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    Home » Recipes » Cookies & Scones

    Published: May 20, 2020 · Modified: Jul 19, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 61 Comments

    Chickpea Chocolate Chip Cookies

    JUMP TO RECIPE PIN WATCH VIDEO
    4.88 from 24 votes
    a stack of double chocolate chip chickpea cookies

    Rich, fudgy Chickpea Chocolate Chip Cookies with brownie-like insides & surprisingly healthy ingredients. Quick & easy to make, no gluten, no oil, no dairy & no eggs! 

    a stack of chickpea chocolate chip cookies on a piece of rustic looking beige material

    Chickpea Chocolate Chip Cookies? Um yes, you heard me right. We are making double chocolate chip cookies with chickpeas.

    But before you run away, let me sell them to you... We're talking thick and fudgy cookies with rich, deep, chocolatey flavour and almost brownie-like middles. They are seriously delish! And no. You will have no idea that chickpeas are hiding out in there.

    In this post:

    Jump to:
    • Ingredients
    • How to make Chickpea Chocolate Chip Cookies
    • Success Tips
    • Variations
    • Storage and freezing
    • Recipe FAQs
    • More healthy cookie recipes
    • Recipe Video
    • Recipe
    • Comments & Reviews

    So if you've ever found yourself wondering what you can do with a can of chickpeas here's your answer!

    This combination might have made you raise your eyebrows, and you're not wrong. I get it. Cookies made with chickpeas does sound like a strange concept but trust me on this one.

    The chickpeas are what give these cookies their great fudgy texture, and if you've been around for a while you'll know that I'm no stranger to adding chickpeas to sweet recipes.

    They've found their way into my:

    • Vegan New York Cheesecake
    • Healthy No Bake Bars
    • Snickerdoodle Hummus
    • Lemon Cheesecake Smoothie
    • Creamy Lemon Cheesecake Pops
    • Dessert Chocolate Hummus
    a chocolate cookie broken in half showing the texture inside

    Ingredients

    Here's what you will be needing to make this chickpea cookie recipe and why:

    • Chickpeas - The main ingredient in this recipe and what gives these cookies their fudgy texture and a great nutty flavour. They also add moisture, bind everything together and add a lot of protein!
    • Oat flour - Gives these cookies a great flavour and texture. If you don't have a bag of it handy, simply pour some quick oats or rolled oats into a blender and blend on high until flour-like. There is no need to sieve it for this recipe. Use what you need here then store the rest in a jar. You can also use all purpose flour or spelt flour if you prefer. Just be sure to weigh it to get the correct amount. One cup of oat flour does not weigh the same as one cup of spelt or all purpose flour so this is important.
    • Cocoa powder - For that lovely chocolatey flavour!
    • Sugar - For sweetness. Any sugar will do. White, brown, coconut etc. Don't replace it with a liquid sweetener because the cookie dough will end up too wet.
    • Nut or seed butter - Nut butter keeps these cookies moist and fudgy, replaces the need for any oil or vegan butter and adds great flavour too. Almond butter is my preference here Any nut or s Cashew butter makes the most neutral-tasting cookies, but peanut butter, almond butter, and/or sunflower butter also work well here.
    • Aquafaba - Used as an egg replacement for binding and also to provide some moisture to make blending easier. You can use a flax egg instead if you prefer.
    • Baking soda and baking powder - When you don’t use eggs in baking you need to make up for the leavening they would otherwise provide by adding both of these. This combination gives them some lightness and helps the texture.
    • Vanilla & salt - Flavour!
    • Espresso powder or instant coffee - This is optional but recommended. Don't buy it especially but if you have some at home use it. It's not to make the cookie taste like coffee. It's such a small amount that they won't. It's used because a tiny bit of coffee enhances the flavour of chocolate really well.
    • Chocolate chips -  Essential for texture and flavour. Use your favourite brand. Many dark chocolate or semi-sweet chocolate chip are naturally vegan. You can also chop up a dairy-free chocolate bar if you prefer, although it will melt more than chips do.

    To make these cookies you will need a food processor. I don't recommend using a blender because the mixture is way too stiff. I also don't recommend doubling the recipe because it will end up too much for your food processor to handle in one go.

    How to make Chickpea Chocolate Chip Cookies

    These healthy chocolate chip cookies couldn't be easier to make. Here's how:

    Step 1 - Add all of the ingredients except the chocolate chips, to a food processor and process until you have a smoothish cookie dough.

