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“4 tbsp ghee (clarified butter), melted”,
“1/4 cup unrefined cane sugar (jaggery)”,
“1 tbsp cocoa powder”,
“1/2 cup chickpea flour (gram flour)”,
“1/4 tsp baking soda”,
“1/2 tsp baking powder”,
“2 tbsp milk”,
“Sliced almonds, for topping”
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“text”: “Bake at 160°C / 320°F for 12 minutes.”
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Gluten Free Chocolate Chickpea Flour Cookies (No Eggs, No Refined Sugar)
Egg Free
Refined Sugar Free
Bakery Style
8 Ingredients
⏱ Prep: 15 min
🔥 Bake: 12 min
🍪 Makes: 12 cookies
Crisp, chocolatey gluten free cookies made with chickpea flour, unrefined cane sugar, and clarified butter — no refined flour, no eggs, no white sugar. A healthier bakery-style cookie ready in under 30 minutes.
Gluten free chocolate cookies — crisp, chocolatey, and topped with sliced almonds
Why You’ll Love This Recipe
If you’ve been hunting for a gluten free chocolate cookie that doesn’t rely on almond flour, oat flour, or a store-bought gluten free blend, this one’s a game changer.
These cookies are built entirely on chickpea flour — an ingredient you probably already have in your pantry. No refined flour, no eggs, and no white sugar. Just simple swaps that turn an everyday bakery cookie into something you can feel good about snacking on.
- ✅ Naturally gluten free — chickpea flour has zero gluten, no blends or gums needed
- ✅ Completely egg free — the dough binds on its own
- ✅ No refined white sugar — sweetened with unrefined cane sugar instead
- ✅ Ready in under 30 minutes — no chilling, no resting the dough
- ✅ Crisp on the outside, soft in the middle — genuine bakery-style texture
- ✅ Pantry-friendly — 8 simple ingredients, no specialty flours to order in
I’ve tested a lot of gluten free cookie recipes on this channel, and chickpea flour is one of my favorite bases — it toasts beautifully in the oven and gives these cookies a naturally nutty flavor that pairs perfectly with cocoa.
Ingredients You’ll Need
(Full measurements in the recipe card below)
The Base
- • Chickpea flour (gram flour) — naturally gluten free and gives the cookies a nutty, toasty base flavor.
The Sweetener
- • Unrefined cane sugar (jaggery) — adds sweetness and a light caramel note without refined white sugar.
Wet Ingredients
- • Clarified butter (ghee), melted — gives the cookies their rich flavor and helps them crisp up as they bake.
- • Milk — brings the dough together without needing eggs.
The Leavening
- • Baking soda and baking powder — work together for the right amount of spread and lift.
Flavor and Topping
- • Cocoa powder — gives the cookies their rich chocolate flavor and color.
- • Sliced almonds — pressed on top for crunch and a bakery-style finish.
Ingredient Swaps and Substitutions
| Ingredient | Swap |
|---|---|
| Chickpea flour | Ragi (finger millet) flour — works well and adds an earthier, slightly sweet flavor; texture will be a little denser |
| Clarified butter (ghee) | Melted coconut oil for a dairy-free version |
| Unrefined cane sugar | Coconut sugar in equal measure |
| Milk | Any plant-based milk works fine for a dairy-free version |
How to Make It — Step by Step
Mix Wet Ingredients
Whisk together the melted clarified butter and unrefined cane sugar until well combined and slightly smooth.
Add Dry Ingredients
Add the cocoa powder, chickpea flour, baking soda, and baking powder. Pour in the milk and mix until a soft, scoopable dough forms.
Shape and Top
Roll the dough into small balls and flatten slightly on a lined baking tray. Press a few sliced almonds on top of each cookie.
Bake
Bake at 160°C / 320°F for 12 minutes. The cookies will look soft coming out of the oven — that’s normal.
Cool Before Handling
Don’t touch the cookies while hot. Let them rest on the tray for at least 10 minutes — they firm up completely as they cool.
Tips for the Best Result
They’re soft straight out of the oven and will fall apart if moved too soon. Give them the full 10 minutes to firm up on the tray.
This dough doesn’t spread much on its own since there are no eggs. Flatten the balls slightly with your palm before baking for an even, bakery-style shape.
Give the sliced almonds a gentle press into the dough so they stay put once baked instead of falling off.
12 minutes is usually enough. Chickpea flour cookies can turn dry and crumbly if left in even a couple minutes too long.
How to Store
4 days
2 weeks
1 month
Frequently Asked Questions
Yes, ragi (finger millet) flour can be swapped in equal measure for the chickpea flour. It’s also naturally gluten free and gives the cookies a slightly earthier, sweeter flavor, though the texture will be a touch denser.
Not as written, since it uses clarified butter and milk. To make it fully vegan, swap the clarified butter for melted coconut oil and use a plant-based milk.
This usually means the clarified butter was too hot when mixed in, or the dough sat out too long before baking. Chill the dough for 10 minutes if your kitchen is warm.
Yes, melted coconut oil works as a direct swap for the clarified butter. The cookies will have a slightly different flavor but the same texture.
Store in an airtight container at room temperature for up to 4 days, or in the fridge for up to 2 weeks. They also freeze well for up to a month.
Nutrition Per Cookie
| Nutrient | Per Cookie (1 of 12) |
|---|---|
| Calories | ~87 kcal |
| Protein | ~1.5g |
| Carbohydrates | ~7.8g |
| Fat | ~5.4g |
| Fiber | ~0.7g |
Calculated using the full recipe divided into 12 cookies. Values are estimates.
Ingredients
- → 4 tbsp clarified butter (ghee), melted
- → ¼ cup unrefined cane sugar (jaggery)
- → 1 tbsp cocoa powder
- → ½ cup chickpea flour (gram flour)
- → ¼ tsp baking soda
- → ½ tsp baking powder
- → 2 tbsp milk
- → Sliced almonds, for topping
Instructions
- Whisk melted clarified butter and unrefined cane sugar together.
- Add cocoa powder, chickpea flour, baking soda, and baking powder. Mix in milk to form a soft dough.
- Roll into balls, flatten slightly, and press sliced almonds on top.
- Bake at 160°C / 320°F for 12 minutes.
- Let cool on the tray for 10 minutes before handling.
▶ Watch Me Make It
See every step in action — mixing the dough, shaping and topping with almonds, and the final texture test.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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