Soft, chewy, with gooey chocolate in every bite; no one will guess these chickpea chocolate chip cookies are secretly healthy! This 30-minute recipe is also naturally vegan and gluten-free.
For more healthy baking recipes, I recommend checking out my applesauce brownies, tofu chocolate pudding, and eggless coffee cake next.
You might be surprised, but chickpeas make a great base for dessert thanks to their neutral flavor and rich, creamy texture.
After making dark chocolate hummus and peanut butter chickpea blondies, it is time to take things up a notch and make cookies! And I promise they don't taste like beans.
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💚Why you will love vegan chickpea cookies
- A soft, chewy cookie that is rich in flavors
- Naturally vegan and gluten-free
- Low in sugar and higher in fiber than regular cookies
- Freezer-friendly, making them great for meal prep!
🍫What you will need
- Chickpeas - Either canned chickpeas or chickpeas cooked from dried will work. For canned chickpeas, use unsalted ones and rinse them well.
- Nut butter - Peanut butter is used here. Feel free to substitute other nut butters (including almond or cashew butter).
- Oat flour - Make your own at home by blending quick or rolled oats in a blender. Use gluten-free oats or oat flour to make this recipe gluten-free.
- Chocolate chips - I like Enjoy Life's dark chocolate morsels, but feel free to use any other chocolate chips or a chopped-up chocolate bar.
See the recipe card for full information on ingredients and quantities.
🔪How to make chickpea chocolate chip cookies
Step 1: Add all ingredients (except chocolate chips) in a food processor and blend until smooth.
Step 2: Stir in chocolate chips with a spoon or spatula.
Step 3: Using a medium cookie dough scoop, transfer batter to a lined baking sheet. Lightly flatten, as cookies don't spread out much after baking.
Step 4: Bake at 350°F/180°C for 12-14 minutes, or until edges are golden and cookies look set. Allow vegan chickpea cookies to cool for 5-10 minutes before digging in!
✔Helpful tips
- Let cookie dough cool - If your cookie dough is warm after blending, let it cool for 10-15 minutes before stirring in chocolate chips. This prevents chocolate from melting.
- Handle dough with wet hands and utensils - This cookie dough has a slightly stickier consistency.
- Careful not to overbake - This cookie recipe is lower in fat and dries out easily when overbaked. They are done when the edges are set, and the center is still soft.
- Enjoy it as a cookie dough - As this recipe is made without eggs or raw flour, you can enjoy it raw. Or check out my cookie dough hummus recipe!
❄Storing suggestions
Storing - Refrigerate chickpea chocolate chip cookies for 4-5 days in an airtight container. Or, freeze them in freezer bags for up to 3 months.
Reheating - Allow frozen cookies to thaw at room temperature for 30 minutes. Then, reheat in the oven at 180C/350F for around 5 minutes, or until warmed.
Alternatively, microwave in 10-second intervals until hot.
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📖 Recipe
Chickpea Chocolate Chip Cookies (vegan)
Ingredients
- 1 15 oz can unsalted chickpeas rinsed and drain ( or 1 ½ cup / 250g cooked chickpeas )
- ¾ cup oat flour (use gluten-free if needed)*
- ½ cup maple syrup or agave syrup/honey/sugar-free syrup
- ⅓ cup peanut butter or another nut butter
- 1 ½ teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon cinnamon powder
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350F/180C.
- Place all ingredients except for chocolate chips in a food processor and blend until a smooth batter forms. The batter should be free of big chunks of chickpeas.
- Then, stir in chocolate chips using a spoon or spatula.
- Using a medium cookie dough scoop or spoon, transfer the batter onto a baking sheet lined with parchment paper.
- Slightly flatten the batter using a wet spoon or your hands.
- Bake at 350F/180C for 12-14 minutes, or until the edges are lightly browned. They will still appear soft and underbaked but will firm up upon cooling.
- Let your chocolate chip chickpea cookies cool for 5-10 minutes before digging in!
Notes
- Allow the cookie dough to cool - If your cookie dough is warm after blending, allow the batter to cool for 10-15 minutes before stirring in the chocolate chips. This prevents them from melting.
- Use wet hands and utensils - Cookie dough is on the stickier side, and wetting your hands and utensils makes shaping much easier.
- Be careful not to overbake - As these cookies are lower fat, they dry out quickly when overbaked. Cookies are done baking when the edges are set, but the center is still soft.
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Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Denise says
In the photo used, I see some white colored specks on top,along with the chocolate chips. I what are they?
Jim Mee Sha says
They are flaked sea salt.😁
Catherine says
Question. I baked your peanut butter cookies which are awesome. That recipe calls for 1/2 c oat flour which you say is 45 grams. This recipe calls for 3/4 cup oat flour which you also Say weighs 45grams . I think that might be wrong as far as grams are concerned. Please clarify.
Jim Mee Sha says
I am really happy to hear that you enjoyed them! I had just double-checked the recipe and it calls for 65g of oat flour, which is roughly 3/4 cup. 😁
Valerie says
Made these so I could have a WFPBNO sweet treat. They did not disappoint! Delicious and love that the chickpeas and nut butter (I used almond butter because that’s what I had on hand) give them some plant protein. Great recipe!
Meesha says
I am so happy to hear that! Thanks for your kind comment.😁
Janet says
You recommend weighing the oats for more accuracy. What should the weight of the oats be?
Meesha says
It will be 45g.😊
Laurie Hoffman says
These are DELICIOUS peanut butter chickpea cookies… almost forgot they were healthy! Light, fluffier texture than most. I added a pinch of salt to the recipe.
Meesha says
Thank you! I am really happy that you like them. 😊