These chocolate chip chickpea cookies are soft, chewy, and packed with gooey chocolate with every bite; no one will guess they are made from chickpeas! An easy 30-minute recipe that happens to be vegan and gluten-free.
If you enjoy healthier treats like this, check out my eggless coffee cake and applesauce brownies next for more wholesome baking ideas.
I always loved how versatile chickpeas are. Besides using it in cooking, it is also great incorporated in sweet treats like dark chocolate hummus, peanut butter chickpea blondies, and these chickpea cookies.
These cookies are quickly becoming a favorite. It is especially great paired with my soy milk latte or protein coffee as an afternoon pick-me-up.
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💚Why you will love vegan chickpea cookies
- Cookies that are decadent and soft with the perfect amount of sweetness
- Naturally vegan, gluten-free, and dairy-free
- A healthier treat - lower in sugar and higher in fiber than traditional cookies
- Freezer-friendly, making them great for meal prep
🍫What you will need
- Chickpeas - Use unsalted chickpeas; both canned and freshly cooked will work.
- Nut butter - I use peanut butter, but it can be substituted with other nut butters, such as almond butter or cashew butter.
- Maple syrup - Can be substituted with other liquid sweeteners like honey or agave syrup. For a lower sugar alternative, use sugar-free syrup.
- Oat flour - If you don't have it on hand, you can make your own by blending oats in a high-speed blender.
- Chocolate chips - I use dark chocolate chips from Enjoy Life, but feel free to use other kinds of chocolate chips or your favorite chocolate bar, chopped.
See the recipe card for full information on ingredients and quantities.
🔪How to make chocolate chip chickpea 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: Transfer a serving of batter to a lined baking sheet using a medium cookie dough scoop. Lightly flatten them into a disk shape.
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!
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✔Helpful tips
- 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 still soft at the center.
- Enjoy cookie dough raw - Since this recipe is made without eggs or raw flour, it is safe to consume raw. Alternatively, you can check out my cookie dough hummus recipe.
❄Storing suggestions
Storing - Chocolate chip chickpea cookies can be refrigerated for 4-5 days in an airtight container. You can also freeze them in freezer bags for up to 3 months.
Reheating - Allow frozen cookies to thaw completely in the fridge overnight or for an hour on the countertop. Reheat in the oven at 180 °C/350°F for approximately 5 minutes. Alternatively, microwave them at 10-second intervals until they are hot.
❔Commonly asked questions
Chickpea cookies taste surprisingly close to traditional chocolate chip cookies. They are soft and rich in flavor with just the perfect amount of sweetness. Most importantly, you can't taste the chickpeas!
These chickpea cookies are naturally gluten-free, provided that certified gluten-free oat flour is used. While oats don't contain gluten themselves, cross-contamination might occur during processing, so always check the label to ensure cookies are free from gluten.
📖 Recipe
Chocolate Chip Chickpea Cookies (vegan)
Ingredients
- 1 15 oz can 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 still soft at the center.
Save this recipe!
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. 😊