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These Chickpea Chocolate Chip Cookies are healthy, wholesome, and TASTY! Made from simple plant-based ingredients and easy steps. Vegan, gluten-free, and grain-free optional.
Chickpea cookie dough is (kind of) all the rage – edible, raw cookie dough that just so happens to be packed with protein + fiber and is actually kinda good for you?! Yes, please.
You all love my no-bake Chickpea Cookie Dough recipe so much (which I love), but a few of you have asked if you can make actual cookies with it. That recipe is a little too moist and dense for baked cookies, but after a few simple tweaks, here we are! Healthy and wholesome cookie dough that can turn into cookies. Oh yeah, and I promise you can’t taste the beans!
INGREDIENTS FOR CHICKPEA CHOCOLATE CHIP COOKIES
The ingredients for these Chickpea Chocolate Chip Cookies are pretty much identical to my Chickpea Cookie Dough, but have a few measurement adjustments:
- Chickpeas:the main ingredient in this recipe, these creamy and protein-filled beans add moisture and help with binding (aka no need for an egg!).
- Flour: just like the original recipe, you can use either oat flour or almond flour in this recipe! Oat flour is more accessible, affordable, and tastes more like a traditional cookie. Almond flour is a great grain-free option; you’ll just need to use a little more, as it absorbs less liquid than oat flour.
- Nut Butter: to add some wholesome creaminess and moistness to the cookies, without the need for oil. Cashew butter makes the most neutral-tasting cookies, but peanut butter, almond butter, and/or sunflower butter also work well here.
- Liquid Sweetener: because the chickpeas are dense, we need a liquid sweetener to make things smooth enough to blend. Maple syrup works best here, but you can also use agave nectar or date syrup.
- Chocolate: I used these large chocolate “gems” for my cookies, though regular chips will work as well. You can also chop up a chocolate bar for a fancier twist (and meltier chocolate).
- Baking Powder: unlike our no-bake cookie dough, adding baking powder to these cookies helps to give them some rise and classic cookie texture!
HOW TO MAKE CHICKPEA COOKIES
- Whiz the dough ingredients together in a food processor until thick and creamy
- Pulse (or fold) in the chocolate chips
- Scoop the batter onto a lined baking tray, then quickly flatten each cookie with damp hands
- Bake until fluffy and the bottoms are golden!
Note: I prefer to pulse about 3/4 of the chocolate chips into the batter in the food processor – they break up unevenly and you get these beautiful baby flecks of chocolate throughout the batter! Once the cookie dough has been plopped onto the baking tray, I add the remaining chips to the top of the cookies.
The cookies are done when they rise just slightly and the bottoms of the cookies get a nice golden brown color – make sure not to over-bake them! They’ll still be soft when they first come out of the oven, so let them sit on the baking tray for 5 minutes or so before transferring to a cooling rack. I like to sprinkle my cookies with some flaky salt once they come out of the oven for an adult-ified twist, but that’s totally optional 😉
The serving possibilities for these cookies are practically endless! I love love love how these babies have a good bite, but are still nice and fluffy. They’re perfect as-is, but don’t be afraid to think outside the baking tray! Cookie sundaes? Ice cream sandwiches? Crumbled cookies on breakfast bowls? I mean, I’d do it….
TIPS & TRICKS FOR THE BEST CHICKPEA COOKIES
- Use pressure-cooked beans, not canned. Pressure-cooked beans have a softer consistency, and have much less of a bean-y taste! I prefer to make my own beans in my Instant Pot.
- A cookie scoop = uniform cookies. And it’s easier to distribute the dough! I used a 3-tablespoon scoop to make 10 cookies, thought you could make these smaller. Just watch the cookies in the oven and try not to over-bake.
- Use damp hands to form the cookies. A.k.a. get your hands wet, then slightly dry them off with a towel. This will prevent the cookie dough from sticking to your hand and will make the cookie smoother!
- Store wisely: these cookies are best kept at room temperature in a container with a loose-fitting lid. They’ll dry out a bit with time, so they’re best enjoyed fresh! You can also freeze the dough (go up to step 3 in the instructions) and save it for a later date.
If you’re looking for more vegan cookie recipes, you’ll also love these No-Bake Chocolate Peanut Butter Cookies, these Almond Flour Thumbprint Cookies, and these Banana Almond Pulp Cookies!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintHealthy Chickpea Chocolate Chip Cookies
These Chickpea Chocolate Chip Cookies are healthy, wholesome, and TASTY! Made from simple plant-based ingredients and easy steps. Vegan, gluten-free, and grain-free optional.
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 minutes
- Yield: 10-12 Cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 1 1/2 cups (300 g) chickpeas*
- 1/2 cup (120 g) cashew butter (or sub another nut/seed butter)
- 1/2 cup (50 g) oat flour or 2/3 cup (65 g) blanched almond flour
- 1/4 cup (60 ml) grade A maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt (reduce if your beans are salted)
- 1/2 cup (3 oz / 85 g) dairy-free chocolate chips*
- Coarse sea salt, for garnish (optional)
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat.
- Drain and rinse the chickpeas, if you are using canned. Add the chickpeas, cashew butter, flour, maple syrup, vanilla, baking powder, and salt to a food processor with an S-blade attachment. Process until a smooth and thick batter forms, scraping the sides of the device as necessary.
- Add 3/4 of the chocolate to the food processor and pulse until the chips are evenly distributed.
- Use a large cookie scoop (I used a 3 tablespoon one) to scoop the dough onto the lined baking sheet. With your hands slightly damp, press each cookie so it is flat and round; the batter will not spread in the oven. Press the remaining chocolate chips into the cookies, and add a sprinkle of extra sea salt, if desired.
