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    Home » Recipes » Cookies & Scones

    Published: May 20, 2020 · Modified: Feb 2, 2021 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 57 Comments

    Chickpea Chocolate Chip Cookies

    GO TO RECIPE GO TO VIDEO PRINT RECIPE
    5 from 23 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.

    Jump to:
    • Ingredients
    • Are chickpeas and garbanzo beans the same thing?
    • How to make Chickpea Chocolate Chip Cookies
    • Success tips
    • Variations
    • Storage and freezing
    • Hungry for more?
    • 📖 Recipe
    • Comments

    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

    (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.

    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.

    Hungry for more?

    For more vegan chocolatey cookie recipes, check out these great options:

    1. Chocolate Marshmallow Cookies
    2. Vegan Chocolate Cheesecake
    3. Air Fryer Chocolate Chip Cookies
    4. Chocolate Chip Cookie in a Mug
    5. Almond Flour Chocolate Chip Cookies
    6. Healthier Chocolate Caramel Cookie Cups
    7. Vegan Chocolate Chip Cookies with Cranberries & Rosemary

    📖 Recipe

    a stack of 4 chickpea chocolate chip cookies

    Chickpea Chocolate Chip Cookies

    Author: Melanie McDonald
    5 from 23 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 & as a courtesy. The data is a computer generated estimate so 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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    Reader Interactions

    Comments

    1. patty says

      February 15, 2017 at 4:20 pm

      5 stars
      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

      Reply
      • A Virtual Vegan says

        February 15, 2017 at 8:33 pm

        So glad you enjoyed the recipe Patty!

        Reply
    2. kimmythevegan says

      February 14, 2017 at 4:22 pm

      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!

      Reply
      • A Virtual Vegan says

        February 15, 2017 at 9:55 am

        Yay! That's great. I hope you enjoy them! ????

        Reply
    3. Brooke Robertson says

      February 11, 2017 at 10:38 pm

      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?

      Reply
      • A Virtual Vegan says

        February 12, 2017 at 6:08 pm

        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!

        Reply
    4. Melissa } Vegan Huggs says

      February 08, 2017 at 8:16 pm

      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!

      Reply
      • A Virtual Vegan says

        February 08, 2017 at 10:24 pm

        You are welcome! You've got to love pudgy cookies! ???? I hope your son enjoys them!

        Reply
    5. The Vegan 8 says

      February 06, 2017 at 11:54 am

      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!

      Reply
      • A Virtual Vegan says

        February 06, 2017 at 1:58 pm

        I am totally with you on that. Chocolate is everything! ????

        Reply
    6. Sarah says

      February 05, 2017 at 4:10 pm

      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? :)

      Reply
      • A Virtual Vegan says

        February 05, 2017 at 7:12 pm

        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! ????

        Reply
    7. Kate says

      February 04, 2017 at 6:06 am

      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!

      Reply
      • A Virtual Vegan says

        February 04, 2017 at 10:59 am

        Ha ha! Of course it's normal. Who could resist ????. I hope you both enjoy them!

        Reply
    8. Cadry says

      February 03, 2017 at 7:41 am

      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.

      Reply
      • A Virtual Vegan says

        February 03, 2017 at 11:57 am

        Thank you Cadry. They are so delicious!

        Reply
    9. Linda @ Veganosity says

      February 03, 2017 at 6:14 am

      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!

      Reply
      • A Virtual Vegan says

        February 03, 2017 at 11:57 am

        Holy buckets?! Ha ha! I like that phrase. Thank you Linda ????

        Reply
    10. Amy Katz from Veggies Save The Day says

      February 02, 2017 at 8:45 pm

      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!

      Reply
      • A Virtual Vegan says

        February 03, 2017 at 11:58 am

        They would be awesome with peanut butter. In fact I need to try that soon!

        Reply
    11. Sophia | Veggies Don't Bite says

      February 02, 2017 at 2:53 pm

      I love cookies! And I love chocolate so these are a double win! Double chocolate for the double win!

      Reply
      • A Virtual Vegan says

        February 02, 2017 at 8:41 pm

        Thank you. Who doesn't love chocolate and cookies!

        Reply
    12. Mary Ellen @ VNutrition says

      February 02, 2017 at 9:06 am

      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!

      Reply
      • A Virtual Vegan says

        February 02, 2017 at 10:37 am

        As far as cookies go these aren't bad health-wise. Go on...Treat yourself! ;O)

        Reply
    13. Jenn says

      February 02, 2017 at 7:37 am

      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!! :)

      Reply
      • A Virtual Vegan says

        February 02, 2017 at 10:41 am

        Ha ha! I thought it was just me that did things like that!

        Reply
    14. robin m says

      February 01, 2017 at 5:33 pm

      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

      Reply
      • A Virtual Vegan says

        February 01, 2017 at 11:06 pm

        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!!

        Reply
        • robin m says

          February 02, 2017 at 9:51 am

          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

          February 02, 2017 at 10:36 am

          So glad you like them and you are very welcome! And yes coconut would be a great addition. :O)

    15. Becky Striepe says

      February 01, 2017 at 11:36 am

      These look so amazing, Mel! You had me at double chocolate. :D

      Reply
      • A Virtual Vegan says

        February 01, 2017 at 2:20 pm

        Thank you Becky!

        Reply
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    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

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