Why You’ll Love This Recipe

If you love soft, chewy cookies with a slightly nutty and rich flavor, these Chickpea Chocolate Chip Cookies are a game-changer. They are naturally gluten-free, packed with protein, and made with wholesome ingredients. The best part? You won’t even taste the chickpeas! They blend seamlessly into the cookie dough, creating a delightful texture while adding nutritional benefits. Whether you’re looking for a healthier sweet treat or just a unique spin on classic chocolate chip cookies, this recipe is sure to impress.

Ingredients

Cooked or canned chickpeas (rinsed and drained)
Peanut butter or almond butter
Maple syrup or honey
Vanilla extract
Baking soda
Chocolate chips
Salt

Directions

Prepare the chickpeas – Rinse and drain the chickpeas thoroughly. Pat them dry with a paper towel to remove excess moisture.
Blend the base – In a food processor, combine the chickpeas, peanut butter (or almond butter), maple syrup (or honey), vanilla extract, baking soda, and a pinch of salt. Blend until smooth and creamy.
Add chocolate chips – Transfer the dough to a bowl and fold in the chocolate chips using a spatula.
Shape the cookies – Using a spoon or cookie scoop, portion out small rounds of dough onto a parchment-lined baking sheet. Slightly flatten them with the back of a spoon.
Bake – Preheat your oven to 350°F (175°C) and bake the cookies for about 12-15 minutes or until golden brown.
Cool and enjoy – Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm or store for later!

Variations

Nut-Free Option – Swap peanut butter for sunflower seed butter for an allergy-friendly version.
Sweeter Version – Increase the maple syrup or add a touch of coconut sugar for extra sweetness.
Add-Ins – Try mixing in chopped nuts, coconut flakes, or a sprinkle of cinnamon for a flavor boost.
Vegan Option – Ensure the chocolate chips are dairy-free for a fully vegan treat.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 25 minutes
Servings: About 12 cookies

Storage/Reheating

Room Temperature: Store cookies in an airtight container for up to 3 days.
Refrigerator: Keep in a sealed container for up to a week.
Freezer: Freeze cookies in a single layer, then transfer them to a freezer bag for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm in a microwave for 10-15 seconds for a freshly baked texture.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook them beforehand to ensure they blend smoothly into the dough.

Do these cookies taste like chickpeas?

Not at all! The peanut butter, vanilla, and chocolate chips mask the chickpea flavor, leaving a deliciously rich cookie.

Can I substitute the peanut butter?

Absolutely! Almond butter, cashew butter, or sunflower seed butter all work well.

Are these cookies gluten-free?

Yes, they are naturally gluten-free since they contain no flour.

Can I use a blender instead of a food processor?

Yes, but ensure the mixture is blended very smoothly. You may need to scrape down the sides occasionally.

What type of chocolate chips should I use?

Semi-sweet, dark, or even dairy-free chocolate chips work perfectly.

Can I make these cookies without a sweetener?

You can try using mashed banana or unsweetened applesauce as a natural sweetener alternative.

How do I make them crispier?

Bake them a few extra minutes for a firmer, crispier texture.

Are these cookies good for meal prep?

Yes! They store well in the fridge or freezer and make a great on-the-go snack.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches as needed.

Conclusion

These Chickpea Chocolate Chip Cookies are a wholesome and satisfying treat that prove healthy baking can be just as delicious as traditional recipes. Packed with protein, naturally gluten-free, and customizable to your taste, they are perfect for any occasion. Give them a try and enjoy a guilt-free indulgence!

Print