Description
These Gluten-Free Chickpea Chocolate Chip Cookies are a healthy dessert miracle. Made with a base of whole chickpeas and creamy nut butter, they contain absolutely no flour yet bake up into soft, gooey, melt-in-your-mouth treats. Packed with fiber and plant-based protein, they are a guilt-free way to satisfy your cookie dough cravings.
Ingredients
1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed very well
½ cup creamy natural peanut butter (or almond butter for a milder taste)
⅓ cup pure maple syrup (or honey)
2 teaspoons pure vanilla extract (essential for masking the bean flavor)
1 teaspoon baking powder
¼ teaspoon salt
½ cup semi-sweet or dark chocolate chips (ensure gluten-free)
— Optional Add-ins —
¼ teaspoon ground cinnamon
Flaky sea salt (for sprinkling on top)
Instructions
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the Chickpeas: Rinse the chickpeas thoroughly in a colander under cold water. Shake off as much excess water as possible. (Tip: You can pat them dry with a paper towel to remove extra moisture, which helps the texture).
3. Blend: Add the chickpeas, peanut butter, maple syrup, vanilla extract, baking powder, and salt to a food processor or high-speed blender.
4. Process: Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed. It should look like thick, sticky hummus. (Make sure there are no whole bean chunks left!).
5. Mix-ins: Remove the blade (if using a processor) or transfer the batter to a bowl. Fold in the chocolate chips by hand. The batter will be very sticky.
6. Scoop: Using a wet tablespoon or a cookie scoop, drop mounds of dough onto the prepared baking sheet. (The dough does not spread much, so the size you scoop is the size you get).
7. Flatten: Slightly wet your fingers or the back of a spoon to prevent sticking, then gently press down on each mound to flatten it into a thick cookie shape.
8. Bake: Bake for 18–22 minutes. They are done when the edges are very light golden brown and the tops look dry.
9. Cool (Crucial Step): These cookies are very soft when hot. Let them cool completely on the baking sheet for at least 15–20 minutes. They will firm up significantly as they cool.
10. Serve: Enjoy immediately for a soft, gooey texture.
Notes
Taste Test: Trust the process! The beans have a mild flavor that is completely masked by the peanut butter and vanilla once baked.
Nut Butter: Natural, drippy nut butter works best. If using a stiff commercial brand (like Jif/Skippy), you may need to add a teaspoon of milk if the batter is too thick to blend.
Skinning Chickpeas: For the absolute smoothest texture, you can peel the skins off the chickpeas before blending, though this is not strictly necessary for a great cookie.
Storage: Store leftovers in the refrigerator for up to 5 days. They taste even better cold (like edible cookie dough bites)!
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American (Healthy)
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 9
- Sodium: 110
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 3
- Protein: 5
- Cholesterol: 0