- Bake in the middle rack of the oven for 13-15 minutes. The cookies are done once they have risen slightly and the bottom edge is golden – do not overbake. Remove the tray from the oven and let the cookies sit on the tray for 5 minutes, to harden and cool. Carefully use a spatula to transfer the cookies to a cooling rack and let them cool completely.
- Store in a container with a loose-fitting lid at room temperature for up to 4 days.
Notes
- Chickpeas: I recommend pressure-cooking your beans from dry if you have a pressure cooker. Canned beans taste more bean-y, and the flavor might be more pronounced in the cookies
- To make your own oat flour, take 1/2 cup (50 g) of quick-cooking or rolled oats and process in a blender for 15-30 seconds, until a fine flour forms.
- Chocolate: regular chocolate chips are fine, but a chopped high-quality chocolate bar is extra delicious!
Keywords: chickpea cookies, chickpea cookie dough, healthy chocolate chip cookies, grain free chocolate chip cookies, chickpea dessert recipes, oil free chocolate cookie
These cookies are supposed to be healthier?! These tastes just as good as any of the more indulgent cookie recipes that I have tried! Throwing everything in the food processor made it very convenient and I appreciate the extra protein from the chickpeas in these cookies!
Glad you enjoyed them, Kimberly!
Yummy, healthy cookies! I made them with canned chickpeas as that was what I had at home. They had a slight chickpea taste, but I didn’t mind at all. I also topped them with a little flaky salt.
The flaky salt is a nice touch!
I needed a quick low effort cookie recipe and this delivered! I used almond butter because I was low on cashew butter and they still tasted great. I love that I now also have a solid gluten free cookie recipe for my gluten free friends. Will be repeating this recipe!
★★★★★
Thank you, Michelle!
These are perfect! I’ve never made cookies before YET these turned out SO good! What a treat! I love them for me and for my toddler too! He gobbled them gladly so did all the adults too. I used to follow you/ur recipes closely pre-kid but been quite on and off with social media lately but this is a self reminder to check out ur recipes more!;) From now on I’m gonna religiously try each and every recipe of yours Caitlin! Seriously thank you so much for this one I can’t stop eating this!
★★★★★
So glad you liked it, Avery!
I honestly was skeptical of cookies made out of beans but wow!! These are so delicious. I could not stop eating them.
★★★★★
You’d be surprised at how beans can substitute ingredients. 😊
made this with with Robin Hood’s gluten-free flour mix instead of oat flour, added a bit more vanilla extract and 1 heaping tbsp of chia seeds…they are so delicious!! thx
★★★★★
This recipe works great with cannibus butter. Blow your mind with out blowing your waistline! I’d recommended making two batches because you’re most likely gonna get the munchies for something sweet and don’t make the mistake I made and keep eating the same batch of delicious cannibyus cookies.
★★★★★
That’s great! Thanks for making them!
planning on making these soon with canned chickpeas, but might try putting the whole can (aquafaba and all) in a saucepan with one tsp of baking powder and heating for 15 mins or so until they soften a bit – this might make them a bit more like the pressure cooker ones and hopefully less bean-y
That’s an interesting idea! Would love to know how that works out for you.
These look delicious! Can’t wait to try them!
Can’t wait to hear what you think!
Do you know the calories for these?
Out of personal philosophy we don’t post calories for recipes but you can use Cronometer to plug in any recipe and get the information you’re looking for!
Hi Caitlin, love your recipes. Can I use chickpea flour instead of wet chickpeas and do I need to change any of the measurements? Thank you love ❤️ your channels and accounts!!! You are brilliant in the kitchen.
Thanks so much!! We really recommend using either canned or pressure cooked chickpeas, using flour would likely create a much different type of cookie and since the flour is dry it would need more moisture to compensate for that. Adding in that moisture would likely lead to a flatter result where as the full bean would yield something more ‘fudgy’ as a consistency.
Just made a batch of these. Didn’t have dairy free chocolate chips (amazed I had any at all!) and next time might try raisins instead. Very yummy. Made some for my neighbors who get our shopping while we are quarantined and hope they are not too healthy for them! Also will take some to my friend who is gluten free and no doubt will appreciate them.
That’s so great of your neighbors! And a nice return with some cookies – sounds like you guys are all being good to each other, love to hear it!
I forgot the stars! These are all star cookies????????
★★★★★
Thank you!
Fantastic! I ate over half a pan by myself!
Haha – that’s a good compliment!
Can I use other beans like cannelini? or black beans?
We haven’t tested this recipe with anything outside of chickpeas BUT black beans (and other beans) can lend themselves well to certain applications. Black beans work especially well for brownies. I can’t say how they would work for this recipe even when using the same amount. You may need to experiment – if you do, let us know how it turns out!
I can’t wait to try these! Do the chickpeas need to be drained and rinsed or do we add them with the liquid from the can?
Drain and rinse!
I’m slightly confused – do we need to cook dried (unsoaked) chickpeas in a pressure cooker ? If yes, for how long?
You can use canned beans! See step 2. Although beans cooked from dried beans have a more pleasant taste, we find.
Are the chickpea measurements for the dry beans or after they are cooked?
Already cooked! So in this case canned chickpeas.
Seriously so good . They ended up being like soft baked cookies , and my whole family ( not vegans) loved them ! My dough was abit too dry to blend so I added a splash of soy milk , not sure if I added too much flour on accident maybe ? But regardless they were delicious ????
★★★★★
So glad you all enjoyed them!