    Step 2: Add the chocolate chips and pulse a few times to distribute.

    chocolate cookie dough in a food processor

    Step 3: Use an ice cream or cookie scoop to portion out onto a cookie sheet.

    scoops of raw cookie dough laid out on a baking tray

    Step 4 - Flatten the top of each cookie with a fork.

    a raw ball of cookie dough being flattened with a fork

    Step 5 - Add some extra chocolate chips to the top of each one then bake.

    raw dollops of cookie dough laid out on a baking tray tray with extra chocolate chips stuck in the top

    Success Tips

    • Don't try making these cookies in a blender. The mixture is way too stiff, even for a high powdered blender.
    • Chickpea flour won't work in place of the chickpeas in this recipe so don't try subbing it.
    • An ice cream or cookie scoop makes for even, neater cookies.
    • Don't overcook them. It's better to under-bake slightly with this recipe so the centers stay nice and fudgy.
    • Allow to cool on a wire rack but enjoy one warm first ;O)

    Variations

    These chocolate chip cookies made with chickpeas are perfect as they are but feel free to make them your own by:

    • Sprinkling them with a tiny bit of flaky sea salt just before you put them in the oven for a sweet/salty twist.
    • Using your favourite nut or seed butter
    • Adding dried fruit or nuts to the cookie dough
    • Adding vegan marshmallows to the cookie dough or sticking some on top before baking
    • Adding a few drops of peppermint or orange extract
    • Turning them into ice cream cookie sandwiches
    • Crumbling onto smoothie bowls or nice-cream

    Storage and freezing

    Storage - Allow the cookies to cool completely on a wire rack then store in an airtight container. They will keep well for a few days.

    Freezing - I prefer to freeze these cookies unbaked. Make them as instructed up to the point they are laid out on the baking tray. Then put the entire tray in the freezer. As soon as the cookies are solid, remove them from the tray and store in freezer bags or containers. When you need them remove from the freezer, lay out on a baking tray while frozen and bake for a 3 to 4 minutes longer than the recipe calls for.

    Recipe FAQs

    Are chickpeas and garbanzo beans the same thing?

    Chickpeas and garbanzo beans are exactly the same. The two names are used interchangeably. Chickpea is the common English name while garbanzo is the common Spanish name. See this Harvard T.H article to read more about the origins of chickpeas, their health benefits etc.

    More healthy cookie recipes

    • Peanut Butter Banana Oatmeal Cookies
    • Healthier Chocolate Caramel Cookie Cups
    • Chickpea Chocolate Chip Cookies
    • Seedy Power Cookies

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe Video

    Recipe

    a stack of 4 chickpea chocolate chip cookies

    Chickpea Chocolate Chip Cookies

    Author: Melanie McDonald
    4.88 from 24 votes
    Rich, fudgy Chickpea Chocolate Chip Cookies with brownie-like insides & surprisingly healthy ingredients. Quick & easy to make, no gluten, no oil, no dairy & no eggs! 
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 15 minutes
    COOK TIME: 9 minutes
    TOTAL TIME: 24 minutes
    Servings: 16

    Ingredients
      

    • 2 cups / 330 g canned chickpeas drained and rinsed well. Be sure to save 2 tablespoons of the aquafaba (chickpea liquid).
    • ½ cup/ 55 g oat flour * or all purpose or spelt flour
    • ½ cup / 50 g cocoa powder
    • ½ cup / 100 g sugar , any will do
    • 1 teaspoon vanilla extract
    • 4 tablespoons natural nut or seed butter ** see recipe notes
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • 2 tablespoons aquafaba , (the liquid from a can of chickpeas)
    • ¼ teaspoon espresso powder or instant coffee granules OPTIONAL BUT RECOMMENDED, you can omit it but it does enhance the chocolate flavour
    • ¼ teaspoon fine salt
    • ½ cup / 100 g dairy-free chocolate chips

    RECOMMENDED EQUIPMENT

    • Food Processor
    • USA Pan Cookie Sheet
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Preheat oven to 350°F (176 °C) and have a large baking tray lined with parchment paper ready.
    • Add all ingredients, except the chocolate chips, to a food processor and blend until fairly smooth and starting to ball up. You might need to scrape the sides down a few times. Then add the chocolate chips and pulse a few times to distribute them throughout.
    • Using an ice-cream or a cookie scoop, scoop dollops of the mixture onto the baking tray. If you don't have a scoop, roll balls with your hands using about 2½ to 3 tablespoons of cookie dough each. Leave about 2 inches space around each one.
    • Use the back of a fork to push down on the top of each one twice, in a cross shape, so they end up about ½ an inch thick then stick some extra chocolate chips in the top.
    • Bake for 9 to 10 minutes. If you prefer a drier cookie with no brownie-like insides then you can bake for up to 14 minutes. When you remove them from the oven they will be very soft. DO NOT try to remove them from the baking tray. Leave them alone for about 10 minutes, then transfer to a wire rack to cool.

