer of flavor into the mix.
  • You can substitute the coconut oil for any non-dairy butter substitute, though I promise, you can’t really taste the coconut.
  • Chickpea flour has a decent amount of protein in it, which is awesome!
  • If sugar free chocolate chips are hard to find, you can always just chop up a bar of dark chocolate.

Sugar Free Vegan Chocolate Chip Cookies (low carb, gluten free, nut free)

Sugar Free Vegan Chocolate Chip Cookies (gluten free, nut free)

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 15 cookies

Serving Size: 1 cookie

Calories per serving: 128

Fat per serving: 9.7g

Carbs per serving: 6.8g net

Protein per serving: 2.8g

Fiber per serving: 2.8g

Sugar Free Vegan Chocolate Chip Cookies (low carb, gluten free, nut free)


  • 1.5 cups of chickpea flour (also called garbanzo bean flour)
  • 1/2 cup coconut oil
  • 1/2 cup water
  • 1/4 cup Swerve, or other granulated sugar substitute
  • 2 tsp ground flax seeds
  • 1/4 cup sugar free chocolate chips
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • Pinch of salt


  1. Preheat oven to 350F.
  2. In a bowl, combine water with Swerve, flax seeds and extracts. Let this mixture sit for a few minutes so that the flax seeds make a kind of gel.
  3. Stir in coconut oil (I kind of smashed it in with a fork), until everything is mixed up. This isn't going to look pretty, and there will be chunks.
  4. Sift together chickpea flour, baking powder and salt, and stir into wet mixture until a dough forms and the coconut oil chunks have blended in.
  5. Mix in chocolate chips.
  6. Form into little balls (about the size of golf balls), and flatten. These won't spread in the oven, but will puff up a bit.
  7. Bake for 10-12 minutes, until golden on the bottom and around the edges.
  8. Let cool and enjoy!

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