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!

6-Ingredient Chickpea Cookies

These chewy Peanut Butter Chickpea Cookies are protein-packed and loaded with plenty of peanut butter and minimal sugar. The best part is that they&#39;re gluten free, vegan and only 6 ingredients! 

Peanut Butter Chickpea Cookies

chickpeas

peanut butter

tsp vanilla extract

tsp baking soda

tsp salt

Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.

Pour chickpeas into a strainer, then rinse them for 15 seconds. Place chickpeas into a food processor and pulse for 10 seconds.

Add peanut butter, syrup, vanilla, and baking soda; pulse together. The dough will be slightly wet/soft and that&#39;s ok. Remove the blade from your food processor, then stir in the chocolate chips with a spoon.

Use an ice cream scooper or cookie scoop to scoop the dough out and onto the prepared baking sheet. Use your palm to press down to slightly flatten the dough into cookies, then place the sheet in the oven and bake for 10-12 minutes, or until the edges have set. It&#39;s ok if they&#39;re slightly underdone -- they&#39;ll firm up as they cool.

Remove the baking sheet from the oven, then lift it one inch above the countertop and &quot;bang&quot; it on the counter a few times, which will flatten out the cookies a bit, providing a more optimal texture. Leave the cookies on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy!

We made these just as the recipe called for and they were delicious. Washed them down with some oat milk. Yum!

These are SO easy and yum! After the original recipe was a hit with the family, I tried almond butter and raisins and it’s so good! Great way to get extra protein into our diet with minimal effort!

I grew up in a meat and potatoes house and it wasn't working for me healthwise so I recently started exploring vegan recipes.
Let me tell you these are SO much better than any store bought cookie dough. They do not taste vegan at all, and they are so fast and easy!
The only thing I will change or look out from next time is the sodium content in the peanut butter. I added half the reccomended salt,  but I didn't take the sodium in the peanut butter or chickpeas into account.
I will leave it out next time. 
But this recipe is a keeper and went into right into my recipe box before the cookies even had a chance to cool down.

My husband hardly got a few yummy these are awesome !!!

These are awesome! Made exactly as written, made 2 dozen perfectly sized cookies. I did add some flake salt just as I took them out of the oven.

Yum!!!! Very soft cookies, delicious, kids (and hubby) would have devoured them if I allowed it. Don't think, just make them.

These were insanely good for being made with just a few ingredients (one of which is beans). I followed the recipe exactly and the cookies were EXCELLENT. A must-try.

https://www.youtube.com/watch?v=x5pptAACboY

https://thealmondeater.com/chocolate-peanut-butter-chickpea-cookies/
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These chewy Peanut Butter Chickpea Cookies are protein-packed and loaded with plenty of peanut butter and minimal sugar. The best part is that they're gluten free, vegan and only 6 ingredients!

Made without flour and sugar, these peanut butter chickpea cookies are so easy to make with just 5 ingredients.

peanut butter (125 grams)

vanilla extract

baking powder (optional, see note)

(50 grams) rolled oats (optional)

Preheat oven to 350° Fahrenheit. Line a baking sheet with parchment paper or baking mat.

Add all the ingredients into a food processor/blender and blend until a thick dough forms.

Transfer the batter to a lined baking sheet. I like to use a small ice cream scooper for uniform cookies but you can also use a spoon. Working with slightly wet hands, gently push down the batter to flatten.

Bake for 8-10 minutes. Wait several minutes to firm up. Enjoy!

Delicious! I just added a little bit of milk to this.

My allergic-to-everything-except-peanuts baby LOVES these. (I do too!). Thank you so much for sharing. I now keep a batch in the freezer for quick snacks. Your recipes and website are my go-to source for baby yums :)

Hi Min, I made these for my son often when he was a baby, but can’t recall your age recommendation. (Did you have them listed a few years ago?)
Would love to make them for my #2, but want to ensure she’s old enough. Thanks!

My 1 year old daughter is a picky eater, but she LOVES these! Thank you for the wonderful recipe

These were a hit! I added the optional oats for my toddler.

As someone who doesn't like chickpeas or peanut butter but made these for my toddlers, I am not ashamed to admit that I ate the entire lot myself and had to make another batch. So delicious with a few dark choc chips, thank you for the recipe!

My picky eater loved these! She is struggling with gaining weight so I looked  for good recipes that would help her gain weight that she would actually eat. She’s happy and so am I!!

These are delicious and on repeat at our house! My kids love them and they freeze well.

These Chickpea Cookies are naturally gluten-free and have an irresistably chewy texture! You&#039;d never guess that they&#039;re made with protein-packed chickpea flour.

butter (, softened (2 ounces))

drippy, all-natural peanut butter ((94 grams))

coconut sugar ((128 grams))

egg ((52 grams))

vanilla extract ((5 grams))

chickpea flour ((55 grams; see notes))

baking soda ((3 grams))

salt ((3 grams))

chocolate chips ((141 grams))

Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the butter, peanut butter, and sugar, and mix well.

Add in the egg and vanilla, and mix again. Then add in the flour, baking soda, and salt, Mix until a thick batter is created.

Fold in the chocolate chips, then use a tablespoon or 1-ounce scoop to scoop the dough onto the prepared baking sheet. Sprinkle with flaky salt on top, if desired. Bake at 350ºF for 8 to 10 minutes, until the cookies puff up and start to look lightly golden around the edges.

Let the cookies cool completely on the pan, to help them firm up. They are fragile when hot, but will become sturdy as they cool. (Don&#039;t be surprised if these flatten as they cool-- this helps with the chewy texture!) Enjoy them right away, or store in an airtight container in the fridge for up to a week. You can also freeze these for up to 6 months.

I made this as written, except used Monk fruit sweetener for my sister who is diabetic. I used 1/2 cup and they were plenty sweet. I think the cookies are very good and I only held back from 5 star because they were crumbly. (That could have been because of the sweetener though; not sure).

I used 83g of chickpea flour, reduced the coconut sugar a bit 110g, instead of chocolate chips, I used golden raisins (soaked in water for hour to plump). Delicious!

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