Vegan Chickpea Chocolate Chip Cookies (Gluten-free, Nut-free)

Never in a million years would I have considered adding beans to my chocolate chip cookies, but that’s the fun thing about being an ambassador for the 2016 Year of Pulses– it’s giving me a great excuse to experiment with more ways to incorporate beans, lentils and dried peas into my recipes.

And the result is REALLY tasty.

cooling rack with chickpea chocolate chip cookies and a glas of milk

I’ve been asked what my process is like when I develop recipes, so I thought I’d share a bit more about that today. Usually, I’ll get an idea for a recipe in my head, either from a craving or from sort of inspiration I see at a grocery store or online. In the case of these cookies, I was inspired to try adding pulses to a dessert because I’m in the middle of working on a new recipe in partnership with USA Pulses and Pulse Canada– and these cookies were one of the happy results that I thought I’d share in the meantime.

Once I have the idea for what I want to make, I’ll do a quick Google search to see what’s already out there. When it comes to recipes, almost everything has been tried, so it’s just a matter of seeing if someone has already tried the recipe the way I would do it. In the case of chickpea cookies, it seems that most websites have used a combination of chickpeas, peanut butter, and honey or maple syrup. That wasn’t the direction I was originally planning on going with it, but usually if a recipe is popular enough (meaning that there are enough copycat posts out there), I assume the recipe is decent and will try it as written to see what I think. My own taste buds and intuition are always my best guide! I made this recipe as written, and while the cookies were fine, they weren’t exactly what I was going for. (My toddler son took a bite, and immediately asked me to remove that bite from his mouth… so it wasn’t a winner across the board.)

hand holding chickpea chocolate chip cookie with a bite taken out of it

What was good about that recipe, though, is that I didn’t taste beans at all. So, I knew that this idea could work, I just wanted a slightly better outcome. Lately, I’ve been aiming to create more nut-free and egg-free recipes, so I went with my original gut-feeling, which was to combine the chickpeas with a combination of gluten-free oat flour and coconut sugar. The coconut sugar helps give these cookies a dryer texture, rather than using a liquid sweetener like honey or maple syrup, and I think its maple-like flavor works perfectly in masking any chickpea flavor. My taste testers couldn’t tell there were beans in these cookies at all! (In fact, my husband’s co-worker has deemed these cookies BETTER than a “normal” cookie. Win!!) The beans act as the binder in this recipe, making eggs unnecessary, and they also add a hefty dose of fiber and protein to help stabilize blood sugar.

Knowing how much of each ingredient to add when developing a recipe is just a matter of experience and experimentation– usually it can take anywhere from 3 to 10 attempts to get a recipe right! So, we giveaway a lot of recipe experiments to neighbors or freeze them for future snacking. (In the case of my cookbook recipes, I usually test each recipe 20+ times, and then I also give the recipe to 25+ strangers to make in their own kitchens to make sure my instructions are clear.) I hope that you won’t have to do too much experimentation with the cookie recipe below, as it tastes pretty perfect to me! Keep in mind that adding a bean or vegetable puree to a cookie, in lieu of using eggs, will give any cookie a softer texture, but that hasn’t stopped anyone from gobbling these up– including my very picky son!

Vegan Chickpea Chocolate Chip Cookies
Makes 16 cookies

Ingredients:

1 1/2 cups cooked chickpeas, or 1 (15 oz.) can, drained and rinsed
1/2 cup gluten-free oat flour*
3/4 cup coconut sugar
3 tablespoons melted coconut oil
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon raw apple cider vinegar
3/4 cup dark chocolate chips

*Note: You can make your own flour by simply grinding gluten-free rolled oats in a food processor or coffee grinder until a fine flour is created. 

Directions:

Preheat the oven to 350 and line a baking sheet with parchment paper. Process the chickpeas, coconut oil and vanilla in a large processor until relatively smooth. Add in the coconut sugar, flour, salt, baking soda and vinegar and blend until until a smooth batter is formed.
chickpea chocolate chip cookie batter in a processor and placed on a cookie sheet
Add in the chocolate chips and pulse briefly until incorporated. Drop the dough by heaping tablespoons onto a lined baking sheet and use wet fingers to gently flatten each mound (they won’t spread a lot on their own.) Bake until the tops begin to crack and the edges are dry to the touch, about 18 to 20 minutes. Cool completely before serving.
 plate with chickpea chocolate chip cookies and a glass of milk
As I mentioned above, egg-free and gluten-free baked goods tend to be on the softer side, especially if you leave them in an airtight container at room temperature. For best shelf life and texture, I recommend storing and serving these cookies directly from the freezer, as that’s they way my family likes them best. If you don’t like cold cookies, they thaw relatively quickly (in about 30 minutes) and can be enjoyed at room temperature, too.
4.78 from 35 votes
Print
Vegan Chickpea Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
An easy vegan cookie that is loaded protein, fiber and minerals thanks to the addition of chickpeas.
Course: Dessert
Servings: 16
Calories: 207 kcal
Author: Detoxinista.com
Ingredients
Instructions
  1. Preheat the oven to 350 and line a baking sheet with parchment paper. Process the chickpeas, coconut oil and vanilla in a large processor until relatively smooth. Add in the coconut sugar, flour, salt, baking soda and vinegar and blend until until a smooth batter is formed.
  2. Add in the chocolate chips and pulse briefly until incorporated. Drop the dough by heaping tablespoons onto a lined baking sheet and use wet fingers to gently flatten each mound (they won’t spread a lot on their own.) Bake until the tops begin to crack and the edges are dry to the touch, about 18 to 20 minutes. Cool completely before serving.

I hope you enjoy these cookies as much as I do!

Reader Feedback: Have you ever tried adding beans or pulses to a dessert before? 

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Comments

Paige

This sounds amazing as is BUT! do you have any recommendations to make it into an oatmeal raisin cookie? I’m not a huge fan of chocolate chips but I really want to try this recipe and still keep it GF. Thanks!

Leearna

Hi there! just wondering.. definitely a tablespoon of vanilla in these cookies, not a teaspoon? 🙂

    Elaine

    I put a tablespoon of vanilla. You can barely taste it. Just right. The chocolate chips really takes over all the taste.

Elaine

Thank you for this recipe! I made these today and we all loved it! Soft and chewy. Even my 6 year old loved it. Can’t even tastes the apple cider vinegar at all. Moist and not dry. I will definitely make again. I could even put less sugar next time b/c the chocolate chips are sweet.

Lisa

I’ve been experimenting with chick pea chocolate chip cookies and this is the best recipe yet. I substituted Lucuma powder for the sugar (same amount) and two teaspoons maple syrup. Husband and toddlers love them.

Carrie D.

Would the cookies turn out as well if I substituted canola oil or Earth Balance for coconut oil? Also, brown sugar for coconut sugar?

    Megan Gilmore

    I haven’t tested those options myself, but I think they would probably still turn out tasty with those modifications.

Trish

I have been making these for about a year and just love them. I must say I cut the sugar to 1/3 of the stated amount (1/4 cup coconut sugar) and they are plenty sweet and yummy. The chocolate chips round out the sweetness. So if you are looking to cut on your sugar they still taste great!

Zoe G

Made these cookies and loved them. I had to make two batches because I did the first one in a blender and the cookies cam out really gritty. Next time I did it in a food processor and they came out better. Only complaint thye were a little dry. I would maybe add some more oil or a dash of water.

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