Chickpea Cookies: Vegan Chocolate Chip Recipe in 10 Mins

These chickpea cookies are soft in the middle, lightly golden at the edges and studded with pools of melting chocolate. Blitzed chickpeas, smooth nut butter and a pinch of cinnamon create a dough that nobody would guess started life in a tin. Vegan, naturally sweetened and with a welcome boost of plant-based protein, these chickpea chocolate chip cookies take just 10 minutes to prep and are out of the oven in under 15.

Vegan Baking & Sweet Treats

Chickpea Chocolate Chip Cookies

One bowl, a quick blitz and a handful of dark chocolate chips. Shape, bake until lightly golden and leave to firm up on the tray before lifting.

Prep Time 10 mins

Bake Time 11–15 mins

Makes About 10

Style Vegan

Ingredients

1 × 400 g tin chickpeas, drained and rinsed
½ cup smooth almond butter or peanut butter
¼ cup plain flour
¼ cup coconut sugar
¼ cup maple syrup
2 teaspoons vanilla extract
¼ teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon salt
½ cup vegan chocolate chips, plus extra for topping

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Method

Prepare the oven and tray. Preheat the oven to 180°C conventional / 160°C fan. Line a baking tray with baking parchment.
Blend the chickpeas. Place the drained, rinsed chickpeas in a food processor and blend until smooth, scraping down the sides as needed.
Make the dough. Add the almond or peanut butter, flour, coconut sugar, maple syrup, vanilla, cinnamon, baking powder, bicarbonate of soda and salt. Blend until smooth and thoroughly combined.
Add the chocolate. Fold in the chocolate chips, or pulse very briefly to distribute them through the dough.
Shape the cookies. Divide the dough into about 10 mounds on the prepared tray, leaving a few centimetres between them. Gently flatten into thick cookie shapes and press a few extra chocolate chips into the tops, if you like.
Bake. Bake for 11–15 minutes, until the edges are lightly golden. The centres should still be soft when they come out of the oven.
Leave to cool. Allow the cookies to rest on the tray for 10–15 minutes before carefully moving them to a wire rack. They will firm up as they cool.

Cook’s note: If the dough feels too sticky to shape, lightly dampen your hands or chill it for 10–15 minutes before scooping.

Nut-free option: Use sunflower seed butter instead of almond or peanut butter, and check the remaining ingredients are suitable for your needs.

Storage: Once completely cool, keep the cookies in an airtight container for up to 4 days.

Ninja Foodi 3-in-1 Hand Blender, Mixer & Chopper CI100UK

FAQs – Chickpea Chocolate Chip Cookies

How do you make cookies from chickpeas?

It’s surprisingly simple! Just blend a can of drained chickpeas until smooth, then mix with nut butter, flour, sweetener, baking agents and chocolate chips. Chickpeas provide a creamy, protein-rich base that works beautifully in cookie dough. Once baked, you’d never guess the secret ingredient.

Does chickpea flour work for cookies?

Yes, chickpea flour (also called gram flour) can work well in cookies, especially in gluten-free baking. However, it has a stronger, nuttier flavour than whole chickpeas and can taste slightly earthy if not balanced with enough sweetener or vanilla. In this recipe, we use whole chickpeas for a softer, milder flavour.

Does chickpea cookie dough taste like chickpeas?

Not when done right! The vanilla, nut butter, and chocolate mask the chickpea flavour beautifully. The dough might have a subtle earthiness before baking, but once out of the oven, you’re left with soft, gooey cookies that taste just like the real thing — no beaniness in sight.

Why are my chickpea cookies green?

If your cookies turned green, you’ve likely used sunflower seed butter. When it reacts with baking soda or baking powder, it can turn a greenish colour during baking — totally harmless, just a quirky chemical reaction! To avoid this, stick to almond or peanut butter.

More Vegan Bakes and Sweet Treats

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Tofu Chocolate Mousse

A silky, high-protein chocolate pudding blended in minutes.

Vegan Baked Cheesecake

A creamy, gluten-free cheesecake built on a cashew base.

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