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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.
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?
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:
- Step 1: Process the chickpeas, almond butter, maple syrup, and vanilla into a smooth batter, scraping down the sides as needed.
- 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.
- Step 5: Flatten the dough slightly then sprinkle on extra chocolate chips.
- 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 Variations
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.
Did you make this recipe?
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📖 Recipe
Chickpea Chocolate Chip Cookies
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.
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