Flourless Chocolate Chickpea Cookies
Can you believe cookies can be high in protein? These Flourless Chocolate Chickpea Cookies are soft, gooey, and surprisingly filling. Made with simple, wholesome ingredients like chickpeas, peanut butter, and maple syrup, they’re totally flourless, making them gluten-free too.
If you are a chocoholic like me and enjoy simple chocolate desserts like this, you might also want to check out some of my other recipes. Try my chocolate-dipped blueberries, chocolate coconut blueberry bites, or fluffy chocolate muffins, all easy treats perfect to share with friends or family.
- 🌍Cuisine – American
- 🕒 Ready In – The cookies take 30 minutes to prepare and bake. If you chill the mixture to make rolling easier, you will need an extra hour
- 👩Serves – Makes 20 chickpea cookies
- 🔪Equipment Needed – Food processor or a potato masher, mix
- 🥘Cook Method – Oven
- 🛒Main Ingredients – Chickpeas, peanut butter, cacao powder
- 📖 Dietary Notes – Vegan, Gluten-free, oil-free, soy-free, nut-free, high-protein
- 📊Skill Level – Easy, beginner level
- ❤️ Why You`ll Love this RECIPE – No flour, eggs, or dairy, naturally gluten-free, soft and fudgy, easy to make, high in protein and fibre, and a fun way to incorporate chickpeas in baking.
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Ingredient Notes
Please see the RECIPE CARD at the bottom of this post for the complete list of ingredients and measurements, along with a printable recipe.
Chickpeas – I use organic chickpeas from a jar because they’re convenient, ready to use, and taste great. They’re the base of these cookies, giving them a soft texture while also adding plant-based protein and fibre.
Peanut Butter – Adds extra protein and helps bind everything together. It also gives the cookies a slight creaminess without needing any butter or oil.
Maple Syrup – A more natural sweetener that also brings a bit of nutritional value compared to refined sugar. It adds just the right amount of sweetness and helps keep the cookies moist.
Cacao Powder – This is pure chocolate, perfect for chocolate lovers. It gives a deep, rich flavour and also contains beneficial compounds like magnesium.
Dark Chocolate Chips – For those little bursts of melted chocolate, making the chickpea cookies gooey and yummy.
Ceylon cinnamon – You won’t actually taste it, but it really enhances the chocolate flavour and adds a subtle warmth. It also comes with its own nutritional benefits, making it a great addition.
Remaining ingredients – Salt, baking powder, milk(optional)
Let`s Make Flourless Chickpea Cookies
- Add the drained chickpeas, peanut butter, cacao powder, cinnamon, baking powder, salt, and maple syrup to a food processor. Blend until you get a smooth, thick paste. Add a little plant-based milk if too thick.
- Transfer the mixture to a bowl and stir in the chocolate chips.
- If the dough feels quite soft, place it in the fridge for 1–2 hours.
- Scoop about 1 tablespoon of the mixture and roll it into balls. If the dough is sticky, dust your hands lightly with cacao powder.
- Place the balls on a lined baking sheet, flatten them gently, and bake at 180 °C for 15 minutes.
- Let the cookies cool before eating.
Top Tips for Perfect Cookies
If the mixture is too thick to blend, add 1–2 tablespoons of plant milk. If it blends easily, skip it.
If you have time, chill the mixture for 1–2 hours, so it’s less sticky and easier to handle.
Lightly dust your hands or the dough with cacao powder to make rolling easier.
More Sweet Treats you might like
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Recipe Card and Notes
Flourless Chocolate Chickpea Cookies
Ingredients
- 1½ Cups cooked chickpeas 450 grams organic
- ½ cup creamy peanut butter 40 grams otganic
- 2 tablespoons pure cacao powder 12 grams
- ⅓ cup maple syrup 3 tablespoons
- 2 teaspoons ceylon cinnamon
- ¼ teaspoon baking soda
- ¼ of salt
- 1-2 table spoons of vegetable milk Only if the mixture is too thick
- ½ cup vegan dark chocolate baking chips 85 grams
Watch me Make it (Video)
Instructions
- Add the drained chickpeas, peanut butter, cacao powder, cinnamon, baking powder, salt, and maple syrup to a food processor. Blend until you get a smooth, thick paste.
- If the mixture is too thick for the processor to blend, add 1 tablespoon of plant milk, and up to 2 tablespoons if needed. If the mixture blends well, there’s no need to add milk.
- Transfer the mixture to a bowl and stir in the chocolate chips.
- If the dough feels quite soft, place it in the fridge for 1–2 hours. Chilling helps it firm up and makes it much easier to roll.
- Scoop about 1 tablespoon of the mixture and roll it into balls. If the dough is sticky, dust your hands lightly with cacao powder.
- Place the balls on a lined baking sheet, flatten them gently, and bake at 180 °C for 15 minutes.
- Let the cookies cool before eating. They firm up slightly as they cool while staying soft and moist inside.
- This recipe makes about 20 cookies.
Notes & Suggestions
- Chocolate Covered Blueberries
- Soft and Fuffy Chocolate Banana Muffins
- Chocolate Bounty Blueberry bites
- White Chocolate Strawberry Quinoa Bites
- Chocolate and Nut Rocky Road
Nutrition Profile
Nutritional information is an estimate, calculated automatically per serving. Values may vary depending on ingredients used and serving size. Adjust calculations accordingly if changes are made.
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