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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Did the batter turn green for anyone else? Not a moldy green more of a teal. They still look smell and taste fine but I’ve never had that happen before
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Very interesting! Was this right after mixing?
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Really yummy and will definitely cook again but my batter and cookies also turned green like another recent commenter! I used sunflower seed butter.
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So strange! I’ll have to look into this. Glad you enjoyed them regardless!
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Did you use sun butter? It’s a common baking reaction with the sunflower seeds
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Delicious cookies but they crumble too easily. You have to eat them with a spoon. But oh so good.
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These turned out so good! Followed the recipe with almond butter and brown sugar as my choices. These are so good, my picky husband loves them! I’ve made chickpea cookies before but the texture of these Is way better! My new go to cookies!
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Amazing! Thanks, Kristin!
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HOLY COW!!!! I was incredibly skeptical that my kids would even give CHICK PEA cookies a chance. And then they LOVED them and told me I should only make these chocolate chips cookies in the future because they’re soft and yummy. DONE! Thanks for the mom win!
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Makes me so happy! Thank you, Beth!
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Excellent taste & texture! Used your recipe to the letter. Was visiting a friend & used her Vitamix; don’t think my old food processor woulda worked as well for texture. Perfectly sized for a 12 cookie yield imo.
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I made them per the recipe except with 1/2c almond flour in place of the oat flour. Maybe the oat flour absorbs moisture better, but the cookies were too loose to even pick up. I ended up having to bake them for about 25 minutes and then cool on the counter before I could pick them up like a cookie. Will try with 3/4c almond flour next time, or maybe I’ll grind some oats into powder before I pulversize the chick peas.
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Oat flour does absorb more moisture, so that is most likely the problem! I chose ingredients very carefully, so no subs can be guaranteed.
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Hi, these look great! Gonna try them out this weekend. Is it possible to convert this to a cookie bar recipe if I scale it up 2-3 times?
Thanks in advance.
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I would probably scale just 2x! Let me know how it turns out!
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These are SO good! I have tried different variations of garbanzo cookies over the years and this is by far the best (some have been absolutely terrible). These are so good that my teenager came in and ate all of them! The only modification that I make is that I replace half the sugar with monk fruit sweetener and instead of maple syrup I add a few dates (I put those in the food processor first). I’m trying some in the freezer now so I can see if I can just make one or two at a time. A whole batch of baked cookies is a bad idea in my house! lol
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Oh my these are amazing! i saw a picture of these on pinterest and was like…i know i will like these the texture looked perfect. i didn’t have oat flour so i pulsed some oats before i put the rest of ingredients in and and it gave it some nice texture. Super easy to bake and super tasty!
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Perfect! Thank you, Amina!
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Very nice not to use eggs or oil
Nice and easy to digest.
TY very much! -
I didn’t expect much and it turned out great. I just melted the choco and dipped half of each cookie in it. They taste amazing and as much as I hate chickpeas, I couldn’t taste them at all. They hold up so well and are perfectly soft
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Thank you! So glad you were impressed by them 🙂
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These turned out great !
I subbed protein powder for the oat flour and only used 2 tbsp sugar instead of the full 1/4 cup. Smushed them down before baking and only did 10 min at 350. Thank you !-
So glad you made them work for you!
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These were delicious thanks. I used peanut butter and used honey instead of maple syrup.
So good. -
Made it just now and love the result. Does not taste bean-y at all. Hubby typically hates the alternative ingredient based cookie but this one flew by him. He did not know it was beans.
I made it with pinto instead of chickpea + 1/2 cup chocolate chip instead of 2/3, because those are all I had at home. Satisfied with the result. I would recommend.
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Love it! So glad you both enjoyed this recipe!
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Made a few changes.
Rinse chickpeas thoroughly. Then rinse them again.
Tapioca flour in place of almond flour.
Salted peanut butter and omit the salt from the recipe.
Double the amount of chocolate chips.
Do not chill batter, cookies spread perfectly.
Bake as per original instructions.
Very soft. No chickpea flavor.Went over fantastically at the HOA meeting.
People were reaching for more and more.
Would absolutely make again.-
Glad they were a hit!
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