Chickpea Chocolate Chip Cookies

In this article you will find a delicious and kid-approved chickpea chocolate chip cookies recipe that uses only pantry staples that you probably already have at home! No need to go out! And, if you have kids, this is a great recipe for them to help you make, or learn to make on their on (with supervision, of course!)

Chocolate Chip Chickpea Cookies with a bite taken out of it, still on parchment paper.

I hope you came to this page because you were intrigued by the name of these cookies!!

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Or, maybe you are trying to find a healthier version of chocolate chip cookies for your little ones…

Well, you came to the right place!

These cookies have a not so secret ingredient (chickpeas) in them, so they are full of protein and fiber!!

Everything a mom wants to hear, right?

And, they also have some chocolate in them for our sweet tooth.

Don’t get discouraged by the name of these cookies. Sure, it may sound a little strange, like black bean brownies, but they are delicious!! Both my two and five year old will attest to that!!

They love them more than regular chocolate chip cookies, no joke!! Just the other day five year old was telling her grandma all about them and how much she loved them!!

However, if you’re looking for a classic vegan chocolate chip cookie recipe, without beans, then these vegan choc chip cookies may be better suited for you!

This chocolate chip chickpea cookie recipe was also a bonus snack for the letter C in our A to Z healthy snacks series

Let’s Bake

The first thing you should do is get out all of the ingredients and preheat the oven to 350 F°.

Chocolate Chip Chickpea Cookie ingredients on a gray background.

Then prepare the chickpeas!

If you bought can chickpeas, this part will be pretty simple; open the can of chickpeas and rinse them.

If you bought dried chickpeas, they should be soaked overnight first, if you remember. If not, no big deal! Just bring them to a boil in a pot of water, then simmer til soft. This may take a few hours, especially when kids want to constantly test to see if they are done.

If you remembered to soak them overnight; then, simmer the chickpeas for an hour and 15 minutes. They should be soft enough by then!

The next part can be tedious, but is vital for the texture of the cookies.

There’s a “skin” covering on each and every chickpea that needs to be removed before being placed in the food processor.

If you have children, I’d recommend you recruit them to do this for you.

They could even make a game of it, as long as the chickpeas don’t end up on the floor! The chickpeas tend to just shoot out of the skin  when gently squeezed.

When all of the chickpeas are finally in the food processor, you can start adding in the other ingredients.

Or, if you were able to get your kids to help, you can measure out and pour in all of the other ingredients, except the chocolate chips, while they work on the chick peas.

Once all the ingredients are in the food processor, except the chocolate chips, you can start blending everything together.

I like to start by pulsing the ingredients together until it’s mostly smooth, then turn on the lower speed until completely smooth.

2 photo collage of the process of making Chocolate Chip Chickpea Cookies, in a food processor, then blended with chocolate chips just poured in.

Once the dough is as smooth as you can get it, unplug the food processor, take out the blade and pour in the chocolate chips. Mix evenly with a spoon.

Chocolate Chip Chickpea Cookie process image collage with 2 photos, the first with the chocolate chips stirred in, then with a some dough in a cookie scoop.

Then scoop out some of the dough with a spoon and place on a cookie sheet. 

Don’t worry if you place the cookies close together, they don’t expand much, at all.

2 image collage of Chocolate Chip Chickpea Cookie on a cookie sheet, before and after baked.

Bake for about 20 minutes. If they still look very gooey you can bake for another 2 to 3 minutes. Once baked, let cool for a few minutes.

Chocolate Chip Chickpea Cookies on a cooling rack.

Enjoy!! And try to get a few before your children do, they go fast!

If you’re looking for more delicious chickpea desserts, then you need to try these flourless chickpea brownies!!

Chocolate Chip Chickpea Cookies stacked on a white plate with a bite out of the top one, with melty chocolate.

Chocolate Chip Chickpea Cookies

Shawna Clapper
These delicious, protein rich, cookies make about 25 cookies!! But, they don’t last long!
4.67 from 6 votes
Servings 25 cookies


  • food processor
  • oven


  • 1 can Chickpeas or 2/3 cup dried chickpeas
  • 2 tsp Vanilla
  • 3/4 cup Peanut Butter
  • 1/2 cup Maple Syrup
  • 1 tsp Baking Powder
  • 1/2 cup Chocolate Chips vegan (such as Enjoy Life)


  • Preheat oven to 350 F°.
  • Soak and cook the chickpeas if needed.
  • Then take the “skin” off each chickpea and place in food processor.
  • Add in the vanilla, peanut butter, syrup, and baking powder.
  • Pulse or turn on low until completely smooth.
  • Stir in the chocolate chips with a spoon.
  • Bake for about 20 minutes at 350 F°.
  • If they still look really gooey, bake for another 2 to 3 minutes. Let cool and enjoy!!


*These freeze well, too. My girls and I actually enjoy them better when partially frozen. It helps firm them up a little more and even become a little crispy.
Tried this recipe?Let us know how it was!
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Please let me know how you and your children like these in a comments below. My girls and I love them, my husband, however, was not a fan!

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  1. I can not use peanut better, because I am allergic, is there anything else I could use for the chick pea chocolate cookies?

    1. Yes, if you are able to use cashew butter or almond butter, those will also work. I had to try those out when I found out my youngest is allergic to peanut butter. In our opinion the cashew butter tastes better than almond butter in these cookies!

  2. So, I’ve made these cookies (using a similar recipe) and the first time I made them they were puffed up in the oven and then when I took them out they flattened, which I loved! I’ve made them 5 times since then and can never get them to flatten during or after baking. I want them to look like your picture. What am I missing? I’ve made them with baking soda and baking powder (1/4tsp each) and I’ve made them without. What am I missing? How do I get them to flatten?

    Thank you

    1. Hi Candice!

      I’m glad you love the cookies! I’m sorry you’re not getting them to turn out as you hoped they would. I would recommend not using any baking soda, and instead, use 1 teaspoon baking powder. If you’re still running into the same issue after that, try pressing each cookie down with a fork (like traditional peanut butter cookies) before placing them in the oven.

      Hope that helps!

4.67 from 6 votes (6 ratings without comment)

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