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Soft, thick and chewy vegan chickpea chocolate chip cookies are flourless, gluten-free, oil-free, packed with protein and absolutely delicious!
I am pretty sure my favorite recipes to come up with are chocolate chip cookie recipes. Actually, yes, I am confident those are my favorite recipes. Nine times out of ten, I will choose a chocolate chip cookie over any other dessert- I honestly never get sick of them!
Now, I have several cookie recipes on my blog but there’s ALWAYS room for more, especially these ones. These vegan chickpea chocolate chip cookies are so incredibly delicious! They are whole food plant based, flourless, gluten-free and oil-free. Not to mention, SO easy to make. Just throw all the ingredients into the food processor and bake!
This recipe was inspired by my vegan peanut butter chickpea blondies. The blondies are one of my favorite recipes and I thought to myself, why not try to make cookies out of chickpeas, too?
Chickpeas in Cookies?
YES! Chickpeas in cookies! If you are skeptical, let me reassure you. You cannot taste the chickpeas. These cookies do NOT taste like hummus lol! All you taste is total deliciousness.
Adding chickpeas in cookies not only adds vitamins and minerals to your dessert (hello, fiber!!), but it allows these cookies to be totally flourless and, combined with the peanut butter, these vegan chickpea chocolate chip cookies are packed with protein!
They are:
WFPB (whole food plant based)
High in Protein
Oil-Free
Gluten-Free
Flourless
Thick and Chewy
So Soft
Mouthwatering
Ingredients in Vegan Chickpea Chocolate Chip Cookies
9 simple and healthy ingredients is all it takes to make these delicious chocolate chip cookies:
Canned Chickpeas- The chickpeas I use are low sodium.
Natural Peanut Butter- Using natural peanut butter that is soft & drippy (as opposed to hard and dry) is key for the texture of these cookies.
Pure Maple Syrup- Make sure to use natural no sugar added pure maple syrup- not pancake syrup that has all those added sugars!
Coconut Palm Sugar- Using a combination of pure maple syrup and coconut palm sugar worked best for these cookies in terms of texture and taste!
Vanilla Extract
Pink Himalayan Salt
Baking Powder
Baking Soda
Dark Chocolate Chips- I love using dark chocolate chips, but feel free to use any kind you prefer. Just note that using semi-sweet will make these cookies sweeter. My go-to brand is always Enjoy Life.
How to Make Vegan Chickpea Chocolate Chip Cookies
First, preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
Next, drain and rinse your canned chickpeas. I use a mesh strainer and after rinsing, I shake it back and forth several times to get rid of the excess water on the chickpeas before adding them to the food processor.
Add all of the ingredients, minus the chocolate chips, into a food processor and process until mostly smooth- some very small lumps are ok. I usually process mine for a couple minutes, stopping every so often to scrape the dough off the sides of the food processor and down toward the blade.
NOTE: getting the dough mostly smooth is key for the texture of these cookies. This means you’ll have to run your food processor for a bit longer than usual and this can cause your dough to heat up. If your dough feels warm, make sure to let it cool down before you add your chocolate chips or else the chocolate chips will melt.
Then, add in your dark chocolate chips and stir.
Use a large cookie scoop for each cookie (mine is 6 cm and I get 7 cookies). Add extra chocolate chips on top and press them into the cookies gently. NOTE: you can absolutely make these smaller for a smaller portion size- you’ll most likely have to bake them for less time so watch them closely!
Bake for about 17-19 minutes (these are done when the tops start to turn golden brown but the key is to not overbake them. The end result is an extra soft and chewy cookie) then remove from the oven and cool on the cookie sheet for 5-10 minutes then transfer to a cooling rack.
These will be very soft and gooey when they are warm and will firm up as they cool. I actually prefer to eat these after they have cooled a bit, and I love them even more the next day!
Top with sea salt (optional but SO GOOD and highly recommended) and enjoy!
