If you’re craving a sweet treat that’s both wholesome and delicious, this Chickpea Chocolate Chip Cookies Recipe is about to become your new best friend. These cookies bring together the unexpected magic of chickpeas with rich, melty chocolate chips to create a chewy, satisfying bite that feels indulgent yet nourishes. Whether you’re looking for a clever way to sneak in some extra protein or just want a cookie that tastes amazing with a unique twist, this recipe hits all the right notes with simple, pantry-friendly ingredients and a fuss-free process that anyone can nail.
Ingredients You’ll Need
Gathering your ingredients for this Chickpea Chocolate Chip Cookies Recipe is a breeze, and each one plays a vital role in achieving the perfect flavor and texture. From the creamy nut butter that adds richness to the baking mix that gives these cookies a gentle rise, every component is essential to the final result.
- 15oz can chickpeas, rinsed and drained: The surprisingly smooth base that adds protein and fiber while keeping cookies moist.
- ½ cup smooth almond butter or cashew butter, unsalted: Brings creaminess and a subtle nutty sweetness that blends beautifully with chickpeas.
- ⅓ cup maple syrup: A natural sweetener that gives just the right amount of sugary depth without overpowering.
- 2 teaspoons vanilla extract: Lifts the flavor, adding warmth and a familiar cozy note.
- ½ teaspoon baking soda: Helps cookies spread yet stay tender.
- ½ teaspoon baking powder: Adds a touch of lift for a soft, light bite.
- ½ teaspoon salt: Balances sweetness and enhances all other flavors.
- ½ cup dark chocolate chips: Sweet pockets of melty joy that make every bite divine.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Chickpea Chocolate Chip Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350 degrees Fahrenheit so it reaches the perfect temperature by the time your cookie dough is ready. This step ensures even baking and that delightful golden edge finish we all love.
Step 2: Blend Chickpeas and Nut Butter
Place the rinsed and drained chickpeas along with your smooth almond or cashew butter into a food processor. Blend them on high for about one minute. You’ll notice the mixture becoming creamy and thick, which forms the base of a wonderfully tender cookie.
Step 3: Add Sweetness and Flavor
Next, add the maple syrup and vanilla extract into the food processor. Continue blending for 2 to 3 minutes, pausing to scrape down the sides every minute or so. This ensures your dough is lump-free and luxuriously smooth, setting up the foundation for the perfect cookie texture.
Step 4: Incorporate Leavening Agents and Salt
Now it’s time to mix in the baking soda, baking powder, and salt. Blend again for about 30 seconds to evenly distribute these ingredients. This combination helps your cookies spread just right and develop a tender crumb.
Step 5: Cool Before Adding Chocolate Chips
Check the temperature of your batter carefully here. Food processors can get the mixture warm after prolonged blending, which could melt the chocolate chips prematurely. If it feels warm, give it a little time to cool down before you add those precious chocolate morsels.
Step 6: Stir in Chocolate Chips
Once the batter has cooled, gently fold in the dark chocolate chips by hand. This keeps the chips intact and evenly dispersed throughout the dough, promising a perfect chocolate surprise in every bite.
Step 7: Scoop and Space Your Dough
Scoop rounded tablespoons of dough onto a baking sheet lined with parchment paper or a silicone mat. Be sure to leave a few inches between each dough ball, as the cookies will spread slightly while baking. This spacing prevents them from merging into one giant cookie.
Step 8: Bake Until Golden Edges
Bake for 14 to 16 minutes until the edges have turned a lovely golden brown. Once out of the oven, allow the cookies to cool completely on the sheet before moving them to a serving plate. This cooling step lets them firm up and intensifies their chewy texture.
How to Serve Chickpea Chocolate Chip Cookies Recipe
Garnishes
To elevate these cookies further, sprinkle a pinch of flaky sea salt on top just before baking. The contrast of salty crystals with sweet chocolate chips creates a flavor explosion that’s pure joy. If you want to add a touch of elegance, a light dusting of powdered sugar after baking can also be charming.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, a creamy latte, or even a cup of herbal tea to balance out their sweetness. For a fun snack plate, serve alongside fresh fruit slices or a dollop of plant-based yogurt, complementing the wholesome vibe of the chickpea chocolate chip cookies.
