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!
PrintChickpea 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!
These are delicious! I love that they are made with chickpeas, healthy too!!
Delicious! I made 18 cookies and used 1/4 cup maple syrup + 1 tb almond milk to make it a little less sweet. I used peanut butter that was salted so omitted the salt!
Yay! So glad you liked them!
They are so quick and easy to make. The best part is my husband said they were pretty good and he hates vegan recipes! Thank you!
This was my first attempt at flourless cookies. They were good, but oddly salty. Maybe because I used peanut butter instead of almond butter?
Yeah that could be it! If you’re using a salty peanut butter I’d recommend cutting or reducing the salt!
Hello,
I made these today. But they are soft… did your go crunchy at all? They are about the texture of the top of a muffin.
They are very soft cookies!
This an amazing idea! I loved it and the fact that I snuck in some good-for-you ingredients to cookies.
I can’t believe these were made with no flour and chickpeas in its place. Who knew healthy cookies could be so sweet 😉 Thanks for the recipe!
I’ve made these several times. I’ve had to make substitutions a few times because I didn’t have an ingredient. Almond butter works well too and tastes really good with honey instead of maple syrup. I’ve also made it with Monk fruit. So it’s a very versatile recipe. The one difference I’d definitely keep each time is a heaping teaspoon of psyllium husk. It keeps the cookies together as it sometimes would be too crumbly.
Love these!
They look awesome. But is there a way to make them nut free? I am allergic to both nuts, peanuts and almonds. Was thinking maybe sunflow butter could work? But do you have any idea?
Hi Anne! Can you have cashews? I usually make them with cashew butter! You could try it with sun butter, but I haven’t tried that one!
I just made them with sun butter and liked them okay. I don’t know about cooking time—I  baked for about 12 minutes and the bottoms were nearly burnt, but the insides are a notsogood gooey.Â
Amazing recipe!! I prefer baking with minimal flour, so when I found this recipe I was excited to try it. They turned out amazing!! Thank you so much, this will be now added to my list of favourites!