Chocolate Chickpea Cookies
User Reviews
5
Chocolate Chickpea Cookies
Description
Chocolate Chickpea Cookies combine a can of rinsed and dried chickpeas with almond butter and cocoa powder to create a unique dough. Sweetened with coconut sugar and maple syrup, the dough also includes oat flour, baking powder, soda, and a pinch of sea salt for leavening and balance. After thorough processing and folding in mini chocolate chips, spooned dough balls are baked first for 7 minutes, then gently flattened with a fork to form a criss-cross pattern and baked a few minutes longer until the bottoms turn golden.
The finished cookies have a very soft texture straight from the oven and develop more body upon cooling, making them suitable to store refrigerated. The flavor highlights the natural nuttiness and cocoa tones, balanced with maple syrup sweetness. The recipe allows ingredient swaps like nut or seed butters and sweetener alternatives.
These cookies are served cooled and kept in an airtight container in the refrigerator. They offer a gluten-free option when using oat flour or a gluten-free blend, and can be customized with additional mix-ins such as nuts or coconut, or aromatic spices like cinnamon if desired.
Fold in chopped nuts like pecans or walnuts for added texture when adding chocolate chips.Shredded coconut can be mixed into the dough and pressed onto cookie tops before baking.Adding about half a teaspoon of cinnamon to the mixture offers a complementary spice note to the chocolate flavor.
Ingredients
- 1 (15 oz) can chickpeas or approx. 1 ⅔ cup cooked chickpeas, rinsed and drained
- ⅓ cup almond butter or other nut/seed butter, smooth, unsalted
- ¼ cup cocoa powder or cacao
- ¼ cup coconut sugar or other granulated sweetener
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- ¼ cup oat flour or GF 1:1 blend
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt fine sea salt
- ⅓ cup mini chocolate chips or your favorite refined sugar-free chocolate chips, dairy-free
Instructions
- Preheat oven to 350 degrees F, and line one large or two small baking sheets with parchment paper or silicone baking mats.
- After rinsing the chickpeas, thoroughly pat dry with a tea towel. Transfer to a large food processor. Add the almond butter, and process to combine.
- Add the cacao, sugar, maple syrup, and vanilla. Process until fully combined, scraping down the sides of the bowl as needed.
- Add the flour, baking powder, baking soda, and salt, and process again. Fold in the chocolate chips.
- Using a small cookie scoop (1.5 Tbsp) or measuring spoon, scoop up the cookie dough and place on prepared pan(s). Leave in a ball shape. Bake for 7 minutes. Remove from oven, and use the underside of a fork to create a criss-cross pattern on top, gently flattening the cookies into shape. Bake for another 3 to 5 minutes or until golden on the bottoms.
- The cookies will be very soft straight from the oven. Cool completely, then store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Notes
- Fold in chopped nuts like pecans or walnuts for added texture when adding chocolate chips.
- Shredded coconut can be mixed into the dough and pressed onto cookie tops before baking.
- Adding about half a teaspoon of cinnamon to the mixture offers a complementary spice note to the chocolate flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 2.5g | 5% |
| Fat | 4g | 6% |
| Cholesterol | 0mg | 0% |
| Sodium | 72mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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