Chickpea Cookies

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

• Chickpeas – Drain and rinse well so there’s no beany aftertaste; the magic is in blending them super smooth.
• Peanut butter – Go for natural, creamy peanut butter; it adds richness and helps bind everything without oil.
• Maple syrup – Pure maple brings that cozy caramel note; sub agave if you prefer.
• Protein powder – Don’t skip this—it rounds out the flavors and masks any subtle chickpea vibes.
• Baking powder + baking soda – These give the cookies just enough lift for that perfect chewy texture.
• Rolled oats – Pulse them in for body and extra fiber; use gluten-free if needed.
• Semi-sweet chocolate chips – Dairy-free if keeping it vegan; chop up a bar for melty pockets.

Recipe Shortcuts

• Make dough ahead: Scoop and freeze balls for instant bake-later cookies.
• One-bowl hack: Blend everything except chips in the processor, then stir chips by hand.
• Double the batch: These freeze like champs for quick snacks.

How to Make Chocolate Chip Chickpea Cookies

I love how fast these come together…just blend, stir, scoop, and bake. You end up with the most addictive cookies that somehow feel entirely wholesome, which is really the best kind of magic trick.

Blend the Wet Base

Dump the drained chickpeas, peanut butter, maple syrup, and vanilla into your food processor. Whirl it until it’s smooth and creamy. You’re looking for a luscious, almost hummus-like texture that smells deceptively sweet. Scrape the sides of the bowl with a spatula.

Mix in the Dry Stuff

Add the baking powder, baking soda, and rolled oats, and pulse until everything comes together into a thick, cohesive dough. It will look sticky and tempting immediately. Resist the urge to eat it raw—though, between us, it’s perfectly safe and quite delicious. This is the foundation of your Chickpea and Choc Chip Cookies.

Fold in the Chocolate Chips

Add those chocolate chips and stir them in by hand. The batter should feel thick and fudgy, like it’s actually ready for its close-up. Don’t be alarmed if it’s a bit sticky; that’s precisely why they’ll stay so soft later.

Scoop and Flatten

Drop heaping tablespoons of the dough onto your prepared baking sheet. I like to wet my fingers—a tiny, practical secret—to gently flatten each one. If you’re feeling particularly aesthetic, press a few extra chips on top. It’s the little things, after all.

Bake Until Golden

Pop them in the oven and bake until the edges turn soft and golden brown, and your kitchen smells like a dream. They will still look a little soft in the center when you pull them out; trust the process. That softness is the secret to a perfect, chewy, gooey finish.

Cool and Enjoy

Let them sit on the pan for five minutes to gather their thoughts and firm up, then move them to a wire rack. Try to let them sit for several minutes so you don’t burn your mouth, although the temptation to eat them immediately is real.

They are utterly irresistible when the chocolate is still a molten puddle.

Recipe Test Kitchen

I’m a hands-on, experimental kitchen guru. My poor hubby. He never gets the same recipe twice…even if it’s his favorite! And I have opinions about cookies. Here is where I share them with you to help you get exactly the cookie you’re looking for!

• I tried adding 1–2 tablespoons of cocoa powder to the dough for a double-chocolate twist. This turns them extra rich without overpowering.
• I’ve made this with and without the vanilla protein powder. They’re great either way, but I really prefer them WITH! If you’re out, go ahead and add 1-3 teaspoons of vanilla extract for flavor.
• If your dough feels too wet, pulse in an extra tablespoon of oats or protein powder to keep it from spreading too much.
• For nut-free, swap peanut butter with sunflower seed butter. They’re still creamy and crazy good.

Serving Suggestions

You can eat these cookies on their own, but finding a nice pairing is fun, too. Here are some of my favorites. Serve these cookies:

• Warm with a cold glass of homemade oat milk for classic cookie dunking.
• Crumbled over vegan chocolate ice cream for an easy sundae upgrade.
• Packed in lunchboxes—they stay soft and make snack time exciting.
• Crumbled over high-protein soy yogurt for a sweet, but satisfying treat.