Chickpea Chocolate Chip Cookies
Soft, Chewy & Protein-Packed Chickpea Chocolate Chip Cookies
Flourless, high-protein, and naturally sweetened with dates, these cookies come together in under 30 minutes. Soft inside, lightly crisp outside, and packed with melty chocolate chips—they’re your new go-to healthy treat!
Prep
10 mins
Cook
15 mins
Total
25 mins
Makes
8-10
Ingredients:
270g cooked chickpeas (or 1 drained can)
6 soft dates (soaked if needed)
1/2 cup peanut or hazelnut butter
1/3 cup of oat flour
1 tsp of vanilla extract
1/2 tsp of cinnamon
1/2 tsp of baking powder
1/2 tsp of baking soda
- 1/2 cup of chocolate chips
Instructions step by step:
Step 1 – Prep the Dates & Oven
Preheat your oven to 170°C (340°F) fan. If your dates are dry, soak them in hot water for 15 minutes, then drain. Remove the pits.
Step 2 – Blend the Chickpeas & Dates
Drain the chickpeas and add them to a food processor. Chop the dates and add them in. Blend until smooth, scraping down the sides as needed.
Step 3 – Mix the Remaining Ingredients
Transfer the chickpea-date paste to a bowl. Blend the oats into flour, then add it along with the remaining ingredients, saving some chocolate chips for topping.
Step 4 – Mix & Scoop the Batter
Use a spatula to mix everything until well combined. Scoop the dough with a cookie scoop or spoon and place it on a baking tray lined with parchment paper, leaving space between each cookie.
Step 5 – Shape & Top
Flatten the cookies slightly with the back of a spoon to your desired thickness (I like them thicker!). Top with extra chocolate chips and bake for 10–15 minutes.
Step 6 – Cool & Enjoy
Start checking the cookies at 10 minutes—they should be golden on the edges but still soft inside. They will be very delicate while hot, so carefully transfer them to a wire rack. Let them cool for 10–20 minutes to firm up before enjoying!
About this recipe:
I’m currently training for the Lisbon half-marathon, so I’m always on the lookout for high-protein, no-sugar snacks to keep me going. Now, I know what you might be thinking—chickpeas in cookies?! Sounds a bit wild, but trust me, you won’t even notice them. They make the cookies soft and delicious, without a hint of “hummus vibes.” I even tested them on a very honest 9-year-old, and she gave them a big thumbs-up! (Although she did suggest swapping the dark chocolate for milk chocolate—fair enough!)
This recipe is super versatile! I’ve made it with hazelnut butter, and it was just as good. You can use any nut or seed butter you like and tweak the sweetness by adjusting the dates. If the batter is a bit runny, just scoop it onto the tray; if it’s thicker, you can roll it into balls with your hands. The best part? These cookies come together in just 25 minutes, making them perfect for a quick, healthy bake—great for little helpers too!
They’ve become my new go-to cookies, and we can’t get enough of them. I hope you love them as much as we do! If you try them, I’d love to hear your thoughts—leave a review and let me know what you think!
About these Ingredients:
Chickpeas: The protein-rich base of these flourless cookies, chickpeas make them soft, wholesome, and satisfying. I prefer using dried, soaked, and cooked chickpeas, but canned or jarred work too. Moisture levels may vary slightly, affecting texture.
Dates: Dates are the natural sweetener in these cookies, bringing a rich, caramel-like sweetness without the need for refined sugar. They also add a hint of moisture and contribute to the soft texture of the cookies. I love using soft, pitted dates in this recipe for their perfect balance of sweetness and fiber.
Peanut Butter: Adds creaminess, nuttiness, and helps bind the dough for a soft, chewy texture. It also boosts protein and healthy fats. Any nut butter works—almond, cashew, or hazelnut (my favourite for a richer twist).
Oats: Oats add structure and a chewy texture while keeping the cookies wholesome and high in fibre. I use oat flour (just blended oats), but chickpea flour works too—slightly denser, with extra protein and a mild nutty flavour.
Baking Powder & Baking Soda: Both baking powder and baking soda play an important role in giving these cookies the perfect texture. Baking soda helps them spread slightly and creates a light, chewy texture, while baking powder provides a little extra lift, ensuring the cookies aren’t too dense. Together, they work to make these cookies soft on the inside with just the right amount of firmness on the outside. They’re both essential for achieving that perfect balance of lightness and chewiness without any flour!
Cinnamon & Vanilla Extract: These two bring warmth and depth—cinnamon adds a cosy spice that complements the nutty and sweet flavours, while vanilla enhances the overall taste with a hint of aromatic richness.
Chocolate Chips: The chocolate chips are the ultimate finishing touch in these cookies, adding a rich burst of chocolatey goodness in every bite. Dark chocolate chips (70%) balances the sweetness of the dates perfectly. For sweeter chocolate, reduce the dates slightly.
More Tasty Ideas for You
Chickpea Chocolate Chip Cookies
Equipment
- 1 Food processor
- 1 Oven tray
Ingredients
- 270 gr of cooked chickpeas or 1 can drained
- 6 soft dates soaked if needed
- 1/2 cup of peanut or hazelnut butter
- 1/3 cup of oat flour
- 1 tsp of vanilla extract
- 1/2 tsp of cinnamon
- 1/2 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 cup of chocolate chips (check notes below)
Instructions
- Prep the Dates & OvenPreheat your oven to 170°C (340°F) fan. If your dates are dry, soak them in hot water for 15 minutes, then drain. Remove the pits.
- Blend the Chickpeas & DatesDrain the chickpeas and add them to a food processor. Chop the dates and add them in. Blend until smooth, scraping down the sides as needed.
- Mix the Remaining IngredientsTransfer the chickpea-date paste to a bowl. Blend the oats into flour, then add it along with the remaining ingredients, saving some chocolate chips for topping.
- Mix & Scoop the BatterUse a spatula to mix everything until well combined. Scoop the dough with a cookie scoop or spoon and place it on a baking tray lined with parchment paper, leaving space between each cookie.
- Shape & TopFlatten the cookies slightly with the back of a spoon to your desired thickness (I like them thicker!). Top with extra chocolate chips and bake for 10–15 minutes.
- Cool & EnjoyStart checking the cookies at 10 minutes—they should be golden on the edges but still soft inside. They will be very delicate while hot, so carefully transfer them to a wire rack. Let them cool for 10–20 minutes to firm up before enjoying!
Notes
- protein-packed |
- fiber-rich |
- chickpeas |
- vegan |
- comforting
Did you make this recipe?
Please tag us on @fromplantswithlovekitchen
There are no reviews yet. Be the first one to write one.