These protein-rich, low-sugar, flourless & vegan chickpea chocolate chip cookies are a healthy alternative for your sugar cravings!
And the best bit about these cookies? You can snack the dough (almost) guilt-free and without having to worry about belly aches! Amazing, right?
Ingredients
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- chickpeas
- peanut butter
- maple syrup
- coconut flour
- salt
- vegan chocolate chips
(see recipe card for quantities)
Chickpeas: I just use tinned chickpeas for convenience but you could definitely cook your own. You’d use 100g / ½ cup of dried chickpeas to replace 1 tin.
Peanut Butter: There are some substitutions for this (see below) if you don’t like peanut butter or are allergic to nuts!
Coconut Flour: I love coconut flour! Especially for treats where I want to eliminate gluten or grains! See alternatives below.
Chocolate Chips: To keep these chickpea cookies as healthy and as low-sugar as possible, I’d recommend choosing the right chocolate chips. There are some brands that offer them sugar-free.
Alternatively, you can make your own chocolate (like my recipe with maple syrup) and cut it into chunks. You want to make sure the chocolate is really cold when using it for baking to avoid excessive melting!
Instructions
Step One. Preheat your oven to 175 °C/350 °F and line a baking tray with baking paper or a silicone baking mat. Drain and rinse the chickpeas.
Step Two. Add all ingredients (except for chocolate chips) to a small food processor and blitz until it looks like cookie dough.
Step Three. In a bowl, combine the chickpea cookie dough and the chocolate chips.
Step Four. Scoop out some dough, roll into a ball and place it on the lined baking tray. You can also use an ice cream scoop for that.
Flatten each ball/mount with your palm and shape them into a round and even cookie. These bikkies won’t spread, so you can place them fairly close together.
Step Five. Bake for 15 minutes until lightly brown and firm. Let the cookies cool down on a rack for a few minutes.
These vegan chickpea chocolate chip cookies are best enjoyed fresh out of the oven or on the day of baking them! After that, they firm up a bit and get a tiny bit dryer.
Substitutions
Peanut Butter: Replace the peanut butter with any other nut or seed butter you like. Or you might even use vegan butter if you prefer. I want to try out olive oil but this will change the recipe for sure!
Nut-free: Instead of peanut butter, you can use tahini or any other seed butter. You may wish to add more maple syrup because these butters are bitterer.
Coconut Flour: You may also use almond flour or regular wheat flour instead. Though I have not tried this yet.
Maple Syrup: Choose any liquid sweetener/syrup you like! Agave syrup, brown rice syrup and coconut syrup are all good vegan choices!
Storage
As already mentioned, these cookies taste best when freshly baked. But if you need to store them, keep them in an airtight container, either in the pantry, if you live in a moderate to cold climate, or in the fridge.
They’ll keep in the pantry for 2-3 days and up to a week in the fridge! Just note that these bikkies will dry out over time.
📖 Recipe
Ingredients
- 1 tin chickpeas
- 60g / ¼ cup peanut butter
- 2 tablespoon maple syrup
- 1 tablespoon coconut flour
- pinch of salt
- 40g / ¼ cup vegan chocolate chips
Instructions
- Preheat your oven to 175 °C/350°F and line a baking tray with baking paper or a silicone baking mat. Drain and rinse the chickpeas.
- Add all ingredients (except for chocolate chips) to a small food processor and blitz until it looks like cookie dough.
- In a bowl, combine the chickpea cookie dough and the chocolate chips.
- Scoop out some dough, roll into a ball and place it on the lined baking tray. Flatten each ball/mount with your hand and shape them into a round and even cookie. These bikkies won’t spread, so you can place them fairly close together.
- Bake for 15 minutes until lightly brown and firm. Let the cookies cool down on a rack for a few minutes.
