Vegan Chickpea Chocolate Chip Cookies
Discover how to make vegan chickpea chocolate chip cookies that are soft, chewy, and naturally sweetened. This plant-based cookie recipe is gluten-free, easy for beginners, and perfect for busy families.
You know that moment when you’re craving something sweet but also want it to actually nourish your body? That’s exactly where these vegan chickpea chocolate chip cookies came from. I was tired of complicated dessert recipes that required a million specialty ingredients, so I started experimenting with pantry staples—and honestly, I’m shocked at how incredible vegan chickpea chocolate chip cookies turned out.
The secret here is that chickpeas create this incredibly tender, fudgy crumb that you’d never expect from a legume. Combined with creamy peanut butter and dark chocolate, these plant-based cookies taste indulgent while sneaking in protein and fiber.
These vegan gf cookies recipes are my go-to when I need something fast but feel-good for my family. They’re perfect for lunchboxes, afternoon snacks, or that moment when the dessert craving hits right before bedtime!
Table of Contents
Vegan Chickpea Chocolate Chip Cookies
Equipment
- Food processor
- Mesh Strainer
- Cookie scoop
- Baking sheet
- Parchment paper
- Cooling rack
- Spatula
Ingredients
Main Ingredients
- 1 can (15.5 oz) Canned chickpeas (cooked, low-sodium) drained and rinsed thoroughly
- ½ cup + 3 tbsp Natural peanut butter drippy consistency, not thick or chunky
- ¼ cup Pure maple syrup
- ¼ cup Coconut palm sugar
- 2 tsp Vanilla extract
- ½ tsp Pink Himalayan salt
- ½ tsp Baking powder
- ½ tsp Baking soda
- ½ cup Dark chocolate chips plus extra for topping
Instructions
- Step 1: Prep Your Station Preheat your oven to 350°F and line a baking sheet with parchment paper. This takes just two minutes and makes cleanup so much easier. Having everything ready before you start means you won’t be scrambling mid-recipe.
- Step 2: Rinse Those Chickpeas Drain your canned chickpeas using a mesh strainer, then rinse them under cool water. Shake the strainer back and forth several times to remove excess water before adding them to your food processor. Dry chickpeas are happy chickpeas—they’ll blend into your dough way better.
- Step 3: Blend Until Mostly Smooth Add all ingredients (except chocolate chips) into your food processor and blend until mostly smooth. Some tiny lumps are totally fine! I usually process mine for a couple minutes, stopping every so often to scrape down the sides and push dough toward the blade. The texture of these cookies really depends on getting that dough smooth, so don’t skip this step.
- Step 4: Cool the Dough The food processor can heat up your dough from all that blending, so if it feels warm to the touch, let it cool for 5–10 minutes before adding your chocolate. This prevents the chocolate chips from melting into the dough.
- Step 5: Fold in the Chocolate Once your dough has cooled (if needed), gently fold in your dark chocolate chips with a spatula. This keeps them from melting into the dough, so you get those beautiful chocolate pockets throughout. You can also reserve some chips to press into the tops of each cookie.
- Step 6: Scoop & Top Using a large cookie scoop (about 6 cm), portion out your dough onto the prepared baking sheet—you’ll usually get 7 cookies. Press a few extra chocolate chips gently into the top of each one and add a tiny sprinkle of sea salt if you’re feeling fancy. That sea salt really brings out the chocolate!
- Step 7: Bake Until Golden Bake for 17–19 minutes until the tops just turn golden brown. The key is not to overbake them; you want them puffy with slightly soft centers. Remove from the oven and let them cool on the baking sheet for 5–10 minutes before transferring to a cooling rack.
- Step 8: Enjoy the Chew These cookies will be incredibly soft and gooey when warm—almost custardy inside. As they cool, they firm up beautifully and develop the most incredible chewy texture. Honestly, they’re even more amazing the next day when the flavors deepen.
Notes
Vegan Chickpea Chocolate Chip Cookies Ingredients
| Ingredient | Amount |
|---|---|
| Canned chickpeas (cooked, low-sodium) | 1 (15.5 oz) can, drained & rinsed |
| Natural peanut butter (drippy consistency) | 1/2 cup + 3 tbsp |
| Pure maple syrup | 1/4 cup |
| Coconut palm sugar | 1/4 cup |
| Vanilla extract | 2 tsp |
| Pink Himalayan salt | 1/2 tsp |
| Baking powder | 1/2 tsp |
| Baking soda | 1/2 tsp |
| Dark chocolate chips | 1/2 cup (plus extra for topping) |
Vegan Chickpea Chocolate Chip Cookies Instructions
Step 1: Prep Your Station
Preheat your oven to 350°F and line a baking sheet with parchment paper. This takes just two minutes and makes cleanup so much easier—trust me on this one. Having everything ready before you start means you won’t be scrambling mid-recipe.
