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Home » Chocolate Chip Chickpea Cookies

Chocolate Chip Chickpea Cookies

January 10, 2015 By Diane Smith 18 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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chocolate chip chickpea cookies on red plate
chocolate chip chickpea cookies on red plate

Whoever came up with this idea is genius – chickpea cookies! You can now sneak veggies into your desserts! (just don’t tell your kids!) I can’t believe how great these cookies are and how easy they are to make. You don’t taste the chickpeas in here if that’s what you are wondering… And it creates a super healthy, protein and fiber-rich snack you can feel good about.

Chickpea Cookies

You can also mix up this basic recipe into other types of cookies by mixing up fixins. The chickpeas and nut butter stand in for butter, the addition of some flour bind it all together. Add some natural sweetness and flavorings and you have a very fast, healthy and easy sweet treat everyone will love.

 

Chickpea Cookies

These are great with almond butter but they are also awesome with peanut butter instead. The batter makes 12 cookies (using 1/4 cup per cookie) so if you’d like 24 you can double the recipe.

Chickpea-Cookies

If you are avoiding chocolate for any reason, feel free to use carob chips.

chocolate chip chickpea cookies on red plate

You’d never guess these desserts were packed with protein:

  • Chai Spice Apple Muffins
  • Carrot Chocolate Chip Cookies
  • Black Bean Brownies
  • Chocolate Peanut Butter Brownies
  • Easy Breakfast Chia Pudding

I think you’ll find these very satisfying and worth a try. I only need to go back into the test kitchen and try a version with a sugar substitute like erythritol or stevia. I just couldn’t keep this recipe from you any longer, so here you go. Enjoy!

Sugar Sub Chart

I’d love to hear your feedback in the comments below for this Chocolate Chip Chickpea Cookies recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Chickpea Cookies
Print Recipe
3.94 from 43 votes

Chocolate Chip Chickpea Cookies

Gluten-free, moist and chewy, these vegan chocolate chip cookies are good for you, too.
Prep Time10 mins
Cook Time25 mins
Servings: 12 cookies

Equipment

  • Colander
  • Baking Sheet
  • Silicone Baking Mats
  • Food Processor
  • Glass Mixing Bowls with Lids
  • Spatula Set

Ingredients

  • 1 15 oz. can chickpeas drained and rinsed
  • 1/2 cup almond butter or peanut butter
  • 1/2 cup maple syrup (substitution: applesauce)
  • 1/3 cup oat flour you can make this with old fashioned oats in a blender
  • 1 tsp vanilla extract non-alcoholic preferred
  • 1 tsp Ceylon cinnamon*
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup vegan chocolate chips
  • 1/2 cup chopped walnuts
Prevent your screen from going dark

Instructions

  • Preheat over to 350 degrees and line a cookie sheet with parchment paper.
  • Add chickpeas, almond butter, maple syrup, flour, vanilla, cinnamon, baking powder and salt to the bowl of a food processor.
  • Process until mixture is completely smooth, scraping down the sides to incorporate all.
  • Remove to a bowl and stir in chocolate chips and walnuts.
  • Place a scant 1/4 cup of the batter for each cookie onto a Silpat or parchment paper and spread them out slightly with the back of your spoon. You should be able to get 12 cookies.
  • Bake for 25 minutes or until the sides turn a bit brown. I like those crunchy bits and the interior of the cookie with be chewy.
  • * To cut the maple syrup in half substitute 1/2 tsp. liquid Stevia for 1/4/ cup of the maple syrup. See the chart above for more conversions.

Notes

*I recommend using Ceylon cinnamon, which has a sweeter, more delicate flavor, because the most common cinnamon, cassia, contains coumarin, a naturally occurring compound that may be toxic to the liver at doses of 1 teaspoon per day for adults and 1/4 teaspoon for children a few times a week. See reference from nutritionfacts.org.
non-alcoholic vanilla extract preferred

Nutrition

Nutrition Facts
Chocolate Chip Chickpea Cookies
Amount per Serving
Calories
115
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
0.7
mg
0
%
Sodium
 
126.5
mg
6
%
Carbohydrates
 
15.5
g
5
%
Fiber
 
2
g
8
%
Sugar
 
9.8
g
11
%
Protein
 
2.9
g
6
%
Calcium
 
60
mg
6
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions

Comments

  1. Jackie Sittley

    February 22, 2017 at 9:31 am

    Just started cooking more plant based meals. I’m participating in a Shred and trying to stay off of (or reduce) Gluten, dairy, sugar and animal protein. It just so happened I had all of the ingredients in my cupboards when I found this recipe! They were really good! I will definitely make these again. They conquered my sweet tooth craving!

