These easy to make Chickpea Chocolate Chip Cookies are made with canned chickpeas (garbanzo beans) and not chickpea flour. They're absolutely delicious and no one will ever know they have chickpeas in them!
I'm always happy when I can share a recipe for a sweet treat that includes healthy ingredients, especially one in which a main ingredient is a can of chickpeas!
Though there are many recipes that use chickpeas in baked goods, these Chickpea Chocolate Chip Cookies are our favorite so far. These chewy cookies don't taste like they have chickpeas in them and if you mash them real well before combining with the rest of the ingredients you shouldn't see or feel the chickpeas in the finished cookies either.
Though these chickpea cookies are not like regular chocolate chip cookies, the end result tastes really amazing. These cookies are tender, not overly sweet and feel as light as a cloud.
You'll find these healthier cookies are a great way for satisfying a sweet tooth.
How to Make Chickpea Cookies
You'll notice these cookies are made without almond or peanut butter, so they're great if nut allergies are a concern.
Here's an overview of the ingredients and steps for making these chocolate chip chickpea cookies. You'll find the ingredient amounts and instructions in the recipe card at the bottom of the post.
- Canned chickpeas (Garbanzo beans)
- Unsalted butter
- Brown sugar: Golden brown or dark brown sugar can be used. You might also be able to make these with coconut sugar but I haven't tried it. Do leave me a comment if you give it a try!
- One egg
- Pure vanilla extract
- Whole wheat pastry flour: You could sub all-purpose flour.
- Oat flakes: You could use oat flour, more whole wheat flour or all-purpose flour instead.
- Cornstarch, baking soda, ground cinnamon and sea salt
- Semi-sweet mini chocolate chips or chocolate chunks - dark chocolate chips can also be used if that's your preference, the cookies will be slightly less sweet. I like to set a few extra chocolate chips aside to place on top of the cookies before popping them into the oven!
- Heat oven and line baking sheets with parchment paper.
- In a large bowl, combine the dry ingredients and set aside.
- 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 to the wet ingredients and beat until combined and a smooth dough forms. Stir in the chocolate chips.
- Using a cookie scoop, scoop dough and place the balls about 2 inches apart on the prepared baking sheet. Bake on the centre rack of your oven until cookies are just golden brown around the edges.
- Let the cookies cool on the baking sheet for a few minutes before moving them to a cooling rack to cool completely.
A batch of this recipe makes 36 cookies and each cookie has 95 calories.
These Chickpea Chocolate Chip Cookies taste 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.
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 this chickpea cookie recipe, you'll be pleasantly surprised by the outcome!
More Cookies to Try
- Oatmeal Date Cookies
- Healthier Sugar Cookies
- Quinoa Chocolate Chip Cookies
- Matcha Sugar Cookies
- Chocolate Walnut Cookies
Chickpea Chocolate Chip Cookies
- 1 cup canned chickpeas drained and rinsed (loose skins removed)
- ½ cup unsalted butter
- ¾ cup brown sugar packed
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1.5 cups whole wheat pastry flour or all-purpose flour
- 2 tablespoons ground oat flakes could use more whole wheat flour instead
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup semi-sweet mini chocolate chips
- In a large bowl, combine the flour, ground oats, cornstarch, baking soda, cinnamon and salt. Set aside.
- 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 dry ingredients and 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 brown around the edges.
- Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
- If you don't own a stand mixer, a food processor could be used to mash the chickpeas.
- 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.