chickpea cookies

These chickpea chocolate chip cookies are soft and fluffy with just the right amount of sweetness. No one will ever guess these cookies are made with garbanzo beans instead of flour!

Chickpea Chocolate Chip Cookies

chickpeas,

almond butter

maple syrup

vanilla

baking soda

baking powder

salt

chocolate chips

Add the chickpeas and nut butter into a food processor and blend on high for 1 minute.

Add the maple syrup and vanilla and continue to blend for 2-3 minutes, scraping down the sides every minute. You want the mixture to be entirely free of any lumps.

Add the baking soda, baking powder, and salt, then blend for 30 seconds.

Test the temperature of the batter and if necessary, let cool before adding the chocolate chips. When blending for a long time, the mixture can get warm and cause the chocolate to melt slightly.

Once cooled, stir in the chocolate chips.

Drop rounded tablespoons of cookie dough onto a baking sheet. The cookies will spread just slightly so be sure you leave a few inches of space between cookies.

Bake for 12-14 minutes until the cookies have browned on the edges.

These cookies were pretty good! I love to experiment in the kitchen, and finding healthier ways to make goodies is my favorite! I gave it 4 stars as our cookies were very mushy, even with some extra baking time. But eventually I got them to stiffen a bit! The flavor is good, however ours were a bit saltier than we would have liked. I’m thinking next time I will try to find some low sodium chickpeas or cut back on the salt a little. But definitely would make again!

Love love love these! I followed the recipe exactly and they are SO good! We love the way they came out crispy on the outside and soft in the middle.

Love these! I didn’t have maple syrup so I subbed with honey :) Thank you so much for this simple, healthy cookie recipe. 

I’m trying to make some healthier changes in my life so I decided to try these. They were really good, but lacking that ‘unhealthy chocolate chip cookie flavor’. With my second batch, I made some modifications: 

1) used homemade cashew butter for a milder nut butter flavor

2) used brown sugar for the sweetener (for me, this made these taste exactly like classic chocolate chip cookies). 

Maybe they’re not as healthy this way, but man, they’re tasty. And it’s nice to be able to get more fiber into my son who loves sweets. 

Mine look nothing like yours but they taste pretty good! My husband with a huge sweet tooth gave it an ‘alright’. He loves rich sweet though. I tried it and really like that it isn’t too sweet. It’s a great balance to me! 

Gluten free chocolate cookies made with chickpea flour for a grain free cookie with an excellent texture and piles of chocolate. High protein chickpea flour and healthy ingredients make these a great snack for anytime of day.

Double Chocolate Chickpea Flour Cookies

(3/4 cup) chickpea flour (besan/gram flour)

(1/4 cup) cocoa powder

vanilla powder (or 1 teaspoon extract)

sea salt

(1/3 cup) coconut oil, melted

80 ml (1/3 cup) maple syrup or honey

(1/2 cup) dark chocolate, chopped

Preheat the oven to 180C (350F) and line...

Preheat the oven to 180C (350F) and line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour,...

In a large bowl, whisk together the flour, cocoa, baking soda, vanilla, and salt.

In another dish, whisk the coconut oil and...

In another dish, whisk the coconut oil and maple syrup, then add the egg and whisk again until fully combined.

Stir the coconut oil mixture into the flour...

Stir the coconut oil mixture into the flour mixture, mixing until no streaks of flour remains. Stir in the chocolate to evenly incorporate.

Scoop the dough, around 2 tablespoons per cookie,...

Scoop the dough, around 2 tablespoons per cookie, onto the baking sheet. Flatten each cookie slightly with your palm (wet your hands to prevent sticking).

Bake for 8-10 minutes or until the tops...

Bake for 8-10 minutes or until the tops are cracked and the edges are just firmed. Don't over-bake.

Cool the cookies for ten minutes on the...

Cool the cookies for ten minutes on the pan before removing and cooling completely on a rack. They'll keep in an airtight container for at least three days and freeze well.

These chocolate chip chickpea cookies are such a great healthy cookie recipe. They are an easy vegan recipe, loaded with plant-based protein. Nut-free means they are perfect for the school lunchbox as well

Chickpea Cookies

Can chickpeas (400 grams)

Cup Oats

bananas

Cup brown sugar

dark chocolate chips

Heat the oven to 180 degrees Celsius (360...

Heat the oven to 180 degrees Celsius (360 F)

Drain the chickpeas and rinse thoroughly

Place all ingredients excluding the chocolate chips in...

Place all ingredients excluding the chocolate chips in the food processor

Whizz for 2-3 mins until very smooth

Remove the blade from the processor, add the...

Remove the blade from the processor, add the chocolate chips and mix with a spoon

Using a wet tablespoon place spoonfuls onto a...

Using a wet tablespoon place spoonfuls onto a baking paper-lined tray

Use the back of the spoon to shape...

Use the back of the spoon to shape the dollops into circular shapes, approximately 1 cm thick. Do not panic if they look a bit.. shall we say rustic

Bake at 180 degrees celsius for 25 mins

The cookies will still be soft but golden...

The cookies will still be soft but golden when they are ready, leave to cool on the baking tray for 5-10 minutes before cooling on a rack

Remove from the oven and cool on the...

Remove from the oven and cool on the tray

Persian Chickpea Cookies with Pistachio (Nan-e Nokhodchi) is a crumbly, melt-in-your-mouth cookie, made with the fragrant flavours of rose water, cardamom and pistachio.

Persian Chickpea Cookies with Pistachio (Nan-e Nokhodchi)

vegetable oil

confectioners' sugar, sifted

cardamom

rose water

chickpea flour

pistachios

Combine the oil, sugar, cardamom and rose water in bowl. Using a hand mixer, mix on medium for 2-3 minutes until light and creamy.

