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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 on a white marble counter with a few chocolate chips and kitchen towel.

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.

A plate of stacked chickpea chocolate chip cookies with kitchen towel in background.

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.

Hand holding chickpea chocolate chip cookie with a stack of cookies blurred in background.

How To Make Chickpea Chocolate Chip Cookies

  1. 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.
  2. Add Chocolate Chips – Remove the food processor blade and fold in the chocolate chips.
  3. 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).
  4. 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.

close up of cookies on a white plate piled together.

More Gluten-Free Cookie Recipes

All of these cookie recipes are gluten-free and use no refined sugar:

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Pile of cookies stacked on a white plate with kitchen towel on left side.

Chickpea Chocolate Chip Cookies

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.
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Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 20 cookies



  • 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.
    baking sheet with parchment paper and avocado oil spray sitting on top
  • Add all the ingredients, except chocolate chips to a food processor or blender.
    food processor with all ingredients inside before they're mixed together.
  • Blend until smooth and creamy.
    Ingredients mixed together in a food processor. Looks similar to hummus texture.
  • Remove the blade from the food processor and stir in the chocolate chips.
    Blade removed from food processor. Chocolate chips stirred into batter with grey spatula.
  • Use a cookie scoop or spoon to add the batter to the baking sheet in mounds. The batter will be sticky.
    raw cookies on large baking sheet before cooking.
  • 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.
    Baked cookies on baking sheet.
  • Storage: Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
    Pile of cookies stacked on a white plate with kitchen towel on left side.


Calories: 122kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 174mg | Potassium: 56mg | Fiber: 1g | Sugar: 6g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

The nutritional information provided is an estimate and is per serving.

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