Chickpea Cookies

Looking for a cookie that’s both indulgent and nourishing? These Chickpea Cookies are the perfect treat! Made with wholesome ingredients like canned chickpeas, natural peanut butter, and almond flour, they deliver all the comfort of a classic cookie with a healthy twist. Naturally sweetened with maple syrup (or honey) and studded with rich dark chocolate chips, they’re gluten-free, protein-packed, and irresistibly good. Whether you’re baking for a snack, dessert, or post-workout bite, this simple recipe will become a fast favorite—no one will guess they’re made with chickpeas!

Print Recipe

 

 

 

Prep Time: 5 minutes  Cook Time: 15 minutes

Yield: 12 cookies  Serving Size: 1 cookie

Ingredients:

  • 1.5 cups chickpeas, canned, drained and rinsed 
  • 1/2 cup peanut butter, unsweetened  
  • 1/2 cup almond flour 
  • 1/4 cup maple or honey
  • 1 tsp. vanilla extract 
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1/2 cup dark chocolate chips

Directions:

  1. Preheat the oven to 350°F and line a baking tray with parchment paper.
  2. Drain and rinse the chickpeas. Add the chickpeas, nut butter, flour, maple syrup, vanilla baking powder, and salt to a food processor. Process until smooth and a thick batter forms, scraping down the sides if necessary. 
  3. Add 3/4 of the chocolate chips to the food processor and pulse until evenly distributed. 
  4. Using a large spoon, scoop the batter onto the lined baking sheet. With your hands, press each cookie flat and press the remaining chocolate chips into the cookies.
  5. Bake in the middle rack of the oven for 13-15 minutes; the cookies are done once they have risen slightly and the bottom is golden.
  6. Remove from the oven and let the cookies sit on the tray for 5 minutes to cool.

Tips and Tricks:

  • Store in a container with a loose-fitting lid at room temperature for up to 4 days.
  • You can sub peanut butter with almond or cashew butter for a milder flavor. Just ensure it’s natural and runny—not thick or overly dry.
  • If your batter is very soft, pop it in the fridge for 20 minutes to make scooping and shaping easier.

Nutrition Facts: