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.
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!
The first time I made these they were a little liquidy. So I made blondies. (I just put them in a cake pan). They we so good. Other adjustments I’ve made we to substitute dates for maple syrup. (Finely chopped) and added a little monk fruit. These are an easy cookie and I never feel bad for eating the dough.
I love that these cookies are better for you! It makes me feel not so bad when my kid takes an extra one after dinner!
Love this secret ingredient! These cookies look so tasty!
I made them today. Couldn’t wait to get rid of some chickpeas in the cabinet. I substituted peanut butter and added grounded oats to the chickpeas it seemed to wet. They turned out so good my wife said what? These are really good she hated chickpeas!
I tried this and couldn’t get the chickpeas smooth at all. I tried adding some of the liquid earlier, but still the best I could get was the texture of hummus. It also ended up too liquidy to form into cookie shapes. It… didn’t work…
Aw man that’s such a bummer! Were you using a blender or food processor? And these were canned chickpeas, right? The dough is usually pretty soft but it shouldn’t be liquidy. 😔
Happy anniversary! I love sneaking extra protein into desserts, but I’ve never tried chickpeas in cookies. Great idea!
I have an allergy to cashews and nuts, do you have a recommendation to replace the nut butter?
You could put wow butterÂ
Tahini also can be substituted. Tastes much like cashew butter and same texture.Â
Happy Birthday to your cookbook! Chocolate chip cookies are always a good way to celebrate
Thanks, Kari! And I agree- no better way to celebrate than with chocolate chip cookies!
What kind of food processor do you suggest? I feel like my food processor kinda stinks…
I have this one from Hamilton Beach! https://www.hamiltonbeach.com/big-mouth-duo-plus-food-processor-70580 It’s a pretty good one but I think you could even use a blender. You just have to make sure the chickpeas get REALLY smooth (otherwise it can make the texture funny!)
They look good! I would have never guessed the secret ingredient is chickpeas!