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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I just made them.
I used half peanut butter / half pecanut butter and I blended 4 huge medjoul dates with a little bit of water instead of the sugar. I’ve put 3 kinds of chocolate chips and now it’s cooling time. The batter itself was delicious already. Can’t wait to taste them! Ah, and I used half a cup of almond flour instead of oat flour. They didn’t spread at all!
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Hi there – I’d love to try these – have you (or anyone?) tried substituting tahini for the peanut butter?
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You definitely can!
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What size can of chickpeas? I have small and large cans … 15 and 28 oz
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15 ounce!
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Do you think I should chill the cookie dough not to spread too much in the oven before I bake it? Let me know!!
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No, you don’t need to with this recipe. They won’t spread a lot while baking!
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What size cookie scoop do you use?
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I use the medium sized one in the one I linked in the recipe card!
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Excellent flavour and texture, will add this recipe to my healthy treat rotation. Thank you for this recipe
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These were delicious and my family liked them too. We didn’t have chickpeas so I used a can of pinto beans which have a little more fiber for a little less calories than garbonzo beans. We also didn’t have oat flour so I used 1/3 cup of gluten free organic sprouted rolled oats instead. My family didn’t notice a bean taste at all and the rolled oats blended in well in the food processor.
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These were delicious and my family liked them too. We didn’t have chickpeas so I used a can of pinto beans which have a little more fiber for a little less calories than garbonzo beans. My family didn’t notice a bean taste at all.
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Perfect! Thanks, Sarah!
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Delicious! I use monkfruit instead of sugar and sub half of the agave syrup with allulose to further reduce the sugar, and they turn out terrific. Everyone is surprised that they are bean based instead of flour,
Guilt free cookies -
These are my favorite cookies! No one believes there’s beans in them. My toddler loves them too, I’ve used sun butter and almond and they’ve always turned out perfect.
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Perfect! Thank you, Jen!
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Made these today & oh my! They are soooo good!!! I’m trying to eat more whole food plant based and although these aren’t totally complaint, they were an awesome treat for the transition and perhaps I can make a swap or 2 next time. Thank you!
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Thank you, Susie!
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I made these subbing in sunflower butter as my toddler has a nut allergy. They turned out so tasty, BUT! Be warned!! The sunflower butter had a reaction with baking powder and baking soda turning the cookies a VIBRANT deep green!! It was a funny food safe surprise.
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Oh gosh so funny!! Hope they still tasted ok!!
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They were great! My son loved them, and it’s nice for me to have an option for a healthier sweet treat too!
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Love it! Thanks, Amanda!
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Love this recipe. The cookies turned out delicious!
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These are pretty good on their own, although my kids weren’t so into them until we drizzled a little peanut butter on top which took them to six star status.
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So glad you made it work for you! Thanks, Mel!
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These were fantastic! Didn’t have maple syrup, so just added a little brown sugar instead. Did them in the blender and found adding just the sugar and the chickpeas on a low setting did a good job of getting them smooth without a processor. It was funny, they smelled very nutty when they came out of the oven, but truly tasted just like a regular chocolate chip cookie. My new favorite cookie recipe!
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Thank you, Iris! I’m so glad you enjoyed these!
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