These soft chickpea chocolate chip cookies combine chickpeas, peanut butter, oats, maple syrup, and chocolate chips in one easy food-processor recipe. They bake in 15 minutes and have a tender, denser texture than a traditional chocolate chip cookie.
Chickpeas are something I love to use in my kitchen, but cookies might be their most surprising assignment. My husband tried these before he knew what was in them and loved them. Finding out there were beans in the recipe came later. Cookie first, ingredient reveal second!
Chickpea cookies at a glance
- About 25 minutes from start to finish.
- Blend the oats first, then process the remaining ingredients before stirring in the chocolate chips.
- Soft and dense, rather than thin and crispy.
- Made without wheat flour; use gluten-free oats and suitable ingredients if needed.
- The recipe card estimates 2.2 grams of protein per cookie. Enjoy them as cookies, with a little extra nourishment from the ingredients.
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Why use chickpeas in cookies?
Chickpeas blend into the batter and contribute nutrients alongside the oats and peanut butter. The peanut butter also adds flavor and helps hold the cookies together. You get a soft cookie with ingredients you might already have in the pantry.
If you want more ways to include beans, whole grains, and other fiber-rich foods, my fiber guide has easy everyday ideas. These cookies are one option, not a requirement for making dessert “count.”
How to make chickpea chocolate chip cookies
If you know me at all, you know I like easy. A food processor does most of the work here:
- Get ready: Preheat the oven to 350°F and prepare your baking sheet.
- Blend the oats: Process them into a fine oat flour.
- Make the batter: Add the drained, rinsed chickpeas and the remaining ingredients except the chocolate chips. Process until smooth, scraping down the bowl as needed.
- Add the chocolate: Unplug the food processor and stir in the chips.
- Scoop and bake: Follow the tablespoon-size portions and baking directions in the recipe card. Let the cookies cool before enjoying.
The batter should be thick. Take time to blend it well so you do not end up with noticeable chickpea pieces. A high-powered blender might work, but I have not tested that method; a food processor is my recommendation.
Line your baking sheet with a silicone baking mat or use nonstick cooking spray, as directed in the recipe. If you need new bakeware, these sheet pans are an option.
Ingredient questions and substitutions
- Are they gluten-free? They contain oats blended into flour, rather than wheat flour. Choose oats labeled gluten-free and check the other ingredients if you need to avoid gluten.
- Can I replace peanut butter? Almond, sunflower seed, or soy butter may be worth trying, but I have not tested them in this recipe. Flavor, consistency, and results may change. For food allergies, check every ingredient and cross-contact information.
- Are they vegan? Choose chocolate chips made without milk or other animal-derived ingredients and check your ingredient labels.
- Can I use dry chickpeas? The recipe calls for canned chickpeas that are drained and rinsed. Do not substitute uncooked dried chickpeas.
Can they fit into a blood sugar-friendly snack?
They can fit into your eating routine, but chickpeas do not make a cookie carbohydrate-free. Use the recipe’s serving size and nutrition estimate as a starting point, and consider your portion and personal needs. My diabetes friendly snack guide explains how sweet foods can fit.
For a more substantial snack, try a cookie alongside plain yogurt or milk. That follows my healthy snacking formula: pair at least two of the three macronutrients. You can also simply enjoy a cookie because you want a cookie.
How to store them
Let the cookies cool, then store them in an airtight container in the refrigerator. The original recipe recommends 5 to 7 days. I like warming one briefly in the microwave, about 10 seconds; my husband likes them cold. We all have our preferences, right?
Chickpea Chocolate Chip Cookies recipe
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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, better-for-you soft Chickpea Chocolate Chip Cookies will melt in your mouth and leave your belly satisfied!
Ingredients
- ½ cup rolled oats
- 1 can (15 oz) no salt added chickpeas, drained and rinsed
- 2 teaspoons vanilla extract
- ½ cup natural peanut butter
- ⅓ cup pure maple syrup
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ 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
Make your next step doable
Bake a batch and keep an easy snack pairing handy for the week. For more practical help with satisfying snacks and balanced meals, explore my guides below.
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Real-Life Blood Sugar Balance Starter Guide
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Real-Life Blood Sugar Balance Method
Put Carb + Protein + Fat + Fiber into practice with meal ideas, a grocery list, a meal-building worksheet, and a 7-day action plan. Best if you want a clear, repeatable system.
Compare both resources · Real-life blood sugar balance > perfection.
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