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!
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.
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
Ingredient & equipment notes
(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.
Step 3: Use an ice cream or cookie scoop to portion out onto a cookie sheet.
Step 4 - Flatten the top of each cookie with a fork.
Step 5 - Add some extra chocolate chips to the top of each one then bake.
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:
- Chocolate Marshmallow Cookies
- Vegan Chocolate Cheesecake
- Air Fryer Chocolate Chip Cookies
- Chocolate Chip Cookie in a Mug
- Almond Flour Chocolate Chip Cookies
- Healthier Chocolate Caramel Cookie Cups
- Vegan Chocolate Chip Cookies with Cranberries & Rosemary
📖 Recipe
Chickpea Chocolate Chip Cookies
Author:
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
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
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Originally published January 31st 2017. Updated with video and republished on May 20th 2020.
Lisa says
Hi Mel
These cookies taste lovely, they were a big hit amongst our friends & family, will definitely make them again. I followed the recipe exactly, but after the cookies were in the oven for 9 minutes they still came out soft, so I put them back in the oven for an additional 5 minutes but they were still quite soft after that too. Is there any way to make the cookies harder? E.g: let them bake for longer or turn up the oven temperature?
Melanie McDonald says
These are quite soft cookies. More like a cross between brownies and a cookie with fudgy insides, so if you're looking for a harder cookie they probably aren't for you. You could make them thinner though and bake them a bit longer to make them a bit crisper but with all of the moist ingredients, you might not quite get the effect you're after. I wouldn't turn the oven temp up or they might burn.
Natasha says
This is a very very good recipe. I’m not vegan but I do like to eat plant based when I can and focus on healthy eating.
I don’t have a food processor but what I did worked so so well. All wet ingredients including chickpeas in the bowl with the immersion blender along with the sugar. I got a beautifully creamy and smooth consistency. I then folded in all my dry ingredients and it worked an absolute treat. You could NEVER tell these have chicke peas in them. And the best part? The dough is perfectly fine to eat raw ? my girls and I loved them. Thanks so much!
Melanie McDonald says
I'm really pleased you enjoyed them Natasha and it's great you were able to make it work without a food processor!
Cindy says
Quick to do & delicious!!!! Thank you ❤️
Erik says
This is now my all time favorite cookie recipe! I've been on the hunt for an easy, tastes amazing (as if there's eggs and butter), vegan cookie for a while. Nothing really was doing it for me until Chickpea Chocolate Chip Cookies! I love that it all goes into the food processor and it's a super easy clean up. I've given these cookies to my non-vegan friends neglecting (oops) to tell them they're made with chickpeas! They all love them!! The finishing salt... is the perfect touch. I've made these a few times since seeing the recipe this Summer. Bravo!!
A Virtual Vegan says
That's so good to hear Erik! I'm really pleased you're enjoying them and thanks so much for stopping by to leave a review. It's much appreciated!
Mei says
This is such an easy and crazy delish recipe! Used immersion blender and everything came together nicely. I was going to bake it, but now decided I’m going to eat it by the spoonfuls!
Sarah says
Yummy! I think I may have burned out my food processor trying to make it. Oops! I need a bigger one anyway.
But...they still turned out good! No chocolate chips, so I increased the amount of sugar to 2/3 cup. Even the batter was good! Thanks so much!
Mary Ann Aldus says
Can you make them without a food processor? I don't want to go out to buy one just for this recipe?
A Virtual Vegan says
You do really need a food processor for this recipe. It would be really hard to get everything combined smoothly without one.
Dennis says
Delicious! I can't believe you can't taste the chick peas!. I used chopped nuts instead of the chocolate chips and I couldn't be happier. I baked them the 14 minutes and they are still soft and perfect.
A Virtual Vegan says
Glad you're enjoying them and thank you for stopping by to leave a review/rating!
Chris says
One of my favorites yet. Holy cow these are so good - also a huge thank you for an oil-free cookie recipe, that are still somehow brownie-like in texture and moisture. Not to mention the low calorie count, and fiber + protein numbers are terrific. Made a batch on Friday for my wife and they're already gone - I have a feeling I'll be spending tonight on batch #2! :)
A Virtual Vegan says
Thank you! So pleased you both enjoyed them Chris.
Christine says
Thanks so much for the recipe. I made this on the weekend and it turned out really well. The biscuit holds together well yet is beautifully soft inside. Because I used dried chick peas that I soaked and boiled I didn't have aquafaba so I just substituted it with flax egg and it worked well. I also added desiccated coconut and this was yummy! It did make the batter a bit drier though so I had to add some plant milk. I used an almond coconut milk blend. I didn't have quite enough choc chips and without them the biscuits were not sweet enough, so if making again (which I reckon I will be doing pretty soon) I would add a bit more sugar, maybe 2/3 cup instead of 1/2 cup. Or maybe I'll add some dried cranberries instead of extra sugar (or maybe as well as), that would be nice I reckon ? But thanks so much, I reckon these are going to be a bit of a go-to biscuit recipe for me ?
Jennell Greer says
What is difference between kcal and calorie?
Melanie McDonald says
Calorie content is often given in kcals, which is short for "kilocalories". A "kilocalorie" is another word for what is commonly called a "calorie", so 1,000 calories will be written as 1,000 kcals. Basically they are interchangeable.
Jo says
These cookies are excellent. Thank you for the recipe.
I have made them twice now; on the second try I halved the sugar, and did a 50/50 split between cocoa and cacao nibs (so 25g each). The nibs add some extra texture to the cookies which works very well, and they were plenty sweet enough for my palate.
Rebecca Price says
is 2 cups of chickpeas 400g? xx
A Virtual Vegan says
It would be about 328g. I will add that to the recipe. Sorry I must have missed it when I typed it up!
Pucca says
Would it be possible to make this recipe with black beans instead of the chickpeas?
A Virtual Vegan says
I haven't tried it but I'm pretty sure it would be fine :)
Frankie says
So I was reading all of the comments after baking these and I noticed that someone wrote about the oats being gluten free... What oats? I cooked these and missed adding the oats. Didn't even see it in the list of ingredients. That's from running back and forth to my laptop to check the next ingredient to add. Clearly a method that needs improvement, Gotta say mine turned out great :) I also used peanut butter as you suggested as a sub for almond butter and I used coconut sugar for the sweetener .
I'm hoping that by forgetting to add the oats the calories per cookie went down cos I think I just ate my daily caloric intake - sooo yummy!! Will be making these again!
A Virtual Vegan says
Ha ha! Yes, they are definitely meant to have oat flour in. I'm glad they worked out for you without though. I will have to try them like that next time and compare results!