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!
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 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
What ingredients & equipment do I need?
For detailed measurements and instructions, see the printable recipe card.
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.
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.
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.
Step 3: Use an ice cream or cookie scoop to portion out onto a cookie sheet.
Step 4 - Flatten the top of each cookie with a fork.
Step 5 - Add some extra chocolate chips to the top of each one then bake.
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)
Ways you can adapt this recipe
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.
Hungry for more?
For more vegan chocolatey cookie recipes, check out these great options:
- Chocolate Marshmallow Cookies
- Chocolate Chip Cookie in a Mug
- Almond Flour Chocolate Chip Cookies
- Healthier Chocolate Caramel Cookie Cups
- Vegan Chocolate Chip Cookies with Cranberries & Rosemary
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📖 Recipe
Chickpea Chocolate Chip Cookies
Author: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
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
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Originally published January 31st 2017. Updated with video and republished on May 20th 2020.
Rebecca Price says
is 2 cups of chickpeas 400g? xx
A Virtual Vegan says
It would be about 328g. I will add that to the recipe. Sorry I must have missed it when I typed it up!
Pucca says
Would it be possible to make this recipe with black beans instead of the chickpeas?
A Virtual Vegan says
I haven't tried it but I'm pretty sure it would be fine :)
Frankie says
So I was reading all of the comments after baking these and I noticed that someone wrote about the oats being gluten free... What oats? I cooked these and missed adding the oats. Didn't even see it in the list of ingredients. That's from running back and forth to my laptop to check the next ingredient to add. Clearly a method that needs improvement, Gotta say mine turned out great :) I also used peanut butter as you suggested as a sub for almond butter and I used coconut sugar for the sweetener .
I'm hoping that by forgetting to add the oats the calories per cookie went down cos I think I just ate my daily caloric intake - sooo yummy!! Will be making these again!
A Virtual Vegan says
Ha ha! Yes, they are definitely meant to have oat flour in. I'm glad they worked out for you without though. I will have to try them like that next time and compare results!
patty says
Made these they are great ..used carob chips and peanut butter also subbed out sugar and used xylitol which I ground to icing sugar texture in my nutri bullet ..love this recipe thanks
A Virtual Vegan says
So glad you enjoyed the recipe Patty!
kimmythevegan says
You know, it's always a pleasant surprise scrolling down absolutely luscious looking pictures of ooey gooey chocolate cookies fully expecting them to be full of gluten and finding I can actually eat them. Sah-weet!
These look awesome!
A Virtual Vegan says
Yay! That's great. I hope you enjoy them! ????
Brooke Robertson says
Here in Australia, oats aren't considered gluten free. Was going to make these for my son's lunchbox, but he has Coeliac Disease but so will have to use a substitute for the oats. Any suggestions as to what might work well?
A Virtual Vegan says
I think buckwheat or rice flour would probably work ok. Amaranth, almond, sorghum, millet or quinoa flour might also be ok. You might find you need a little more as they all have different absorbencies. Basically you want the dough to be a little sticky but able to roll into balls in your hand. So use the amounts directed, then if it's too wet add a little more. If it's too dry just add a drop of plant-based milk. I can't guarantee the results as I haven't tried it but I think they will work out well. Hope that helps!
Melissa } Vegan Huggs says
Whoa, these pudgy, I mean fudgy cookies are to die for! It's hard to believe how healthy they are. My son is going to love these. Thank you for the delicious recipe, Mel!
A Virtual Vegan says
You are welcome! You've got to love pudgy cookies! ???? I hope your son enjoys them!
The Vegan 8 says
Anything with the words "double chocolate chip" in the title has my attention! Lol! I love the sound of these super rich and fudgy cookies! Chocolate is my weakness!
A Virtual Vegan says
I am totally with you on that. Chocolate is everything! ????
Sarah says
My kids would love these! We're expecting a snow day tomorrow—might need to add them to our baking list. Especially since they're healthy, right? :)
A Virtual Vegan says
Yes, they are great for kiddos to make. Don't let them taste the dough though. It will never make it to the oven if they do! ????
Kate says
Is it normal that I'm drooling all over this at 9:00am? They look amazing and I know for a fact my husband would absolutely love them. I really need to make some. Thank you!
A Virtual Vegan says
Ha ha! Of course it's normal. Who could resist ????. I hope you both enjoy them!
Cadry says
Oh, my gosh! These look and sound so good! I love the idea of getting the joys of a brownie and a cookie all in one go.
A Virtual Vegan says
Thank you Cadry. They are so delicious!
Linda @ Veganosity says
Holy buckets, those look amazing! These would absolutely satisfy my chocolate cravings. Love the ingredients, a cookie you can feel good about eating is always a win!
A Virtual Vegan says
Holy buckets?! Ha ha! I like that phrase. Thank you Linda ????
Amy Katz from Veggies Save The Day says
I'm allergic to almonds, but I think these would taste great with peanut butter. And you can ever go wrong with chocolate on chocolate!
A Virtual Vegan says
They would be awesome with peanut butter. In fact I need to try that soon!
Sophia | Veggies Don't Bite says
I love cookies! And I love chocolate so these are a double win! Double chocolate for the double win!
A Virtual Vegan says
Thank you. Who doesn't love chocolate and cookies!
Mary Ellen @ VNutrition says
Haha, the pudgy thing made me laugh. I'm trying to be really good this month but I might need to make these cookies! Actually these look really healthy!
A Virtual Vegan says
As far as cookies go these aren't bad health-wise. Go on...Treat yourself! ;O)
Jenn says
Bring on the chocolate! These look super fudgy and delicious! I might have to hide these from the kids so I don't have to share!! :)
A Virtual Vegan says
Ha ha! I thought it was just me that did things like that!
robin m says
Hi Mel,
I can't wait to make these yummy cookies tomorrow. You made my evening though. I do make my own chickpeas and have wondered why there is never any thick aquafaba liquid from homemade beans.. Do you know the process that makes the liquid thick in the can? I will try to boil down the liquid from the chickpeas and hope i get the liquidy gel. I have passed up too many yummy recipes that call for aquafaba. Sounds like i might not have to anymore. Will let you know if i have any luck.
Thanks again for all your fantastic recipes.
xoxoxo robin m
A Virtual Vegan says
Hey Robin! There is no need to pass up on aquafaba recipes anymore! When you cook your chickpeas once you've drained them, pour the liquid back in the pan and boil it rapidly until it reduces by about half. Then if you refrigerate it it should go gloppy like the canned kind. Then you can make these cookies and whatever else you like!! I've been making meringue with it recently. It's like magic!! If you end up with too much it freezes brilliantly and still whips up into meringue easily after.
I would imagine the canned type gets thick like that through boiling then from the starch in the beans leaching out while they are in the can.
The homemade version works just as well as the canned kind, it's just a bit more tedious.
I'm so glad you are enjoying my recipes. You will love these cookies!!
robin m says
Thanks for your prompt answer Mel. Much appreciated. I made my aquafaba. Will have to try it again though to perfect that. The cookies are amazing. When i was whirling everything in the food processor i was thinking of adding dried coconut. Will try that next time. I like making most recipes exact for my first go round then make changes and add ins, etc.
Again, thanks for your wonderful recipes.....robin m
A Virtual Vegan says
So glad you like them and you are very welcome! And yes coconut would be a great addition. :O)
Becky Striepe says
These look so amazing, Mel! You had me at double chocolate. :D
A Virtual Vegan says
Thank you Becky!