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!
This is a phenomenal recipe!! Does the nutrition info reflect chocolate chips containing sugar? I used the cacao chips from Trader Joe’s and am wondering how that might change things?
This sounds like a great recipe. I cook dry chickpeas in my Instant Pot once a week. I’m thinking about a cup and a half cooked would equal what’s inside a can. I don’t have a food processor anymore. Never replaced after my old on died. I’m hoping my Kitchenaid blender can do the trick on the puree function. I’m always looking for healthier ways to justify eating chocolate! Thanks for the recipe.
Wow! What a phenomenal recipe. I have been searching for a whole foods plant based no oil cookie and this one does not disappoint!
Im so glad to hear it, Gigi!
I made these tonight but I cant figure out the correct cooking time. 12-14 minutes wasnt enough so I went closer to 18 minutes. Has anyone else figured out a good cooking time? Besides that, the dough comes together really easily for not being flour based and it has a great flavor to them! I love that they aren’t cakey like the last wfpb cookie recipe I tried.
I just made these today and I baked the time from the recipe and then I lowered the temperature to about 100 f and left them a few more minutes and they got less soft and little crispy on the inside without overbaking.
This an amazing recepe!! Thank u! I have made it multiple times! My picky eaters LOVE them!
I’m so glad to hear that!
The best cookies ever. My husband who isn’t gluten free loves them as well!
I’m so glad to hear it, Sherry!!
“These are my sexuality.” “I just powered up.” “I transcended” quotes by my sister when eating these cookies. I make them every time she’s home from college now!
I’m interested if you can make a gingerbread cookies version based off this recipe for the holidays
Hahaha this is the best review ever! I’ll definitely try creating a gingerbread version! I love that idea!
Love these cookies!! Delicious and filling. Definitely takes care of my sweet tooth!
These are great, thanks for sharing!
These were so yummy!! I used some agave amd sweetened the rest with lakanto monk fruit sugar!! Next time I will use lakanto maple sugar and share the results! This recipe was fabulous for me and my other half. Love that its vegan and gluten free too 🙂
Just wondering if you
could use gram flour rather than whole
chickpeas ?