Decadent Chickpea Cookies, loaded with creamy chocolate chips. These soft cookies are not only delicious but are also gluten-free! With simple ingredients like chickpeas, peanut butter, and pure maple syrup, they're the perfect guilt-free snacking option!
Recently I agreed to help out fellow food blogger and Cookbook Author, Megan Olson, by testing out a recipe from her new cookbook, The Low-Calorie Cookbook.
After receiving my free copy in the mail, I flipped through the book's colorful pages, trying to decide which recipe I wanted to try first.
Although there were many enticing recipes, the Chickpea Chocolate Chip Cookies really grabbed my attention!
I love chickpeas and use them to make all kinds of recipes including Falafel, Hummus, and Chickpea salad. That's why the idea of using them in place of flour to make chickpea cookies intrigued me!
Well, the results were far better than I ever expected. I was blown away by their soft, decadent texture and their wonderful flavor!
So whether you're following a gluten-free diet or just trying to eat healthier in general, give this recipe a try. Hey, you may even want to grab yourself a copy of Megan's cookbook!
How to make chickpea cookies
Making these Chocolate Chip Chickpea Cookies is a breeze! However, instead of a mixer, you'll need a food processor to blend the chickpeas and other ingredients together.
The result is a smooth and creamy chickpea dough that yields moist and tender cookies! I promise, no one will know that they're gluten-free, not even your kids!
Ingredients
- 1 14.5 oz canned chickpeas (drained and rinsed)
- 1 cup creamy, unsalted, sugar-free peanut butter
- 1 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup mini chocolate chips
Directions
Preheat oven to 350-degrees F
Blend chickpeas in a food processor until smooth.
Note: I found that the chickpeas did not blend well by themselves, so I added the maple syrup and blended again.
Add the remaining ingredients, except the chocolate chips. Blend until combined.
Transfer the chickpea cookie dough to a bowl and fold in chocolate chips.
Line two cookie sheets with parchment paper. Add eight two tablespoon-sized portions of the chickpea cookie dough onto the cookie sheet. Shape with wet hands if necessary. You should get eight cookies per sheet.
Bake for 15 minutes and allow to cool for 20 minutes before transferring onto cooling racks.
Cook's tips
- I had a hard time getting the chickpeas to blend without any liquid added to the food processor. I added the maple syrup to the chickpeas and blended them together first, before blending in the other ingredients.
- Although the original recipe suggests shaping the cookies with wet hands, I did not find that necessary since the dough had the perfect texture.
- The original recipe called for a baking time of 15-18 minutes, but the cookies were ready in 13.5 minutes. You might need to adjust the time for high-altitude baking by baking for a shorter time.
- I substituted mixed nut butter in the place of the peanut butter. I loved the extra crunch that the seeds provided.
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Chickpea Cookies with Chocolate Chips
Equipment
- food processor
Ingredients
- 1 14 oz can chickpeas (drained and rinsed)
- 1 cup creamy, unsalted, sugar-free peanut butter
- 1 cup pure maple syrup
- 2 tsp. vanilla extract
- 1½ tsp. baking soda
- ½ tsp. salt
- ½ cup mini chocolate chips
Instructions
Preheat oven to 350-degrees F
- Blend chickpeas in a food processor until smooth.
- Add peanut butter, maple syrup, vanilla extract, baking soda, and salt. Blend until thoroughly combined.
- Transfer dough to a bowl and fold in chocolate chips.
- Line two cookie sheets with parchment paper. Add eight two tablespoon-sized portions of the chickpea cookie dough onto the cookie sheet. Shape with wet hands if necessary. You should get eight cookies per sheet.
- Bake for 15 minutes and allow to cool for 20 minutes before transferring onto cooling racks.
Notes
- I had a hard time getting the chickpeas to blend without any liquid added to the food processor. I added the maple syrup to the chickpeas and blended them together first, before blending in the other ingredients.
- Although the original recipe suggests shaping the cookies with wet hands, I did not find that necessary since the dough had the perfect texture.
- The original recipe called for a baking time of 15-18 minutes, but the cookies were ready in 13.5 minutes. You might need to adjust the time for high-altitude baking by baking for a shorter time.
- I substituted mixed nut butter in the place of the peanut butter. I loved the extra crunch that the seeds provided.
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