I never thought I’d be the type to swap out flour for chickpeas in cookies, but here I am, hooked for life. The first time I made these, it wasn’t because I was feeling adventurous—it was because my niece, who has celiac disease, asked me for a treat she could eat without worrying about gluten.
And let me tell you, these cookies don’t just check the “safe to eat” box; they’re crazy good. Gooey, chocolatey, and with just enough nuttiness to make you pause and say, “Wait, are these… healthy?”
These cookies are my go-to for when I want something indulgent but still nutritious. Chickpeas pack a punch of protein and fiber, so these are a treat that feels good to eat—and share.
They’re so soft and flavorful, you won’t even believe they’re made without traditional flour.
Tips and Variations
- Nut-Free Option: Swap almond butter for sunflower seed butter.
- Extra Sweetness: Add a handful of raisins or a sprinkle of coconut sugar.
- Texture Boost: Mix in chopped nuts like pecans or walnuts.
- Dairy-Free: Make sure to use dairy-free chocolate chips if needed.
- Low-Sugar Option: Use stevia-sweetened chocolate chips and reduce maple syrup slightly.
Serving Suggestions
Pile them on a plate with a glass of almond milk or coffee for the perfect afternoon pick-me-up. For a fancier touch, drizzle melted dark chocolate over the top and sprinkle with flaky sea salt.
There you have it—cookies that’ll make you forget they’re good for you.
Enjoy!
Print
Chickpea Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
Soft, gooey cookies made with chickpeas, almond butter, and chocolate chips. Gluten-free, protein-packed, and absolutely delicious!
Ingredients
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 1/2 cup creamy almond butter (or peanut butter for a stronger flavor)
- 1/4 cup pure maple syrup
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup dark chocolate chips (plus extra for topping)
Instructions
1. Prep Your Chickpeas
Start by rinsing and thoroughly drying the chickpeas. You don’t want any extra water messing up the texture. For an even creamier dough, rub off the skins (yes, it’s a bit tedious, but trust me, it’s worth it).
2. Blend the Base
In a food processor, combine the chickpeas, almond butter, maple syrup, and vanilla. Blend until smooth. Scrape down the sides a few times to make sure everything is well combined.
3. Add the Dry Ingredients
Sprinkle in the baking powder, baking soda, and salt. Pulse a few times to mix everything.
4. Stir in the Chocolate Chips
Transfer the dough to a bowl and gently fold in the chocolate chips. The dough will be sticky—don’t panic, that’s normal!
5. Shape and Bake
Preheat your oven to 350°F and line a baking sheet with parchment paper. Use a tablespoon to scoop the dough, roll it into balls, and gently flatten each one onto the sheet. Top with a few extra chocolate chips for that “bakery look.”
6. Bake and Cool
Bake for 10–12 minutes, or until the edges are lightly golden. Let the cookies cool for at least 15 minutes before trying to move them. They’ll firm up as they cool.
Notes
Ensure chickpeas are well-dried for the best texture. The dough will be sticky but firms up after baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
