This easy vegan, chickpea chocolate chip cookie recipe is SO soft and chewy! Gluten-free, grain-free, and dairy-free and SO tasty!
A CHICKPEA chocolate chip COOKIE recipe.
Just when you think you’ve seen every VARIATION of easy healthy gluten-free chocolate chip cookies or almond-flour peanut butter cookies under the sun, I bring you this.
It sounds weird. You’re not sure about it. You think that chickpeas should be reserved to making “normal” things like homemade hummus or creamy chickpea curry. You wonder if I have lost my marbles.
I mean, I am the maker of green cashew curry chicken bowls with watermelon, so it IS possible that aforementioned marbles have been LOST. But…you should know this by now.
why you will love this recipe
I would never make a promise of eggless chocolate chip cookies that would not TICKLE your taste buds and fill your cookie-monster-inner-soul with happiness, feel-good-vibes and just general ALL AROUND GOOD THINGS.
These peanut butter chickpea chocolate chip cookies have ALL OF THAT. Plus, they marry peanut butter and chocolate, which is the most delicious combination of foods on planet earth EVER, and will NEVER EVER let you down.
Fact.
You should have seen this chickpea chocolate chip cookie recipe coming. It was only a matter of time before the “cookie dough” component of cookie dough banana ice cream and vegan cookie dough stuffed peanut butter bites got a little UP CLOSE AND PERSONAL with a hot-hot-hot oven for some ACTUALLY-BAKED-NO-LONGER-DOUGH shenanigans.
Can I use chickpea flour Instead?
Blending up ACTUAL chickpeas, instead of making this a chickpea flour cookies recipe (which is actually a real-but-hard-find-thing), gets rid of their sometimes-grainy-qualities and turns them into this SOFT and smooth ingredient that BINDS these cookies with swirls of nutty, rich and CREAMY peanut butter, perfect coconut sugar sweetness and BURSTS of OOEY-GOOEY melty chocolate chips in every MOUTHFUL.
Are chickpeas peas?
Chickpeas — garbanzo beans, to some — are legumes, so they belong to the same family as peas, though chickpeas are more oval-shaped and have a beige color. Chickpeas are globally popular and feature in so many different cuisines. They really do have a number of uses, with their nutty flavor and firm, creamy texture. Like they pea brethren, chickpeas pack in the protein, fiber, and other essential nutrients.
iNGREDIENTS
- 1 can reduced-sodium chickpeas, drained and rinsed (15 oz)
- 3/4 cup + 2 tbsp natural creamy peanut butter (the no-stir kind)
- 1/2 cup coconut sugar, firmly packed
- 1/3 cup agave
- 2 tsp vanilla extract
- 3/4 tsp baking powder
- pinch of sea salt
- 3 tbsp coconut flour, firmly packed
- 1/3 cup dairy-free semi-sweet chocolate chips
INSTRUCTIONS
- Line a cookie sheet with parchment paper and preheat your oven to 350 degrees.
- Place the drained and rinsed chickpeas on a paper towel. Using another paper, gently pat them dry. Remove any of the chickpea skins that have come loose and place the chickpeas into a large food processor.
- Add all the ingredients, except the coconut flour and chocolate chips. Blend, stopping to scrape down the sides as needed, until smooth and creamy.
- Add the coconut flour into the food processor and blend until well combined. Again, check under the blade. The dough should begin to pull away from the blade.
- Pour into a large bowl and refrigerate for 5 minutes to cool down the dough. Then, stir in the chocolate chips.
- Use a cookie scoop to lightly heap 1 Tbsp balls onto the prepared pan, pressing out each cookie about 1/2 inch thick. These cookies don’t spread, so you should be able to get them all on one pan.
- Bake until the edges are golden brown and the cookies are lightly puffed up, about 25-30* minutes. Let cool COMPLETELY on the pan.
- DEVOUR!
Tips & Tricks To Making The Perfect Batch Of Cookies
- Dry the chickpeas well after draining them.
- After blending, scrape under the blade, as I found a lot of my agave pooled under it.
