Why You’ll Love This Chickpea Chocolate Chip Cookies

• Surprisingly delicious texture. Forget any fears of a gritty or beany taste—these cookies bake up soft, chewy, and wonderfully moist, with a texture that’s reminiscent of a dense, fudgy brownie.
• Wholesome enough for anytime. With a base of chickpeas and natural sweeteners, these cookies feel like a treat you can enjoy for an afternoon snack or even a quick breakfast without the guilt.
• Incredibly easy to make. Honestly, the hardest part is rinsing the chickpeas. Everything gets whizzed together in a food processor, meaning no creaming butter and sugar, and minimal cleanup.
• Naturally gluten-free and easily adaptable. If you use certified gluten-free oats, these cookies are a fantastic option for those with dietary restrictions, and you can easily play around with different mix-ins.

Ingredients & Tools

• 1 can (15 oz / 425 g) chickpeas, rinsed and drained well
• 1/2 cup (125 g) smooth almond butter or cashew butter
• 1/3 cup (115 g) pure maple syrup
• 1 tsp vanilla extract
• 1/2 cup (45 g) rolled oats (certified gluten-free if needed)
• 1/4 tsp sea salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup (85 g) dark chocolate chips

Tools: A food processor, a baking sheet, and parchment paper.

The almond butter is key here for richness and binding, while the maple syrup gives that deep, caramel-like sweetness. And don’t skip the step of draining your chickpeas well—a little extra moisture can really change the final texture.

Nutrition (per serving)

• Calories: 145 kcal
• Protein: 4 g
• Fat: 7 g
• Carbohydrates: 18 g
• Fiber: 3 g

Serves: 12 | Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes

Before You Start: Tips & Ingredient Notes

• Drain those chickpeas thoroughly. This is the most crucial step for the right texture. After rinsing, shake them in a colander and even pat them gently with a paper towel to remove any excess water. A wet batter will lead to a gummy cookie.
• Use a smooth, runny nut butter. If your almond butter is super thick and dry, it won’t blend as easily. A natural, drippy kind is perfect. You can gently warm it up if it’s too stiff.
• Don’t over-process the oats. You want the oats to be broken down enough to create a flour-like consistency, but if you blend them into a super-fine powder, the cookies can become a bit dense.
• Let the dough rest for a minute. After you’ve mixed in the chocolate chips, give the dough a 5-minute rest. This allows the oats to absorb some of the moisture, making the dough easier to handle and shape.

How to Make Chickpea Chocolate Chip Cookies

Serving Suggestions

Complementary Dishes

• A cold glass of almond milk — The classic, creamy pairing makes the chocolate and nutty flavors in the cookie sing.
• A small bowl of fresh berries — The bright, tart burst of raspberries or strawberries cuts through the richness beautifully.
• A scoop of vanilla coconut ice cream — For the ultimate dessert, sandwich a slightly warmed cookie around a scoop for an incredible ice cream sandwich.

Drinks

• Hot black coffee — The bitterness of a strong brew is the perfect counterpoint to the sweet, fudgy cookie.
• Chai tea latte — The warm spices in chai complement the earthy notes from the chickpeas and oats in a surprisingly harmonious way.
• Cold brew with a splash of oat milk — A smooth, less acidic coffee that feels like it was made to be dunked into these soft cookies.

Something Sweet

• A small square of dark chocolate — For the true chocoholic, this doubles down on the rich, cocoa flavor.
• A few dried tart cherries — Their chewy texture and intense fruitiness create a lovely contrast alongside the cookie.
• A dollop of coconut whipped cream — Light and airy, it turns your simple cookie into a more decadent, plated dessert.

Top Mistakes to Avoid

• Using wet chickpeas. I’ve messed this up before, too—if you don’t drain and pat them dry, the extra water will steam in the oven and give you a gummy, undercooked center instead of a chewy, firm cookie.
• Over-processing the batter after adding the oats. You want to pulse, not puree. If you blend the oats into a super-fine flour, the cookies can lose their pleasant, slightly hearty texture and become a bit too dense.
• Overbaking the cookies. They won’t look “done” in the traditional sense when you take them out. They should be soft and look a little underbaked. They firm up significantly as they cool, and this is what gives you that perfect, fudgy chew.
• Moving them too soon. I know it’s tempting, but if you try to lift a cookie off the tray right out of the oven, it will fall apart. They need that 10-minute cooling period on the baking sheet to set their structure.

Expert Tips

• Tip: Chill the dough for a firmer cookie. If you have a little extra time, pop the shaped cookie dough balls in the fridge for 20-30 minutes before baking. This helps them hold their shape even better and can result in a slightly taller, chewier cookie.
• Tip: Add a pinch of flaky salt on top. Right when the cookies come out of the oven, sprinkle a tiny bit of flaky sea salt over the top. It enhances the chocolate flavor and creates an incredible sweet-and-salty situation.
• Tip: Experiment with mix-ins. This dough is a fantastic base. Swap the chocolate chips for chopped walnuts, dried cranberries, or even white chocolate chips and macadamia nuts for a different twist every time.
• Tip: Make a double batch and freeze. These cookies freeze beautifully, both as baked cookies and as raw dough balls. For dough, freeze the balls on a tray, then transfer to a bag. You can bake them straight from frozen, just add 1-2 minutes to the baking time.

FAQs

Can I use a different nut butter?
Absolutely! Smooth cashew butter or peanut butter would work wonderfully here. Just make sure it’s the natural, drippy kind without any added sugars or oils. If you need a nut-free option, sunflower seed butter is a great substitute, though it may give the cookies a slightly greener tint (it’s a harmless reaction, I promise!).

My dough is too sticky to handle. What do I do?
This usually means your chickpeas were a bit too moist or your nut butter was particularly runny. Don’t panic! Just chill the dough in the fridge for 15-20 minutes. This will firm it right up. You can also lightly wet your hands before rolling the dough balls to prevent sticking.

Can I make these without a food processor?
Honestly, a food processor is pretty essential for getting that super-smooth chickpea base. A high-powered blender might work, but you’ll likely have to stop and scrape down the sides frequently. I wouldn’t recommend trying to mash the chickpeas by hand—you’ll end up with a chunky texture.

Why didn’t my cookies spread?
These cookies are naturally low-spread cookies because there’s no butter or oil to melt and cause them to flatten. That’s why we press them down before baking! If you forget this step, you’ll get more dome-shaped cookie balls. They’ll still taste great, just have a different shape.

How should I store these cookies?
Keep them in an airtight container at room temperature for 3-4 days. They also freeze like a dream for up to 3 months. I like to layer them between sheets of parchment paper in a freezer bag so I can grab one whenever a cookie craving strikes.