Tricky Bickies: Choc Chip and Chickpea Cookies

Choc chips and chickpeas! Who woulda thunk it?? Despite being wheat free, gluten free, egg free and nut free – I promise, these chickpea and choc chip cookies are far from being flavour free. They are so freakin’ good and I am so excited to have found a recipe that is a delicious way to sneak in some extra protein and fibre into the brats’ diet. #winning!

I think I have mentioned in more than a few of my posts that I have the world’s fussiest children. Trying to get them to eat anything that is not a shade of white or brown is painful and tedious and very much hurts the soul of this enthusiastic lover of food.

So when I came across this recipe on, I was so excited at the prospect of sneaking protein and fibre-rich chickpeas into their currently colourless diet.

I’ve played around with the original recipe a little, but it really is so quick and easy – literally 25 minutes from from prep to outta the oven! And the combination of chickpea (or besan) flour, coconut oil, maple syrup and vanilla somehow makes these bickies taste buttery with a chewy centre.

These cookies are now a regular feature in our family’s biscuit jar and lunchbox. The kids will absolutely smash through a batch in just a couple of days. And I am guilty of having a couple (or more!) with a coffee when 3.30itis kicks in.


  • 3/4 cup + 1 tablespoon of chickpea flour (also known as besan flour)
  • 1/4 cup melted and cooled coconut oil
  • 1/4 cup chocolate chips
  • 3 tablespoons raw sugar
  • 3 tablespoons maple syrup (the real stuff, not the fake flavoured crap!)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1-2 teaspoons of water as needed


  • Preheat the oven to 180 degrees celcius.
  • In a mixing bowl, combine the dry ingredients together (flour, sugar, baking soda and sea salt).
  • Stir in the oil, maple syrup, vanilla and chocolate chips until well combined.
  • Add just enough water to bring the dough together. It should be a very thick dough.
  • Roll the dough into 12 small balls, about the size of a 50 cent piece and place them onto a baking paper-lined baking sheet. I like to use a silicone mat when baking biscuits (pictured).
  • Press down on the top of each ball of dough to flatten a bit.
  • Bake 12-16 minutes until lightly golden.

  • After removing the baking sheet from the oven, press down on the top of each cookie lightly with a fork to flatten them a bit. This compacts the cookie, giving it a chewy centre and crisp edges.

I promise this is one recipe you will make over and over again…. for the benefit of little people and grown ups alike.

Mrs. Magic Pantry XO

*Link to original recipe source




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