    NOTES

    *Make your own oat flour by blending/processing rolled or quick oats in a blender or food processor until a flour like consistency. It does not need to be sieved for use in this recipe. 
    **Any nut or seed butter will do as long as it's natural without additives. Use your favourite variety. Cashew butter, almond butter, peanut butter, sunflower seed butter and tahini are all good. Please note though that this recipe has only been tested with natural nut butter containing one or two ingredients. Nuts or nuts and salt. Nut butters with lots of additives might not give such good results.
    Storage - Allow the cookies to cool completely on a wire rack then store in an airtight container. They will keep well for a few days.
    Freezing - I prefer to freeze these cookies unbaked. Make them as instructed up to the point they are laid out on the baking tray. Then put the entire tray in the freezer. As soon as the cookies are solid, remove them from the tray and store in freezer bags or containers. When you need them remove from the freezer, lay out on a baking tray while frozen and bake for a 3 to 4 minutes longer than the recipe calls for.

    NUTRITION

    Serving: 1cookieCalories: 119kcalCarbohydrates: 18gProtein: 4gFat: 5gSaturated Fat: 2gSodium: 148mgPotassium: 129mgFiber: 3gSugar: 10gCalcium: 28mgIron: 1mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    Originally published January 31st 2017. Updated with video and republished on May 20th 2020.

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      Recipe Rating




    1. Erin says

      November 12, 2022 at 7:30 pm

      2 stars
      This recipe is delicious but it murdered my food processor. I used all purpose flour and the gluten developed extremely thick. I was able to salvage the dough and, to be fair, the cookies are delicious. But right as the dough came together, the engine started smoking and my house still smells like burnt plastic an hour later.

      Reply
    2. Linda says

      August 28, 2022 at 9:46 am

      I haven't tried these yet, but having made black bean brownies, I have no doubt they'll be great. I don't have much of a sweet tooth, so might reduce the sugar ( the brownies used dates), but I love chocolate 😁. Will bake these when my brownies are gone!

      Reply
    3. Lisa says

      May 17, 2021 at 4:13 am

      5 stars
      Hi Mel
      These cookies taste lovely, they were a big hit amongst our friends & family, will definitely make them again. I followed the recipe exactly, but after the cookies were in the oven for 9 minutes they still came out soft, so I put them back in the oven for an additional 5 minutes but they were still quite soft after that too. Is there any way to make the cookies harder? E.g: let them bake for longer or turn up the oven temperature?

      Reply
      • Melanie McDonald says

        May 17, 2021 at 11:07 am

        These are quite soft cookies. More like a cross between brownies and a cookie with fudgy insides, so if you're looking for a harder cookie they probably aren't for you. You could make them thinner though and bake them a bit longer to make them a bit crisper but with all of the moist ingredients, you might not quite get the effect you're after. I wouldn't turn the oven temp up or they might burn.

        Reply
    4. Natasha says

      October 30, 2020 at 9:44 pm

      5 stars
      This is a very very good recipe. I’m not vegan but I do like to eat plant based when I can and focus on healthy eating.
      I don’t have a food processor but what I did worked so so well. All wet ingredients including chickpeas in the bowl with the immersion blender along with the sugar. I got a beautifully creamy and smooth consistency. I then folded in all my dry ingredients and it worked an absolute treat. You could NEVER tell these have chicke peas in them. And the best part? The dough is perfectly fine to eat raw ? my girls and I loved them. Thanks so much!

      Reply
      • Melanie McDonald says

        October 31, 2020 at 11:14 am

        I'm really pleased you enjoyed them Natasha and it's great you were able to make it work without a food processor!

        Reply
        • Cindy says

          January 11, 2021 at 3:27 am

          5 stars
          Quick to do & delicious!!!! Thank you ❤️

          Reply
    5. Erik says

      October 11, 2020 at 3:07 pm

      5 stars
      This is now my all time favorite cookie recipe! I've been on the hunt for an easy, tastes amazing (as if there's eggs and butter), vegan cookie for a while. Nothing really was doing it for me until Chickpea Chocolate Chip Cookies! I love that it all goes into the food processor and it's a super easy clean up. I've given these cookies to my non-vegan friends neglecting (oops) to tell them they're made with chickpeas! They all love them!! The finishing salt... is the perfect touch. I've made these a few times since seeing the recipe this Summer. Bravo!!

      Reply
      • A Virtual Vegan says

        October 13, 2020 at 1:39 pm

        That's so good to hear Erik! I'm really pleased you're enjoying them and thanks so much for stopping by to leave a review. It's much appreciated!

