Vegan Chickpea Chocolate Chip Cookies
Vegan Chickpea Chocolate Chip Cookies 🍪
These Vegan Chickpea Chocolate Chip Cookies are soft, golden, and loaded with melty chocolate chips. Chickpeas give them extra protein and a tender center, while oat flour and a little nut butter keep them tasting like a real cookie — not a “healthy experiment.” They’re dairy-free, egg-free, and dangerously easy to eat warm from the pan.
I love how bakery-style these look. The edges turn lightly golden, the chips stay gooey, and nobody guesses the secret ingredient unless you tell them. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Chickpea Cookies 💚
- 🌱 Completely vegan
- 🍪 Soft, classic chocolate chip texture
- 🫘 Extra plant protein from chickpeas
- 🍫 Loaded with vegan chocolate chips
- ⏱️ One bowl, no mixer needed
- 🧊 Great for lunchboxes and meal prep
The Secret to Cookies That Don’t Taste Like Chickpeas
Blend the chickpeas completely smooth so there are no visible bits. Vanilla, a pinch of salt, and brown sugar (or maple) cover any leftover bean flavor. Don’t overbake — pull them when the edges are set and the centers still look a little soft. They firm up as they cool.
Frequently Asked Questions ❓
Do they taste like chickpeas? 🫘
Not if you blend them well and use enough vanilla and chocolate chips. Most people just taste a soft chocolate chip cookie.
Can I use chickpea flour instead? 🌾
Yes. Use ¾ cup chickpea flour plus 2–3 tablespoons plant milk in place of the blended canned chickpeas.
How should I store them? 🧊
Keep in an airtight container at room temperature for 3 days, or refrigerate for up to 1 week. Freeze for up to 2 months.
🌱 Vegan Chickpea Chocolate Chip Cookies
Ingredients 🛒
- 1 can (15 oz) chickpeas, drained and rinsed well
- ⅓ cup (80 g) almond butter or peanut butter
- ⅓ cup (80 ml) maple syrup or packed brown sugar
- 2 tablespoons oil or melted vegan butter
- 2 teaspoons vanilla extract
- ¾ cup (70 g) oat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup vegan chocolate chips, plus extra for topping
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Blend the chickpeas, nut butter, maple syrup, oil, and vanilla until completely smooth.
- Stir in the oat flour, baking soda, baking powder, and salt until a soft dough forms.
- Fold in the chocolate chips.
- Scoop about 2 tablespoons of dough per cookie onto the baking sheet. Press a few extra chips on top of each one.
- Bake for 12–14 minutes, until the edges are golden and the centers look just set.
- Cool on the pan for 10 minutes before moving. They firm up as they cool.
Nutrition
| Nutrient | Per cookie (1/12) |
|---|---|
| Calories | 175 |
| Protein | 5g |
| Net carbohydrates | 18g |
| Total carbohydrates | 21g |
| Fiber | 3g |
| Total fat | 8g |
| Sodium | 160mg |
Estimates based on chickpeas, oat flour, almond butter, and vegan chocolate chips. Exact numbers may vary by nut butter and chip brand.
Notes & Tips 💡
- Rinse the chickpeas well and pat them dry so the dough isn’t watery.
- If the dough feels sticky, chill it for 20 minutes before scooping.
- For thicker bakery-style cookies like the photo, don’t flatten the dough much.
- These taste even better the next day once the flavor settles.
These Vegan Chickpea Chocolate Chip Cookies are soft, chocolatey, and secretly packed with plant protein. A cookie jar upgrade you’ll make on repeat. 🍪🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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