Vegan Chickpea Chocolate Chip Cookies Recipe
If you’re on the hunt for a sweet treat that’s as wholesome as it is delicious, you’re going to fall head over heels for these Vegan Chickpea Chocolate Chip Cookies. Imagine a cookie that’s chewy on the inside, slightly crisp on the outside, and studded with gooey chocolate chips—but gets its incredible texture and nutrition boost straight from chickpeas. They’re dairy free, egg free, and every bit as satisfying as your favorite classic chocolate chip cookie, making them a crowd-pleasing snack that fits almost any lifestyle without sacrificing flavor.
Ingredients You’ll Need
Don’t you love it when a cookie comes together with familiar pantry staples? Each ingredient in these Vegan Chickpea Chocolate Chip Cookies has a special role, whether bringing moisture, richness, or a subtle flavor twist.
- Chickpeas: The star of the show; they add moisture, fiber, and a soft texture without any bean flavor once baked.
- Tahini (or other nut/seed butter): This creamy spread creates richness and helps bind everything together, plus it adds a subtle nutty profile.
- Unsweetened apple sauce: Acts as a natural egg replacer, bringing moisture and gentle sweetness while keeping the cookies light.
- Maple syrup: For natural sweetness and warm, slightly caramel notes throughout the cookies.
- Olive oil: Keeps the cookies extra tender, with a hint of fruitiness that pairs surprisingly well with chocolate.
- All purpose flour: Sets the structure for our cookies—don’t be tempted to skip or swap as it’s key for the best texture.
- Baking powder: Offers just the right lift and lightness, ensuring the cookies are not too dense.
- Salt: Amplifies all the other flavors and balances the sweetness perfectly.
- Dairy free semisweet chocolate chips: No cookie is complete without melty chocolate in every bite—pick your favorite dairy free brand.
How to Make Vegan Chickpea Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by setting your oven to 375°F so it’s nice and hot when you’re ready to bake. Line a large rimmed baking sheet with parchment paper; this keeps your cookies from sticking and makes cleanup a breeze.
Step 2: Blend the Wet Ingredients
Add your drained and rinsed chickpeas, tahini (or your nut/seed butter of choice), unsweetened apple sauce, maple syrup, and olive oil to a food processor or high speed blender. Blend for at least two full minutes, pausing occasionally to scrape down the sides, until you have a super smooth, creamy mixture. This gets rid of any chickpea texture, so your cookies come out perfectly soft.
Step 3: Mix In the Dry Ingredients
Scoop all of the blended wet mixture into a large mixing bowl. Sprinkle the flour, baking powder, and salt over the top, then gently stir with a spatula. Mix just until everything is incorporated—overmixing can lead to tough cookies.
Step 4: Fold in the Chocolate Chips
Time for the best part! Gently fold in your dairy free semisweet chocolate chips so they’re evenly distributed throughout the dough. You’ll see the dough start to look and feel like classic cookie batter.
Step 5: Shape and Flatten Your Cookies
Use a cookie scoop to drop mounds of dough onto your prepared baking sheet. For even baking, use the back of a measuring cup to gently flatten each cookie. For extra chocolatey flair, brush the tops lightly with olive oil and sprinkle with a few extra chocolate chips if you like.
Step 6: Bake to Golden Perfection
Slide the baking sheet into your preheated oven and bake for 12 to 15 minutes. The edges should turn golden and the centers should look set (not doughy). Once done, transfer the cookies to a cooling rack and let them chill for at least 10 minutes; this helps them firm up and develop that ideal chewy texture.
How to Serve Vegan Chickpea Chocolate Chip Cookies
Garnishes
For an extra special touch, try sprinkling a pinch of flaky sea salt on top of the warm Vegan Chickpea Chocolate Chip Cookies right after they come out of the oven. The salt brings out the chocolate’s richness and adds a delicious contrast.
Side Dishes
You can never go wrong pairing these cookies with a cold glass of plant-based milk—almond, oat, or soy all work beautifully. For a more decadent treat, serve them with a scoop of vegan vanilla ice cream or a frothy latte on the side.
Creative Ways to Present
Stack them up and tie with a ribbon for a charming gift, tuck a couple into a lunchbox for a cheerful midday surprise, or serve your Vegan Chickpea Chocolate Chip Cookies alongside fresh berries for a colorful dessert board at your next gathering.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Vegan Chickpea Chocolate Chip Cookies in an airtight container at room temperature for up to three days. They stay perfectly soft and chewy, making them a great snack to have on hand throughout the week.
Freezing
If you want to save some for later, go right ahead! Stack the cookies between layers of parchment paper and pop them in a freezer-safe bag or container. They’ll keep well in the freezer for up to two months, meaning delicious cookies are always just a few minutes away.
Reheating
To bring back that just-baked texture, simply place a cookie or two in the microwave for 10 to 15 seconds, or warm in a 300°F oven for about five minutes. The chocolate chips will get melty, and every bite will taste freshly baked.
FAQs
Can I use another flour instead of all purpose?
You can try using a 1-to-1 gluten free flour blend for a gluten free version, but avoid coconut flour or almond flour as they absorb moisture very differently and could alter the texture.
Will the cookies taste like chickpeas?
Not at all! Once blended with tahini, maple syrup, and chocolate chips, the chickpea flavor disappears, leaving you with deliciously sweet Vegan Chickpea Chocolate Chip Cookies that taste just like classic cookies.
What can I use if I don’t have tahini?
You can substitute any creamy nut or seed butter such as almond butter, cashew butter, or sunflower seed butter for a unique twist on the flavor, just be sure it’s unsweetened and stirred well.
How do I know when the cookies are done baking?
The edges of the cookies should be a warm golden brown and the centers set—not shiny or doughy. They’ll continue to firm up as they cool, so don’t overbake.
Can I make these cookies oil free?
If you’re avoiding oil, you can try replacing the olive oil with extra apple sauce, but the texture will be a bit softer and less rich—the cookies will still be tasty, just a touch different from the original Vegan Chickpea Chocolate Chip Cookies.
Final Thoughts
I can’t wait for you to try these Vegan Chickpea Chocolate Chip Cookies and see just how easy—and irresistible—homemade vegan cookies can be! Share them with friends or keep them all to yourself, either way they’re sure to become a new favorite in your recipe collection.
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Vegan Chickpea Chocolate Chip Cookies Recipe
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Diet: Vegan
Description
Indulge in these vegan chickpea chocolate chip cookies for a delightful treat! These cookies are a tasty twist on the classic chocolate chip cookie, with the added goodness of chickpeas and tahini. They’re perfect for vegans and non-vegans alike.
Ingredients
Wet Ingredients:
- 1 15 oz can chickpeas, drained and rinsed
- 1/2 cup tahini (or other nut/seed butter)
- 1/4 cup unsweetened apple sauce
- 1/2 cup maple syrup
- 2 tbsp olive oil
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup dairy-free semisweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a large rimmed baking sheet with parchment paper.
- Blend wet ingredients: In a food processor or high-speed blender, blend chickpeas, tahini, apple sauce, maple syrup, and olive oil until smooth.
- Mix dry ingredients: Transfer the wet ingredients to a bowl, add flour, baking powder, and salt, then fold in the chocolate chips.
- Form cookies: Use a cookie scoop to drop dough onto the baking sheet, flatten slightly, and top with more chocolate chips if desired.
- Bake: Bake for 12-15 minutes until golden brown. Cool on a rack before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 284
- Sugar: 16g
- Sodium: 382mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegan, chickpea, chocolate chip, cookies, dessert, baking
