Chocolate Chickpea Cookies
These vegan chocolate chickpea cookies are soft, fudgy, and made with wholesome ingredients like almond butter and cacao powder. They're rich in flavor and gluten-free, perfect for a quick and delicious treat.
Equipment
- 1 Food processor
- 1 Baking sheet
- 1 Measuring spoons or cookie scoop
Ingredients
Main Ingredients
- 1 can (15 oz) chickpeas rinsed and drained or approx. 1 ⅔ cup cooked
- ⅓ cup smooth almond butter or other nut/seed butter
- ¼ cup cacao or cocoa powder
- ¼ cup coconut sugar or other granulated sweetener
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- ¼ cup oat flour or gluten-free 1:1 blend
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅓ cup dairy-free mini chocolate chips or refined sugar-free chocolate chips
Instructions
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Add chickpeas, almond butter, cacao powder, coconut sugar, maple syrup, and vanilla extract to food processor. Blend until smooth.
- Add oat flour, baking powder, baking soda, and salt. Pulse until well combined.
- Scoop dough with tablespoon onto lined baking sheet, spacing about 2 inches apart.
- Flatten each cookie slightly with back of spoon or fingers.
- Bake 12–15 minutes, until edges are set but not burned.
- Let cool on baking sheet 5 minutes, then transfer to wire rack to finish cooling.
Notes
Store in airtight container at room temperature for up to 3 days or refrigerate for up to 5. Cookies can also be frozen and thawed before serving. Optional add-ins include chopped nuts or shredded coconut.