Chickpea Chocolate Chip Cookies are a scrumptious indulgence and are grain-free, oil-free, gluten-free, refined sugar-free, and egg-free.

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Table of Contents

WHY WE LOVE CHICKPEA CHOCOLATE CHIP COOKIES RECIPE
Ingredients
SUBSTITUTIONS AND ADDITIONS
HOW TO MAKE CHOCOLATE CHIP CHICKPEA COOKIES
Tips
Storage Tips
Chickpea Chocolate Chip cookies Recipe

Welcome to the decadent, fudgy side of plant-based eating. Chickpea Chocolate Chip Cookies are the perfect scrumptious indulgence with the added benefits of, well, ALL the benefits! Grain-free, oil-free, gluten-free, refined sugar-free, egg-free, AND delicious? You betcha! This divine confection can also be adapted to meet a dairy-free and Vegan diet. Now you can satisfy your sweet tooth and enjoy your snack time guilt free!

WHY WE LOVE CHICKPEA CHOCOLATE CHIP COOKIES RECIPE

Quick and easy to make using only 6 wholesome ingredients.
Delicious soft-baked cookies that are high in fiber and plant-based protein.
Chickpeas are naturally sweet so you can use less sugar in your recipes.
Chickpeas are versatile, nutritionally dense, allergen-friendly, and inexpensive as an ingredient.
Oil-free, egg-free, grain-free, gluten-free, refined sugar-free, and can easily be adapted to meet a dairy-free and vegan diet.
Perfect for lunchboxes, after-school snacks, post-workout fuel, or any time you feel like a sweet treat.

Ingredients

Chocolate chips: You can use dark chocolate chips in this recipe because they are lower in sugar than milk chocolate and they are also dairy-free, which means the recipe will be a little more allergy-friendly and vegan for those following certain dietary restrictions. But you could definitely choose to use your favorite chocolate product.
Canned chickpeas: Make sure you rinse and dry the chickpeas–I patted them with a paper towel too.
Vanilla extract
Natural peanut butter: I used Natural JIF in this recipe, but feel free to use any natural peanut butter or nut butter.
Honey
Baking powder

SUBSTITUTIONS AND ADDITIONS

Make Them Vegan: Dark chocolate chips tend to be dairy-free but check the package before using if you want to keep these 100% vegan. You will also want to use a use vegan sweetener, like Stevia, Xylitol, Erythritol, Monk fruit sweetener, or Yacon syrup.
Nut Butter: Cashew butter, almond butter, SunButter, or any other nut butter can be used instead of peanut butter.
Sweetener: You can substitute the honey with your favorite sweeteners, such as maple syrup, date syrup, agave, or any other sweetener you prefer.

HOW TO MAKE CHOCOLATE CHIP CHICKPEA COOKIES

These Chickpea Cookies are a nutrient-dense sweet treat that easily combines 6 ingredients into a soft and chocolatey, deliciously healthy dessert. It only takes 20 minutes to create a cookie that tastes decadent but is discreetly wholesome!

Process the chocolate chips in a food processor and transfer to a bowl.
Pro Tip: Most of the chocolate chips should be almost a powder consistency with some small chunks of chocolate.
Process chickpeas until they become a smooth powder-like consistency.
Pro Tip: Make sure you have rinsed and dried your chickpeas before processing them. Stop periodically and scrape down the sides of the food processor using a rubber spatula.
Add chocolate chips and all remaining ingredients to the chickpea powder.
Process until well combined.
Place scoops of cookie dough onto prepared baking sheet and slightly flatten each with the bottom of a glass. Feel free to top your cookies with extra chocolate!
Bake, cool, and enjoy!
Pro Tip: Cookies will be very soft when they are done baking. They won’t get really crispy like a typical chocolate chip cookie. They are much chewier. Allow them to cool on the baking sheet before transferring them to a wire rack.

Tips

When you are baking with sticky mixtures like this chickpea cookie dough, I find it much easier and cleaner to wet my hands and cookie scoop when forming the cookies.
These cookies do not set like normal cookies; they have a very soft texture (almost like a brownie) and may seem a bit undercooked when you remove them from the oven, but they are not.

Storage Tips

To Store: Store in an airtight container for up to 1 week
To Freeze: You can store the cookie dough in the freezer in a freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator, and stir before forming and baking the cookies.

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Chickpea Chocolate Chip cookies

Author — Jake

Serves —

Chickpea Chocolate Chip Cookies are a scrumptious indulgence and are grain-free, oil-free, gluten-free, refined sugar-free, and egg-free.

Print Rate PinSave

Prep Time 10

Cook Time 11

Total Time 21

Ingredients

▢ ½ cup chocolate chips
▢ 15.5 ounce can of canned chickpeas (rinsed and dried – I patted with a paper towel)
▢ 2 tsp vanilla extract
▢ ½ cup + 2 teaspoons natural peanut butter (I used Natural JIF)
▢ ¼ cup honey
▢ 1 tsp baking powder

Instructions

Preheat the oven to 350 degrees. Line a baking sheet with either parchment paper or a silicone baking mat.
Place chocolate chips in a food processor and process until pretty chopped up. Most of the chocolate chips should be almost a powder with some small chunks of chocolate chips. Remove from the food processor and place in a bowl and set aside.
Place rinsed and dried chickpeas in a food processor and process until it becomes a very smooth powder, about 3-5 minutes. Stop periodically and scrape down the sides using a rubber spatula.
Add the chocolate chips, vanilla extract, peanut butter, honey and baking powder.
Process until smooth and combined. (you may have to stop it and scrape down the sides.
Using a cookie scoop, place balls of cookie dough on the prepared baking sheet. Using the bottom of the glass, gently press the cookies down to slightly flatten them.
Bake for 11-13 minutes. Note: they will be very soft when they are done cooking.
Let cool on the pan for a few minutes and then place on a wire rack to cool.

Notes

Storage:

To Store: Store in an airtight container for up to 1 week
To Freeze: You can store the cookie dough in the freezer in a freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator, and stir before forming and baking the cookies.

Tips:

When you are baking with sticky mixtures like this chickpea cookie dough, I find it much easier and cleaner to wet my hands and cookie scoop when forming the cookies.
These cookies do not set like normal cookies; they have a very soft texture (almost like a brownie) and may seem a bit undercooked when you remove them from the oven.