Chocolate Chip Chickpea Cookies

Ingredients:Chocolate Chip Chickpea Cookies
  • 1 ½ cups Organic Garbanzo Beans, soaked, cooked, drained, patted dry in a towel 
  • ¾ cup smooth peanut butter
  •  cup maple syrup
  • ¼ cup oat flour (toast oats on stovetop and then grind into flour)
  • 2 teaspoons vanilla extract
  • teaspoon baking powder
  • ½ cup chocolate chips
  • ¼ teaspoon salt


  1. Preheat the oven to 350°F (180°C). Line a cookie tray with parchment paper. Set aside.
  2. Place the cooked, drained and dried chickpeas into the food processor with the rest of the ingredients except the chocolate chips.
  3. Blend on high speed for 30 seconds, stop, scrape down the bowl of the food processor and repeat these actions a few times until the dough is smooth and there are almost no lumps of chickpeas. It should not take more than 2 minutes in total.
  4. Transfer the dough to a bowl, and stir in the chocolate chips.
  5. Grab some dough from the bowl (1 cookie is about 2 tablespoons) and roll the cookie dough into a cookie ball between your hands.
  6. Place the chickpea cookie dough ball on the prepared tray, leaving 1 cm space between each cookie. These cookies will not expand in the oven.
  7. Flatten each cookie with your hands into a round cookie shape.
  8. Bake for 12-14 minutes or until the top is golden brown and crusty on top. The cookies stay very soft, and that is normal. It is a fudgy cookie.
  9. Cool on the rack for 10 minutes, then slide a spatula under each cookie to transfer them on a cooling rack.
  10. Cool for 1 hour or until they reach room temperature before eating.

Recipe adapted from The Conscious Plant Kitchen.

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