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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These are so delicious & easy to make! I will definitely make them again. 🙂
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How did you manage to get them perfectly circular as in the photo? They look so nice this way.
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I used round cookie cutters around the edges as soon as they come out of the oven!
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i used your recepie as a base kinda and used brown sugar instead of liquid sugar and it way good! yeah and i think it’s edible as dough too? mine are always cakey tho (i made them weakly)
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Yes, the dough is edible!
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Hi!! The recipe looks amazing but how mant grams of chickpeas do you put per serving? It says one can, is that one cup?
Thank you so much!-
15 ounces!
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before or after rinsing the chickpeas?
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I’m sorry I don’t understand your question.
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These are fantastic! I used almond flour (1/2 cup) instead of oat flour. I had black beans instead of chickpeas. It actually makes them look like chocolate cookies due to the color. Because I think black beans are more watery than chickpeas, I also added a couple of tablespoons of flour to the dough to firm it up a bit. Mine needed to bake for 18 minutes (maybe oven?) but the end product is pretty and delicious. What a great idea. I will try these again and stay true to the original recipe but I have a feeling they recipe is quite forgiving regarding substitutions. Thank you.
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So glad you made it work for you! Thanks, Victoria!
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I make these with plain tahini instead of nut butter to make them school safe and because I’ve never had a container of Wowbutter that didn’t taste rancid lol. It worked great! I was skeptical of the liquidity before baking and before they set, but I trusted the process and was glad I did.
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I used honey instead of maple syrup, organic peanut butter, brown sugar also put flax seed & dark cocoa powder & mixed everything. They came out dark, gooey & fantastic. Everything else was by the recipe
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These cookies are delicious… the dough taste great!
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Was out of canned chicken peas so cooked them in air fryer. So good.
Thank you -
I used 6Tblsp maple syrup and skipped the sugar. Turned out great!
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So glad that worked out! Thanks, Juliann!
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Can you substitute gluten-free flour for oat flour?
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You can! But I have not tested the recipe that way and cannot guarantee the result.
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Oat flour is normally naturally gluten free. Just check the packaging of the particular oat flour you are buying.
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Awesome recipe, great for protein or a guilt free dessert/snack! I’m not vegan, but I’d take this over a name brand cookie (crumbl) any day. Chewy and soft, quick to make (I used a blender). Looking forward to more recipes !
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These are fantastic! I swapped the oat flour for 1/2 cup almond meal, and the chickpeas for butter beans. I also used peanut butter (not almond). Tasted like delicious peanut butter choc chip cookies! Highly recommend
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I did substitute with 1/3 cup whole wheat flour. Super delicious. Not too sweet.
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These turned out great! Good flavor and a healthy indulgence.
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Love these cookies and have tried different substitutions including using 1/2 cup cashews or walnuts instead of peanut butter, 1/3 cup sprouted oats or quick oats instead of oat flour, and pinto beans or Great Northern beans instead of chickpeas. I first turn the sprouted oats into flour in the food processor, then add the nuts to make a fresh nut butter followed by the other ingredients. Our favorite substitution is the cashews and Great Northern beans.
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They always turn green inside. Has that happened to you?
Taste amazing though and have made this recipe many times. Highly recommend
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