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Cookie made with roasted chickpea flour; typically gluten-free, with some protein and fiber.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Roasted chickpea flour cookie (25 g) has 118 calories. That works out to 472 calories per 100 g. It contains 14.7 g of carbs, 2.7 g of protein, 5.4 g of fat and 1.5 g of fiber. Its 0.2 mg of Manganese covers 7% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 25 g
118
KCAL / 25G
Carbs
14.7g
· 5% DV
Protein
2.7g
· 5% DV
Fat
5.4g
· 7% DV
Fiber
1.5g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 50% · Protein 9% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 118 kcal | |
| Total fat | 5.4 g | 7% |
| Saturated fat | 2.03 g | 10% |
| Trans fat | 0.05 g | |
| Sodium | 55 mg | 2% |
| Total carbohydrate | 14.7 g | 5% |
| Fiber | 1.5 g | 5% |
| Protein | 2.7 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 25 g | 118 kcal |
| 1 piece (mini) | 12 g | 57 kcal |
| 1 piece (small) | 18 g | 85 kcal |
| 1 serving (small) | 30 g | 142 kcal |
| 1 piece (large) | 38 g | 179 kcal |
| 2 piece (double) | 50 g | 236 kcal |
| 1 serving (medium) | 60 g | 283 kcal |
| 3 piece (triple) | 75 g | 354 kcal |
| 1 serving (large) | 90 g | 425 kcal |
| 100 g | 100 g | 472 kcal |
Calculated from 472 calories per 100 g.
A roasted chickpea flour cookie is made by mixing roasted chickpea flour with a fat, sweetener, and a binder such as egg, then baking the shaped dough. Follow a recipe developed for this flour, since it behaves differently from wheat flour.
A roasted chickpea flour cookie has a toasted, nutty flavor, often with a faint savory note beneath its sweetness. The roasted flour gives it a more distinctive taste than a standard wheat-flour cookie.
Besan can be used, but it is not always a direct substitute for roasted chickpea flour. Besan is commonly made from raw, ground chickpeas, so the cookie may taste less toasted and the dough may need different amounts of fat or liquid.
A roasted chickpea flour cookie can crumble when the dough is too dry or lacks enough binder. Measure the fat carefully, keep the egg if the recipe calls for one, and let the dough rest before shaping so the flour can absorb moisture.
Use finely milled roasted chickpea flour and sift it before mixing. Coarse flour can leave a gritty feel in a roasted chickpea flour cookie; resting the dough before baking also gives the flour time to absorb moisture.
Yes, roasted chickpea flour cookies can be made without eggs, but the dough may be more fragile. Use a recipe that includes a tested egg substitute, such as a suitable plant-based binder, rather than simply leaving the egg out.
Store roasted chickpea flour cookies in an airtight container once they have cooled completely. Keep them in a cool, dry place; sealing them while warm traps steam and can make their texture soft.
Yes, roasted chickpea flour cookie dough can generally be frozen in a sealed container or wrapped portions. Thaw it in the refrigerator before shaping, and check the dough’s texture because it may need a brief rest before baking.
Roasted chickpea flour cookies can taste bitter if the flour is very darkly roasted or the cookies have been overbaked. Use flour with a pleasant toasted aroma and take the cookies out when their edges are set, even if the centers still feel soft.
Yes, but removing the sugar changes more than sweetness: it also affects browning, spread, and texture. Use a recipe designed for an unsweetened roasted chickpea flour cookie instead of simply omitting sugar from a standard recipe.
Vitamins
Vitamin E
0.4mg · 3% DV
B6
0.05mg · 3% DV
Folate
10.5µg · 3% DV
B1
0.03mg · 3% DV
Minerals
Manganese
0.16mg · 7% DV
Copper
0.06mg · 7% DV
Phosphorus
42mg · 6% DV
Iron
0.6mg · 3% DV
Sodium
55mg · 2% DV
Potassium ⭐
61mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 118 calories in 1 piece (medium) (25 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Roasted chickpea flour cookie is made with leblebi tozu, a fine powder ground from roasted chickpeas, and is found in Turkish home baking. Recipes commonly combine it with sugar and fat before baking. The roasted chickpeas give the cookie a gently nutty, toasty flavour; its texture can be crisp at the edges and tender or crumbly inside.
In Turkey, it is often served with tea, and it also pairs well with coffee. Recipes based on chickpea flour are typically gluten-free, though ingredients vary by recipe. This is an energy-dense sweet, with 472 calories per 100 g, alongside some protein and fibre. For a lighter snack, enjoy a small piece with unsweetened tea rather than treating it as a meal.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.03g
MONOUNSATURATED
2.1g
POLYUNSATURATED
1.05g
Omega 6:3 ratio 49:1
Above the ideal 4:1 (49:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.