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!
Very good! They are mushy and didn’t harden up like a cookie but still SO good. I love them.Â
These cookies are really good! However, they did not spread out and were more like a little cake. This is not a bad thing since my husband prefers softer cookies. They did take longer to bake but that’s ok! This is a nice option for diabetics since maple syrup is a little bit better than white sugar. I will definitely make again!
I’m glad you liked them, Heidi!
This recipe is well balanced with the ingredients. Â I made accordingly and chilled the formed rounds 20 min before baking . Thank you they were good.
These are a staple at our house now!! My husband loves them too. I make a double batch once every few weeks and we love them!! I do use sugar and a bit of almond milk instead of maple syrup sometimes just because it’s so expensive right now!! But these are fantastic!!
Agave makes a great maple syrup substitute and costs less.Â
So I made these but with a combo of soy butter and Sunbutter to comply with school regulations for nuts and the cookies turned dark greyish blue green..:: is that normal?
The grayish green colour is caused by the chlorophyll in the sunbutter! You can do a science experiment with sunbutter that makes them naturally green on the inside. It’s so cool!
Look up Green Unbutter Cookies 🙂
My cookies turned out great. I love them! Great healthy alternative to processed store bought cookies.Â
Taste was great.
But mine didn’t spread at all and didn’t firm up even after I added 8 more minutes in the oven. They were mush inside.
I’ll try it again and smooth them down before baking. Hopefully they turn out better.
Pretty darn good. I used Costco’s nuttzo with 7 seeds and nuts in place of peanut butter. It gave it a nice crunch. Next time I will toast a little bit of oats and add it to the mix for an even chewy result. All around good good cookies recipe that doesn’t make you feel like you are eating too much sugar.
Good idea to use nutzo! My kids won’t usually eat that stuff but they might like it in these. I love it! They love these with creamy almond or cashew butter
Everyone that has tried these cookies lives them! Thank you!Â
These are great. I have been in search of a healthier cookie recipe for my grandchildren. I used cashew butter and they taste delicious. Thank you for the recipe!