These chocolate chip chickpea cookies are incredibly decadent, soft, and chewy. A healthier treat that is naturally gluten-free and vegan. This recipe is also easy to make and ready in 30 minutes!
Inspired by my cookie dough hummus, these chickpea cookies will be your next favorite treat, especially if you love soft-baked cookies! They are perfectly chewy and moist without being overly sweet.
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💚Why you will love this recipe
- Decadent and delicious, with an incredibly soft and gooey texture
- Vegan, gluten-free, and allergen-friendly
- A healthier treat - higher in fiber and lower in sugar than regular cookies
- Store well and are freezable - perfect for meal prep!
🍫What you will need
📃Ingredient notes and substitutions
- Chickpeas - Both canned and chickpeas cooked from scratch will work in this recipe. If using canned chickpeas, opt for one without added salt.
- Nut butter - any nut butter like peanut, almond, or cashew can be used. To make this recipe nut-free, opt for seed butter like sunflower seed butter or tahini.
- Oat flour - You can easily make your own at home by blending some oats in a blender.
- Chocolate chips - Can be substituted with chunks of your favorite chocolate bar.
🔪How to make
Place all ingredients except chocolate chips in a food processor and blend until a smooth batter forms. Then, stir in chocolate chips using a spoon or spatula.
Transfer the batter onto a baking sheet lined with parchment paper using a medium cookie dough scoop or spoon. 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. Let your chickpea cookies cool for 5-10 minutes before digging in!
✔Helpful tips
- Do blend the cookie dough until it is relatively smooth to yield the best results. Depending on your food processor, this might take up to a minute.
- The cookie batter might heat up after blending. To avoid the chocolate chips from melting, allow the batter to cool down before stirring them in.
- Use wet hands and utensils while shaping your cookies, as the dough is on the stickier side.
- Be careful not to overbake. The cookies might still appear soft after baking but will firm up as they cool.
❄Storing suggestions
Fridge - Chocolate chip chickpea cookies can be refrigerated in an airtight container for up to 4-5 days.
Freezer - These cookies freeze well and can be frozen for up to 3 months. Simply transfer cookies into a freezer bag or storage container before freezing.
Reheating - Allow frozen cookies to thaw completely in the fridge overnight or on the countertop for a couple of hours. You can then reheat them either in the oven or microwave.
❔Commonly asked questions
These chickpea cookies have a soft and moist texture. Unlike regular cookies, they will not crisp around the edge even if the baking time is increased. They will turn dry and crumbly. Hence, if you are looking for crispy cookies, this recipe is not for you.
Although they might not taste exactly like regular cookies, these chickpea cookies are still incredibly indulgent and rich in flavor. With a subtle cinnamon flavor and bursts of chocolate with every bite, they are delicious in their own way! And no worries, you can’t taste the chickpeas!
🍽More healthy vegan desserts
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📖 Recipe
Chocolate Chip Chickpea Cookies
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 another liquid sweetener)
- ⅓ cup peanut butter (or another nut butter of choice)
- 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 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
- Do blend the cookie dough until it is relatively smooth to yield the best results. Depending on your food processor, this might take up to a minute.
- The cookie batter might heat up after blending. To avoid the chocolate chips from melting, allow the batter to cool down before stirring them in.
- Use wet hands and utensils while shaping your chocolate chip chickpea cookies, as the dough is on the stickier side.
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.
Valerie
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
I am so happy to hear that! Thanks for your kind comment.😁
Janet
You recommend weighing the oats for more accuracy. What should the weight of the oats be?
Meesha
It will be 45g.😊
Laurie Hoffman
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
Thank you! I am really happy that you like them. 😊