Jun 12, 2022 · Modified: Dec 16, 2024 by Ai Willis · This post may contain affiliate links · 36 Comments

Chocolate Chip Chickpea Cookies

Name: Chocolate Chip Chickpea Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

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

Gluten free chocolate chip cookies on parchment paper

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!

Many gluten-free chocolate chip cookies on parchment paper

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!

Chocolate chip chickpea cookies scattered on a parchment paper.

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

How to make chocolate chip chickpea cookies

Step 1: Preheat your oven to 340°F (180°C) and line a baking sheet with parchment paper. Set it aside.

Step 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.

Step 3: Stir in the chocolate chips, saving about a ¼ cup to use as garnish.

Chickpea cookie ingredients in a blender

Chocolate chip chickpea cookie dough in a blender

Step 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!

Chocolate chip cookie dough on a baking sheet

Cookie dough with chocolate chips and flaky sea salt

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 is 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.

Chocolate chip cookie leaning on a glass of milk

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.

A child's hand reaching to grab a cookie

Frequently Asked Questions

Is chickpea cookie dough edible?

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.

What do chickpea cookies taste like?

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.

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas for this recipe, but make sure to cook and drain them first.

Chocolate chip chickpea cookies on a wooden board

More gluten-free and vegan cookies

If you like a more traditional cookie try these gluten-free chocolate chip cookies!
These chai cookies are also chickpea cookies but with spices and white chocolate chips.
If you love cookies with a filling, try my gluten-free thumbprint cookies, lemon curd cookies, or chocolate marshmallow cookies!
This gluten free Christmas cookie recipe is easy to make, super festive, and delicious. The combination of vanilla with a hint of peppermint will instantly make you feel festive!

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