One bowl, 20 minutes, and zero stress. These chickpea chocolate chip cookies are the perfect treat for your busy week. You get all the sweetness you crave with a healthy boost.
You will love how soft and fudgy these taste. They are naturally gluten-free and full of plant-based protein. It is a snack you can feel truly good about eating.
Why This Recipe Is a Winner
These cookies are a total winner for a healthy reset. They use simple pantry staples you likely have right now. You can feel good about serving these to your family.
They satisfy a sweet craving without the typical sugar crash. The texture is surprisingly tender and rich. They are perfect for busy weeknights when you need a quick treat.
Simple Method
Making these is incredibly simple and fast. You just blend the base until it is creamy and smooth. Fold in the chips and you are ready to bake. Even if you are a beginner, you can do this.
Ingredients You’ll Need
Most of these items are already in your kitchen. Using natural peanut butter ensures the best flavor and texture.
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup creamy natural peanut butter
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 1/2 cup dark chocolate chips
Step-by-Step
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Pat the rinsed chickpeas dry with a paper towel to remove excess moisture.
- Place chickpeas, peanut butter, maple syrup, vanilla, baking powder, and salt in a food processor.
- Process the mixture until completely smooth, scraping down the sides as necessary.
- Fold in the dark chocolate chips using a spatula.
- Scoop approximately 2 tablespoons of dough per cookie onto the baking sheet.
- Flatten each cookie slightly with a damp spoon, as they will not spread significantly during baking.
- Bake for 10 to 12 minutes until the edges are firm.
- Cool completely on the baking sheet for at least 15 minutes to allow the structure to set.
Best Ways to Enjoy It
These are perfect for after-school snacks. Serve them with a cold glass of milk. They also make a great quick breakfast on the go. Pack them into containers for easy weekday lunches.
Storage & Reheating
Store these in an airtight container in the fridge. They stay fresh for up to five days. For longer storage, you can freeze them for three months. To enjoy them warm, microwave for 10 seconds.
Tips for Best Results
- Dry the chickpeas thoroughly so the dough isn’t too wet.
- Don’t skip the cooling time or they might crumble.
- Use natural creamy peanut butter for the best texture.
- Wet your spoon before flattening to prevent sticking.
- For a holiday twist, add a pinch of pumpkin spice.
- Sprinkle a little flaky sea salt on top to elevate them.
Ways to Switch It Up
- Swap peanut butter for almond butter for a different nut flavor.
- Use sunflower seed butter to make them nut-free for school.
- Add a handful of chopped walnuts for extra crunch.
Quick Answers
Can you taste the chickpeas?
No, you really cannot taste them at all. The peanut butter and vanilla mask the bean flavor completely. They just provide a wonderful fudgy texture.
Can I use honey instead of maple syrup?
Yes, honey works perfectly as a substitute. It will make the cookies slightly sweeter. The texture will remain the same.
I hope these healthy cookies become a staple in your home. They are such a fun way to enjoy a sweet treat together. Happy baking!
— Alex
Flourless Peanut Butter Chocolate Chip Chickpea Cookies
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup creamy natural peanut butter
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Pat the rinsed chickpeas dry with a paper towel to remove excess moisture.
- Place chickpeas, peanut butter, maple syrup, vanilla, baking powder, and salt in a food processor.
- Process the mixture until completely smooth, scraping down the sides as necessary.
- Fold in the dark chocolate chips using a spatula.
- Scoop approximately 2 tablespoons of dough per cookie onto the baking sheet.
- Flatten each cookie slightly with a damp spoon, as they will not spread significantly during baking.
- Bake for 10 to 12 minutes until the edges are firm.
- Cool completely on the baking sheet for at least 15 minutes to allow the structure to set.