- I had a reader make these and they burned with this cooking time, so you may want to check at 15-17 mins, as all oven temperatures can be different.
FAQs
Of course! You just won’t be able to call these dairy-free, obviously. Might I also suggest white chocolate chips but just be aware: they may not hold their shape as well as semisweet or milk chocolate chips during baking. This is all down to the fact that white chocolate chips have a lower cocoa butter content, which can cause them to melt and spread more easily. To avoid this, chill the cookie dough for 30 minutes before baking, or place the cookies in the refrigerator for 10 minutes after shaping them.
Store them in a cool, dry place inside an airtight container or resealable plastic bag. Out of the fridge, chickpea cookies will keep for several days. If you use a fridge or freezer to extent their shelf life, let them return to room temperature before serving them (or eating them yourself). And, as always, label the container or bag with the date that the cookies were made to keep track of their freshness.
Ingredients
- 1 Can Reduced-sodium chickpeas, drained and rinsed (15 oz)
- 3/4 Cup + 2 Tbsp Natural creamy peanut butter (the no-stir kind)
- 1/2 Cup Coconut sugar, firmly packed
- 1/3 Cup Agave
- 2 tsp Vanilla extract
- 3/4 tsp Baking powder
- Pinch of sea salt
- 3 Tbsp Coconut flour, firmly packed
- 1/3 Cup Dairy-free semi-sweet chocolate chips
Instructions
- Line a cookie sheet with parchment paper and preheat your oven to 350 degrees.
- Place the drained and rinsed chickpeas on a paper towel. Using another paper, gently pat them dry. Remove any of the chickpea skins that have come loose (you don’t need to remove any of the ones that are still stuck to the chickpeas) and place the chickpeas into a large food processor.
- Add all the ingredients, except the coconut flour and chocolate chips. Blend, stopping to scrape down the sides as needed, until smooth and creamy. Make sure you scrape under the blade as I found a lot of my agave pooled under it.
- Add the coconut flour into the food processor and blend until well combined. Again, check under the blade. The dough should begin to pull away from the blade.
- Pour into a large bowl and refrigerate for 5 minutes to cool down the dough. Then, stir in the chocolate chips.
- Use a cookie scoop to drop by lightly heaping 1 Tbsp balls onto the prepared pan, pressing out each cookie about 1/2 inch thick. These cookies don’t spread, so you should be able to get them all on one pan.
- Bake until the edges are golden brown and the cookies are lightly puffed up, about 25-30* minutes. Let cool COMPLETELY on the pan.
- DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 7 POINTS+:4 . OLD POINTS: 3
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Kendel says
Holy heck! These sound so dang delicious (and easy) to make! I think I need to try these for myself! Yuuuuum. I’m all about sneaking those healthy foods into snacks that are supposed to be absolutely terrible for you.
Taylor Kiser says
You and me both Kendel! Let me know if you try them!
alyssa | everydaymaven says
This is a such a GREAT use for chickpeas and I need to check out Xoby Organics for sure!
Taylor Kiser says
You definitely do girl!
Cookin Canuck says
Seriously loving this ingredient list! Love it when cookies = health food. 🙂
Taylor Kiser says
Right! Me too! Thanks!
Brenda @ a farmgirl's dabbles says
I’m all about peanut butter chocolate chip cookies, YUM!
Taylor Kiser says
You and me both!
Judy Foley says
I just made these and they were delicious. However, I only baked them for 20 minutes and they burned on the bottom. I would decrease the cooking time to 12-15 minutes and then check.
Taylor Kiser says
Weird! all oven temps do run totally different so I think that’s the case. BUT glad you liked them!
Jill Roberts @ WellnessGeeky says
I finally got to make these peanut butter chickpea chocolate chip cookies this past weekend and it was such a hit!! These are so Instagrammable and adorable! Thx for sharing recipe, i definitely add it to my cookbook!
Taylor Kiser says
Haha Instagramable is so important 😉 SO glad you loved them! Thanks for letting me know!