These easy to make Chickpea Chocolate Chip Cookies are made with canned chickpeas (garbanzo beans) and not chickpea flour. They're absolutely delicious and your kids will never know they have chickpeas in them!Jump to Recipe Print Recipe
Though there are many recipes that use chickpeas in baked goods, these Chickpea Chocolate Chip Cookies are our favorite so far. The cookies don't taste like they have chickpeas in them. In fact, they taste really amazing, are tender, not overly sweet and feel as light as a cloud.
How to Make Cookies with Chickpeas
Though I did mash up the chickpeas quite a bit before combining them with the rest of the ingredients, I was surprised at how they disappeared in the cookies. I didn't find a speck of a single chickpea in all of the cookies!
A batch of this recipe makes 36 cookies and each cookie has 95 calories.
- Canned chickpeas (Garbanzo beans)
- Unsalted butter
- Brown sugar
- One egg
- Pure vanilla extract
- Whole wheat pastry flour
- Oat flakes. Could use more whole wheat flour instead.
- Cornstarch, baking soda, ground cinnamon and salt
- Semi-sweet mini chocolate chips
Pre-heat the oven and line baking sheets with parchment paper.
Using the paddle attachment on your stand mixer, beat the chickpeas to mash them up. You could also do this part in a food processor.
Add the softened butter and brown sugar and beat with the chickpeas until smooth. Beat in the egg and vanilla until well blended. Add the dry ingredients and beat until combined, stir in the chocolate chips.
Scoop the cookie dough and place the balls about 2 inches apart on a baking sheet. Bake on the centre rack of your oven until cookies are just golden around the edges.
Let the cookies cool on the baking sheet for a few minutes before moving them to a rack to cool completely.
How to Serve
I found these especially delicious still warm from the oven. But you can also serve them at room temperature. My kids love to dip these cookies in a glass of milk.
How to Store
Store cookies in an airtight container in the refrigerator. The cookies can also be frozen for up to three months. Thaw cookies in the refrigerator.
If ever you wanted to try baking with chickpeas but had some reservations, I highly encourage you to try it, I think you will be pleasantly surprised by the outcome.
More Cookies to Try
Chickpea Chocolate Chip Cookies
- 1 cup canned chickpeas drained and rinsed (loose skins removed)
- 1/2 cup unsalted butter
- 3/4 cup brown sugar packed
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 .5 cups whole wheat pastry flour
- 2 tablespoons ground oat flakes could use more whole wheat flour instead
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup semi-sweet mini chocolate chips
- In the bowl of your stand mixer fitted with the paddle attachment, add the chickpeas and start your mixer to break up the chickpeas, process for about 4 minutes, scraping the bowl down a few times to get the chickpeas properly mashed. You could also do this part in a food processor.
- Add the softened butter and beat with the chickpeas for about 2 minutes.
- Add the brown sugar and beat on medium speed until smooth.
- Beat in the egg and vanilla until well blended.
- Add in the flour, ground oats, cornstarch, baking soda, cinnamon and salt, beat until just well blended, mix in the chocolate chips.
- Using a number 50 scoop (or a regular tablespoon), scoop the cookie dough and place the balls of dough on the baking sheet, 2 inches apart.
- Bake on the centre rack of your oven for 8-10 minutes, until cookies are just golden around the edges.
- Let the cookies cool on the baking sheet for a few minutes before moving them to a rack to cool completely.
- Store in an airtight container in the refrigerator, cookies can also be frozen.
- If you don't own a stand mixer, a food processor could be used to mash the chickpeas.