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Chocolate Chickpea Cookies
5 from 24 votes

Chocolate Chickpea Cookies

Chocolate Chickpea Cookies blend chickpeas, almond butter, and cocoa powder into a soft, subtly sweet treat. These cookies feature a tender texture with mild nuttiness from the almond butter and a chocolatey depth enhanced by mini chocolate chips. They are baked briefly to maintain softness and shaped after a partial bake for a gentle criss-cross pattern on top. This recipe suits those interested in a cookie with alternative flours and plant-based ingredients.

Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Servings: 18 cookies
Calories: 94 kcal
Course: Dessert, Snacks
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees F, and line one large or two small baking sheets with parchment paper or silicone baking mats.
  2. 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.
  3. Add the cacao, sugar, maple syrup, and vanilla. Process until fully combined, scraping down the sides of the bowl as needed.
  4. Add the flour, baking powder, baking soda, and salt, and process again. Fold in the chocolate chips.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 18 cookies

Amount Per Serving

Calories 94

% 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.