Chickpea Chocolate Chip Cookies
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Chickpea chocolate chip cookies are gluten-free with no refined sugar. This recipe is made with chickpeas, sunflower seed butter, and dark chocolate chips. Maple syrup is used to sweeten them. You can also make these sugar-free, I’ll share some easy substitutions below.
Chickpea Chocolate Chip Cookies
This recipe uses chickpeas and sunflower seed butter as the base with maple syrup to sweeten. Both my daughter and husband absolutely loved these and gobbled them up quickly.
If you’re someone who is gluten-free and looking for alternative ways to enjoy baking, then I highly recommend trying this recipe!
These cookies have a hint of chickpea flavor which is not what we normally would expect from a cookie. But it’s a nice surprise! They’re also high in protein.
Chickpea Chocolate Chip Cookie Ingredients
Here’s what you’ll need to make these cookies:
- Chickpeas – You’ll need one can of chickpeas, drained and rinsed. This will be used for the base of the recipe.
- Sunflower Seed Butter – I used sunflower seed butter, but you could also use almond butter or tahini.
- Maple Syrup – To sweeten these cookies, I used maple syrup. You could also use honey. If you want these to be sugar free you could use Lakanto sugar free maple syrup.
- Chocolate Chips – Look for 70% dark chocolate chips which will have minimal refined sugar added to them and will be primarily made from cacao. You can also use sugar-free chocolate chips.
- Baking Ingredients – You’ll also need vanilla extract, baking soda and salt.
Note: These cookies will have a chickpea taste – they’re made with chickpeas! We’re not using flour so the consistency will be different than a normal cookie. But if you’re interested in alternative ways of baking (like I am), then I highly recommend this recipe. My family loved them – but I realize not everyone’s tastebuds are the same.
How To Make Chickpea Chocolate Chip Cookies
- Food Processor – Add all the ingredients (except chocolate chips) to a food processor or blender. Blend until smooth and creamy, scraping down the sides with a spatula halfway through.
- Add Chocolate Chips – Remove the food processor blade and fold in the chocolate chips.
- Make Cookies – Use a cookie scoop or spoon to add the batter to a baking sheet lined with parchment. Gently press each one down with the back of a spatula that’s been rinsed under water (this helps with the stickiness).
- Bake – Bake these cookies for 15-18 minutes or utill the edges are golden brown and a toothpick comes out clean when poked through the center. Let cool for 20 minutes on the baking sheet before transfering to a rack.
Note: You can see full detailed instructions for this recipe at the bottom of this post. Just scroll down to see the full recipe card.
Tips and Tricks
- The batter will be similar to a hummus texture. It’s pretty sticky! You can rinse a spatula under some water and lightly press down the cookies to flatten them. Repeat rinsing with water every time the batter starts to stick again.
- These will flatten quite a bit during the baking process. Try to leave enough space between each cookie for this.
Best Way To Store These Cookies
I ended up freezing these which worked really well. First, I let them cool completely, then I placed them all on a baking sheet and added that to the freezer. After 2 hours, I removed them and added the cookies to a Ziploc freezer bag. My daughter has been bringing one for her school lunches every day – she LOVES them! By the time lunch rolled around they were totally thawed.
You can also store these in an air-tight container in the fridge. As with all my baking using unrefined flours, I do not recommend storing them at room temperature on the counter.
More Gluten-Free Cookie Recipes
All of these cookie recipes are gluten-free and use no refined sugar:
- Buckwheat Oatmeal Raisin Cookies – a great alternative to traditional oatmeal raisin cookies that use refined flour and refined sugar. This recipe uses a combination of gluten-free rolled oats and buckwheat flour as the base.
- Banana Cranberry Breakfast Cookies – An easy grab-and-go breakfast cookie idea. My husband loves these with his morning coffee.
- Coconut Cinnamon Ginger Cookies – These are gluten-free and made with no flour. They use shredded coconut as the base.
- Chocolate Avocado Cookies – Made with oat flour, arrowroot powder, and delicious chocolate chunks.
- Healthier Oatmeal Chocolate Chip Cookies – These remind me of the classic cookies my mom used to make but with a healthier upgrade.
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Chickpea Chocolate Chip Cookies
Ingredients
- 1 can chickpeas - drained and rinsed
- 1 cup sunflower seed butter - almond butter or tahini
- ½ cup maple syrup - honey or monk fruit sweetener
- 1 tsp vanilla extract
- 2 tsp baking soda
- ½ tsp salt
- ½ cup 70% dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.Tip: To get the parchment paper to stay down, first spray the bare baking sheet with cooking spray. Then place the parchment paper on top – the oil will help it stay in place. I use avocado oil spray for all my recipes.
- Add all the ingredients, except chocolate chips to a food processor or blender.
- Blend until smooth and creamy.
- Remove the blade from the food processor and stir in the chocolate chips.
- Use a cookie scoop or spoon to add the batter to the baking sheet in mounds. The batter will be sticky.
- Gently pat down the cookies with the back of a spatula rinsed under water. Repeat rinsing when it gets too sticky.Bake for 15-18 minutes, or until cookies are brown on the edges and toothpick comes out clean when poked in the center. Let cookies cool for 20 minutes before transfering to a rack to cool completely.
- Storage: Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
