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!
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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 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.
Keywords: chickpea cookies
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!
Such a great way to get extra protein into a sweet treat. I am making these at the weekend.
★★★★★
How sneaky and a great way to add protein to kids packed lunches. Great idea.
★★★★★
I have never tried chickpeas in cookies. Sounds interesting. Cant wait to make this.
★★★★★
I was intrigued, to say the least! The cookies worked very well – they had a different texture to regular choc chip cookies, but I do enjoy a softer cookie, so there were great for me! And yeah, as much as I tried to taste chickpeas, I couldn’t! They’re just wonderful!
★★★★★
These are amazing ! Mine are not as light in colour as yours. I used creamy almond butter and a table spoon of my standard Kraft peanut butter. but they held together wonderful, and baked perfect at 12 minutes. Thanks so much!
★★★★★
This is one of those recipes that makes me love baking! It works wonderfully as is but more than that it is an amazing base recipe – i’ve made it with different kinds of beans, syrups, added oats or nuts and spices, scaled it up and down and it turned out beautifully every time. Like other comments said, it’s not your traditional sweet Starbucks-type choc chip cookie but absolutely delicious for those who like treats with a bit more depth of flavor & substance!!
★★★★★
I also used a combo of smooth peanut butter and 1tbsp of Kraft and mine puffed up and held together perfectly. Had to cook for full 14 min plus 2 extta though to get browning.
★★★★★
After reading several reviews aboit mushy cookies with basically the same ingredient list I went ahead and added ground oatmeal and then some while oatmeal until I had a firmer batter. I turned the oven off after 14 minutes, left the cookies in there with the door cracked for about 5 more minutes. They are obviously not chocolate chip cookies and never will be but they taste really good and are a great alternative. I feel like mushy would pair well with yogurt as part of a breakfast.
★★★★
Would adding an egg or two help bind it?
What did I do wrong? I followed directions as written with one substitute. I used coconut nectar instead of maple syrup, which I do whenever maple is called for. After the first 12 minutes they were still very mushy so I gave it 2 more minutes. At the end of the 2 minutes they were starting to burn on the bottom (on parchment), but the cookie itself was still mushy. I took them out and let them sit. They got a little firmer, but not like a cookie texture. They’re more like a soft cookie dough. The flavors are very good and I’d love to be able to make these work. Thanks.
they are delicious but too soft and crumbly. will not keep shape as a cookie, they came out as delicious crumbs. Need to add oatmeal or flour next time.
★★★★