Vegan Chickpea Chocolate Chip Cookies

Name: Vegan Chickpea Chocolate Chip Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1/2 cup almond butter; 1/4 cup maple syrup; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup vegan chocolate chips

Author: Tessa

Published: September 30, 2025

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I never thought I’d say this, but chickpeas changed my dessert game forever. There I was, looking for a healthier way to enjoy chocolate chip cookies without sacrificing flavor—or my energy levels. My first batch of Vegan Chickpea Chocolate Chip Cookies was a happy accident. I’d blended chickpeas into a hummus-like texture, added almond butter, and thought, “Wait…could this work as cookie dough?” Spoiler: It absolutely does. These cookies are soft, slightly chewy, and packed with protein, but they taste like pure indulgence. No one will guess the secret ingredient—unless you tell them (and trust me, they’ll beg for the recipe).

Vegan Chickpea Chocolate Chip Cookies - detail 2

Why You’ll Love These Vegan Chickpea Chocolate Chip Cookies

These cookies are my go-to when I want something sweet and satisfying—no guilt, just goodness. Here’s why they’re a total win:

Healthy-ish dessert magic: Chickpeas pack fiber and protein, so you’re not just eating empty calories. Almond butter adds healthy fats, and maple syrup keeps it naturally sweet.
Crazy easy: One bowl, 10 minutes of prep, and boom—you’ve got cookie dough ready to bake. (Confession: I’ve eaten it straight from the food processor.)
Gluten-free by nature: No fancy flours needed—just wholesome ingredients that happen to be GF.
Kid-approved: My niece gobbles these up and still doesn’t believe me about the chickpeas.

They’re soft, a little chewy, and 100% addictive. You’re welcome.

Vegan Chickpea Chocolate Chip Cookies - detail 1

Ingredients for Vegan Chickpea Chocolate Chip Cookies

Grab these simple ingredients—they’re probably already in your pantry! The magic happens when they come together:

1 can (15 oz) chickpeas – drained and rinsed really well (trust me, nobody wants leftover bean liquid in their cookies)
1/2 cup almond butter – packed firmly into the measuring cup for that perfect sticky texture
1/4 cup maple syrup – the good stuff, not pancake syrup (though in a pinch, I’ve used agave and it worked)
1 tsp vanilla extract – because vanilla makes everything better
1/2 tsp baking powder – just enough lift without making them cakey
1/4 tsp salt – to balance all that sweetness
1/2 cup vegan chocolate chips – I use dark chocolate, but any dairy-free chips will do (mini chips are fun too!)

Pro tip: Measure everything before you start blending—this dough comes together fast!

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets for these cookies! Here’s what I always grab:

Food processor – A blender can work in a pinch, but trust me, the processor makes that chickpea dough silky smooth.
Baking sheet – Any old sheet pan will do (I’ve even used a cast iron skillet in desperation—it worked!).
Parchment paper – Non-negotiable unless you enjoy scraping cookies off the pan (been there, not fun).
Spoon or cookie scoop – The dough’s sticky, so a spoon helps drop perfect little mounds.

That’s it! Now let’s make some magic.

How to Make Vegan Chickpea Chocolate Chip Cookies

Alright, let’s get baking! These cookies are so simple, you’ll wonder why you ever bothered with complicated recipes. Just follow these easy steps—I’ve made every mistake so you don’t have to.

Step 1: Prepare the Dough

First, preheat your oven to 350°F (175°C)—this gives it time to get nice and toasty while you work. Now, toss those drained chickpeas, almond butter, maple syrup, vanilla, baking powder, and salt into your food processor. Blend until it’s smooth, scraping down the sides once or twice. If it looks a little grainy at first, keep going—it’ll turn creamy, I promise! The texture should be like thick hummus (but way tastier).

Step 2: Add Chocolate Chips

Here’s where the fun begins. Transfer the dough to a bowl (it’ll be sticky—that’s normal!) and gently fold in those chocolate chips. Don’t overmix! A few lazy strokes with a spatula do the trick. Want extra chocolate? Sprinkle a few chips on top of each cookie before baking. (I won’t judge.)

