Chickpea cookie recipe
Chickpea chocolate chip cookie recipe. Quick and easy to make and full of protein and fiber. Delicious cookie recipe for a healthy snack. No oil, butter, eggs, dairy or refined sugar. Vegan
One of my favorite things is when I can have my cake and eat it too. I absolutely love when I can not only veganize a recipe, but make it healthy as well.
These delicious vegan chickpea chocolate chip cookies are loaded with fiber and protein thanks to the oatmeal and chickpeas.
You wouldn’t think a combination like that would make for delicious cookies, but my oh my, do they ever. You’re in for a tasty surprise.
These chickpea chocolate chip cookies are:
- High in fiber
- High in protein
- No refined sugar
- No oil
- Chickpeas – The base of this cookie is chickpeas. No, the cookies won’t taste like beans. This adds a lot of protein to the cookies.
- Oatmeal – Instead of wheat flour, we’re blending up oatmeal into oat flour. This will help firm up the cookies a little more, than if we just had the base as chickpeas.
- Peanut butter – Instead of oil or butter, we’re using peanut butter. This helps keep the cookies nice and moist and adds some extra protein.
- Salt – Just a little bit of salt helps bring out the flavor in these cookies even more.
- Baking powder
- Dairy free chocolate chips – I love to use Enjoy Life brand or Simple truth organic. Both of these are dairy free.
- Maple syrup – To keep this refined sugar free, we’re using maple syrup.
Tips for making these cookies
- Blend the oatmeal in the food processor first, to make these cookies less chunky.
- Blend all of the ingredients until the batter is nice and smooth, before adding in the chocolate chips.
- If you don’t have a food processor, you can make these in the blender. Just use a rubber spatula to keep pushing everything down.
- These cookies don’t really spread, so the shape that they’re in when you put them on the baking sheet, is how they’re going to turn out. If you would like them to look differently, then shape them before baking them.
- Feel free to use almond or cashew butter if you don’t want to use peanut butter.
- If you’re not allergic to sesame seeds, you can use tahini, although the cookies will taste slightly bitter.
- If you want to substitute maple syrup, you can use coconut sugar, agave or brown sugar.
More vegan baked goods recipes
- Black bean brownies
- Vegan granola
- Vegan oatmeal chocolate chip cookies
- Date energy balls
- Eggless chocolate chip cookies
- Easy vegan banana bread
- Vegan oatmeal cookies
Chickpea chocolate chip cookie
- Silicone baking sheet
- 1 cup oats
- 16 ounces (one can) of chickpeas (drained and rinsed)
- ¾ cup peanut butter
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon vanilla
- ½ cup maple syrup (or coconut sugar)
- 1 cup dairy free chocolate chips
- Pre-heat oven to 350 degrees
- In a food processor or blender, grind the oats into a coarse oat flour. Small pieces of whole oats are fine, it doesn't have to be super fine.1 cup oats
- Add peanut butter, drained and rinsed chickpeas, salt, baking soda, vanilla, maple syrup to the food processor with the oat flour and mix well in the food processor.16 ounces (one can) of chickpeas, ¾ cup peanut butter, ¼ teaspoon salt, 1 tablespoon baking powder, 1 teaspoon vanilla, ½ cup maple syrup
- Once the batter is made, stir the chocolate chips in by hand. Feel free to add more if you’d like1 cup dairy free chocolate chips
- Drop about a big spoon full onto an oiled or lined baking sheet.
- These cookies don’t really spread, so the way they’re formed while wet is how they’re going to set. If you’d like a uniformed, round cookie, then just make sure to press and form it into that before baking. They will puff up a bit, but won’t really spread out.
- Bake at 350 degrees for 12-15 minutes or until edges become slightly golden brown.
- Let sit on the cookie tray for 2 minutes and then move to a cooling rack.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.