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!
i made these cookies, put them in an airtight container. 8 hours later, i went to get a cookie and all of my cookies had turned GREEN! I have no idea how it happened.
Ok, that is super weird! What kind of container was it? Did you make any ingredient substitutions? I literally have no idea what that would be from!
Did you use sunflower butter? It makes cookies turn green! Happened to me too and google explained why!
I’m looking to make these in advance of when I’ll need them. How do they freeze?
I realize this was a significant change to the recipe but my batter seemed too thin, so despite all the positive comments I decided to add in oat flour. (I needed these to hold up well in transport)  I ended up adding a whole cup, then doubled both the baking powder and baking soda. It worked!  I haven’t made the original recipe but my version was fluffy and almost cake-like.  My family loved them.Â
Hey Jen! Thanks for sharing the substitutions! Did you drain the chickpeas? I’m not sure why they seemed so thin but I’m glad they turned out well with the changes!! 🙂
These are sooooo good! I’m planning to make my second batch today. I’m going to add a quarter cup of oatmeal just to give them a little more bulk so they can serve as a breakfast cookie. Also a little less maple syrup. They were a tad too sweet for my pretty minimal sweet tooth, but still a winner! Who knew eating chickpeas could be so fun!
These are amazing!!! I used almond butter because it is what I have on hand. I also added about 2 teaspoons of raw cocoa powder to the mix. SUPER yummy! Thank you for this recipe 🙂Â
These cookies are so easy to make and super tasty.  I only had almond butter on hand, but would like to try them with cashew butter. I’m hoping to make a double batch to freeze in pre-made scoops so I can pop them in the toaster oven for a quick dessert.Â
Omg they were amazing ! I put them 10 min in the air fryer at 300 on a parchemin sheet. Yummmmy
The only complaint that I have is that I did not double the recipe! They are so good and taste just like a real chocolate chip cookie!
This is by far the best & healthiest cookie recipe ever! I’ve made it several times & have to double the recipe so we have plenty & I have enough to share. I used almond butter the first time since that’s what I had on hand but I agree with you that cashew butter is best. Thankfully Trader Joe’s carries it so it’s affordable. I substitute monk fruit for the honey. We love them!! Thank you & I can’t wait to try more of your other treat recipes.Â
haven’t tried these yet but they look delicious!! is there any way to substitute the almond butter with something else like applesauce? im oil free and most butters have oil:(Â