Chickpea cookies

Chickpea cookies

Chickpea flour is the best. After processing or cooking, the FODmap value goes down for most things. As chickpeas are high protein and have one of the lowest amounts of insoluble fiber in the legume family, they are my go-to when creating easy to digest baked goods for my son and me. Sorghum is a full protein grain and I do quite well with that one in flour form too.

One of the better parts of having a low sugar diet is that you don't have feel bad about having cookies for breakfast. Using coconut sugar, which is lower glycemic, enables a lot of tasty cookie meals.


  • 3/4 cup chickpea flour
  • 1 cup white sorghum flour
  • 1/2 tsp salt
  • 2/3 cup dairy free chocolate chips
  • 3/4 cup coconut sugar
  • 1/2 cup coconut oil
  • 4 tbsp aquafaba


  1. Set oven to 350F.
  2. Mix dry ingredients until combined. Add wet ingredients and stir until dough is formed. Add in chocolate chips and stir some more! Form cookies in sizes and shapes that you love, and place on a parchment lined baking sheet.
  3. Cook at 25 minutes for small cookies and 35 minutes for larger ones. If you like your cookies soft, cook for 5–7 minutes less. Cool on a baking rack. Feel smug while eating high protein cookies.


I always choose a non-bleached parchment sheet as we are sensitive to that. They are all available in a variety of prices.

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