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!
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FEATURED COMMENT:
"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. 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! :)" - Chris ⭐️⭐️⭐️⭐️⭐️ More reviews →
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.
So if you've ever found yourself wondering what you can do with a can of chickpeas, this recipe is your answer!
This combination might have made you raise your eyebrows, and you're not wrong. I get it. Cookies made with chickpeas sounds 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. Enter my:
- Vegan New York Cheesecake
- Healthy No Bake Bars
- Lemon Cheesecake Smoothie
- Creamy Lemon Cheesecake Pops
Mel x
Ingredient Notes
Some important notes & substitution ideas:
- 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. I recommend using canned chickpeas rather than home-cooked chickpeas because they tend to be a bit softer.
- Flour - This recipe has been tested with oat flour, all-purpose flour, wholewheat flour, spelt flour and gluten-free all-purpose flour and it works great with all of them.
- Cocoa powder - For that lovely chocolatey flavour! It doesn't matter if it's natural or Dutch-processed.
- Sugar - For sweetness. Any sugar will do. White, brown, coconut, etc but 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 and adds great flavour too. Any such as almond butter, peanut butter, sunflower seed butter or tahini will do.
- Aquafaba - To provide some moisture, which makes blending easier. You could add the same amount of dairy-free milk, but as we're using canned chickpeas anyway, we might as well make use of the aquafaba!
- 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.
- Espresso powder or instant coffee - A tiny bit of coffee enhances the flavour of chocolate. The cookies don't taste of coffee. This is optional but recommended. Don't make a special trip for it, but if you have some at home, use it.
- Chocolate chips - Use your favourite brand of dairy-free milk, white, semi-sweet, or dark chocolate chips. 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.
Let's Make Chickpea Chocolate Chip Cookies!
Can't wait to make them? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner:
Add all of the ingredients except the chocolate chips to a food processor and process until you have a smoothish cookie dough. Then add the chocolate chips and pulse a few times to distribute.
Use an ice cream or cookie scoop to portion out onto a cookie sheet.
Flatten the top of each cookie with a fork, push in some extra chocolate chips, then bake.
Recipe FAQs
Yes! 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 to flash freeze. As soon as the cookies are solid, remove them from the tray and transfer to freezer bags or containers. When you need them, remove from the freezer, lay out on a baking tray while frozen and bake for an extra 3 minutes to account for them being frozen.
Recipe
Chickpea Chocolate Chip Cookies
Author:WATCH HOW TO MAKE IT
Ingredients
- 2 cups (330 grams) chickpeas (canned) , drained (but save 2 tablespoons of the aquafaba/chickpea liquid).
- ½ cup (55 grams) flour , oat, all-purpose, spelt, wholewheat or gluten-free all-purpose all work
- ½ cup (50 grams) cocoa powder
- ½ cup (100 grams) sugar , white, cane, brown, or coconut
- 1 teaspoon vanilla extract
- 4 tablespoons natural nut or seed butter
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 tablespoons aquafaba , (liquid from the 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 sea salt
- ½ cup (100 grams) dairy-free chocolate chips
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 350°F (176 °C) and line a large baking tray with parchment paper.
- 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. About 2½ to 3 tablespoons of cookie dough per cookie. If you don't have a scoop, roll balls with your hands. Leave about 2 inches of space around each one.
- Use the back of a fork to push down on the top of each cookie 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.
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Debbie says
Absolutely yummy cookie and as a bonus, it has protein. I love the ingredients and it was simple to make!
Theresa says
My very discerning chocolate loving son gave these cookies 5⭐️! I've given the 4 because, being a good Canadian, I think a couple tablespoons of maple syrup would add the perfect flavour compliment!
RubyTwoShoes says
I just made these and it's true, bake them less and you will have a lovely, flavorful, cake-like cookie. My first batch was at 12 minutes and I wasn't impressed. The rest were baked at 10-11 minutes and they were significantly better! My add in:
1/2 cup coconut flakes
" walnuts
A brown deflated banana 🍌
1/4 cup avocado oil
A few drops peppermint oil.
Sue says
These are very delicious and super easy to make. I subbed dates for the sugar and added extra aquafaba: so good. thanks for the recipe
jane says
excellent recipe as always Mel! I added some crystallised ginger and orange oil and cinnamon. In the video your nut butter looked a bit runnier than mine so I also added a smidge of macadamia oil. This recipe is so easy! The hardest part is working out how long to leave them in for - after 15 mins at 180˚ they were still pretty soft inside. My cookies were also probably smaller than yours because my drained 400g can of chick peas yielded only 250g of actual peas! So I had to reduce everything by 24%, but I still somehow got 16 cookies. Anyway they are really delicious so thanks!
Tina says
Delicious!!!
Thank you for the recipe~