Healthy Chocolate Chip Chickpea Cookies | Vegan, Gluten Free + Clean Ingredients
Remember in middle school when kids would say “If you love it so much then why don’t you marry it??” Well, I would 10000% marry these cookies.
I’m madly in love with these chocolate chip chickpea cookies and I don’t care who knows it.
These vegan chickpea cookies have a crisp, golden outside but a cookie dough texture on the inside and I am HERE for it.
Michael was beyond excited when I told him the cookie he was going bananas for was actually healthy.
Gotta love when you can sneak some healthy foods into your baked goods and no one has a clue.
I’ve baked dark chocolate chip sweet potato muffins, double chocolate avocado cookies, one-bowl chocolate chip zucchini muffins, bananadoodles and more. All of which have a fruit or vegetable as a major component, yet they all taste like a dream!
I’d been seeing chickpea baked goods all over Pinterest, so I decided it was time for me to take a stab at it.
The result was these drool-worthy, vegan and gluten-free chocolate chip cookies.
My only regret was waiting so long to make them.
For These Healthy Chocolate Chip Chickpea Cookies You Will need:
- Chickpeas
- Creamy peanut butter
- Chickpea flour (or whole wheat flour)
- Coconut sugar (or brown sugar)
- Maple syrup (or honey)
- Coconut oil
- Vanilla extract
- Baking soda
- Baking powder
- Salt
- Chocolate chips
Head to my amazon shop page for my favorite brands to bake with!
I also share my favorite kitchen gadgets, supplements, and more. 🙂
Aside From the Ingredients, You Will Also Need:
- A baking sheet
- Parchment paper
- Food processor/blender
- Mixing bowl
- Mashed potato scoop (optional, but SO helpful)
- Cooling rack
Ok now RUN, don’t walk to make these delicious, easy and healthy chocolate chip chickpea cookies. Both vegan and gluten-free, they’re for everyone to enjoy!
Oh– and don’t forget to tag me on Instagram when you do!
[ PIN ME FOR LATER ]
x, elizabeth
Chocolate Chip Chickpea Cookies | Vegan, Gluten Free + Clean Ingredients
Ingredients
- 1 15oz Can Chickpeas drained
- 1/2 Cup Creamy Peanut Butter
- 3 Tbsp Chickpea Flour can sub whole wheat flour
- 3 Tbsp Coconut Sugar can sub brown sugar
- 2 Tbsp maple syrup can sub honey or agave
- 2 Tbsp Coconut Oil
- 2 Tsp Vanilla Extract
- 1/4 Tsp Baking Soda
- 1/4 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Cup Dark Chocolate Chips
Instructions
- Preheat your oven to 350°. Line a baking sheet with parchment paper.
- Place all of your ingredients (except the chocolate chips) in a food processor or blender and blend until smooth. Transfer the batter to a bowl and allow to cool a big before folding in your chocolate chips. When the dough has been rotating in your processor, it can heat up and you don't want your chocolate chips to melt into the batter!
- Place your chocolate chip cookie dough in the fridge and allow it to sit for at least 30 minutes.
- Use a mashed potato scoop to scoop your batter onto the baking sheet. Repeat until all the batter is used. If you don't have a mashed potato scoop, a spoon will do just fine.
- Bake for 18-20 minutes, or until the edges of the cookies are slightly firm + browned. Let the cookies cool on your baking sheet for a few minutes to firm up before transferring to a wire cooling rack.
- ** I like to keep mine in a Tupperware in the fridge to ensure freshness!
When you say a can of chick peas – do you mean drained and rinsed, or aquafaba and all??
You will drain and rinse them 🙂
Do you drain the chickpeas in this recipe or you use the liquid?
Drained!
Used almond flour. They came out delicious. My kids love them and so do I.
Awesome! Thanks for sharing that swap with me. I’ll be sure to add it into the post and I’m glad your kids loved them as well 🙂
I‘d love to bake them tomorrow !!! Can i swap chickpea flour for cassava, almond, oat or tapioka flour?
Awesome! I have only made them as listed in the post, but I think oat flour or a different dense flour would work! Let me know how they turn out 🙂