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chickpea cookies with bite taken out
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5 from 1 vote

Chickpea Cookies with Chocolate Chips

Decadent chocolate chip chickpea cookies that are gluten-free and absolutely delicious!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert, sweets
Cuisine: American
Servings: 16 large cookies
Calories: 183kcal
Author: Hilda Sterner

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
  • 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.

Nutrition

Serving: 1cookie | Calories: 183kcal | Carbohydrates: 19.2g | Protein: 5.3g | Fat: 10.3g | Saturated Fat: 2.9g | Fiber: 2.3g | Sugar: 11.7g