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 have brown sugar stevia — how do you think I can substitute for the maple syrup? I’m trying to reduce sugar intake. Thank you!
I love these cookies. I have given many of them away, and everyone loves them. I am so grateful that you made the recipe and have shared it. They are wonderful!
Yay!! That makes me so happy, Betty!!
Is there a more readily available ingredient alternative to the cashew/almond butter?
You can also use creamy peanut butter!
Mine look nothing like yours but they taste pretty good! My husband with a huge sweet tooth gave it an ‘alright’. He loves rich sweet though. I tried it and really like that it isn’t too sweet. It’s a great balance to me!
These are amazing! Thank you for the recipe! Im in love with them. The swings batch I swapped out the chocolate chips for stevia sweetened chips and the maple syrup for the sugar free syrup, so they are safer for me to eat. Seems to have worked because the still taste amazing!
I’m trying to make some healthier changes in my life so I decided to try these. They were really good, but lacking that ‘unhealthy chocolate chip cookie flavor’. With my second batch, I made some modifications:
1) used homemade cashew butter for a milder nut butter flavor
2) used brown sugar for the sweetener (for me, this made these taste exactly like classic chocolate chip cookies).
Maybe they’re not as healthy this way, but man, they’re tasty. And it’s nice to be able to get more fiber into my son who loves sweets.
Love those substitutions!! And I agree that cashew butter makes a difference! Thanks for the recommendation on brown sugar!
I was wondering how many calories for 1 cookie is??? Ps I added skor chippets
If you make it as written for 12 cookies, it’s about 130 calories per cookie!
Love these! I didn’t have maple syrup so I subbed with honey 🙂 Thank you so much for this simple, healthy cookie recipe.
Love love love these! I followed the recipe exactly and they are SO good! We love the way they came out crispy on the outside and soft in the middle.
Yay!! I’m so glad you liked them, Terri!!
These cookies were pretty good! I love to experiment in the kitchen, and finding healthier ways to make goodies is my favorite! I gave it 4 stars as our cookies were very mushy, even with some extra baking time. But eventually I got them to stiffen a bit! The flavor is good, however ours were a bit saltier than we would have liked. I’m thinking next time I will try to find some low sodium chickpeas or cut back on the salt a little. But definitely would make again!
Love love love these. Easily 9.6/10 😍