SOY-FREE OPTION*   GLUTEN-FREE OPTION**   OIL-FREE OPTION***

I had to try some chickpea cookies with all the Internet buzz about chickpeas and chocolate chips—it seemed that every vegan blog had its own cool version. These cookies are almost cakelike. Monika, one of my gluten-free recipe testers, recommends not using a gluten-free baking mix with chickpea flour because it makes the chickpea flavor overwhelming.

These delightful Chickpea Chocolate Chip Cookies offer a healthier twist on traditional cookies. The inclusion of cooked chickpeas adds moisture, protein, and fiber to the recipe while maintaining a delicious flavor. With the perfect balance of sweetness from brown sugar, the added crunch from pecans, and the indulgence of vegan chocolate chips, these cookies are a delightful treat for all to enjoy. These Chickpea Chocolate Chip Cookies are a unique and healthier take on the classic chocolate chip cookie recipe. By incorporating cooked chickpeas into the dough, these cookies offer added nutritional benefits while still maintaining a delicious taste and texture.

The resulting cookies are soft, chewy, and packed with flavor. Despite their unconventional ingredients, the cookies maintain a classic chocolate chip cookie taste while offering added nutrients and a healthier profile. They are a great option for those who want to enjoy a treat while incorporating more plant-based ingredients into their diet. These Chickpea Chocolate Chip Cookies can be enjoyed by everyone, including those following a vegan or gluten-free lifestyle. They make a delicious snack, dessert, or even a homemade gift. So go ahead and indulge in these wholesome and tasty cookies while satisfying your sweet tooth!

YIELD: 36 cookies

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 12 to 17 minutes

INGREDIENTS

FOR THE DRY INGREDIENTS:

• 1 1/2 cups (180 g) whole wheat pastry flour (**use gluten-free)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

FOR THE WET INGREDIENTS:

• 1 1/2 cups (246 g) cooked chickpeas or 1 can (15 ounces, or 425 g), rinsed and drained
• 1/2 cup (120 ml) nondairy milk (vanilla-flavored works great) (*use soy-free)
• 2 teaspoons vanilla extract
• 1 cup (225 g) packed brown sugar

FOR THE MIX-INS:

• 1 cup (110 g) chopped pecans or your favorite nut
• 1 cup (175 g) vegan chocolate chips (***omit if oil-free or sub out)

INSTRUCTIONS

1. Preheat the oven to 350°F (180°C, or gas mark 4). Oil a sheet pan or line with parchment paper.
2. To prepare the dry ingredients, combine the whole wheat pastry flour, baking powder, baking soda, and salt in a large bowl.
3. To prepare the wet ingredients, add the cooked chickpeas, nondairy milk, vanilla extract, and packed brown sugar to a food processor. Blend until smooth.
4. Add the wet mixture to the dry ingredients in the bowl. Also, add the chopped pecans and vegan chocolate chips. Mix everything together with a wooden spoon until well combined.
5. Scoop the cookie dough using a small cookie scoop, about 1 1/2 tablespoons (22.5 g) each, onto the prepared sheet pan.
6. Bake the cookies in the preheated oven for 12 to 17 minutes. The cookies should look dry on top and spring back lightly when touched.

PER COOKIE:

• 81.1 calories; 3.4 g total fat; 1.0 g saturated fat; 1.4 g protein; 12.6 g carbohydrate; 1.5 g dietary fiber; 0 mg cholesterol.