Choc Chick Cloud Cookies

Light and super soft, you would never know that these cloud-like chocolate chip cookies are made from chickpea flour! This cookie recipe makes a scrumptious family treat, and it is the easiest recipe to bake.

Pack these cloud cookies into your kids’ lunchboxes and they also make a perfect after-school snack or goodies for weekend tea times.

They are naturally nut-free, gluten-free and grain-free and easy to make dairy-free. These light and airy cookies are low in sugar and high in both protein and fibre. This combination should keep the brain cells sharp and the blood sugars even.

Choc Chick Cloud Cookies

5 from 1 vote
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Baking, Lunch Boxes & Picnics, Puddings, Snacks & Treats
Servings 16 Cookies
Suitable for Special Diet (or adaptable) Gluten-free, Nut-free


  • 120 g Butter
  • 110 g Maple Syrup
  • 1 Egg
  • 1 Egg Yolks
  • 1 tsp Vanilla Extract
  • 160 g Chickpea Flour (also known as gram flour, you can also use besan flour)
  • 0.5 tsp Baking Powder
  • 0.5 tsp Salt
  • 150 g Dark Chocolate (chips)


  • Preheat the oven to 180°C (fan) and line 3 baking trays with greaseproof paper (if you don’t have multiple baking trays/oven shelves, just work in batches).
  • Melt the butter in a small saucepan over a low heat, and then set aside to cool.
  • Whilst the butter cools, measure the maple syrup, egg, extra egg yolk and vanilla into a mixing bowl. Once the butter is cool, pour into the mixing bowl and whisk everything together until frothy and creamy.
  • In a separate bowl, mix together the chickpea (gram) flour, baking powder, salt and chocolate chips.
  • Pour the dry ingredients into the wet ingredients, and then mix to form a loose dough.
  • Scoop 1 tbsp blobs of dough onto the prepped trays, leaving room in between for the cookies to spread whilst cooking.
  • Bake for 12-15 minutes, then transfer onto a rack to cool. However, they are delicious eaten warm!


  • Dairy-free: switch butter to odourless coconut oil or an organic vegan spread such as Naturli.
  • Dairy and Egg-free (Vegan): this ends up being a different recipe - more dense, chewy and less cloud like. You use 1 x 400g can drained chickpeas and 1/2 cup almond/peanut butter or tahini instead of the chickpea flour, eggs and butter and you bake them for 12-14 minutes in 180°C oven.
  • These cookies will keep for up to 2 days in an airtight container. They can also be made ahead and frozen for up to 3 months. If you are going to freeze then ideally do this on the day of baking once the cookies are fully cooled.
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    1. I haven’t tried this method, but do see the cooks notes at the bottom of the recipe with an egg-free version

  1. 5 stars
    This recipe was a massive hit in my house! Melt in the mouth when right out of the oven and keep for a couple of days in an air tight container – if they last that long! Gently warmed in the oven before eating makes them SUPER DELICIOUS! Might experiment to reduce the quantity of maple syrup a little and also maybe fewer choc-chips.