You’d never guess they’re made with chickpeas! These soft, gooey vegan chocolate chip cookies are outrageously delicious, naturally sweetened and packed with plant-based protein. A healthier bake that satisfies every sweet craving.
Ingredients
(Makes about 10 cookies)
- 1 can (400g) chickpeas, drained and rinsed
- ½ cup smooth almond butter or peanut butter
- ¼ cup plain flour (all-purpose 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 (baking soda)
- ¼ teaspoon salt
- ½ cup chocolate chips (plus extra for topping)
Instructions
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a food processor, blend the chickpeas until smooth and creamy.
- Add the almond or peanut butter, plain flour, sugar, maple syrup, vanilla, cinnamon, baking powder, bicarbonate of soda and salt. Blend until fully combined and smooth.
- Fold in the chocolate chips or pulse the mixture briefly to mix them through.
- Scoop tablespoons of dough onto the prepared tray, spacing them a few centimetres apart.
- Press a few extra chocolate chips into the top of each cookie if desired.
- Bake for 11–15 minutes until the edges are lightly golden. The centres will still be soft – they’ll firm up as they cool.
- Allow to cool on the tray for 10–15 minutes before transferring to a wire rack.
Tips
- For nut-free cookies, use sunflower seed butter instead.
- If your dough is too sticky to handle, wet your hands slightly or chill the dough for 10–15 minutes before scooping.
- Store in an airtight container for up to 4 days at room temperature, or refrigerate for longer freshness.
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.