Healthy Chickpea Chocolate Chip Cookies

chickpea chocolate chip cookies on white speckled tray with melty chocolate

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5 from 8 reviews

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.




  1. Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat.
  2. 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.
  3. Add 3/4 of the chocolate to the food processor and pulse until the chips are evenly distributed.
  4. 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.
  5. 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.
  6. Store in a container with a loose-fitting lid at room temperature for up to 4 days.


  • 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!