Go Back

Chickpea Chocolate Chip Cookies

Chickpea chocolate chip cookies are made in a food processor with oats, peanut butter, and maple syrup for a soft, chewy texture. Semisweet chocolate chips add a sweet finish to these easy, flourless cookies.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 16 cookies
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) chickpeas drained, rinsed, and patted very dry
  • 0.75 cup old-fashioned rolled oats
  • 0.5 cup peanut butter creamy
  • 0.33 cup maple syrup pure
  • 1 tsp vanilla extract
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup chocolate chips semisweet

Equipment

  • 1 food processor
  • 1 large rimmed baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Add the chickpeas to a food processor and pulse until roughly chopped.
  4. Add the oats and process until finely ground.
  5. Add the peanut butter, maple syrup, vanilla, baking powder, and salt; process until the mixture is smooth.
  6. Scrape down the bowl as needed.
  7. Fold in the chocolate chips.
  8. Scoop the dough into 16 portions onto the prepared baking sheet.
  9. Flatten each portion into a 1/2-inch-thick round.
  10. Bake for 12 to 15 minutes, until the edges feel set and the bottoms are lightly golden.
  11. Cool the cookies on the baking sheet for 10 minutes.
  12. Transfer them to a rack to cool completely.

Notes

Pat the chickpeas very dry so the dough is not too wet. Store the cookies in an airtight container in the refrigerator for up to 5 days; they can be frozen. Use certified gluten-free oats for a gluten-free option.