More Healthy Vegan Dessert Recipes
Vegan Peanut Butter Chickpea Blondies [GF, Oil-Free]
Vegan Chickpea Cookie Dough [No Added Sugar, Oil-Free]
Vegan Date Sweetened Oil-Free Brownies [GF]
Vegan Chocolate Coconut Date Bars [GF, Oil-Free]
Vegan Date Sweetened Double Chocolate Cookies [GF, Oil-Free]
FAQ
Yes! You can use any creamy nut or seed butter but I highy recommend sticking with peanut butter as the taste is best with peanut butter.
You can, but the taste and texture is better with both maple syrup and coconut sugar (I tested both ways).
You can either store them covered on the counter or in the fridge.
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If you make this recipe, I would love a rating and comment below! Don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Vegan Chickpea Chocolate Chip Cookies [GF, Oil-Free]
Equipment
- food processor
Ingredients
- 1 (15.5 oz) can of cooked chickpeas mine are low sodium
- 1/2 cup + 3 tbsp natural peanut butter the peanut butter needs to be drippy for the texture of these cookies!
- 1/4 cup pure maple syrup
- 1/4 cup coconut palm sugar
- 2 tsp vanilla extract
- 1/2 tsp pink himalayan salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup dark chocolate chips plus extra for the tops of the cookies
Instructions
- First, preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- Next, drain and rinse your canned chickpeas. I use a mesh strainer and after rinsing, I shake it back and forth several times to get rid of the excess water on the chickpeas before adding them to the food processor.
- Add all of the ingredients, minus the chocolate chips, into a food processor and process until mostly smooth- some very small lumps are ok. I usually process mine for a couple minutes, stopping every so often to scrape the dough off the sides of the food processor and down toward the blade. NOTE: getting the dough mostly smooth is key for the texture of these cookies. This means you'll have to run your food processor for a bit longer than usual and this can cause your dough to heat up. If your dough feels warm, make sure to let it cool down before you add your chocolate chips or else the chocolate chips will melt.
- Then, add in your dark chocolate chips and stir.
- Use a large cookie scoop for each cookie (mine is 6 cm and I get 7 cookies). Add extra chocolate chips on top and press them into the cookies gently. NOTE: you can absolutely make these smaller for a smaller portion size- you'll most likely have to bake them for less time so watch them closely!
- Bake for about 17-19 minutes (these are done when the tops start to turn golden brown but the key is to not overbake them. The end result is an extra soft and chewy cookie) then remove from the oven and cool on the cookie sheet for 5-10 minutes then transfer to a cooling rack.These will be very soft and gooey when they are warm and will firm up as they cool. I actually prefer to eat these after they have cooled a bit, and I love them even more the next day!
- Top with sea salt (optional but SO GOOD and highly recommended) and enjoy!
I was curious if I could use chickpea flour instead? Also could I sub agave?
Hi! The cooked chickpeas do a lot for texture so I wouldn’t use chickpea flour. You can definitely use agave in place of maple syrup 🙂
How much is the drained weight of the chickpeas?
Can you use chickpea flour instead of canned chickpeas?
Okay, I had to come on here and write how AMAZING THESE WERE!! No one could believe that they had chickpeas in them! Seriously…I loved the batter, fresh from the oven, when they set, with sea salt, every way! I will most definitely be making these again. Thank you for a delicious and healthy recipe!
The cookies turned out beautifully and everyone loves them..even my 90 year old “sugar-loving” mama!
I’m just wondering about storing them…being made from garbanzo beans (protein) even though they are baked, I’m wondering if they should be stored in a container, but in the refrigerator, instead of the cookie jar? I am extremely careful with proper storage of foods, especially if they contain protein foods, such as, beans, eggs, etc.
Made these today , yummy . In about 24 hours ( in a sealed container ) they are turning dark green on top , working its way through the cookies . Wife loves them too , but the color change ( also mine stayed chewy , even after 21 min . In oven )
Hi! I’ve never had mine turn colors. I’ve only heard of cookies turning green when sunflower butter is used. Did you use that?
Just made these and the kids can’t even tell they are good for you.