Chickpea Chocolate Chip Cookies
These chickpea chocolate chip cookies are soft and fluffy with just the right amount of sweetness. No one will ever guess these cookies are made with garbanzo beans instead of flour!
How to Make Chickpea Cookies
The trick to getting the perfect texture is to blend the chickpeas really well in a food processor. The chickpeas become the base of this dessert rather than using traditional flour. Toss everything except the chocolate chips in a food processor and blend until smooth! This is the food processor I have and I love it! I’ve had it for years and it’s still going strong!
It’s really important to blend the chickpeas for a long time until the dough is perfectly smooth. It should resemble the texture of hummus. The blended ingredients may become warm from all the blending, so be sure to let it cool before adding the chocolate chips. You don’t want them to melt!
Chickpea Cookie Substitution Ideas
- If you don’t have cashew butter, you can use peanut butter or almond butter instead, but cashew butter is my personal favorite.
- You can use regular chocolate chips if you prefer. I like using mini dark chocolate chips, but any chocolate will do! Enjoy Life makes a great brand of vegan chocolate chips.
- You can substitute honey or agave in place of the maple syrup.
Chickpea Cookie Allergy Info
- Dark chocolate chips tend to be dairy-free but check the package to be sure if you want to keep these 100% vegan.
- These cookies are also gluten-free since we’re using chickpeas instead of flour!
I know, it sounds crazy. But I can promise you, not a single person will guess there are chickpeas in these cookies. It’s a great way to add a bit of protein and fiber to your dessert and the texture is incredible. If you love a soft-baked cookie, you must give these a try!
Looking for more tasty ways to use chickpeas? Try these fudgy chickpea brownies!
Print
Chickpea Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: Dessert
- Diet: Vegan
Description
These chickpea chocolate chip cookies are soft and fluffy with just the right amount of sweetness. No one will ever guess these cookies are made with garbanzo beans instead of flour!
Ingredients
- 1 15oz can chickpeas, rinsed and drained
- 1/2 cup smooth almond butter or cashew butter, unsalted
- 1/3 cup maple syrup
- 2 teaspoons vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Add the chickpeas and nut butter into a food processor and blend on high for 1 minute.
- Add the maple syrup and vanilla and continue to blend for 2-3 minutes, scraping down the sides every minute. You want the mixture to be entirely free of any lumps.
- Add the baking soda, baking powder, and salt, then blend for 30 seconds.
- Test the temperature of the batter and if necessary, let cool before adding the chocolate chips. When blending for a long time, the mixture can get warm and cause the chocolate to melt slightly.
- Once cooled, stir in the chocolate chips.
- Drop rounded tablespoons of cookie dough onto a baking sheet. The cookies will spread just slightly so be sure you leave a few inches of space between cookies.
- Bake for 12-14 minutes until the cookies have browned on the edges.
Notes
Be sure to blend the chickpeas with the nut butter until completely smooth.
Keywords: chickpea cookies
These chickpea chocolate chip cookies will be soft and just a tiny bit crumbly since they’re gluten-free. Be sure to let them cool completely before trying to remove them from the baking sheet. Store them in an airtight container to keep them fresh!
Just look at that soft center! Looking for other healthy dessert ideas? Try one of these!
What’s your favorite type of cookie? For me, it’s a chocolate chip cookie!
I make these regularly using tahini instead of nut butters and they’re still great. Also, add 1/2 cup of chopped walnuts.
★★★★★
Omg, made these today. Was super skeptical of them due to the chickpeas but you don’t taste them at all! I used Justin’s almond butter, which blended so well with it and gave it such an amazing taste. Was so good I ate most of the cookie dough 😭 I was looking for healthy cookie options with no flour and no butter. Definitely my new go-to cookie recipe!
★★★★★
Yay!! I’m so thrilled you liked them!
Not sure what I did wrong, but they did not spread out when I baked them!
Excellent. Used unsweetened peanut butter because that’s what I had. At a friends direction, added an egg. Absolutely delicious and my kids love them. We don’t like them warm. Love them room temp or from fridge.
★★★★★
Meh-was expecting the wow factor but never got it. I’ll never get that 30 minutes of my life back. The 5 star rating must be the people with no working taste buds .
★★
Made these in my silicone mini muffin tin and *~muah!~* chef’s kiss! I also used my Bullet blender which wasn’t as great as a food processor but still worked! Just did the chickpeas, nut butter and maple syrup then stirred the dry ingredients in with them in a bowl 🙂 sprinkled sea salt on top for extra yum when they came out of the oven
★★★★★
Yay I’m so glad you liked them!
I never would have thought to use chickpeas in cookies but they were so tasty with the chocolate chips mixed in.
★★★★★
These turned out outstanding! It’s hard to believe the chickpeas just melt into the cookie with no residual taste. Wow!
★★★★★
Never thought chickpeas are great for cookies! Kids love them for an afternoon snack alongside their favorite milkshake. Sometimes, we also use whipped cream on top, incredibly delicious!
★★★★★
This was the perfect way to use up leftover chickpeas! I was shocked at how delicious these were!
★★★★★