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Baked Chickpea Chocolate Chip Cookies on a light grey plate

Chickpea Chocolate Chip Cookies

Marisa Marques
Soft, Chewy & Protein-Packed – The Ultimate Chickpea Chocolate Chip Cookies!
These flourless, high-protein cookies come together in under 30 minutes with simple, wholesome ingredients like chickpeas, dates, and nut butter.
Easy to make, perfectly soft on the inside, slightly crispy on the outside, and loaded with melty chocolate chips—your new favorite healthy, protein-rich treat!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Dessert, Snack
Cuisine Mediterranean
Servings 10 cookies
Calories 195 kcal

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 & 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

Notes

-If you don't have oat flour or oats on hand, you can easily substitute it with chickpea flour. Chickpea flour will give a slightly denser texture but still works well.
- I use 70% dark chocolate for its bold, slightly bittersweet flavour that pairs perfectly with the natural sweetness of the dates. If you prefer a sweeter cookie or are using a chocolate with a lower cocoa percentage, you may want to reduce the amount of dates slightly to balance the sweetness.