Name: Chickpea Chocolate Chip Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 15 ounce can chickpeas; 1/2 cup unsalted almond or peanut butter; 1/3 cup oat flour; 1/4 cup granulated sugar of choice (white, brown or coconut all work); 1/4 cup maple syrup; 2 teaspoons vanilla extract; 1/4 teaspoon cinnamon; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2/3 cup chocolate chips

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 bite taken out of the vegan cookie to show chewy texture

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

ingredients for the cookies in bowls with labels

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!

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

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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overhead shot of the chickpea cookie with vegan chocolate chips

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.

one bite taken out of the chickpea cookie with melted chocolate

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.

chickpea chocolate chip cookies with sea salt on top

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