Chocolate Chip Chickpea Cookies (Secretly Healthy!)

This healthy chocolate chip chickpea cookies recipe is secretly eggless, refined sugar free, and vegan. They taste so good, no one can ever guess!

The best chocolate chip chickpea cookies

Packed with fiber and healthy ingredients.
You’ll fall in love with the soft, chewy texture.
Easy to make, with both grain free and gluten free options included.
There’s no oil, no butter, and no flour required!

Most importantly, these chickpea chocolate chip cookies are even more gooey and delicious than Toll House chocolate chip cookies.

I made a batch for a family gathering over the weekend, and my niece and nephew both gave the homemade chickpea cookies their highest stamp of approval. Imagine like a deep dish chocolate chip cookie pie, in the convenient form of a cookie.

Just bake the recipe for yourself to see!

Also try these popular Chickpea Blondies

Step by step recipe video

Healthy Chickpea Cookie Ingredients (Egg Free)

Chickpeas – The recipe calls for one standard size 15 oz can of chickpeas or garbanzo beans. If you want to cook chickpeas from scratch instead, it’s about 1 1/2 cups of cooked beans.

Oats or Almond Flour – You need either quick oats or almond flour for a grain free option. Old fashioned rolled oats work if you pulse them a few times alone in a food processor.

Almond Butter – The almond butter adds richness and masks any bean flavor. Use peanut butter for chocolate chip peanut butter cookies, or coconut oil for a nut free version.

Sweetener – While honey or pure maple syrup do work, raw cane sugar or brown sugar give the recipe more of a soft cookie texture. Or choose a granulated sugar free sweetener to make sugar free cookies.

Chocolate Chips – I throw in about half a cup of chocolate chips. Feel free to substitute carob chips or raisins. You can also add a handful of shredded coconut, diced walnuts or pecans.

Applesauce or Greek Yogurt – This ingredient adds moisture while keeping the chickpea cookies low fat. Mashed banana or pumpkin puree work if you prefer.

Vanilla Extract – A teaspoon of pure vanilla extract gives the cookies that classic homemade chocolate chip cookie taste.

Other Ingredients – You will also need baking powder, baking soda, salt, and an optional pinch of ground cinnamon. No eggs!

Want more bean desserts? Make Black Bean Brownies or a Chocolate Chip Skillet Cookie

Chickpea Peanut Butter Chocolate Cookies

Vegan + gluten free.
High fiber. 10% of the RDA for fiber in just one cookie.
Almost 3 grams of protein each (and no protein powder).
Low sodium, no trans fat, low saturated fat, dairy free, and cholesterol free.
Added sugar free option.
Provides iron, manganese, B vitamins, copper, and zinc.

How to make chickpea chocolate chip cookies

Step 1: Prepare the beans. Start by draining and rinsing the canned chickpeas very well in a colander. Shake off any excess water. Alternatively, cook raw chickpeas and let them cool.

Step 2: Make cookie dough. Add the chickpeas, sweetener, oats or almond flour, applesauce, almond butter, vanilla extract, baking powder, baking soda, salt, and optional cinnamon to a large food processor. Blend on high until smooth, stopping to scrape down the sides as needed.

Step 3: Chill the dough. Stir in the chocolate chips by hand with a spoon or spatula. Then refrigerate the chickpea cookie dough until firm enough to easily scoop into cookies.

Step 4: Shape into cookies. Preheat your oven to 350° Fahrenheit or 176° Celsius. Use a cookie scoop or spoon to drop cookie dough balls onto a nonstick silicone or greased cookie sheet. These cookies do not spread much, so press down with a spoon if you want flatter cookies.

Step 5: Bake. Place the cookie sheet on the center rack of the preheated oven, and bake 8 minutes for gooey cookies or 10 minutes for cakey cookies. Remove the still underbaked cookies from the oven and let cool before handling. They firm up as they cool.

Step 6: Eat! This is the most fun step. Repeat it until all of the cookies are gone.

Step 7: Package leftovers. If you have more willpower than I do and find yourself with leftover cookies, store them in a covered container on the counter for one day, refrigerated for five days, or frozen for up to three months.

Chocolate Chip Cookies With Garbanzo Beans (Chickpeas)

Frequently asked questions

Do the cookies taste like hummus?

This is the number one question I’m asked about the garbanzo bean cookies, and the answer is thankfully no. They do not taste anything like hummus! Just be sure to follow the recipe to the letter. If you cut back on the sugar, salt, or fat, you might end up with hummus cookies.

Can I use a different bean?

Feel free to substitute cannellini beans (white kidney beans), great northern beans, or other cooked or canned white beans. And let me know if you try black beans, lentils, or pinto beans before I do.

What’s the texture like?

They are unbelievably soft, fudgy, and gooey. Think of a thick chocolate chip cookie pie, melty and hot from the oven. No crispy cookies here!

Can I turn the recipe into double chocolate cookies?

For cookies that taste like a brownie, reduce the oats or almond flour to one third cup. Add three tablespoons of unsweetened cocoa powder along with the dry ingredients.

Can I use a blender?

For the best texture, please use a food processor. Even high speed blenders just do not get the cookie dough anywhere near as smooth and evenly blended. You can technically use one, but the cookies will not be as tasty.

Is it okay to omit the oil?

I highly recommend including either oil or almond butter for a rich, buttery taste. To me, the fat free version tasted more like mini muffins. It is of course your choice.

Homemade Chocolate Chip Chickpea Cookies (High Fiber, High Protein)

1. Drain and rinse the chickpeas, shaking off excess water.
2. Blend beans, sweetener, oats or almond flour, applesauce, almond butter, vanilla, baking powder, baking soda, salt, and optional cinnamon in a high quality food processor. Stop occasionally to scrape down the sides, and blend until smooth. (For best taste and texture, do not use a blender.)
3. Stir chocolate chips into the cookie dough by hand. Then refrigerate until firm enough to scoop into cookies.
4. Preheat oven to 350° Fahrenheit (176° Celsius). Drop cookie dough balls onto a nonstick silicone or greased cookie sheet. They do not spread much as they bake, so press down with a spoon if you want flat cookies instead of thick ones.
5. Bake on the center rack of the oven for 8 minutes (gooey cookies) or 10 minutes (cakey cookies). Remove from the oven and let cool before handling, during which time they will firm up.
6. Once cooled, store leftover chickpea cookies in a covered container on the counter for one day or in the refrigerator for up to five days. Cookies can also be frozen for up to three months.