Step 3: Bake to Perfection

Line your baking sheet with parchment paper, then drop spoonfuls of dough about 2 inches apart—they don’t spread much, but they need breathing room. Bake for 12-15 minutes until the edges are just golden. They’ll still feel soft when they come out (that’s good!), but they’ll firm up as they cool. Let them sit for at least 10 minutes—if you can resist!

Pro tip: For crispier cookies, bake a minute or two longer. But if you love ’em soft and chewy like I do, pull them at 12 minutes. Either way, you win.

Tips for Perfect Vegan Chickpea Chocolate Chip Cookies

After making these cookies more times than I can count (okay, fine—I lost track after batch #20), here are my foolproof tricks:

Chill the dough for thicker cookies: If you’ve got 30 minutes to spare, pop the dough in the fridge. It firms up just enough to hold its shape better while baking.
Taste-test the dough: Before adding chocolate chips, sneak a bite! If you want it sweeter, drizzle in another tablespoon of maple syrup.
Patience is key: Let them cool completely—they’ll firm up beautifully. (I know, waiting is the hardest part.)

Bonus: For extra texture, press a few extra chocolate chips on top right after baking. Pure cookie bliss!

Variations and Substitutions

One of my favorite things about these cookies? How easily you can tweak them! Here are my go-to swaps—all tested (and devoured) in my kitchen:

Peanut butter instead of almond butter: Works like a charm, though the flavor’s bolder. Just make sure it’s natural (no added oils).
Dates for maple syrup: Blend 3-4 pitted Medjool dates with the chickpeas for a caramel-like sweetness. The dough will be thicker, so add a splash of almond milk if needed.
Add-ins galore: Swap chocolate chips for raisins, chopped nuts, or even shredded coconut. (My wildcard? A pinch of cinnamon—heavenly.)

Texture tweak: For crispier edges, flatten the dough balls slightly before baking. Want them cake-ier? Add an extra 1/4 tsp baking powder. The possibilities are endless!

Storing and Reheating Vegan Chickpea Chocolate Chip Cookies

These cookies disappear fast at my house, but if you somehow have leftovers (heroic self-control!), here’s how to keep them fresh. Store cooled cookies in an airtight container at room temp—they’ll stay soft and chewy for up to 5 days. For longer storage, freeze the baked cookies (or even the raw dough balls!) for 2-3 months. To revive them, just pop a frozen cookie in the microwave for 15 seconds or warm it in a 300°F oven for 5 minutes. Pro tip: Hide a few in the back of the freezer for emergency cookie cravings!

Nutritional Information

Okay, let’s talk numbers—but remember, these are just estimates (my cookies might be slightly bigger than yours because I can’t resist heaping spoonfuls!). Per cookie, you’re looking at:

120 calories – A guilt-free treat that actually fills you up
3g protein – Thanks to those mighty chickpeas and almond butter
8g sugar – Mostly from the maple syrup and chocolate (worth every gram!)
2g fiber – Bonus points for happy digestion

Not bad for a cookie that tastes like dessert, right? Now go enjoy one (or three) without a second thought.

Frequently Asked Questions

I get it—baking with chickpeas can feel a little weird at first! Here are answers to the questions I hear most often (usually while friends are mid-bite, marveling at how good these cookies are).

Can I freeze the dough?

Absolutely! Scoop the dough into balls, freeze them on a tray until solid (about 1 hour), then toss them in a freezer bag. They’ll keep for 3 months—just add 1-2 extra minutes to the bake time straight from frozen. Perfect for emergency cookie cravings!

Why are my cookies so soft?

That’s the chickpeas working their magic! They keep these cookies moist for days. If you prefer crispier edges, bake them a minute longer or pop cooled cookies in a 300°F oven for 5 minutes to dry them out slightly.

Can I use a blender instead of a food processor?

You can, but you’ll need to stop and scrape constantly—blenders tend to leave chunks. If that’s all you’ve got, blend the chickpeas alone first until smooth, then add the rest. Patience is key!

Share Your Feedback

Did you make these cookies? I’d love to hear how they turned out! Leave a comment below—tell me if you added any fun twists or if your family guessed the secret ingredient. (Spoiler: They probably won’t!) Snap a photo and tag me—nothing makes me happier than seeing your cookie creations!