Chickpea flour sprinkle cookies are gluten-free, dairy-free, and nut-free. These cookies are great for kids’ birthday parties or school events as they avoid many common allergies. Whether you have allergies or just want to make healthier choices in your baking, these cookies can be whipped up easily for a treat!
Chickpea Flour Sprinkle Cookies
Chickpea flour is a wonderful base to use in your baking. Its mild and slightly sweet flavor lends well to cookies, banana bread, and pancakes. This flour is a healthier alternative to traditional refined white and whole wheat flour which contain gluten.
These cookies are delicious. The outside will be a little crispy and the inside will be softer. The sprinkles are a great addition to the cookie that kids will love. You can make these for fun on a rainy day, or for a school event or birthday party. Not only are they a healthier alternative, but they are also allergy-friendly. These cookies are dairy-free, gluten-free, grain-free, nut-free, and soy-free. I’ve included suggestions on where to purchase ingredients both locally and online below.
Chickpea Flour Cookie Ingredients
Here’s what you’ll need to make these delicious cookies:
- Melted Coconut Oil – I prefer to buy coconut oil that has a neutral flavor so that you can’t taste it when used in baking and cooking. If your coconut oil is solid and you need to melt it, pop it in the microwave for 10-second increments to melt. The oil should be warmed but not hot when baking.
- Coconut Sugar – Coconut sugar is my go-to for all recipes. It adds a more natural flavor to baking and it’s available at most grocery stores these days. I get mine from Costco but you can also buy it online. If you want to make these cookies sugar-free, you can use lakanto monk fruit sweetener.
- Eggs – You’ll need two eggs for this recipe.
- Chickpea Flour (aka. garbanzo bean flour) – Chickpea flour is such a wonderful gluten-free, grain-free flour to use in your baking. The flour is made from chickpeas and is high in protein and fiber. If you don’t have a nut allergy, I recommend buying chickpea flour locally from the bulk food section of an organic grocery store or bulk food store. It’s the most affordable option. If you have a nut allergy, then it’s better to buy a packaged version. But make sure to read the ingredients label for possible cross-contamination. This chickpea flour brand is labeled nut-free, soy-free, gluten-free, and dairy-free.
- Sprinkles – You can use the regular rainbow sprinkles from the grocery store. If you would like a sugar-free, dairy-free, gluten-free option then these rainbow sprinkles are good.
- Extra Ingredients – You’ll also need baking soda, vanilla extract and salt.
To get the full recipe, scroll down to the bottom of this post to see the recipe card. You can also print it out.
How To Make Chickpea Flour Sprinkle Cookies
These cookies are made the same way you’d make a traditional cookie. Here’s the steps:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Wet Ingredients – Combine the melted coconut oil, coconut sugar, eggs, and vanilla extract.
- Dry Ingredients – In a separate bowl, combine chickpea flour, baking soda and salt together.
- Mix together – Pour the wet ingredients into the dry ingredients and mix together. Add the sprinkles and gently mix them into the batter until just combined.
- Roll Into Balls – Use a cookie scoop or spoon to roll the cookie dough into balls. Place on baking sheets.
- Bake – Bake for 10 minutes. Remove from oven and let cookies sit on the baking sheets another 5 minutes, then transfer to a rack to cool.
- Storage – I always recommend baking made with unrefined flours be stored in the fridge to preserve freshness. Store these in an airtight container for up to 1 week, or freeze them for up to 2 months.
More Treat Recipes To Try
Now that I’ve got you hooked on the healthy treats, let me share some more amazing recipes!
- Chocolate Baked Oat Donuts (gluten-free, sugar-free, nut-free) – Made with oat flour as the base, and delicious chocolate glaze. These donuts are addicting and will be gobbled up the same day you make them.
- Flourless Banana Chocolate Muffins (gluten-free, nut-free, dairy-free) – These muffins use seed butter as the base to create a delicious chocolatey snack. This is one of our family-favorite treat recipes.
- Carrot Cake Bites (gluten-free, nut-free, no refined sugar) – This recipe smells incredibly delicious and tastes just like real carrot cake!
- Cookie Dough Energy Bites (gluten-free, nut-free, no refined sugar) – These a secret ingredient. They’re high in protein and healthy fats and great for a quick kids’ snack.
Chickpea Flour Sprinkle Cookies
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, combine the wet ingredients: melted coconut, coconut sugar, eggs, and vanilla extract.
- In a large bowl, combine the dry ingredients: chickpea flour, baking soda and salt.
- Pour the wet ingredients into the dry ingredients and mix together.
- Gently fold in the sprinkles to the batter until they are just combined.
- Use a cookie scoop or spoon for the batter and roll into a ball. Place on to baking sheet and repeat until all cookie dough is used.
- Bake for 10 minutes. Remove from oven and let sit on the baking sheet for another 5 minutes, then transfer to a rack to cool completely.
- Store the cookies in the fridge for up to 1 week, or freezer for up to 2 months.
- If you need to melt the coconut oil, do it in the microwave with 10-second increments. You don’t want the coconut oil to be hot. If it is, let it cool before using.
- I recommend storing these in the fridge versus the counter to preserve freshness. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.
- To make these sugar free, use lakanto monk fruit sweetener and these sprinkles.
The nutritional information provided is an estimate and is per serving.