Chocolate Chip Cookies with Chickpeas
Indulge in a guilt-free twist on your favorite treat with these Chocolate Chip Cookies with Chickpeas! This unique recipe swaps traditional flour for protein-packed chickpeas, creating a soft and chewy cookie that’s as wholesome as it is delicious. Blended with creamy peanut butter, a touch of honey (or maple syrup for a vegan-friendly option), and a generous handful of dark chocolate chips, these cookies strike the perfect balance between indulgence and nutrition. Made in just 25 minutes from start to finish, these flourless cookies are naturally gluten-free and packed with fiber and protein. Perfect for satisfying your sweet tooth while sneaking in some extra nutrients, they’re ideal for snacks, dessert, or even a post-workout treat. Serve warm for gooey chocolate goodness or enjoy at room temperature all week long!
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Recipe Information
Ingredients
- 1 15-ounce can (drained and rinsed) Canned chickpeas
- 1 cup Creamy peanut butter (or almond butter)
- 0.5 cup Honey (or maple syrup for vegan option)
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Dark chocolate chips (semi-sweet or milk chocolate can be substituted)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Drain and rinse the canned chickpeas thoroughly. Pat them dry with a clean kitchen towel or paper towels.
Add the chickpeas, peanut butter, honey (or maple syrup), and vanilla extract to a food processor. Blend until the mixture is smooth and creamy.
Scrape down the sides of the food processor if needed, then add the baking powder and salt. Blend again to ensure they’re fully incorporated.
Remove the food processor blade and fold in the chocolate chips using a spatula.
Using a cookie scoop or tablespoon, drop rounded dollops of the dough onto the prepared baking sheet. Flatten the tops slightly with the back of a spoon or your fingers, as the dough won’t spread much during baking.
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Serve immediately or store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 286 mg | 12% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 16.8 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 251 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
