My Vegan Chickpea Chocolate Chip Cookies are for the sweet-tooth person looking for healthier options! These cookies are gooey, soft, 100% plant-based, gluten-free, and completely delicious. You will seriously never guess they have chickpeas in them which adds some bonus protein and fiber! For your next healthy treat, try my Vegan Gluten-Free Carrot Cake, the BEST Vegan Tahini Blondies, or these Vegan Gluten-Free Sugar Cookie Bars.
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Notes on Ingredients
- Chickpeas: Drain and rinse your chickpeas before using to help prevent bloat and gas. For more chickpea recipes, make my Vegan Chickpea Brownies!
- Maple Syrup: Any liquid sweetener works like agave or honey if not vegan.
- Oats: Rolled oats serve as our dry ingredient / flour replacement in these cookies. You can also use quick-cook oats.
- Peanut Butter: Any nut butter works like almond or cashew. You can even use sun butter to make these cookies nut-free.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Vegan Chickpea Chocolate Chip Cookies?
- Preheat oven to 350 degrees F and prep a baking sheet with parchment.
- Blend all ingredients in a food processor until smooth except chocolate chips, baking powder and baking soda.
- Blend in the baking soda and baking powder. Stir in the chocolate chips.
- Scoop the cookies onto baking sheet (should be about 2 tablespoon of dough per cookie yielding ~14 cookies).
- Bake for 13-15 minutes. They will be soft but they firm up as they cool.
- Let them cool for 30 minutes before touching them. Sprinkle them with sea salt and enjoy.
- Step 1: First, preheat the oven and prep a baking sheet. Blend all of the cookie ingredients in a food processor except baking soda, baking powder, and chocolate chips.
- Step 2: Then, add in baking soda and powder and blend. Stir in chocolate chips. Scoop dough into cookies on baking sheet and bake for 13-15 minutes. Let cool fully before touching. Enjoy!
Commonly Asked Questions
Store these cookies in an airtight container in the fridge for up to 4 days. You can reheat them in the oven or microwave for a couple minutes or enjoy cold.
Yes! One of the best parts of vegan baking is because there are no eggs, you can eat the dough raw! I would exclude the baking soda and baking powder if you plan on using this as raw cookie dough because they are no longer needed. If you want more edible dough recipes, make my Vegan Black Bean Brownies next!
Yes, feel free to mix in your favorite cookie additions like nuts or raisins.
A food processor works best for this cookie dough. If you want a recipe that doesn’t require a food processor, make my Vegan Peanut Butter Chocolate Chip Cookies and Vegan Chocolate Protein Pudding.
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Extra Helpful Tips
- Use a food processor, not a blender, to make the cookie dough.
- Let the cookies cool for 30 minutes to allow them to set properly and store them in the fridge.
- Garnish with sea salt for the best sweet and salty combo!
- Make sure to rinse and drain the chickpeas before adding them into the food processor.
- Make the cookies about 2 tablespoons each worth of dough.
- Use any kind of nut butter you want in place of peanut butter.
- Make my Healthy Twix Bars next!
How to Store
Store these cookies in an airtight container in the fridge for up to 4 days. You can reheat them in the oven or microwave for a couple minutes or enjoy cold.
If you tried these Vegan Chickpea Chocolate Chip Cookies or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Chickpea Chocolate Chip Cookies
Equipment
- 1 oven
- 1 cookie scoop
- 1 strainer to drain and rinse chickpeas
Ingredients
- 1 15 oz can of chickpeas drained and rinsed
- 5 dates pitted
- ½ cup peanut butter creamy
- ¼ cup rolled oats use certified gluten-free for those with gluten allergy
- ¼ cup coconut sugar or cane sugar
- ¼ cup maple syrup
- ½ cup vegan chocolate chips plus extra for topping
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- sea salt optional for garnish
Instructions
- Preheat the oven to 350 degrees F and prep a baking sheet with parchment paper.
- Blend all ingredients in a food processor except chocolate chips, baking powder, and baking soda. Blend until smooth, scraping down the sides as necessary.
- Then, blend in the baking soda and baking powder. Stir in the chocolate chips.
- Using a spoon or cookie scoop, scoop the cookies onto the baking sheet, making each cookie about 2 tablespoons of dough. Flatten a bit and top with extra chocolate chips (optional).
- Bake for 13-15 minutes. They will be soft but they firm up as they cool.
- Let them cool for 30 minutes before touching them. Sprinkle them with sea salt and enjoy.
- Store in the fridge.
Excellent says
Thank you for this recipe! These cookies are great. I like the fact they are rich in fibre and protein. Great as a post exercise treat. Can I kindly point out though that they are technically not oil free as you are using peanut butter. Obviously you need a source of fat in here and peanut butter is a good choice.
Yum! says
My food processor doesn’t like these much, but I sure do. Liked them so much I made some more to bring on Christmas. They were gobbled up.
Danielle Keith says
Yay!
Meag says
OMG! These were so good when my friends came over. I’m not vegan, but I wanted to make a healthy alternative and these were the BOMB! Thanks so much. :))
Mary Ann Hickey says
Can you use regular sugar or brown sugar instead of the coconut sugar?
Taylor From HealthyGirl Kitchen says
I have not tried it that way but it should work!
Nandini says
I finished baking them an hour back. Half the batch is down my tummy already! 😁🫣
Kaeli says
Super tasty – I omitted the baking soda and powder as well as the sugar to make an edible cookie dough. I won’t bake it. You could also put in raisins. It’s sweet even without the sugar IMO.
Dui Win says
I tried these Vegan Chickpea Chocolate Chip Cookies, and they are absolutely delicious! The texture is chewy and the flavor is spot on. I love that I can enjoy a sweet treat that’s also healthy. Thank you for sharing this amazing recipe! Can’t wait to make them again!
Jordan Stacy says
As a self-proclaimed dessert connoisseur, these chickpea chocolate chip cookies seriously check all the boxes. They have super clean ingredients, have some protein, some fiber, and they taste delicious!
hiwin app says
I just made these Vegan Chickpea Chocolate Chip Cookies, and they are amazing! The chickpeas add a great texture, and I love how healthy they are without sacrificing flavor. I can’t believe how easy the recipe was! Definitely adding this to my regular baking rotation. Thank you for sharing!
hiwin says
I just made these Vegan Chickpea Chocolate Chip Cookies, and they turned out amazing! The texture is so chewy, and I love that they’re healthy too. Can’t believe they’re made with chickpeas! Definitely adding this to my regular rotation. Thanks for sharing this recipe!