Chocolate Chip Chickpea Cookies: Healthy Recipe
Chocolate Chip Chickpea Cookies: Healthy Recipe
These chickpea chocolate chip cookies are soft and fluffy with the perfect amount of sweetness. But the coolest part… they are made with chickpeas (or garbanzo beans) for added fiber!
Here’s Why I Like This Recipe
These healthy chickpea cookies are made with simple pantry ingredients, like oats and nut butter!
No eggs or butter is needed, making it totally vegan!
I used oats as the flour, which is affordable and filled with fiber!
Money saving tip: to make oat flour, just blend oats in a food processor until it’s fine in consistency! It’s so much more affordable than buying packaged oat flour from the store!
Less than 10 ingredients, so it’s easy to make & perfect for even the most novice baker.
The best part about this recipe has a quick cleanup; no large mixing bowl required! I just add everything into a food processor & blend until the batter comes together. Then the food processor goes in the dishwasher!
It’s easy to customize! You can add chocolate chips, pecans, white chocolate chips, macadamia nuts, cranberries!
How to Make Chickpea Cookies
The trick to making the perfect texture is to blend the chickpeas in a food processor really well before adding the rest of the ingredients.
Think hummus…. the longer you blend, the more smooth and creamy your hummus, right?
Once you add all of the ingredients to the food processor, it’ll blend super easily. I like to wait to add the chocolate chips at the end so they stay intact!
Substitutions
The substitutions are listed in the grocery list section below. But here’s a sneak peak!
These call for a nut or seed butter. You can use almond butter, peanut butter, sunflower seed butter, or even granola butter!
Use any add-ins; as I mentioned above, you can make these white chocolate macadamia flavored or cranberry pecan flavored!
I use a natural liquid sweetener instead of sugar for this recipe. You can use maple syrup, agave, or honey!
Here’s What You’ll Need
Mixing bowl: I love this set. and use it almost every day.
Measuring cups and spoons.
Can opener & strainer for the canned chickpeas.
Cookie sheet and oven preheated to 350F.
Food processor: I have had this one for 4 years; it’s great!
Take this grocery list to the market with you to shop for the ingredients!
Grocery List
Substitutions listed next to each ingredient.
Non-Perishables
1 15.5 oz can of chickpeas: AKA garbanzo beans. Alternatively, you can use cannellini beans
3/4 cup oat flour: Alternatively, you can use almond flour
1/2 cup agave: Substitute for maple syrup or honey
1/3 cup nut butter of choice: Options include cashew butter, almond butter, peanut butter, sunflower seed butter, or even granola butter.
2 tsp vanilla
1/2 tsp baking powder
1/2 cup chocolate chips
Seasoning/Oil
Avocado oil spray - for greasing cookie sheet
1/2 tsp cinnamon
1/4 tsp salt
Instructions for Chocolate Chip Chickpea Cookies
Preheat the oven to 350 F.
Place the oats into the food processor & blend until a smooth flour is achieved.
Add the rinsed & dried chickpeas and blend for 60 seconds until smooth.
Add the remaining ingredients (except chocolate chips) to that same food processor and pulse until smooth.
Finally, add chocolate chips and pulse or mix with a spoon.
Scoop the cookies on a greased cookie sheet and bake at 350F for 12-14 minutes.
Let them cool on a wire rack for 15 minutes before enjoying.
Storage
Keep these in the fridge for up to 5 days.
You can also freeze for up to 3 months as a quick snack!
More Cookie Recipes
FAQ
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To make this chickpea cookie recipe, you will need a few simple ingredients:
1 can of chickpeas
¾ cup of oat flour (you can blend oats to make your own)
½ cup agave (or substitute with pure maple syrup or honey)
⅓ cup nut or seed butter of choice (such as almond butter, peanut butter, sunflower seed butter, or granola butter)
2 teaspoons vanilla extract
½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
½ cup chocolate chips
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The best way to mix the dough for chocolate chip chickpea cookies is to use a food processor. Start by blending the oats into a smooth flour-like consistency. Then, add the rinsed and dried chickpeas to the food processor and blend. Add the remaining ingredients (except chocolate chips) and pulse until everything is well combined. Finally, add the chocolate chips and pulse a few times or mix with a spoon. This method ensures that all the ingredients are evenly mixed together, resulting in delicious, healthy, and chewy cookies.
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The best way to store these chickpea chocolate chip cookies after baking is to place them in an airtight container. This will help to keep them fresh and prevent them from getting stale. You can also store them in a freezer bag if you want to freeze them for longer-term storage. Make sure to let the cookies cool completely before storing them to avoid any moisture buildup. Enjoy these delicious and healthy cookies for up to 5 days in the fridge or up to 3 months in the freezer!
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Blend the chickpeas well: For best results, the key to achieving a smooth and creamy texture is to blend the chickpeas in a food processor until they are completely smooth. This will ensure that there are no lumps in your cookies.
Use a nut or seed butter: Opt for a nut or seed butter of your choice to add richness and flavor to your cookies. Almond butter, natural peanut butter, or even sun butter all work well. Choose one that you enjoy the taste of, and it will make your cookies even more delicious.
Add extra chocolate chips: If you're a chocolate lover, feel free to add extra chocolate chips to your cookie dough. This will give you bursts of chocolate flavor in every bite and make your cookies extra indulgent.
Let the batter rest: After mixing all the ingredients, let the cookie dough rest for about 10-15 minutes. This will allow the flavors to meld together and create a more cohesive and flavorful cookie.
Use parchment paper or a silicone baking mat: To prevent your cookies from sticking to the baking tray, line it with parchment paper or a silicone baking mat. This will make it easier to remove the cookies once they are baked and ensure that they stay intact.
Don't overbake: Keep a close eye on your cookies while they're in the oven to prevent them from overbaking. When they start to turn golden brown around the edges, they are ready to be taken out. Remember that cookies continue to bake slightly after they are removed from the oven, so it's better to slightly underbake them for a chewier texture.
These vegan chickpea chocolate chip cookies are a great way to satisfy your sweet tooth while still incorporating healthy ingredients and pantry staples. They are refined sugar-free, packed with fiber from the chickpeas and oats, and the nut or seed butter adds healthy fats. Plus, they are vegan-friendly and can be customized with your favorite add-ins.
Chocolate Chip Chickpea Cookies Recipe
Ingredients
- 1 can of chickpeas, rinsed & dried
- 3/4 cup oat flour, just blended oats
- 1/2 cup agave
- 1/3 cup nut/seed butter of choice
- 2 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 F.
- Place the oats into the food processor & blend until a smooth flour is achieved.
- Add the rinsed & dried chickpeas and blend for 60 seconds until smooth.
- Add the remaining ingredients (except chocolate chips) in that same food processor and pulse until smooth.
- Finally, add chocolate chips and pulse or mix with a spoon.
- Scoop the cookies on a greased cookie sheet and bake at 350F for 12-14 minutes.
- Let them cool for 15 minutes before enjoying.
Hey, I’m Jazz
I’m a nutritional therapist practitioner and spent 3 years as a personal chef to NBA athletes. Follow along for easy, attainable and healthy recipes in under 30 minutes!
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