Step 2: Rinse Those Chickpeas
Drain your canned chickpeas using a mesh strainer, then rinse them under cool water. Here’s my trick: shake the strainer back and forth several times to remove excess water before adding them to your food processor. Dry chickpeas are happy chickpeas—they’ll blend into your dough way better.
Step 3: Blend Until Mostly Smooth
Add all ingredients (except chocolate chips) into your food processor and blend until mostly smooth. Some tiny lumps are totally fine! I usually process mine for a couple minutes, stopping every so often to scrape down the sides and push dough toward the blade.
The texture of these vegan cookies recipes really depends on getting that dough smooth, so don’t skip this step. Pro tip: the food processor can heat up your dough from all that blending, so if it feels warm to the touch, let it cool for 5–10 minutes before adding your chocolate.
Step 4: Fold in the Chocolate
Once your dough has cooled (if needed), gently fold in your dark chocolate chips with a spatula. This keeps them from melting into the dough, so you get those beautiful chocolate pockets throughout. You can also reserve some chips to press into the tops of each cookie.
Step 5: Scoop & Top
Using a large cookie scoop (about 6 cm), portion out your dough onto the prepared baking sheet—I usually get 7 cookies. Press a few extra chocolate chips gently into the top of each one and add a tiny sprinkle of sea salt if you’re feeling fancy. Man, oh man, that sea salt really brings out the chocolate!
Step 6: Bake Until Golden
Bake for 17–19 minutes until the tops just turn golden brown—this is where the magic happens. The key is not to overbake them; you want them puffy with slightly soft centers. Remove from the oven and let them cool on the baking sheet for 5–10 minutes before transferring to a cooling rack.
Step 7: Enjoy the Chew
These cookies will be incredibly soft and gooey when warm—almost custardy inside. As they cool, they firm up beautifully and develop the most incredible chewy texture. Honestly, I prefer eating these after they’ve cooled a bit, and they’re even more amazing the next day when the flavors deepen.
Substitutions for Your Plant Based Desert
Using Almond Butter Instead of Peanut Butter
If you have a peanut allergy or prefer almond butter, it works wonderfully here! Just make sure you’re using the runny, natural kind—not the thick, chunky variety. The texture might be slightly less dense, but these chickpeas dessert recipes adapt beautifully to different nut butters.
Switching Up Your Sweetener
Don’t have maple syrup? You can use agave nectar or even a high-quality honey (if you’re not fully vegan). The cookies might bake slightly faster, so keep a close eye on them. Coconut sugar can be swapped for regular brown sugar in equal amounts without much difference.
Swapping Dark Chocolate for Alternatives
White or milk chocolate chips work just as well in these plant-based desert recipes. Some folks love adding cacao nibs instead of chips for less sweetness. You could also try peanut butter chips or even mini M&M’s for a fun twist!
For more plant-based baking ideas, check out our complete collection of vegan dessert recipes that work beautifully for busy families.
Troubleshooting Tips On Vegan Cookies Recipes Healthy
My Dough Stayed Grainy and Lumpy
This usually means the chickpeas didn’t process long enough or your peanut butter was too thick. Try blending for another minute or two, scraping frequently. If your peanut butter is the thick kind, warm it slightly to loosen it up, then try again.
The Cookies Spread Too Much While Baking
If you’re getting thin, flat cookies, your dough might’ve been too warm when you scooped it. Chill the dough in the fridge for 15–20 minutes before baking next time. This is especially helpful if your kitchen is warm during summer baking sessions.
They Came Out Too Cakey or Dense
Overmixing the dough is usually the culprit here. Once you fold in the chocolate, stop immediately—don’t keep stirring! Also, make sure you’re using low-sodium chickpeas and draining them well to avoid extra moisture.
The Cookies Are Falling Apart
This could mean you scooped them too small or your peanut butter was too runny. For these vegan gf cookies recipes, consistency really matters. Use the scoop size recommended, and if they’re crumbly, try adding 1 tablespoon more peanut butter next time.
