Chocolate Chip Chickpea Cookies (vegan)

5 from 8 votes

Chocolate Chip Chickpea Cookies (vegan)

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.

Prep Time10

Cook Time12

Total Time22

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 183kcal

Author: Meesha

Equipment

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

US Customary - Metric

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

*Oat flour - You can easily make your own at home by blending some oats in a blender.

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.

Storing - Cookies can be refrigerated in an airtight container for up to 4-5 days. Or, freeze them for up to 3 months.

Reheating - Allow frozen cookies to thaw completely in the fridge overnight or on the countertop for an hour. You can then reheat them either in the oven or microwave.

Nutrition