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.
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! You’ll have to try my chickpea blondies or classic vegan chocolate chip cookies after!
Why you’ll love this recipe
- SImply, healthy ingredients
- Vegan & gluten free
- Easy to make
- Soft & chewy
- 5 grams of protein per cookie
How to make chickpea cookies
STEP 1. Preheat the oven to 350 degrees Fahrenheit.
STEP 2. Drain and rinse the chickpeas and add to a food processor. Be sure to rinse them really well! Add in all remaining ingredients aside from the chocolate chips.
STEP 3. Process until smooth. It might look a little bumpy in texture, but you just want to make sure there are no chickpea chunks remaining.
STEP 4. Add in the chocolate chips and pulse a couple of times just to combine, you don’t want to completely puree the chocolate into the dough.
STEP 5. 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.
STEP 6. Top each cookie with a few additional chocolate chips and bake for 11-15 minutes.
STEP 7. 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.
STEP 8. Remove from the oven and let cool, they’ll firm up a bit as they cool. Sprinkle with salt flakes and enjoy!
What is the texture like?
These vegan gluten free 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- this is just the nature of baking with chickpeas. 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 just right and not too over powering.
Peanut butter will also increase the protein content! Or, just try my vegan protein cookies!
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How to store
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.
Alternatively, you can store them in the fridge for 3-5 days. They will firm up a bit from the cold temperature, so keep this in mind!
You can freeze these cookies as well! Let them cool completely, then transfer to a freezer safe bag and freeze for up to 1 month. Reheat in the oven at 300 until warm through the center.
Ingredient swaps
FLOUR. This recipe calls for just 1/3 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 1/2 cup of almond flour.
SUGAR. 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.
You’ll also love..
- Almond Flour Cookies
- Almond Flour Brownies
- Grain Free Blondies
- Protein Cookie Dough
- Protein Brownies
- Snickerdoodle Protein Cookies
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Chickpea Chocolate Chip Cookies
by: claire cary
Ingredients
- 1 15 ounce 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 teaspoons vanilla extract
- ¼ teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon 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
Comments
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K I’m not a vegan but a meat and potatoes guy…who recently started a plant based diet for health reasons. These cookies are incredible, flavorful, chewy and delicious!! If I hadn’t fallen upon this recipe and given it a try I would have never believed you could make such a great cookie out of chickpeas!! This recipe is nailed and don’t forget the little bit of salt on top!! It makes a difference!
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Thank you, Eric! Makes me so happy to hear 🙂
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Everyone at home liked them 🙂
A helthier lunch choice -
Very tasty and I like being able to make all in blender!
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Thank you. Great recipe. The texture was great, and delicious. I didn’t even taste the chickpeas, I was surprised how well it pared wit the recipe. And the cookie felt filling.
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Perfect, thanks Michael!
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Came out great, I was surprised how good they were. You don’t even taste the garbanzo beans, and they are more filling than your average cookie. Also, good soft texture,and delicious.
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If there was 5 more stars I would give this recipe a 10. This is a real W (winner) recipe. When I first looked at the recipe I admit I had my doubts. So I had to try it. I was pleasantly surprised. This is a favorite for me. I do suggest shaping the cookies before putting in oven and I also sprayed olive oil on the parchment paper. I am trying not to eat anymore tonight. Delicious 😋
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Amazing, thank you, Ann!
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Do you think I could use tahini instead of nut butter?
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Yes, that will work!
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So good and easy to make! I was honestly surprised by how good the cookies were!! Most vegan/healthier desert recipes are not that good, but these are for real amazing.
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Thank you, Gracey! So glad you enjoyed these.
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Is the dough supposed to be sticky?
I’m making them right now.
Chickpeas are healthy but have a lot of carbs. I’m just trying to find a way to make the keto cookies not so dry and maybe adding chickpeas will help.
Thanks for this!Ps. I used almond flour…
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Yes, the dough will be fairly sticky! Just the nature of the chickpeas
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Much of that carb content is fibre!
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These cookies were so good! I reduced the sugar to 1-2 TBSP instead of 1/4 cup and used quick oats instead of oat flour. I also found that pulsing the chick peas in the food processor first before adding the rest of the ingredients helps the dough turn out smoother and without any small chunk of chick pea. These are my husband’s new healthy favorite. We store them in the freezer but the bag empties quickly!
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Great idea to pulse the chickpeas first. So glad you both enjoyed these!
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So easy and delicious. I made my own oat flour. Literally you just blend oats until they are close to a fine powder. I also used whole earth monk fruit sweetener. You would never guess these are made from chickpeas.
These cookies are so good!!-
Yum, sounds perfect! Thanks, Brandy.
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These are delicious! I subbed honey for maple syrup as I was out of syrup, so mine weren’t truly vegan. I was having trouble not eating all of the batter before I could even get them in the oven. Next time I’m going to try to sub dates for sugar and syrup and I think it’ll also be a great, even healthier version. Thanks 🙂
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Perfect, let me know how it works with the dates!
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Thank you for this recepie! I like it a lot!
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Thank you Victoria!
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These are amazing! Thank you so much! I’ve only replaced maple syrup and brown sugar with 100 grams of fresh dates, added few tablespoon of oat milk to reach desired consistency and voila! By far the best healthy cookies I’ve ever come across and believe me, I’ve had tried many! Irresistible!
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Amazing, so glad the dates worked well!
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I wish I would have used some walnuts as well. My husband does not eat cookies and he liked them. I just wish they were not so soft. I also used Swerve brown sugar and sugar free maple syrup.
Will be making again. Thanks.
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Walnut sound great! Because of the nature of chickpeas, these cookies are naturally very soft and there isn’t a way around that.
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