Sift chickpea flour into the bowl and beat on low for 1 minute until the dough is no longer sticky.

Dust your work surface with some chickpea flour and knead the dough for 10 minutes until it is more workable. The dough is very crumbly.

Wrap tightly in plastic wrap and set aside for 2 hours. Do not refrigerate.

Preheat oven to 300 F and line baking tray with parchment paper.

Roll out the dough on a dusted work surface until it is 3/4-inch thick. Cut out cookies using a 1-inch clover-shaped cookie cutter and place the cookies on the baking tray, spaced 1 inch apart. Re-roll and repeat until all the dough is used up.

Sprinkle chopped pistachios on top of each cookie.

Place cooking tray in middle rack and bake for 15 to 20 minutes, until the cookies turn a light golden colour.

Remove cookies from oven and let it cool on tray for a few minutes. Then carefully transfer to a wire rack to cool completely. Be careful when you transfer the cookies as they crumble very easily.

These gluten-free chickpea cookies are buttery soft, crumbly and will just melt-in-your-mouth. Flavored with cardamom, rose water and topped with pistachios, they are so easy to make and will absolutely win you over!

Chickpea Cookies (Nan-e Nokhodchi)

ghee (clarified butter

olive oil (light)

sugar

flour

pistachios (unsalted, slivered)

Preheat

Preheat the oven to 300 degrees Fahrenheit.

Dough

In a mixing bowl, combine melted ghee, oil, sifted powdered sugar, ground cardamom, rose water and salt. Make sure that there are no lumps. Then add the sifted roasted chickpea flour, combine well and knead to make a dough. Tip: Sift the sugar and flour directly into the bowl.

Flatten

On a smooth work surface, flatten the dough to about ¾ inch in thickness. It may be a bit crumbly, but using warm hands and working at room temperature is helpful. Scatter pistachios on the dough and lightly press the nuts into it.

Shape

Press the cookie cutter into the dough and move it a bit to grab the dough. Then release it gently and transfer to a parchment paper lined baking sheet, with the pistachio side facing up. Repeat with remaining dough. (See notes for making cookies using measuring spoon.)

Bake

Space cookies at least one inch apart and bake for about 14 to 18 minutes until they turn a very light golden color. You will notice delicate cracking on the surface when the cookies are baked well.

Serve

Remove the baking sheet from the oven and allow the cookies to cool very well. Carefully transfer the delicate cookies to a serving platter or an airtight container.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661299365/r6wbgu53xcql2crknq7w.mp4

Gluten-free chickpea cookies are buttery soft, crumbly and will just melt-in-your-mouth. Flavored with cardamom, rose water and topped with pistachios, these Persian chickpea flour cookies, known as Nan-e Nokhodchi are so easy to make. They can be made healthy with oil, vegan and nut-free too.

Chickpea Cookies (Nan Nokhodchi)

Healthy, delicious, vegan oil-free gingerbread blondies! They are flourless, grain-free, gluten-free, and made with canned chickpeas.

Vegan Oil-free Gingerbread Blondies (GF, flourless) 

(118 mL) nut butter

molasses

ginger

cinnamon

allspice

cloves

fine sea salt

white chocolate chips + 1 teaspoon coconut oil, melted

Preheat oven to 350F. Line an 8-inch square...

Preheat oven to 350F. Line an 8-inch square pan with parchment paper; grease or spray the exposed sides of the pan.

In a food processor, process the chickpeas, nut...

In a food processor, process the chickpeas, nut butter, molasses, spices, baking powder, baking soda and salt until completely smooth, stopping once or twice to scrape down sides of processor bowl.

Scrape the batter into the prepared pan, smoothing...

Scrape the batter into the prepared pan, smoothing the top.

Bake in the preheated oven for 20 to...

Bake in the preheated oven for 20 to 25 minutes until golden brown, slightly puffed, and the surface of the blondies appears dry.

Transfer to a wire rack and cool completely...

Transfer to a wire rack and cool completely in pan.

Use the parchment paper to lift the blondies...

Use the parchment paper to lift the blondies from the pan.

If desired, drizzle blondies with optional white chocolate....

If desired, drizzle blondies with optional white chocolate. For easiest slicing, place in refrigerator for an hour before cutting!

Flourless chickpea cookies with peanut butter and chocolate chips

6-ingredient Peanut Butter Chickpea Cookies

garbanzo beans, drained and rinsed

peanut butter (stirred)

tsp pure vanilla extract

tsp baking powder

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Add all of the ingredients except the chocolate chips to a food processor and process until well-combined and a thick dough forms. Fold in the chocolate chips.

Form round discs out of the dough (it won’t spread on its own so you will need to shape it into cookie shapes) and place on the prepared baking sheet.

Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies.

Allow cookies to cool at least 10 minutes before diving in!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1656279229/gnw7cfynckoddgn6ejka.mp4

Healthy chocolate chip cookies made with beans! 6-Ingredient Vegan Chocolate Chip Peanut Butter Chickpea Cookies made with basic pantry ingredients. Grain-free, gluten-free, dairy-free, flourless, and ultra peanut buttery!

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Top Tags

Chickpea Chocolate Chip Cookies

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Top 7 chickpea cookies recipes from across the web

The most viewed chickpea cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Chocolate Chip Cookies

Double Chocolate Chickpea Flour Coo...

Chickpea Cookies

Persian Chickpea Cookies with Pista...

Chickpea Cookies (Nan-e Nokhodchi)

Vegan Oil-free Gingerbread Blondies...

6-ingredient Peanut Butter Chickpea...

The most viewed chickpea cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine