Flourless Chocolate Chickpea Cookies
High-protein Chocolate Chickpea Cookies that are soft and moist, and surprisingly filling. Made with, wholesome ingredients like chickpeas, peanut butter, and maple syrup, they’re totally flourless, making them gluten-free too.
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
Quick summary
These flourless, high-protein, gooey chocolate chickpea cookies come together quickly with simple ingredients. Blending the mixture takes just a few minutes, and after shaping, the cookies bake for 15 minutes.
If you skip chilling, the whole recipe takes about 25–30 minutes from start to finish. If you chill the dough for easier rolling, allow up to 1½–2 hours total time.
Recipe Summary
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 Chocolate Treats You Might Like:
Tip text
- 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
Nutrition
Flourless Chocolate Chickpea Cookies
Serving Size
1 cookie
Amount per Serving
Calories
85
% Daily Value*
Fat
2.7
g
4
%
Carbohydrates
12.5
g
4
%
Fiber
2.5
g
10
%
Sugar
4.8
g
5
%
Protein
2.8
g
6
%
Calcium
12
mg
1
%
Iron
0.8
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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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