These gluten-free, protein packed soft Chickpea Chocolate Chip Cookies will melt in your mouth and leave your belly satisfied!
Chickpeas are something I love to use in my kitchen. They are so versatile, being able to be used in a variety of both sweet and savory recipes. For example, I use them to top my salads, roast them as a snack, make homemade hummus and even use in this sweet version of chocolate peanut butter dessert hummus.
Are Chickpea Chocolate Chip Cookies Healthy?
Chickpeas, also known as garbanzo beans, are a great plant-based protein source. They contain many nutrients, such as fiber, iron and folate, to name a few. Adding these nutrients to cookies is definitely a good thing!
I use peanut butter as a flavor enhancer as well as a binder in these cookies. It adds more protein and healthy fats. If you are allergic to peanuts and can’t use peanut butter I’m sure any peanut-free alternative, such as sun butter, almond butter, or wow butter, would work. It would just make the flavor profile different.
These chickpea chocolate cookies are also gluten-free. I didn’t include any flour in this recipe. The result yields a denser cookie, but they are still soft, melt in your mouth cookies.
My husband knew I was making gluten-free cookies, but didn’t know what the ingredients were. After he got home from work he tried them and loved them! The next day he found out from me the flour replacer was chickpeas. He was surprised! He couldn’t tell there were beans in the recipe.
Making chickpea chocolate chip cookies
If you know me at all, you know I like easy.
These chickpea chocolate chip cookies are mixed together using a food processor. If you have a high power blender, that would probably work, too.The first thing you do is process the oats to create an oat flour. Then add everything else, minus the chocolate chips, and blend until it creates a smooth consistency. Next, fold in your chocolate chips.
Scoop them and place onto a prepared cookie sheet (I HIGHLY recommend using silicone baking mats affiliate link). Then bake for 15 minutes and allow to slightly cool after you take them out. Then dig in!
How do I store chickpea chocolate chip cookies?
After baking and allowing them to cool, keep these cookies stored in an airtight container in the fridge. They should keep for 5 to 7 days. I like to pop them in the microwave for about 10 seconds to warm it back up before eating – but my husband likes them straight out of the fridge.
We all have our preferences, right?
Whichever way you prefer to eat these cookies, they’re sure to be a delicious addition to your day!
Print
Chickpea Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These gluten-free, protein packed soft Chickpea Chocolate Chip Cookies will melt in your mouth and leave your belly satisfied!
Ingredients
- 1/2 cup rolled oats
- 1 can (15 oz) no salt added chickpeas, drained and rinsed
- 2 teaspoons vanilla extract
- 1/2 cup natural peanut butter
- 1/3 cup pure maple syrup
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup semi-sweet chocolate chips (vegan, if needed)
Instructions
- Preheat the oven to 350°F. Prepare a baking sheet by lining with a silicone baking mat or spraying with nonstick cooking spray.
- Place the oats in a food processor and blend until it creates a fine flour.
- Add in the chickpeas, vanilla, peanut butter, maple syrup, baking powder, baking soda and salt. Process until everything is well blended. The batter will be thick. Unplug the food processor and stir in the chocolate chips.
- Scoop by the tablespoon full and place on the cookie sheet. Bake for 15 minutes or until a toothpick inserted into the center of one comes out clean.
- Allow to cool, then enjoy! Store in an airtight container in the fridge for 5 to 7 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 86
- Sugar: 5.6 g
- Sodium: 73 mg
- Fat: 4.2 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1.4 g
- Protein: 2.2 g
- Cholesterol: 0 mg
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