        Reply
        • Mei says

          November 03, 2020 at 6:41 am

          5 stars
          This is such an easy and crazy delish recipe! Used immersion blender and everything came together nicely. I was going to bake it, but now decided I’m going to eat it by the spoonfuls!

          Reply
    6. Sarah says

      August 07, 2020 at 2:11 pm

      5 stars
      Yummy! I think I may have burned out my food processor trying to make it. Oops! I need a bigger one anyway.
      But...they still turned out good! No chocolate chips, so I increased the amount of sugar to 2/3 cup. Even the batter was good! Thanks so much!

      Reply
    7. Mary Ann Aldus says

      July 01, 2020 at 1:09 pm

      Can you make them without a food processor? I don't want to go out to buy one just for this recipe?

      Reply
      • A Virtual Vegan says

        July 01, 2020 at 3:24 pm

        You do really need a food processor for this recipe. It would be really hard to get everything combined smoothly without one.

        Reply
    8. Dennis says

      June 14, 2020 at 6:56 am

      5 stars
      Delicious! I can't believe you can't taste the chick peas!. I used chopped nuts instead of the chocolate chips and I couldn't be happier. I baked them the 14 minutes and they are still soft and perfect.

      Reply
      • A Virtual Vegan says

        June 15, 2020 at 12:19 pm

        Glad you're enjoying them and thank you for stopping by to leave a review/rating!

        Reply
    9. Chris says

      May 31, 2020 at 1:11 pm

      5 stars
      One of my favorites yet. Holy cow these are so good - also a huge thank you for an oil-free cookie recipe, that are still somehow brownie-like in texture and moisture. Not to mention the low calorie count, and fiber + protein numbers are terrific. Made a batch on Friday for my wife and they're already gone - I have a feeling I'll be spending tonight on batch #2! :)

      Reply
      • A Virtual Vegan says

        May 31, 2020 at 1:54 pm

        Thank you! So pleased you both enjoyed them Chris.

        Reply
    10. Christine says

      May 24, 2020 at 3:56 pm

      Thanks so much for the recipe. I made this on the weekend and it turned out really well. The biscuit holds together well yet is beautifully soft inside. Because I used dried chick peas that I soaked and boiled I didn't have aquafaba so I just substituted it with flax egg and it worked well. I also added desiccated coconut and this was yummy! It did make the batter a bit drier though so I had to add some plant milk. I used an almond coconut milk blend. I didn't have quite enough choc chips and without them the biscuits were not sweet enough, so if making again (which I reckon I will be doing pretty soon) I would add a bit more sugar, maybe 2/3 cup instead of 1/2 cup. Or maybe I'll add some dried cranberries instead of extra sugar (or maybe as well as), that would be nice I reckon ? But thanks so much, I reckon these are going to be a bit of a go-to biscuit recipe for me ?

      Reply
    11. Jennell Greer says

      July 31, 2019 at 6:26 am

      What is difference between kcal and calorie?

      Reply
      • Melanie McDonald says

        July 31, 2019 at 10:56 am

        Calorie content is often given in kcals, which is short for "kilocalories". A "kilocalorie" is another word for what is commonly called a "calorie", so 1,000 calories will be written as 1,000 kcals. Basically they are interchangeable.

        Reply
    12. Jo says

      March 11, 2019 at 12:06 pm

      5 stars
      These cookies are excellent. Thank you for the recipe.
      I have made them twice now; on the second try I halved the sugar, and did a 50/50 split between cocoa and cacao nibs (so 25g each). The nibs add some extra texture to the cookies which works very well, and they were plenty sweet enough for my palate.

      Reply
    13. Rebecca Price says

      June 09, 2018 at 1:02 pm

      is 2 cups of chickpeas 400g? xx

      Reply
      • A Virtual Vegan says

        June 09, 2018 at 3:38 pm

        It would be about 328g. I will add that to the recipe. Sorry I must have missed it when I typed it up!

        Reply
        • Deniz says

          December 09, 2022 at 12:18 am

          Hi, have to make these asap they look so good! The drained and rinsed weight of the chickpeas is 330g, right? Thanks!

          Reply
          • Melanie McDonald says

            December 09, 2022 at 2:48 pm

            Yes that's right. Enjoy!

    14. Pucca says

      October 02, 2017 at 5:24 pm

      Would it be possible to make this recipe with black beans instead of the chickpeas?

      Reply
      • A Virtual Vegan says

        October 02, 2017 at 5:40 pm

        I haven't tried it but I'm pretty sure it would be fine :)

        Reply
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    Melanie McDonald

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