Chickpea Chocolate Chip Cookies | Soft, Chewy & Vegan

These chickpea chocolate chip cookies are one of those recipes that surprise everyone — they taste like bakery-style cookies but are secretly packed with plant-based protein. The chickpeas give them a soft, almost fudgy texture that melts in your mouth, and the chocolate chips add that perfect touch of indulgence. I love baking a batch on cozy afternoons when I want something sweet but nourishing. You can’t help but smile with every bite!

Ingredients

1 cup Canned Chickpeas

1/3 cup Almond Butter (or Peanut Butter)

1/4 cup Coconut Oil

1/2 cup Brown Sugar, packed

1/4 cup Organic White Sugar (or regular)

2 tsp Vanilla Extract

1 cup All-Purpose Flour

1/2 tsp Baking Soda

1/2 tsp Baking Powder

1/4 tsp Salt

1/2 cup Vegan Chocolate Chips (optional but fun!)

1 Tablespoons Unsweetened Plant Milk

If you’ve never baked with chickpeas before, this is the recipe that will change your mind. They blend so smoothly that you’d never guess there are beans in your cookies — just pure chewy, chocolatey goodness.

I like to keep a small container of these in the fridge for quick snacks, or warm them up for dessert with a scoop of vegan ice cream. These cookies are a favorite around here, especially when I’m craving something comforting but still full of clean ingredients.

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

Blend chickpeas in a food processor until smooth and creamy.

Mix wet ingredients: In a large bowl, combine chickpea puree, peanut butter, coconut oil, sugars, and vanilla. Whisk until creamy.

Combine dry: In another bowl, whisk together flour, baking soda, baking powder, and salt.

Stir together: Add dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips if using.

Shape: Scoop 1–2 tbsp portions onto the baking sheet and flatten slightly.

Bake for 10–12 minutes until golden at the edges.

Cool for 5 minutes on the pan before transferring to a wire rack.

Note: Depending upon your oven and how crispy you like them you can bake for an additional 3-4 minutes.

Total Cost:

With chocolate chips → about $2.70 per batch

Without chocolate chips → about $2.00 per batch

Yields about 18 cookies.