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?
- Maple syrup
- Chocolate Chips
- Baking powder
- Baking soda
- Peanut butter
- Coconut sugar
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!
Vegan Chickpea Chocolate Chip Cookies
- 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
- Preheat oven to 350 degrees F and prep and baking sheet with parchment paper.
- Blend all ingredients in a food processor except chocolate chips, baking powder and baking powder. Blend until smooth scraping down the sides as necessary.
- Blend in the baking soda and baking powder. Pour in the chocolate chips and stir with a spoon until combined.
- Make the cookies about 2 tbsp of cookie dough. Use a spoon because it's sticky to touch. Flatten a bit. Add extra chocolate chips on top. This yields about 14 cookies.
- Bake for 13-15 minutes. They will be soft but they'll firm up.
- Let them cool for 30 minutes before touching them. Sprinkle with sea salt and enjoy. They will be gooey and soft.
- Store in the fridge.
Made with love,
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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.
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.
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. :))