These soft chickpea chocolate chip cookies are so easy to make and made of canned chickpeas. The recipe is also great for those on a gluten-free, vegan diet.
Ingredients Used to Make This
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Chickpeas (aka Garbanzo Beans) – Rich in fiber, vitamins and minerals such as folate, iron, phosphorous, chickpeas have a satisfying nutty flavor and great additions to a healthy diet. I used canned chickpeas but you can also use chickpeas you’ve cooked yourself.
- Almond Butter – like this one. You can also use other natural nut butters like pecan butter, walnut butter, cashew butter, mixed nut butter, or even seed butter like sunflower. So many choices!
- Sweetened Condensed Milk – I love the flavor that Sweetened Condensed Milk adds to this recipe. You can use regular or a dairy-free one like this Sweetened Condensed Coconut Milk.
- Chocolate Chips – you can use any chocolate chips in this recipe. I like this lower sugar, stevia-sweetened brand
Recipe Variations and Optional Add Ins:
- Turn this into a whoopie pie! Fill with this healthy almond yogurt frosting
- Double Chocolate Chip cookies! Just add 2 Tbsp of cocoa powder when folding in the chocolate chips to the batter.
- Coffee or mocha? Add either a teaspoon of coffee extract or espresso powder.
- Chai or Cardamom? Add 1 tsp of Cardamom or Chai Tea Powder.
- Add natural flavoring / extracts. You can add a teaspoon of vanilla extract (I didn’t feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as caramel flavoring, hazelnut extract or almond extract.
- Feel free to experiment on using different nut butters. Instead of almond butter you can also use pecan butter, walnut butter, cashew butter, mixed nut butter, or seed butter like sunflower or pumpkin seed butter.
- You can also use other canned beans such as white beans or even lentils
How to Make this Healthier
- Add antioxidants: Did you know that cinnamon, matcha and turmeric are all good sources of antioxidants? Add a teaspoon or two of some of these superfood powders to make this recipe even better!
- Increase fiber: Add a Tablespoon of ground flaxseed or coconut flour.. Add a handful of nuts, seeds and old-fashioned oats to add texture and nutrition to the cake.
- Reduce sugar: You can also reduce the sugar by half (to make this less sweet), or replace it altogether with a sugar-free substitute.
How to Store
- You can store this cookie in the fridge for up to 4 days, or freeze up to 4 months.
- Be sure to wash and rinse the canned chickpeas before using, to reduce the salt. You can also use home-cooked chickpeas. Just be sure to cook them until plenty tender. Here’s a great guide to cook dried chickpeas from the Inspired Taste Blog
- While a food processor will give you the best results, you can also use a high-powered blender (such as Vitamix) that comes with a tamper. Use the tamper to push the ingredients into the blades of the blender to ensure the best consistency.
You Might Also Like these Chickpea Recipes
Soft Chocolate Chip Cookies – Vegan & Made with Canned Chickpeas
- Blend chickpeas, almond butter, sweetened condensed milk, baking powder and salt in a food processor. The key to this recipe is blending them until very smooth, so scrape down the sides and blend until no visible chickpea chunks remain (about 1-2 minutes)..
- Add the chocolate chips
- Prepare a parchment lined cookie sheet. Spoon and shape the batter into 2-3 inch disks
- Optional: you can press a pretzel cookie into the center of each cookie
- Bake the cookies 350F for 12-15 minutes.