Storage & Meal Prep
Room Temperature Storage
Keep your cooled cookies in an airtight container at room temperature for up to 5 days. They actually get chewier as they sit, which I’m absolutely here for! If they start to dry out toward day five, pop them in the microwave for 10 seconds to bring back that softness.
Freezing for Later
You can freeze these vegan cookies recipes for up to 3 months—just lay them flat on a baking sheet first, then transfer to a freezer bag once frozen. Thaw at room temperature for about 30 minutes before eating. This is my favorite meal prep hack for always having a healthy treat on hand!
Serving Suggestions & Pairings
These vegan chickpea chocolate chip cookies pair beautifully with a cold glass of almond milk or your favorite plant-based milk alternative. They’re also amazing alongside a cup of coffee or tea for an afternoon pick-me-up. For gatherings, arrange them on a wooden board with fresh fruit and nuts for a gorgeous dessert board that actually tastes incredible.
You can also crumble these cookies over plant-based yogurt for a quick parfait situation, or use them as a base for plant-based desert energy balls. They’re soft enough to enjoy straight from the cooling rack but sturdy enough to pack into lunchboxes for the week.
Variations For Vegan Chickpea Chocolate Chip Cookies
Making Them Smaller for Portion Control
Want smaller cookies? Just use a smaller scoop and reduce your baking time to 12–15 minutes—watch them closely! This is especially great if you’re making these for kids or if you want to bake a bigger batch without them lasting two weeks (though they’d totally last that long in the freezer).
Adding Extra Protein Powder
If you want to boost the protein even more, try adding 2–3 tablespoons of vanilla protein powder to the mix. Well… you might need to reduce the maple syrup slightly since protein powder absorbs moisture. Your vegan gf cookies recipes just got even more power-packed!
Going Nut-Free with Tahini
For a nut allergy-friendly version, swap the peanut butter for tahini in equal amounts. The flavor will shift toward nuttier and more subtle, but these chickpeas dessert recipes still turn out incredible. You might need to add an extra tablespoon of maple syrup since tahini is less sweet than peanut butter.
Making Them Coconut-Forward
Add 1/3 cup shredded coconut and reduce the chocolate chips to 1/3 cup for a tropical twist. These plant-based desert variations work especially well if you’re hosting a summer gathering and want something a little different from the usual chocolate option.
FAQs About Vegan Chickpea Chocolate Chip Cookies
Can I use canned chickpeas straight from the can without rinsing?
I wouldn’t recommend it—that starchy liquid makes the dough too wet and your cookies will come out dense instead of chewy. Rinsing takes about 30 seconds and makes a huge difference in how these vegan gf cookies recipes turn out!
How many cookies does this recipe make?
You’ll get about 7 large cookies with the scoop size I recommend, but you can make 12–14 smaller ones if you prefer. Just adjust your baking time down to 12–15 minutes and keep a close eye on them.
Can I make this recipe dairy-free without changing anything?
You’re already there! These vegan cookies recipes are completely plant-based and naturally dairy-free. They’re perfect if you’re navigating multiple dietary restrictions or just want something kinder to your digestive system.
What’s the best way to tell when they’re done baking?
Look for golden-brown edges and slightly puffed, crackled tops—the centers should jiggle just a tiny bit when you gently shake the pan. Underbaked is better than overbaked here since they firm up as they cool!
Is there a substitute for peanut butter that works well?
Almond butter, tahini, and sunflower seed butter all work beautifully in these vegan chocolate chip cookies. Just make sure whatever you use is the runny, natural kind—not the thick or sweetened versions.
Can I prep the dough ahead of time for busy weeknights?
Absolutely! Mix up the dough (minus the chocolate chips) and refrigerate for up to 3 days in an airtight container. When you’re ready to bake, fold in the chocolate chips and proceed as usual—this is a total game-changer for busy families.
Final Thoughts
These vegan chickpea chocolate chip cookies prove that simple, wholesome ingredients can create something truly magical. Whether you’re exploring plant-based desert options for the first time or you’re a seasoned gluten-free baker, this recipe meets you exactly where you are.
The beauty of vegan cookies recipes like these is that they’re flexible, forgiving, and genuinely delicious. You’re not sacrificing taste or texture—you’re just baking smarter. Grab a cooling cookie, pour yourself a cup of tea, and savor a moment of peace in your busy day.
For more insights on chickpeas as a plant-based protein source, check out this authoritative nutrition research on legume-based baking, which explains why chickpeas create such incredible texture in desserts.
