These incredible chocolate chip chickpea cookies are packed full of healthy plant-based protein, taste amazing and are very moreish. Not convinced? Taste one and you won't believe they're made from chickpeas. Suitable for vegans.
Is there no end to what you can make with the humble chickpea? It has to be the most versatile legume on the planet.
These chickpea cookies are my latest creation and I am so pleased with them.
I’ve made mine with chocolate chips. If you prefer you can substitute them for sultanas or other dried fruits.
Chickpeas are also known as garbanzo beans
Chickpeas are a member of the legume family of plants. They're also known as garbanzo beans.
They are high in protein and fibre and are a good plant-based source of iron and vitamin B. (Source: Holland and Barrett)
Easy to make
Chickpea cookies are unbelievably easy to make.
Simply put all your ingredients in a food processor and pulse to combine.
Roll into balls and flatten into cookies before baking.
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
You will need the following ingredients to make this recipe:
A great source of plant-based protein, chickpeas (or garbanzo beans) form the base for this recipe.
Adding some oats adds a little texture. Oats also have great energy-giving properties.
- Vanilla extract
Adds a lovely flavour to your cookies.
- Almond butter
Another great source of healthy vegan protein, almond butter makes these cookies creamy and delicious. You could also use peanut or cashew butter instead.
- Maple syrup
Adds a little sweetness. Agave syrup can be substituted.
- Sea salt
This is optional but a tiny pinch of salt helps to bring out the flavour of these cookies.
- Chocolate chips
For little bursts of chocolatey goodness. If you can't find dairy free chocolate chips you can cut up small chunks of dark chocolate or use sultanas or other dried fruit instead.
For best results make these cookies in a food processor.
You will also need:
- weighing scales
- mixing bowl
- baking tray
- non-stick baking paper
Can you freeze this recipe?
The uncooked dough freezes well.
Simply defrost the dough overnight in the fridge or at room temperature a couple of hours before you want to bake the cookies.
Pin chocolate chip chickpea cookies for later
How to make chocolate chip chickpea cookies
If you have made this recipe and loved it please consider leaving a comment and rating below.
- 400 g tin of chickpeas drained and rinsed
- 40 g oats
- 1 teaspoon vanilla extract
- 60 g almond butter peanut or cashew butter are also good
- 3 tablespoons maple syrup or agave syrup
- Pinch sea salt optional
- 50 g dairy free chocolate chips or chocolate chunks or small dried fruits eg sultanas
- Preheat the oven to 200°C (fan)/220°C/gas mark 6. Line a baking tray with non stick baking paper.
- Drain and rinse your tin of chickpeas and place them in a food processor.
- Add 40g oats, a teaspoon of vanilla extract, 60g almond butter, 3 tablespoons of maple syrup and a pinch of sea salt.
- Pulse for a few minutes until well broken down, stopping a couple of times to scrape the sides down.
- Once the chickpeas have broken down and everything has formed a rough dough remove from the food processor and place in a mixing bowl.
- Add 50g chocolate chips. Knead gently to work the choc chips into the dough. If you lightly oil your hands the mixture won't stick so much.
- Roll into eight balls and place on the baking tray. Flatten into cookie shapes with your hands, leaving a little space between each one.
- Use a fork to add some texture to the top of each cookie.
- Bake for 15-20 minutes until turning golden brown.
- Remove from the oven and allow to cool on a wire rack. Store in an airtight container for 3-5 days.
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