    Reply
    • Diane Smith

      February 22, 2017 at 10:21 am

      Hey Jackie, so glad you enjoyed the cookies! I know, sometimes you just want something a little sweet! I had to look up what a “Shred” is and you must be referring to a workout that helps you burn fat. I’ve been investigating this topic and it looks like getting back to weight lifting and more cardio would help 🙂 I’m still recovering from a broken wrist and surgery 4 weeks ago, but hope to step it up soon. Best of luck.

      Reply
  2. Susan Wright

    March 25, 2017 at 3:44 pm

    thank you for this, we have no sugar in our house and we have no cravings for sugar

    Reply
    • Diane Smith

      March 28, 2017 at 1:42 pm

      You are disciplined and that’s a great thing for your health! I love that your cravings for it went away. I rarely use sugar and do try to find substitutes.

      Reply
  3. Nancy

    April 7, 2018 at 5:34 pm

    Diane: I love this recipe. I made one change: instead of maple syrup, I used a half cup of unsweetened applesauce. I had to add some chopped walnuts as well. Delish!

    Reply
    • Diane Smith

      April 8, 2018 at 10:23 am

      Hey Nancy, Thanks! I’m so glad to hear that they turned out great with the substitution of applesauce. I’m going to add it as an option! I love the addition of walnuts, too.

      Reply
  4. Rachel Menter

    April 14, 2018 at 4:08 pm

    Does this recipe call for 1 Tablespoon of vanilla or is it supposed to be a teaspoon. I have never seen that much vanilla called for in a recipe. I do like vanilla though so I might just try it!

    Reply
    • Diane Smith

      April 14, 2018 at 6:28 pm

      Yes, 1 tsp not Tbl. Don’t know that happened but thanks for pointing that out.

      Reply
  5. Grace

    May 18, 2018 at 12:12 pm

    Hi Diane,
    I am a bit confused, as 1/4 of the batter will make 12 cookies, does that mean all the ingredients listed will make 48 cookies instead of 24 ?

    Reply
    • Diane Smith

      May 18, 2018 at 12:19 pm

      That was confusing. I left out the word “cup.” So it now reads, “1/4 cup of the batter makes 12 cookies….” I hope that clears it up. Thanks for bringing that to my attention.

      Reply
      • Debbie Stone

        April 4, 2019 at 7:09 am

        how can 1/4 cup of batter make 12 cookies? They must be very tiny. The recipe looks like it is about 2- 3 cups of ingredients…. just wondering….

        Reply
        • Diane Smith

          April 4, 2019 at 11:21 am

          Hey Debbie, I’m sorry that was confusing. It means that each cookie is made with 1/4 cup of batter. I’ll make that more clear in the instructions. Cheers.

          Reply
  6. Tricia

    April 28, 2020 at 2:30 pm

    My batter seems really runny. Is that normal?

    Reply
    • Diane Smith

      April 28, 2020 at 3:14 pm

      Hey there, I haven’t made them in a while, but I don’t remember them being runny. The chickpeas should be drained of their juice…

      Reply
  7. Heather

    April 29, 2020 at 1:38 pm

    So 1/4 cup makes 1 cookie for 12 cookies? Because in the serving size you have 24? Thanks!

    Reply
    • Diane Smith

      April 29, 2020 at 1:55 pm

      Hey Heather, thanks for the catch! I changed the servings to 12. I’m going to have to test these to make sure because I’m starting to doubt myself…. Oh darn, I’ll have to eat them, too. 😉

      Reply
  8. Steph

    March 12, 2021 at 7:27 pm

    I recently when WFPB and am looking at new recipes. Since peanut and almond butters are my guilty pleasures, I don’t bring them into the house. Any suggestions on a substitute or can I just eliminate it from the recipe?

    Reply
    • Diane Smith

      March 13, 2021 at 11:53 am

      I’m not sure how these would turn out with a substitute. My first thoughts were banana, applesauce, which will add some sweetness, or pumpkin puree (too much pumpkin flavor, perhaps) but without testing, I couldn’t say. Bananas might be the most successful… I’ve been meaning to do a cookie recipe with bananas and oats so you’ve inspired me. 🙂

      Reply

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