Name: Vegan Chickpea Chocolate Chip Cookies
Prep time: 10 min
Cook time: 13 min
Total time: 53 min
Ingredients: 1 15 oz can of chickpeas (rinsed and drained); 5 pitted dates; 1/2 cup creamy peanut butter; 1/4 cup rolled oats (get certified gluten-free oats if you have an allergy); 1/4 cup coconut or cane sugar; 1/4 maple syrup; 1/2 cup vegan chocolate chips (plus extra for topping); 1 tsp vanilla; 1/2 tsp baking powder; 1/2 tsp baking soda; sea salt garnish

These vegan chickpea chocolate chip cookies are incredible. I am obsessed with cookies in general but I love making healthier versions of treats that are equally as yummy. Gooey, soft, 100% plant-based, gluten-free and completely and utterly delicious, you are going to fall in love with them!

All you’ll need is a food processor, a baking sheet with parchment paper and your ingredients!

What ingredients will I need to make vegan chickpea chocolate chip cookies?

Chickpeas
Maple syrup
Oats
Chocolate Chips
Dates
Baking powder
Baking soda
Peanut butter
Coconut sugar
Vanilla

How do you make vegan chickpeas chocolate chip cookies?

Preheat the oven to 350 and prep a baking sheet with parchment paper. It is important to use parchment paper so that the cookies don’t stick! The dough is very sticky. Greasing the pan isn’t enough, you need parchment. The first step is to blend all of the ingredients in a food processor except for the chocolate chips, baking soda and baking powder. Blend until smooth.

Blend in the baking soda and baking powder then fold in the chocolate chips, don’t blend the chips though! Form your cookies using about 2 tbsp of dough per cookie. It will be sticky to the touch so make sure to use a spoon. Flatten a bit. Top with extra chocolate chips.

Bake for 13-15 minutes. Let them cool for 30 minutes! Top with sea salt and enjoy.

Can you taste the chickpeas?

Chickpeas are actually very mild in flavor and are GREAT in vegan gluten-free baking. I love making brownies, blondies and cookies with chickpeas. The answer is, NO! You can’t taste the chickpeas at all. The peanut butter, dates and sweetness from the maple syrup do a really good job of covering up any chickpea taste. You won’t notice the texture of the chickpeas either. These healthy cookies are a great way to sneak in extra fiber and protein for you and your kids.

What’s the best way to store these chickpea chocolate chip cookies?

Store in an air-tight container in the fridge or on a covered plate in the fridge. They hold their shape best in the fridge. Feel free to also keep these in the freezer and thaw when you’re ready to eat! I like to make an extra batch to keep in the freezer for an easy treat. You can even keep them in a ziplock in the fridge! Whatever works best for you.

Do not store these on the counter as they will get too soft and won’t hold their shape as well.

What makes these cookies healthier?

Traditionally, cookies are packed with processed sugar, refined flour, and oil. These cookies are 100% plant-based, gluten-free, oil-free, soy-free, and have no refined flour! The best part is that they’re packed with protein and fiber from all of the chickpeas. It’s great to have a dessert that actually has functional nutrients. They are made with lower glycemic sweeteners like maple syrup and coconut sugar. I added dates to the cookie dough for extra fiber, magnesium, potassium and for improved digestion. Dates are great for preventing constipation.

A few important tips:

Store in the fridge.
Let them cool for 30 minutes to allow them to set properly!
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 tbsp worth of dough.

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If you liked this recipe, you will love these chickpea brownies!