• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Eat With Clarity

  • About
  • Work With Me
  • Recipes
  • Ebook
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
go to homepage
Homepage link
  • About
  • Ebook
  • Recipes
  • Subscribe
  • Work With Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Desserts » Chickpea Chocolate Chip Cookies

    Chickpea Chocolate Chip Cookies

    January 1, 2021 / by Claire Cary / 9 Comments

    This post contains affiliate links. Read my full disclaimer here.

    JUMP TO RECIPE

    When your sweet tooth strikes but you still want something healthy, these chickpea cookies are the perfect solution! They’re soft and chewy, completely vegan, gluten free and so easy to make.

    One chickpea cookie on top of another with a bite taken out.

    Chickpeas? In cookies?! I know. That probably sounds like just about the weirdest thing you’ve ever heard, but trust me, these taste nothing like chickpeas!

    And my edible chickpea cookie dough has been so popular and I always get questions about whether or not they can actually be baked, so I figured I would just make a bake-able chickpea cookie dough recipe to make things easier!

    I promise they don’t taste like chickpeas, just a delicious, soft and chewy chocolate chip cookie with a nice serving of protein and fiber!

    Five cookies stacked on each other with a jar of milk in the back.

    How to make these cookies

    Preheat the oven to 350 degrees Fahrenheit.

    Drain and rinse the chickpeas and add to a food processor. Add in all remaining ingredients aside from the chocolate chips.

    Process until smooth. It might look a little bumpy in texture, but you just want to make sure there are no chickpea chunks remaining.

    Add in the chocolate chips and pulse a couple of times just to combine.

    Making the dough in a food processor.

    Use a cookie scoop to scoop the dough and add to a baking sheet lined with parchment paper. They might not hold their shape really well (they may spread out a bit), but that’s totally fine since they don’t actually spread a ton while baking.

    Top each cookie with a few additional chocolate chips and bake for 11-15 minutes. They won’t spread a ton while baking (they’re supposed to be thicker cookies), but if you slam down the cookie sheet halfway through baking, it can encourage more spreading if you prefer that.

    Remove from the oven and let cool, they’ll firm up a bit as they cool. Sprinkle with salt flakes and enjoy!

    Cookie dough on a baking sheet before going in the oven.

    What is the texture like?

    These cookies are CHEWY. If you’re more into crunchy or crispy cookies, these aren’t for you. Even if you bake them for longer, they tend to just dry out rather than getting crispy. SO if you like chewy cookies, you’re in luck because these are very chewy!

    As far as flavor goes, they’re sweet, but not too sweet, and taste like a regular old chocolate chip cookie! If you choose to go the peanut butter route (as opposed to almond butter) they’ll have a delicious peanut butter flavor that is juuuuust right and not too over powering.

    Bite taken out of the chickpea cookie with melted chocolate.

    FAQ’s

    How should I store them? These chickpea cookies do best at room temperature in a container and will keep this way for about 3 days. I don’t recommend sealing the container off completely because the cookies will get a bit mushy, so keep the lid slightly ajar for best results.

    Can I use a different flour? This recipe calls for just ⅓ cup of oat flour which helps bind all of the ingredients together and absorbs some excess moisture. You can sub for almond flour, but I haven’t tested this myself so I can’t guarantee the result. My guess is you will need closer to ½ cup of almond flour.

    What sugar is best? These chickpea cookies use a mix of granulated sugar and maple syrup which gives the best flavor and texture. I used regular white cane sugar, but you can easily use brown or coconut sugar, just keep in mind the color will be much darker if you go the coconut route. I don’t recommend swapping the granulated sugar for more maple syrup because the dough will be a bit too wet.

    Three chickpea cookies with chocolate chips on top.

    You’ll also love..

    • Almond Flour Cookies
    • Paleo Brownies
    • Grain Free Blondies

    If you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment below so I can see your creation!

