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5.0 from 24 votes

Chocolate Chickpea Cookies

Chickpea Cookies are a deliciously fudgy, and healthy, cookie made with creamy almond butter, cacao powder, and of course chickpeas. This quick and easy vegan dessert is a great way to use up extra chickpeas and satisfy your sweet tooth at the same time! Vegan and made without gluten, oil, or refined sugar.

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

Ingredients

  • 1 (15 oz) can chickpeas, rinsed and drained or approx. 1 ⅔ cup cooked chickpeas
  • ⅓ cup smooth almond butter, unsalted or other nut/seed butter
  • ¼ cup Cacao or cocoa powder
  • 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 fine sea salt
  • ⅓ cup dairy-free mini chocolate chips or your favorite refined sugar-free chocolate chips

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

  • Variations 
  • nuts - for added crunch, fold in chopped pecans, walnuts, or peanuts when adding the chocolate chips.
  • coconut - add shredded coconut to the batter and press a pinch into the tops of the cookies.
  • cinnamon - if you enjoy cinnamon with chocolate, add half a teaspoon to the food processor, then taste and adjust.

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: 18cookies

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.