Turn 5 simple ingredients into the yummiest Chickpea Cookies. These have fiber, protein, and low sugar—but taste just like a bite of chocolate chip yumminess!
We’ve been loving my no-bake Chickpea Cookie Dough, and when I discovered how well the dough bakes into actual cookies, I knew I had to share the method asap! This is such a yummy way to serve healthy bean recipes to kids—and these cookies are such an easy dessert for kids.
Quick Look: Chickpea Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 9
- Flavor Profile: Subtle peanut butter with vanilla and chocolate
- Difficulty: Easy, perfect for everyday baking and special desserts
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Table of Contents
I love using nutritious ingredients like chickpeas in all sorts of kid-friendly recipes, both to add nutrition and because it helps kids to learn how versatile these ingredients are. Plus, you can’t taste them in this recipe, so why not!
Why This Recipe Works
Buy blending chickpeas with peanut butter and oat flour, we can make flavorful cookies that are low in added sugars and taste amazing. Plus, the soft cookies bake fast and are egg-free.
(You may also like my Chickpea Blondies and Chickpea Fritters.)
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Chickpea Cookies so you know what to pick up from the store or have ready.
- Chickpeas: A can of chickpeas makes the base of these cookies. Any brand works or you can cook them from dry if you prefer. Just drain and rinse them before starting.
- Oat flour: You can buy oat flour at the store or quickly make it at home by grinding rolled oats in a food processor or blender.
- Peanut butter: I use unsweetened creamy peanut butter here. You can make this recipe nut-free by using sunflower seed butter instead.
- Brown sugar: A little brown sugar enhances the flavors and ensures the cookies taste like dessert.
- Vanilla extract: Vanilla helps balance out the flavors. You can use pure or artificial vanilla here as they both work in this recipe.
- Baking powder: Fresh, active baking powder helps the cookies bake through and rise very slightly.
- Chocolate chips: I like to use mini chocolate chips so the bursts of chocolate are evenly distributed.
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How to Make Chickpea Cookies
Here’s a preview of how to make these Chickpea Cookies so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Drain and rinse the chickpeas in a colander.
Step 2. Add the ingredients to a food processor. Grind to make a smooth cookie dough texture.
Step 3. Remove the blade. Stir in the chocolate chips.
Step 4. Portion out balls of dough and bake.
Chickpea Cookies FAQs
Sure, you can leave it out. The batter without the chocolate is very lightly sweet, so you may want to add dried fruit or a smidge more brown sugar depending on your preferences.
Yes, you can use that or honey, though I prefer the texture of the cookies made with brown sugar.
Sure, you can freeze the batter before baking the cookies or you can bake, cool, and freeze the cookies.
How to Store
Store for up to 2 weeks in an airtight container in the fridge. You can also freeze balls of dough or press them into a freezer tray or ice cube tray to make little frozen cookie dough bites.
Best Tips for Success
- Use mini chocolate chips or full-size ones. I prefer to chop up full size ones, so there’s a more even distribution of chocolate throughout.
- Use sunflower seed butter in place of the peanut butter to make this nut-free.
- Use raisins instead of chocolate chips if you’d like.
- Look for dairy-free chocolate chips from brands including Guittard, Nestlé Toll House, Enjoy Life Foods, and Ghirardelli.
- These cookies are naturally egg-free and vegan.
- To make this into edible cookie dough, simply use maple syrup or honey in place of the sugar and omit the baking powder.
More Desserts for Kids
Desserts
So Good Chickpea Blondies
Desserts
Chickpea Cookie Dough
Desserts
Easy Black Bean Brownie Bites
Desserts
Healthy Pumpkin Cookies
I’d love to hear your feedback on this post, so please rate and comment below!
Favorite Chickpea Cookies
Ingredients
- 14.5 ounces chickpeas (1 can drained and rinsed)
- ⅓ cup oat flour (or rolled oats)
- ⅓ cup peanut butter
- ¼ cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup dark chocolate chips
Instructions
- Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper. Set aside.
- Add the ingredients except the chocolate chips to a food processor. Grind, stopping a few times to scrape down the sides, to make a smooth cookie dough texture.
- Remove the blade. Stir in the chocolate chips.
- Portion out 1 tablespoon-size balls of dough onto the prepared baking pan. Press down slightly.
- Bake for 10-12 minutes, or until cookies are slightly firm to the touch. Then, remove from the oven, and let cool.
Notes
- Store for up to 2 weeks in an airtight container In the fridge.
- Use mini chocolate chips or full-size ones. I prefer to chop up full size ones, so there’s a more even distribution of chocolate throughout.
- Use sunflower seed butter in place of the peanut butter to make this nut-free.
- Use raisins instead of chocolate chips if you’d like.
- Look for dairy-free chocolate chips from brands including Guittard, Nestlé Toll House, Enjoy Life Foods, and Ghirardelli.
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