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!
It might sound crazy, but these healthy chickpea cookies are so delicious! They’re made with healthy ingredients and they’re easy to whip up in the food processor. This is a great kid-friendly recipe too and it’s a fun way to sneak in some healthy ingredients into a treat. If you don’t feel like baking, you can turn this into chickpea cookie dough instead!
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!
Tips & Tricks
- The dough can be a little bit sticky, so if you have a cookie scoop, that can make it easier to divide it into balls!
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. Be sure to use a smooth nut butter. If you’re using natural peanut butter, give it a good stir before measuring.
- 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.
- This recipe can also be made with sunflower butter, if you need a nut-free option.
- These vegan chickpea chocolate chip cookies are also gluten-free since we’re using chickpeas instead of flour!
Frequently Asked Questions
- Can I make a double batch? Absolutely! You don’t need to make any adjustments.
- Do I need to use parchment paper? I’ve never had an issue with these sticking to a baking sheet but you can use parchment paper for easy clean up, if you like!
- Can I use a different liquid sweetener? Yes! You can use agave or honey, if you prefer.
How to Store Leftovers
You can store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to store them longer, freeze them for up to 1 month. Just allow them to come to room temperature (or reheat for a few seconds in the microwave) before enjoying.
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! If you’re looking for more vegan recipes that are made with wholesome ingredients, try my chickpea brownies, too!
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 14-16 minutes until the cookies have browned on the edges. Allow them to cool completely before transferring to a plate.
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!
these are delicious! i used date syrup because i didn’t have any maple syrup and added cinnamon and not chocolate chips because i didn’t have any but it’s sooo good. and it’s about 4g of sugar but high in fibre and im really glad i found this recipe. would definitely recommend this they’re so good and taste like a normal peanut butter cookie ❤️❤️
Love these. Perfect moist texture and delicious flavor. Making again
I prefer not using canned chickpeas. Can you provide the amounts for dry chickpeas? I will off course soak and cook them thoroughly.
These were mushy after 14 minutes – I cooked them 10 more and they were ok. Wont be taking them to the party tomorrow – disappointed.
The flavor was good but not fussy for the cake like texture. I would prefer a cookie like texture.
This is one of my top recipes for chickpea cookies! It is in my constant rotation of cookie recipes that I bake for my son. The flavour and soft centre of this cookies is my favourite part!
The cookies are delicious but the bottoms are very soft, is this usually the case? I may have done something wrong…I did try to remove from the cookie sheet right away.
My kids and I thought it was delicious! I’m going to make it for my family get together and let them know the ingredient’s after they enjoy it. This was better than I anticipated using chick peas! You don’t even taste it! Amazing 🤩 Tasted like an authentic soft baked chocolate chip cookie!
I never made cookies from chickpeas. What a brilliant and delicious idea!
I’ve made this recipe a couple of times and really like it because it tastes like a peanut butter chocolate chip cookies, not a garbanzo bean chocolate chip cookie. The second time I made it I added a tablespoon of brown sugar to increase the sweetness, plus raisins and walnuts, well, because I like them. These cookies don’t spread – what you drop is what you get, so I’ve found smaller drops and a bit flattened with the back of the spoon is better. Finally, I tried the tri-color chocolate chips with white, milk and dark chocolate. The white is waaay to sweet, though, that didn’t prevent me from eating them.
I’m not a huge fan of peanut butter. could you make these with regular butter? I’m only looking to add more beans to my life not cut out other things.