Easy Chickpea Chocolate Chip Cookies (Vegan)
I call these my sneaky cookies because no one will ever be able to tell they are eating chickpea cookies! My son, who is not a fan of any legumes or lentils, had no clue and gobbled up so many of these!
We loved the ease of how to make these all in done in your food processor. We of course also loved the gooey taste. And I especially adored the health benefits! You can sub in any nut butter or seed butter for peanut butter. You can use any liquid sweetener in this recipe. And, you can use any flour you have on hand too which makes for a versatile recipe!
You can also mix in any alternatives to chocolate chips here too. I would love these with dates or nuts. If you like this recipe, you will love my Cottage Cheese Chocolate Chip Cookies or my 5 Ingredient Banana Breakfast Cookies.
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Chickpea Chocolate Chip Cookies (Vegan)
Ingredients
- 15 oz can chickpeas, drained + rinsed
- 3/4 cup peanut butter
- 1/3 cup maple syrup
- 1/4 cup oat flour
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips
- flaky salt, for topping
Instructions
- Preheat oven to 350℉. Line a large rimmed baking sheet with parchment paper.
- In a food processor, combine the chickpeas, peanut butter, syrup, oat flour, vanilla, baking powder and salt until mostly smooth. Stir in the chocolate chips. Roll into balls and place on a lined baking sheet and flatten into a round cookie shape. Bake for 12-14 minutes. Top with flaky salt.
Notes
- Store leftovers in an airtight container.
- You can use any nut butter in this recipe like almond butter or sunflower seed butter).
- You can use any liquid sweetener, like honey or agave.
- Make sure you use dairy free chocolate chips if you want to keep them VEGAN.
- Any flour would work here.
Nutrition
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