Creative Ways to Present
Try sandwiching two cookies with a layer of peanut butter, almond butter, or even vegan ice cream for a decadent treat. Another fun idea is to chop the cooled cookies and sprinkle them over vanilla ice cream or smoothie bowls for added crunch and flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chickpea Chocolate Chip Cookies Recipe cookies in an airtight container at room temperature for up to 4 days. This keeps them soft and chewy while preserving that freshly baked flavor.
Freezing
If you want to save cookies for later, freeze them in a zip-top bag or airtight container for up to 3 months. Simply thaw at room temperature when you’re ready for a sweet pick-me-up. Freezing is a fantastic way to always have these cookies on hand without any last-minute baking.
Reheating
To revive that freshly baked warmth, pop cookies in a toaster oven or regular oven at 300 degrees Fahrenheit for 5 to 7 minutes. Microwaving works in a pinch too, but watch carefully to avoid making them too soft or chewy.
FAQs
Are these cookies gluten-free?
Yes, this Chickpea Chocolate Chip Cookies Recipe is naturally gluten-free since it uses chickpeas instead of traditional flour, making it a great option for those with gluten sensitivities or celiac disease.
Can I use crunchy nut butter instead of smooth?
For the best texture, stick with smooth nut butter. Crunchy versions might create an uneven dough and affect how the cookies hold together and bake.
Is it necessary to rinse the canned chickpeas?
Rinsing and draining chickpeas removes excess sodium and any canning liquid that could affect the flavor and texture, so it’s recommended for the best outcome.
Can I substitute maple syrup with honey or another sweetener?
You can swap maple syrup for honey or agave nectar if you prefer. Keep in mind this may slightly alter the flavor profile and sweetness level.
What if I don’t have a food processor?
A high-powered blender can work as a substitute, but you might need to stop and scrape the sides more frequently to achieve a smooth batter. A food processor, however, is the ideal tool for this recipe.
Final Thoughts
This Chickpea Chocolate Chip Cookies Recipe is proof that healthy and delicious can go hand in hand in the sweetest way possible. I encourage you to give it a try—you might be surprised at how these unexpected ingredients come together to create a cookie you’ll want to bake again and again. Once you taste that chewy, chocolate-melting goodness, it’s hard to go back to ordinary cookies.
PrintChickpea Chocolate Chip Cookies Recipe
These Chickpea Chocolate Chip Cookies are a delicious and wholesome treat made with simple, nutritious ingredients like chickpeas, almond butter, and maple syrup. They’re naturally gluten-free, dairy-free, and packed with protein and fiber from chickpeas and nuts. The cookies have a soft, chewy texture with melted dark chocolate chips, perfect for a healthier indulgence.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1 15oz can chickpeas, rinsed and drained
- ½ cup smooth almond butter or cashew butter, unsalted
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup dark chocolate chips
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s ready for baking the cookies once the dough is prepared.
- Blend Chickpeas and Nut Butter: Place the drained chickpeas and almond or cashew butter in a food processor. Blend on high for 1 minute until they start forming a smooth, creamy base.
- Add Sweeteners and Vanilla: Pour in the maple syrup and vanilla extract, then continue blending for 2 to 3 minutes. Scrape down the sides every minute to ensure everything combines evenly and the mixture becomes smooth and lump-free.
- Add Leavening and Salt: Add the baking soda, baking powder, and salt to the processor, then blend for an additional 30 seconds to distribute these ingredients evenly.
- Cool Batter: Check the temperature of the dough. Since blending generates heat, you may need to let the batter cool slightly before folding in the chocolate chips to prevent them from melting prematurely.
- Fold in Chocolate Chips: Once the mixture is cool, gently stir in the dark chocolate chips by hand to distribute them without melting.
- Scoop Dough: Use a spoon to drop rounded tablespoons of cookie dough onto a baking sheet lined with parchment paper. Leave a few inches between each cookie, as they will spread slightly during baking.
- Bake Cookies: Bake in the preheated oven for 14 to 16 minutes, or until the edges are nicely browned and the cookies are set.
- Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool completely before transferring them to a serving plate. This helps them firm up and enhances texture.
Notes
- You can substitute almond butter with cashew butter or any other smooth nut butter of your choice.
- For a vegan option, ensure your chocolate chips are dairy-free.
- If you prefer sweeter cookies, slightly increase the maple syrup, but be cautious as it may affect the texture.
- Make sure to cool the dough before adding chocolate chips to keep them intact.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
