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Chickpea cookies! Chickpea cookies with no flour, no oil, no white sugar. These are just full of chickpeas. And they’re my very favourite healthy cookie so far!

AuthorHalf Planet Preserve
RatingDifficultyBeginner
TweetSave
Yields14 Servings
Prep Time8 minsCook Time10 minsTotal Time18 mins
Ingredients
 1 ¼ cups canned chickpeas, well rinsed, patted dry
 2 tsp vanilla extract
 ¾ cup natural nut or seed butter
 ¼ cup honey, agave or maple syrup
 1 tsp baking powder
 salt if your nut butter is unsalted
 ½ cup dark chocolate chips
Instructions
1

Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.

2

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

3

With wet hands, form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.

4

Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.

5

Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

Recipe by Texanerin Baking

Ingredients

Ingredients
 1 ¼ cups canned chickpeas, well rinsed, patted dry
 2 tsp vanilla extract
 ¾ cup natural nut or seed butter
 ¼ cup honey, agave or maple syrup
 1 tsp baking powder
 salt if your nut butter is unsalted
 ½ cup dark chocolate chips

Directions

Instructions
1

Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.

2

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

3

With wet hands, form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.

4

Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.

5

Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

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