Name: Chickpea Chocolate Chip Cookies
Prep time: 10 min
Cook time: 13 min
Total time: 33 min
Ingredients: 1 15.5 - ounce can chickpeas (rinsed and peeled); ⅓ cup almond butter (or any nut or seed butter); ⅓ cup pure maple syrup; 1 tablespoon pure vanilla extract; ½ cup oat flour (or all-purpose flour); 2 teaspoons baking powder; ½ teaspoon fine sea salt; ½ cup mini chocolate chips (plus more to sprinkle on top)

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Chickpea Chocolate Chip Cookies add a boost of protein to a delicious treat. They are quick and easy to make, taking just 30 minutes from start to finish.

Chickpea cookie with chocolate chips being held with more in the background on parchment paper.

By now, you may see I have an obsession with chickpea desserts.

But it’s for good reason! Like chickpea cookie dough or chickpea blondies, these cookies are a great way to add a bit of protein to your favorite dessert.

It feels like you could enjoy these cookies for lunch or dinner because they are so satisfying! And who doesn’t want an excuse for dessert for dinner?

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Ingredients
Equipment
Directions with Pictures
Top Tips
Chickpea Cookie Variations
Storage
More Vegan Desserts
📖 Recipe
💬 Comments

Ingredients

You will need these simple ingredients to make chickpea cookies:

Chickpeas, rinsed and peeled to make an extra smooth cookie dough
Almond butter, or any nut or seed butter
Maple syrup
Vanilla extract
Oat flour, or all-purpose flour
Baking powder
Salt
Chocolate chips

Please refer to the recipe card below for the full list of ingredients and detailed instructions.

Equipment

You will need a food processor or a large blender to make chickpea cookies to ensure the chickpeas are completely broken up to form a cohesive cookie dough.

Directions with Pictures

Here’s a step-by-step guide to making the best chickpea chocolate chip cookies:

Blending the chickpeas to form a smooth batter.

Step 1: Process the chickpeas, almond butter, maple syrup, and vanilla into a smooth batter, scraping down the sides as needed.

Flour added to the chickpea mixture to form a thicker dough.

Step 2: Add the oat flour, baking powder, and sea salt and process to form a thicker dough.

Step 3: Fold in the chocolate chips with a spatula.

Step 4: Use a cookie scooper to portion the cookie dough.

Flattening the cookies on a baking sheet.

Step 5: Flatten the dough slightly then sprinkle on extra chocolate chips.

Baked chickpea cookies resting on top of one another.

Step 6: Bake the cookies for 11 to 13 minutes or until the tops feel fully baked.

Top Tips

Peel your chickpeas! Peeling your chickpeas takes a couple of extra minutes but yields the best texture for these cookies.

Let the cookies sit! Once you take the chickpea cookies out of the oven, let them sit on the hot pan for an additional 10 minutes to finish cooking. Then transfer them to a wire rack and enjoy!

Chickpea cookie with a bite taken out of it with chocolate chips on top, more cookies are in rows on the baking sheet.

Here are a few ways to customize chickpea cookies:

Double Chocolate Cookies - Add cocoa powder instead of oat flour for a fudgy brookie.
Peanut Cookies - Swap the almond butter for peanut butter and the chocolate chips for chopped peanuts.
Chocolate Walnut - Add chopped walnuts along with the chocolate chips.
Oatmeal Raisin - Swap the oat flour for whole rolled oats and the chocolate chips for raisins.

Storage

These cookies are best eaten fresh and the longer you let them sit the moisture they get. I would recommend only baking what you will eat within a day or two and refrigerating the rest of the dough and baking it later.

The baked cookies will last for about 2 days in an airtight container at room temperature. The unbaked chickpea cookie dough will last for about a week in the refrigerator.

3 chickpea cookies stacked on top of one another on a pink plate with more in the background.

More Vegan Desserts

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📖 Recipe

Chickpea Chocolate Chip Cookies

Chickpea Chocolate Chip Cookies add a boost of protein to a delicious treat. They are quick and easy to make, taking just 30 minutes from start to finish.

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Prep Time: 10

Cook Time: 13

Cooling Time: 10

Total Time: 33

Servings: cookies

Author: Sarah Pilley

Equipment

Food Processor

Ingredients

1 15.5 - ounce can chickpeas rinsed and peeled
⅓ cup almond butter or any nut or seed butter
⅓ cup pure maple syrup
1 tablespoon pure vanilla extract
½ cup oat flour or all-purpose 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 can of chickpeas. Remove as many of the chickpea skins as possible. See notes*
Place the chickpeas, almond butter, maple syrup, and vanilla extract in a food processor. Process to form a smooth batter, scraping down the sides as needed.
Add the oat flour, baking powder, and sea salt and process again to form the dough.
Fold in the mini chocolate chips with a spatula.
Use a tablespoon-sized cookie scooper to portion the dough.
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

See more expert tips, pictures, and variations above for making the best chickpea chocolate chip cookies!

Yield: 18 small cookies

Removing Chickpea Skins: You can do this by pinching a chickpea between your fingers, and the skin should fall right off. To do multiple at once, place the chickpea between two sheets of paper towel and roll them around; the majority of the skins will fall off.

Nut/Seed Butter: I tested this recipe using almond butter, but any nut butter or seed butter will work. Make sure to use one with a flavor that you enjoy, as it will be present in the end. Peanut butter, cashew butter, or sunflower butter are all great options!

Storage: These cookies are best eaten fresh and the longer you let them sit the moisture they get. I would recommend only baking what you will eat within a day or two and refrigerating the rest of the dough and baking it later. The baked cookies will last for about 2 days in an airtight container at room temperature. The unbaked chickpea cookie dough will last for about a week in the refrigerator.

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