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.
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.
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.
If you are avoiding chocolate for any reason, feel free to use carob chips.
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!
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
Chocolate Chip Chickpea Cookies
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
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.
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!
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.
thank you for this, we have no sugar in our house and we have no cravings for sugar
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.
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!
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.
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!
Yes, 1 tsp not Tbl. Don’t know that happened but thanks for pointing that out.
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 ?
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.
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….
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.
My batter seems really runny. Is that normal?
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…
So 1/4 cup makes 1 cookie for 12 cookies? Because in the serving size you have 24? Thanks!
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. 😉
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?
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. 🙂