Chickpea Chocolate Chip Cookies

I’m constantly trying to find ways to make kids favorite food somewhat healthy. I never use refined sugar, try to stay away from gluten and sneak a little bit of nutrition into ever bite. 

Take these cookies for example, you probably think, dang these are tasty looking cookies, which they are. But I bet you didn’t know they were packed full of beans! Garbanzo beans that is. They are easy to make and super healthy.

There are hundreds of chickpea cookie recipes out there, usually a recipe calls for a mix of peanut butter and honey which makes a pretty darn good cookie but it’s just a little too soft in texture for me. I like my cookies a bit on the crumbly/crunchy side.

These cookies have it all they are a little crunchy on the outside but soft and chewy on the inside. Perfect in my opinion. The trick is to skip the peanut butter, the honey and the eggs as the beans are mushy enough to get that soft chewy inside. For the flour I like to mix a couple different things. Sometimes I use oat flour sometimes I use almond flour and in today’s recipe I used both. And a little tip for you guys the more you bake these cookies the more crumbly they get.

These cookies are:

  • Gluten Free
  • Dairy Free
  • Refined Sugar Free
  • Vegan

If your kids have any sensitivities to gluten or dairy you should definitely give these a try. My toddler finds these cookies delicious, I never feel bad about giving her a few as they are mostly made of chickpeas. At least I know shes getting some good fiber and protein out of the mix.

Let me know if you guys give these a try, because they are truly yummy. Comment below and let me know if you enjoyed them as much as we do.

Cheers!

Marta

Print Recipe
Chickpea Chocolate Chip Cookies
Prep Time 10 minutes
Cook Time 20 minutes
Servings
16 cookies
Ingredients
  • 1 can 15 oz chickpeas
  • 1/4 cup gluten free oat flour
  • 1/4 cup almond flour
  • 1/2 - 3/4 cup coconut sugar
  • 3 tbsp melted coconut oil
  • 1 tbsp vanilla extract
  • 1/2 tsp himalayan salt
  • 1/2 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1/2 cup dark chocolate chips
  • 1/4 cup pumpkin seeds
Prep Time 10 minutes
Cook Time 20 minutes
Servings
16 cookies
Ingredients
  • 1 can 15 oz chickpeas
  • 1/4 cup gluten free oat flour
  • 1/4 cup almond flour
  • 1/2 - 3/4 cup coconut sugar
  • 3 tbsp melted coconut oil
  • 1 tbsp vanilla extract
  • 1/2 tsp himalayan salt
  • 1/2 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1/2 cup dark chocolate chips
  • 1/4 cup pumpkin seeds
Instructions
  1. Preheat oven to 350F. Line a cookie sheet with parchment paper
  2. To a food processor add chickpeas, melted coconut oil and vanilla. Process until smooth. Next add flour, salt, coconut sugar, baking soda, and apple cider vinegar. Mix all ingredients in the food processor until smooth. Add chocolate chips and pumpkin seeds last and fold into the batter.
  3. Scoop tablespoons of batter onto a cookie sheet and roll into balls. You can decorate with pumpkin seed flowers or leave as is.
  4. Bake in the oven at 350F for 20 minutes or until golden brown. Let the cookies cool off completely before serving.
Recipe Notes

I like to leave these cookies out on the plate so they dry out a bit, they have a tenancy to go soft if stored in a air tight container. Their shelf life isn't that long but I promise they wont last long.

Here are a few things that we used in this recipe:

Semi Sweet Chocolate Chips
Semi Sweet Chocolate Chips

Almond Flour

Coconut Sugar

4 thoughts on “Chickpea Chocolate Chip Cookies

    1. They will harden a bit, but not much the thing with chickpeas is that they ate pretty mush so the cookie remains soft.

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