Chickpea Chocolate Chip Cookies

Amazing chickpea chocolate chip cookies that are gluten free, grain free and dairy free. These incredible cookies taste just like your favorite chocolate chip cookie dough, except they’re healthier, pack a punch of protein and SO easy to make!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

chickpea chocolate chip cookies

Because of my general lack of time these days, I haven’t been in my kitchen in a week. The truth is, although I’d love to bring you recipes, I can’t bear myself to take pictures in the dark.
unbaked chickpea chocolate chip cookies on a pan
Don’t worry! I can’t be away for too long. Baking and cooking is in my soul, it’s just what I do. Making pies for hunnys. I’ll be back soon with some sweet delights and healthy bites. I’ve also been working on developing a Pinterest site, a tailored newsletter for all of you, plus Valentine’s day goodies!
chickpea chocolate chip cookies on a plate

Today though, I’ve got some cookies for all of you. CHICKPEA CHOCOLATE CHIP COOKIES. Don’t deny it until you’ve tried it.

And don’t forget to try my fabulous chocolate chip chickpea blondies while you’re here.

chickpea chocolate chip cookies on a plate next to a glass of milk

Chickpea Chocolate Chip Cookies

Course Dessert
Cuisine cookies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 16
Amazing chickpea chocolate chip cookies that are gluten free, grain free and dairy free. These incredible cookies taste just like your favorite chocolate chip cookie dough, except they're healthier, pack a punch of protein and SO easy to make!

Ingredients

  • 1 (15 ounce) can chickpeas, drained
  • 1/2 cup cashew butter (almond butter or peanut butter also work)
  • 1/2 cup brown sugar or coconut sugar
  • 2 teaspoon vanilla extract
  • 1/8 tsp salt
  • 1/8 tsp baking powder
  • 1/2 cup chocolate chips, dairy free if desired

Instructions

  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper

  2. Combine all cookie dough ingredients — EXCEPT for chocolate chips — in a bowl and mix well. I used a magic bullet but wouldn’t be surprised if a high powered blender is also effective. I’ve also tried using a hand-held blender and have to say that’s probably my favorite method.

  3. Once no whole chickpeas remain, add chocolate chips and stir to combine. Scoop 1 inch thick balls onto prepared baking pan. Before placing in the oven, use the back of a spoon or spatula to flatten the cookies because they will not flatten on their own.

  4. Bake for 15-20 minutes, or until chocolate chips are melting. Remove from oven and let cool.

Recipe Notes

To make nut free: Feel free to use sunflower seed butter or tahini. Please know that if you use sunflower seed butter, your cookies may turn green the next day after baking due to a chemical reaction. Don't worry, they'll still be fine to eat.

Nutrition
Servings: 16 cookies
Serving size: 1 cookie
Calories: 120kcal
Fat: 6g
Carbohydrates: 13.5g
Fiber: 2g
Sugar: 8g

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