These chickpea chocolate cookies have just the chewiness that you want in a cookie! With a food processor, you can whip up these cookies that are a great healthy treat. This recipe is oil free, dairy free, gluten free, and refined sugar free. Have them as a healthy snack, or eat them for breakfast!
Why you’ll love this recipe
Chewy and Chocolatey– These cookies have the chewy texture of your favorite cookie and they are made with cacao which gives a rich chocolate taste.
Healthy and Plant-based– You really can’t go wrong with these cookies as they have no unhealthy inflammatory oils, sweeteners, or other questionable ingredients. Instead of cane sugar, I used coconut sugar and monk fruit to sweeten these cookies. The chickpeas provide a great source of plant-based protein, but you’ll never know that’s what these cookies are made of. When combined with peanut butter, cacao, and other yummy ingredients, you’ll just love the chewy texture that the chickpeas give.
Super Easy– If you have all of these ingredients on hand, these cookies can come together with just about 10 minutes of prep time. They are a great afternoon snack or last minute treat after dinner. They also make a great grab-and-go snack!
Equipment you’ll need for Chickpea Chocolate Cookies
Food Processor-This is the key to this recipe and many other vegan recipes. If you enjoy making vegan treats like this one, then you will need a food processor! I have had a small food processor in the past that connected to my Bosch mixer, but found that it was too small for my liking. I think a food processor that holds 12-14 cups is much more useful!
Baking Tray– These trays are great and they don’t have any toxic non-stick coating.
Silicone Baking Mat– I love using silicone baking mats whenever I can instead of parchment paper to reduce waste. These mats are great because they can withstand high heat up to 500 degrees.
Parchment Paper– If parchment paper is your thing, then try this unbleached parchment paper! It works well for my easy sourdough sandwich bread as well!
Ingredients
Chickpeas-Home cooked chickpeas work well in this recipe. If you’d like to try making your own chickpeas, you can find my recipe here. If not, then a can of chickpeas that has been rinsed and drained should work just as well.
Peanut Butter– Peanut butter can be a surprisingly sneaky ingredient as there are often added oils and sugars in peanut butter. These ingredients prevent the peanut butter from separating and gives it more flavor. For maximum nutrition, find a peanut butter like this (crunchy) or this (crunchy) that doesn’t have any added ingredients besides salt.
Unsweetened Coconut– I used desiccated coconut, but shredded will work as well!
Cacao– I prefer cacao over cocoa as there is a greater nutritional value in cacao. It is a more raw form and is antioxidant rich.
Coconut Sugar– One of my favorite sweeteners to use in baking. It is a great substitute for brown sugar!
Monk Fruit and Erythritol Sweetener– I love this sweetener as it has a zero on the glycemic index. It is a great healthy sweetener.
Water
Baking Soda
Salt
Vanilla
How to make Chickpea Chocolate Cookies
- Preheat oven to 350 degrees
- Add all ingredients to food processor. Process on high until a dough is formed.
- Form into 1 1/2 inch balls on baking tray that is lined with parchment paper or a silicone baking mat. This recipe yields 15-18 cookies depending on the size.
- With a fork, flatten the cookies slightly, and form an X shape in each cookie
- Bake at 350 degrees for 12 minutes
- Allow to cool for at least 10 minutes before eating. This step is important as the cookies will firm up as they cool. Consuming too soon can result in the cookies crumbling.
Chickpea Chocolate Cookies
These chickpea chocolate cookies have just the chewiness that you want in a cookie! With a food processor, you can whip up these cookies that are a great healthy treat. This recipe is oil free, dairy free, gluten free, and refined sugar free. Have them as a healthy treat, or eat them for breakfast!
Ingredients
- 1 1/2 cup chickpeas (or 15 oz can, drained and rinsed)
- 1 cup peanut butter
- 1/3 cup coconut sugar
- 2 Tbsp Monk fruit and erythritol sweetener, or more coconut sugar
- 2 Tbsp water
- 1/4 cup cacao
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1/4 tsp sea salt
- 1/4 cup unsweetened shredded coconut
Instructions
- Preheat oven to 350 degrees. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- Add chickpeas, peanut butter, coconut sugar, monk fruit sweetener, water, cacao, baking soda, vanilla, and salt to food processor. Process until a smooth dough forms and there are no chickpea chunks. Add the shredded coconut and use the mix or low setting until the coconut is well incorporated.
- Form into 15 balls and place on prepared baking tray. With a fork, gently flatten each dough ball and make an X mark.
- Bake at 350 degrees for 12-15 minutes or until the cookies have set around the edges.
- Allow to cool for at least 10 minutes. They will become firmer as they cool.
- Enjoy!
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