The softest gluten-free and vegan cookies! These Flourless Chickpea Chocolate Chip Cookies are high in protein, low in sugar and good for you too.
Have you heard of dessert hummus or high protein cookie dough? Both of those healthy treats use chickpeas to create a sweet and creamy dip made with real food over processed ingredients. We're doing the same thing by using a can of garbanzo beans or chickpeas as the base of these soft vegan chocolate chip cookies.
What makes this recipe vegan and gluten-free? These cookies don't call for any eggs or flour! All you need is a food processor to blend your ingredients and a spoon to scoop the chickpea cookie dough onto a lined baking sheet. It's that easy!
Let's Make Flourless Chickpea Chocolate Chip Cookies:
My favorite thing about these yummy cookies is that they feature wholesome ingredients and I don't feel sick to my stomach with a sugar overload after eating a few. On busy and lazy mornings, I've actually eaten these for breakfast because they're that good!
Don't let the chickpeas discourage you from trying this recipe. Although these chocolate chip cookies differ from the classic version, they are fluffy, chewy and delicious. Most importantly, they don't taste like beans! Believe it or not, he nut butter is the strongest flavor in these cookies. If you're not used to healthier recipes and want something a little sweeter, add a few tablespoons of granulated sugar. I've used coconut sugar, but regular, cane or brown sugar are all good options for a sweeter cookie.
To me, a cookie isn't complete without chocolate! I like to use dark Belgian chocolate chunks in this recipe, but any chocolate chips you have at home will work. To prep your chocolate chunks, grab a cutting board and large sharp knife to carefully chop the chocolate into smaller pieces. Coarsely chopping your chocolate chunks helps incorporate the chocolate more evenly throughout the dough.
Also, nuts or seeds like walnuts or pumpkin seeds could work well in these healthy chickpea cookies if you don't want to use chocolate.
The Ultimate Healthy Cookie
Not only are these chocolate chip cookies vegan and gluten-free, they're also refined-sugar-free and paleo! What?! Do you have friends or family members with dietary restrictions? If so, this is an easy dessert recipe you can count on.
There's nothing better than treating the people you love to fresh baked goods that you made yourself. Baking for others is my love language and I just know that your vegan, gluten-free or paleo friends will be so happy to enjoy a recipe they can actually eat. And even more so because someone they love made it just for them!
These vegan flourless chickpea cookies are soft and cakey since these they don't call for any butter, flour or sugar. Although these chickpea cookies aren't crispy and buttery like traditional chocolate chip cookies, they are delicious in their own way! I like to make this healthy cookie recipe when I've had too many sweets recently and need a break from overly sugary desserts.
Everything You'll Need
- Canned Chickpeas: Garbanzo beans are the base of this recipe and add plant-based protein to these healthy vegan cookies!
- Nut Butter: You can use any nut butter you have on hand in this recipe. I usually use peanut butter or cashew butter, or a blend of both!
- Pure Maple Syrup: This recipe calls for pure maple syrup to add natural sweetness. Make sure you use the real stuff 🙂
- Vanilla Extract: Vanilla extract is optional, but it makes a difference in these cookies. Vanilla adds a sweet, aromatic flavor and masks the chickpeas as well.
- Baking Soda: This is the rising agent in this recipe that lightens up these cookies and helps them rise.
- Salt: Add a pinch of salt to balance out the sweetness in this recipe.
- Chocolate Chips of Choice: To keep this recipe vegan, you'll want to use dairy-free chocolate chips like these ones from Lily's. Otherwise, use whatever chocolate chips or chunks you like!
- Granulated Sugar (Optional): To add more sweetness to these healthy gluten-free cookies, you can add a little coconut sugar! This step is optional, but adding some sugar makes for a sweeter cookie.
First, strain and thoroughly rinse your canned chickpeas. Dump your rinsed chickpeas into a food processor along with nut butter, maple syrup and vanilla extract. Next, add baking soda and salt. After all of the ingredients, except for the chocolate chips, are in the food processor, put on the lid and blend! I use the puree option on my Kitchenaid food processor.
After blending, I transfer the cookie dough into a small bowl to mix in the chopped chocolate chunks. The cookie dough will be too soft to roll into balls, so I recommend using a spoon to scoop your dough onto a parchment lined baking sheet. Finally, top each of the cookies with a few more chocolate chunks before placing in the oven to bake.
Need to make a substitution?
Can't have nuts?
Swap the nut butter for your favorite seed butter like sunflower butter.
No pure maple syrup?
I'd recommend using honey in place of the pure maple syrup. ⅓-1/2 cup granulated sugar of your choice should also work too!
No food processor?
Try using a blender if you don't have a food processor. If this also isn't an option for you, boil your chickpeas for 5-10 minutes, strain and use a fork to mash them in a bowl. You cookie dough will not be as smooth, but it should come together fine.
More Vegan Recipes
- Crunchy Caramel Chocolate-Covered Dates
- Salted Caramel Pecan Chickpea Blondies
- Dark Chocolate Sea Salt Pumpkin Seed Bark
- Easy Blueberry Crisp for Two
If you make these flourless chickpea chocolate chip cookies, be sure to tag #bakedabundance on Instagram. We’d also love if you would leave a comment below and rate the recipe. We appreciate you!Print