    Chickpea Chocolate Chip Cookies

    When your sweet tooth strikes but you still want something healthy, these chickpea cookies are the perfect solution! They're soft and chewy, completely vegan, gluten free and so easy to make.
    5 from 4 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 10 cookies
    Author: Claire Cary

    Ingredients
     

    US Customary – Metric
    • 1 can chickpeas
    • ½ cup unsalted almond or peanut butter
    • ⅓ cup oat flour
    • ¼ cup granulated sugar of choice (white, brown or coconut all work)
    • ¼ cup maple syrup
    • 2 tsp vanilla extract
    • ¼ tsp cinnamon
    • ½ tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • ⅔ cup chocolate chips

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit.
    • Drain and rinse the chickpeas and add to a food processor. Add in all remaining ingredients aside from the chocolate chips.
    • Process until smooth. It might look a little bumpy in texture, but you just want to make sure there are no chickpea chunks remaining.
    • Add in the chocolate chips and pulse a couple of times just to combine.
    • Use a cookie scoop to scoop the dough and add to a baking sheet lined with parchment paper. They might not hold their shape really well (they may spread out a bit), but that's totally fine since they don't actually spread a ton while baking.
    • Top each cookie with a few additional chocolate chips and bake for 11-15 minutes. They won't spread a ton while baking (they're supposed to be thicker cookies), but if you slam down the cookie sheet halfway through baking, it can encourage more spreading if you prefer that.
    • Remove from the oven and let cool, they'll firm up a bit as they cool. Sprinkle with salt flakes and enjoy!

    Notes

    You can sub the oat flour for almond flour, but I haven’t tested this myself so I can’t guarantee the result. My guess is you will need closer to ½ cup of almond flour.

    Nutrition

    Serving: 1cookies | Calories: 197kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Fiber: 2g | Sugar: 16g
    did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
    Keyword: chickpea chocolate chip cookies, chickpea cookies, chocolate chip cookies

    Reader Interactions

    Comments

    1. Serena

      January 30, 2021 at 9:16 am

      Hi! Can I sub the almond butter for regular butter?

      Reply
      • Claire Cary

        January 30, 2021 at 9:33 am

        No, that will completely change the cookie, but you can sub for another nut/seed butter of choice!

        Reply
    2. Kassandra

      January 18, 2021 at 9:54 pm

      5 stars
      Super easy to make and SO delicious! Very hard not to eat all of them at once.. tastes like chewy chips ahoy! Husband is not vegan and loved them too!!

      Reply
      • Claire Cary

        January 19, 2021 at 7:54 am

        OMG yes so accurate with the chewy chips ahoy. So glad you both loved them!

        Reply
    3. Meghan

      January 10, 2021 at 7:54 pm

      5 stars
      I just made the Chickpea and Chocolate Chip cookies and my whole family is OBSESSED 🤩 my husband says they are the best cookies he has ever had! Can’t wait to try more recipes!

      Reply
      • Claire Cary

        January 11, 2021 at 7:00 pm

        What a compliment! Thanks Meghan, so glad you all loved them!

        Reply
    4. Sarah Eckhardt

      January 10, 2021 at 1:09 pm

      5 stars
      These cookies were delicious and my husband agreed that you would never know they have chickpeas in them! I ground my own oat flour for a few minutes in the food processor- so simple! If you’re looking for a moist/tasty cookie give these a try.

      Reply
    5. Allan Theron

      January 06, 2021 at 8:47 am

      5 stars
      I will start off by saying I do not have a food processor so tried using my bamix which worked well but a processor would be ideal.
      Cookies came out not as smooth but the chunky feel and look is fine for me. Left out the salt on top as trying to cut out salt.
      Recipe is simple and easy and cookies easy to make. Honestly can’t taste the chickpeas.
      Will definitely make again but try a few things differently.
      Thanks Claire, for a super cookie recipe.

      Reply
      • Claire Cary

        January 06, 2021 at 4:10 pm

        So glad they turned out well! A food processor is best to achieve a softer texture without chunks, but glad they were good regardless!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Eat With Clarity! After my Celiac Disease diagnosis, I made it my mission to create gluten-free recipes that are just as good as the real thing! With plenty of vegan & paleo options, there is something here for everyone. More about me here!

    Popular Recipes

    Footer

    Affiliate Disclaimer · Privacy Policy · Contact

    COPYRIGHT © 2020 · EAT WITH CLARITY, LLC. ALL RIGHTS RESERVED.