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.
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!
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.
- Preheat your oven to 340°F (180°C) and line a baking sheet with parchment paper. Set it aside.
- 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.
- Stir in the chocolate chips, saving about a ¼ cup to use as garnish.
- 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
Yes! This chickpea cookie dough recipe is safe to eat on its own because it’s egg-free and doesn’t contain uncooked flour. If you want to make cookie dough to eat on its own rather than for baking cookies, I suggest leaving out the baking soda and apple cider vinegar.
Chickpea cookies taste like soft and chewy chocolate chip cookies! No, you can’t tell they’re made from chickpeas. I can taste a hint of chickpeas if I eat them while they’re still warm, but the chickpea flavor is gone after letting them cool completely.
Yes, you can use dried chickpeas for this recipe, but make sure to cook and drain them first.
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Chocolate Chip Chickpea Cookies
Ingredients
- 15 oz chickpeas
- ½ cup gluten-free oats
- ¼ cup light brown sugar
- ½ teaspoon fine salt
- ½ teaspoon baking soda
- 1 pinch ground cinnamon
- ¼ cup maple syrup
- 3 tablespoons light olive oil
- 1 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar
- ¾ cup vegan chocolate chips (save ¼ cup of it to sprinkle on top before baking)
- flaky sea salt, to garnish
Instructions
- Preheat your oven to 340°F (180°C) and line a baking sheet with parchment paper. Set it aside.
- 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 a smooth cookie dough.
- Stir in the chocolate chips, saving about a ¼ cup to use as garnish.
- 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.
Kat @ Kat's 9 Lives says
This is genius! I always see recipes for gluten free cookies that require expensive specialty flours. I love that these use a can of chickpeas. Since going gluten free, I haven't made many cookies that actually tasted good, but these look incredible! Thanks for sharing at Fiesta Friday!
Ai says
Thanks Kat! I'm only recently gluten free so still a newbie. I haven't tasted many gluten free cookies but these were really great! I'm definitely not going to miss traditional cookies! Happy Fiesta Friday!!
The Girl Next Door says
These cookies look so good! I'd love to grab a bite of them right away. 🙂
I like that you have used chickpeas in these - so innovative!
Ai says
Thank you! Using chickpeas in baking isn't something I came up with (wish I did!) but I'm so glad I tried it out!
Rita says
This is such a boon for gluten free lovers. Nice recipe to have around. Thanks for posting on fiesta friday.
Ai says
Thanks, Rita! I'm so glad I now have a go-to gluten-free cookie recipe 🙂 Happy Fiesta Friday!
Kat (The Baking Explorer) says
Can't beieve these are made using chiclpeas, how clever!
Lewis Johnson says
I need to give these a try ASAP.
Ai says
Definitely try them out! And let me know how they turn out 😉
Nicole says
It sounds delicious! Is there a way to do this without oats? Thanks!
Ai says
Hi Nicole! Hmm I've never tried a substitution for oats, but you can try swapping it out for 1.8oz/50g all-purpose flour (if you can tolerate gluten) or a 1-to-1 gluten free flour (Bob's Red Mill has a good one). Let me know how it turns out!
Maey says
Hi, do u get rid of chickpea water?
Ai says
Yes! Drain the chickpeas before using it in this recipe!
Maeghan says
Made these today and they were so quick and easy to throw together. So delicious and they have a nice texture!
Ai says
Hi Maeghan! So glad you liked them! These are definitely my go-to when I can't be bothered with browning butter or doing a bunch of dishes 😉
Chit says
Agree!!!
Chit says
Now in the overnight. Am excited...in 20 minutes I hope my husband won’t be able to tell it’s chickpeas cookies! Will let you know how I find myself. Thansk
Chit says
Sorry error typing I meant now baking..
Ai says
Fingers crossed for you Chit! Make sure you let them cool completely. There might be a hint of chickpea if they're still warm. Hope your husband likes them!
Chit says
Just had a bite from what fell off the floor haha...cuz I was so excited and still very hot and soft. I must give you. 5 star! Yes so good! Guilt free cookies I will recommend to all my friends! Wow! Problem tho is maple syrup very expensive here in Manila...and rare...so we have to contend with honey? I have pale tho sent to me from Canada by a friend! Now no more reserving for pancakes! It will be for this chickpea cookies! Yum. Thank you Ai!
Ai says
I'm so glad you loved it Chit! I'm sure substituting maple syrup with honey would be delicious too! Thank you so much for making my recipe❤️
Chit says
Ai this is so good! My husband loves it! This is a no guilt eating and will highly recommend your blog to friends! Wow! Amazing. Thank you! May yo be inspired!
Ai says
Thank you so much!!😊
Qitian says
Hi have you got a substitute for the oats? I'd love to try these but oats are not actually gluten free (yes I see you've noted gluten free oats, but all oats contain a small amount of gluten and most Coeliacs cannot eat them).
Ai says
You could try regular gluten-free measure for measure flour as a substitute, although I've never tried it myself so I can't say how they'll turn out.
Melissa says
Nice and moist. A little bit too sweet for me but family loved them. I had to add some flour to make it thicker but might be because I was short on chickpeas. Thanks!
Kristine says
So happy with these. I added pecans, and 1 ts of molassis + baked for 18 minutes instead of 20. super good, and a great way to get my toddler to eat chickpeas.
Ai Willis says
Hi Kristine! I'm so glad you and your kiddo liked them! Pecans and molasses sound like an amazing addition😋 (definitely will be copying you next time I make them)