Chocolate Chip Chickpea Cookies

These chocolate chip chickpea cookies are so delicious, no one will know they're made of chickpeas!

This recipe was originally published on January 5, 2019. It was updated with new photos and information on June 13, 2022.

What are chickpea cookies?

Chickpea cookies are cookies that use chickpeas as the base instead of flour. I know, chickpeas in cookies might sound weird, but these cookies are delicious! They’re soft and chewy cookies with extra protein and fiber from the chickpeas!

Why this chocolate chip chickpea cookie recipe works

These chickpea chocolate chip cookies work because the chickpeas add structure that would otherwise be lacking since we’re not using any flour in this recipe!

Not only are these cookies healthier than the average chocolate chip cookie since they’re low in sugar, but they’re also gluten-free and vegan-friendly!

But the BEST thing about these garbanzo bean cookies is that it comes together in a food processor or high-powered blender! No need for creaming the butter and sugar!

Ingredients

• Chickpeas - Use a 15oz (400g) can of chickpeas.
• Gluten-free oats - Use old fashioned oats, also known as rolled oats. You can use regular old fashioned oats if you are not sensitive to gluten.
• Light brown sugar - Light brown sugar adds a mild molasses flavor to the cookies!
• Salt - Use fine salt for this recipe.
• Baking soda - Baking soda is a necessary leavening agent that reacts to the apple cider vinegar.
• Cinnamon - The small amount of ground cinnamon adds a touch of warmth to the flavor!
• Maple syrup - Use pure maple syrup, and not imitation or pancake syrup.
• Light olive oil - Use light olive oil or another neutral flavored oil.
• Vanilla extract - You can use pure vanilla extract or vanilla paste for this chickpea cookie recipe.
• Apple cider vinegar - An important ingredient that works with the baking soda to help the cookies rise in the oven.
• Vegan chocolate chips - Use either regular or mini chocolate chips. Dark chocolate chips tend to be dairy-free, but check the packaging to make sure they are vegan-friendly.
• Flaky sea salt - An optional ingredient, but the touch of salt on top of the cookies brings out the flavors of the cookies!

Substitutions

• Light brown sugar: You can also use granulated sugar, or mix granulated sugar and brown sugar to make a light brown sugar substitute. 
• Maple syrup: You can use honey or agave instead, but note that honey is not vegan-friendly.

How to make chocolate chip chickpea cookies

1. Preheat your oven to 340°F (180°C) and line a baking sheet with parchment paper. Set it aside.
2. Add the chickpeas, oats, light brown sugar, salt, baking soda, cinnamon, maple syrup, light olive oil, vanilla extract, and apple cider vinegar to a food processor or high-powered blender. Process until you get smooth cookie dough.
3. Stir in the chocolate chips, saving about a ¼ cup to use as garnish.

4. Drop about a tablespoon of chickpea cookie dough onto the parchment paper. Use a wet spoon or wet fingers to flatten the cookie dough, and top with chocolate chips. Bake them in the oven for 20 minutes, and cool completely before eating!

Recipe pro-tips

• Rinse and drain the chickpeas. Make sure to drain the chickpeas and rinse them well under running water, before adding them to the blender! Getting any of the liquid in the can will change the texture and flavor of the cookies.
• Blend the chickpeas until the dough is smooth. The chickpea cookie dough should be completely smooth so the texture of these cookies are just like classic soft baked cookies.
• Cool the cookie dough before adding chocolate chips. The cookie dough tends to warm up when it’s getting processed in the food processor or blender. Make sure the dough’s cooled before adding the chocolate chips so make sure they don’t melt before we bake them.
• Don’t skip the chocolate chips. Chocolate chips are a must in this recipe! The dough isn’t very sweet, so the extra sweetness from the chocolate is necessary, and it also adds to the soft and chewy texture.

Cookie mix-ins

• Chocolate chips - I like using Enjoy Life semi-sweet mini chocolate chips, but you can also use milk chocolate or white chocolate chips. Just make sure you read the packaging and check to see if it meets your dietary needs.
• M&Ms - You can use M&Ms in place of chocolate chips, but know that they are not vegan. You can find vegan alternatives from brands like Little Secrets and No Whey if you want the colorful look of M&Ms.
• Dried fruit - You can also add dried fruit like raisins or dried cranberries instead of chocolate chips. If you do add dried fruit, make sure you don’t add any on top before baking, since dried fruit tends to burn and get rock hard.
• Nuts - If you’d like a less sweet mix-in, you could add in some chopped nuts.

Storage directions

These vegan chickpea cookies will last 2 to 3 days in an airtight container. That said, these are best eaten on the day you make them. The longer they sit, the edges and bottoms will soften.

Freezing leftover cookies

If you’re storing these cookies for longer than 3 days, I suggest freezing the baked cookies. Store them in a freezer bag, and when you’re ready to eat, reheat them in the oven or the microwave.

Dietary adaptations

These chickpea cookies are naturally vegan, gluten-free, and low in sugar compared to a traditional cookie!

Tools needed to make this recipe

To make this chickpea cookie recipe, you will need a food processor or high-powered blender, measuring spoons, measuring cups, a spatula, and a cookie scoop. You will also need a baking sheet or cookie sheet to bake these vegan chickpea cookies.

Frequently Asked Questions

More gluten-free and vegan cookies

• The BEST chocolate chip cookies (GF & DF)
• Lemon thumbprint cookies (GF & V)
• Double chocolate cookies (GF & DF)
• Marshmallow-stuffed chocolate cookies (GF & DF)
• Chewy ginger cookies (GF & DF)
• Chai white chocolate chickpea cookies (GF)
• Christmas cookies (GF & DF)

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