Bite-sized chickpea chocolate chip cookies are a delicious vegan gluten-free treat with a little extra protein. Canned chickpeas, almond butter, and oat flour give these mini cookies the perfect chewy texture.
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Is there anything better than mini chocolate chip cookies? Well, when you add chickpeas to the mix, there is!
Even better, everyone can enjoy these little cookies because they are peanut-free. (And they can also be made completely nut-free!)
You follow the same process as you would to make chickpea cookie dough dip or flourless chickpea blondies by blending up all of the ingredients. You would never know that there's a can of chickpeas in there!
The best part is you could enjoy these cookies for a satisfying treat or a snack. There's no butter or flour and they are sweetened with maple syrup. I love to make up the dough ahead of time and bake each cookie fresh for after a workout.
Ingredient Notes
You will need these simple ingredients to make vegan chickpea cookies:
The key to this recipe is a can of chickpeas. You could also cook chickpeas from dried! Either way you'll need to rinse and peel them to make an extra smooth cookie dough.
I like to use almond butter to make these cookies, but any nut or seed butter works. The overall flavor profile of the cookies will vary depending on what type of nut or seed butter you use, so just keep that in mind and use one that you enjoy! Sunflower butter or tahini are both great nut-free options.
I like to use a liquid sweetener like maple syrup in my chickpea dessert recipes like this or brownie batter hummus because it helps when blending to get the chickpeas completely smooth. Another option would be agave nectar or even Medjool date paste.
The combination of chickpeas with oats is super delicious, so to bring the dough together I add oat flour. You can buy it at the store or make your own homemade oat flour.
Semi sweet or dark chocolate chocolate chips work best in these cookies. Personally, I like to use mini chocolate chips to get a better distribution throughout the little cookies.
The recipe card below includes the full list of ingredients + instructions.
How to Make Canned Chickpea Cookies
Before you start peel your chickpeas! It takes a couple of extra minutes but yields the best texture for these cookies.
- Process the chickpeas, almond butter, maple syrup, and vanilla into a smooth batter, scraping down the sides as needed.
- Add the oat flour, baking powder, and sea salt. Process to form a thicker dough.
- Fold in the chocolate chips with a spatula.
- Use a cookie scooper to portion the cookie dough.
- Flatten the dough slightly then sprinkle on extra chocolate chips.
- Bake the cookies for 11 to 13 minutes or until the tops feel fully baked.
- Remove the cookies from the oven and let them sit on the hot pan for an additional 10 minutes to finish cooking. After that, transfer them to a wire rack and enjoy!
Chickpea Cookie Variations
Add cocoa powder instead of oat flour for a fudgy brookie similar to fudgy chickpea brownies.
Add chopped walnuts along with the chocolate chips for a texture similar to a classic Levain cookie.
Swap the oat flour for whole rolled oats and the chocolate chips for raisins to make chickpea oatmeal cookies.
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Chickpea Chocolate Chip Cookies (Without Peanut Butter)
Equipment
- Food Processor
Ingredients
- 15.5 ounce can of chickpeas about 1 ½ cups
- ⅓ cup almond butter see notes
- ⅓ cup pure maple syrup
- 1 tablespoon pure vanilla extract
- ½ cup oat flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup mini chocolate chips plus more to sprinkle on top
Instructions
- Preheat your oven to 350°F and prepare a baking sheet with parchment paper or a silicone baking mat.
- Drain, rinse, and dry a 15.5 ounce can of chickpeas. Remove as many of the chickpea skins as possible. See notes*
- Place peeled chickpeas, ⅓ cup almond butter, ⅓ cup pure maple syrup, and 1 tablespoon pure vanilla extract in a food processor. Process to form a smooth batter, scraping down the sides as needed.
- Add ½ cup oat flour, 2 teaspoons baking powder, and ½ teaspoon fine sea salt. Process again to form the dough.
- Fold in ½ cup mini chocolate chips with a spatula.
- Use a tablespoon-sized cookie scooper to portion the dough into 18 pieces.
- Roll the dough into balls then slightly flatten them.
- Sprinkle a few additional chocolate chips on top of each cookie.
- Bake the cookies for 11 to 13 minutes or until the tops feel fully baked. The inside may still be a little wiggly.
- Allow the cookies to finish cooking on the baking sheet for 10 minutes then transfer to a wire rack.
Notes
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
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