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!
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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!
My husband and I love these! We make them as often as we can. 😍
These were not good. I made an awesome recipe once with dates but it’s a lot of work so I found this and tried taking a shortcut. I couldn’t understand why baking soda and powder were both in it but I just trusted the recipe. Everyone was disappointed. I’m not trying to be a troll either I just want people to know before they go out getting all these ingredients. 😕 I usually love stuff like this.
Hi, want to try making it. But how much chickpeas should we use if we start from dried chickpeas? We should soak and cook and then use I presume…
Followed recipe to the letter. Seems like the recipe ratios are off. Mix was too dry. Had to add water. “Cookies” did not spread out. Cook time too short I was so hopeful too.
Would peanut butter work instead of almond butter?
Yep! I recommend using a creamy peanut butter (and if you’re using a natural peanut butter, be sure it’s mixed really well so it’s not too dry or too runny!)
I used half almond butter and half tahini, because thats what I had. So delicious, and also great for an iron rich snack, thank you.
My batch seems a bit more liquid than your “dough” – any ideas? Should I refrigerate?
I add some oat flour or oats or a tablespoon of flour.
I love these. With a twist.
I madde them KETO. .
Sweetened with monkfruit and the baking chips I use come from Choc Zero, they are also KETO and sweetened with monkfruit. Natural. Yummy.
My first batch did chocolate. My chip ls melted I didn’t let it cool long enough. I let them set sealed the next day they tasted like brownies.
My 2nd batch today was with White Chocolate and Butterscotch chips, Amazing.
Thank you for this great recipe. I have shared it. ❤️
I forgot to add, I also used Maple Syrup from Choc Zero and I spiced the 2nd batch with Pumpkin Pie Spice.. Thay are so AMAZING. No one would know.