Chocolate Chip Chickpea Cookies

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Chocolate chip chickpea cookies feature a delicious fudgy texture and gooey chocolate chips in each bite. Gluten free, egg free, and no flour required!

Cook Time8

Total Time8

Course: Dessert

Cuisine: American

Keyword: beans, chickpeas, chocolate chip cookies, chocolate chips, garbanzo beans

Servings: cookies

Author: Katie Higgins

Ingredients

1 (15 oz) can chickpeas
2/3 cup raw cane sugar (130g) (or brown sugar or granulated sugar free sweetener)
1/2 cup quick oats or almond flour (50g)
1/2 cup chocolate chips (80g)
2 tbsp almond butter or oil (30g)
2 tbsp applesauce or yogurt (or additional almond butter) (30g)
1 tsp pure vanilla extract (5g)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon (optional)

Instructions

1. Drain and rinse the chickpeas, shaking off excess water.
2. Blend beans, sweetener, oats or almond flour, applesauce, almond butter, vanilla, baking powder, baking soda, salt, and optional cinnamon in a high quality food processor. Stop occasionally to scrape down the sides, and blend until smooth. (For best taste and texture, do not use a blender.)
3. Stir chocolate chips into the cookie dough by hand. Then refrigerate until firm enough to scoop into cookies.
4. Preheat oven to 350° Fahrenheit (176° Celsius). Drop cookie dough balls onto a nonstick silicone or greased cookie sheet. They do not spread much as they bake, so press down with a spoon if you want flat cookies instead of thick ones.
5. Bake on the center rack of the oven for 8 minutes (gooey cookies) or 10 minutes (cakey cookies). Remove from the oven and let cool before handling, during which time they will firm up.
6. Once cooled, store leftover chickpea cookies in a covered container on the counter for one day or in the refrigerator for up to five days. Cookies can also be frozen for up to three months.
View Nutrition Facts

Video

Notes

Adapted from my Chickpea Cookie Dough Dip and the famous Deep Dish Cookie Pie.

Nutrition