Gluten Free Chickpea Cookies

These gluten free vegan chickpea cookies are the OG grain free cookie. A classic chocolate chip turned cookie ball, these are best when melty fresh from the oven.

recipe originally published May 24, 2010

 

 

TABLE OF CONTENTS - Jump to any section:

1. 1. Easy pantry ingredient recipe
   2. Sweeteners for these cookies
   3. Peeling chickpeas
   4. Storage suggestion
   5. Can you freeze chickpea cookies?
   6. More chickpea recipes
   7. More cookie recipes
   8. Chickpea Cookie Recipe

 

Easy pantry ingredients

This chickpea cookie recipe is from my early blogging days a decade ago, when they broke the internet so hard they were featured on Glamour magazine.

These easy gluten free vegan chickpea cookies contain only five simple ingredients. I am willing to bet you have these pantry staples right now.

I often use peanut flour to make these cookies, but I have also used almond flour, rice flour, and gluten free all purpose. It is a small amount which brings many options.

*The peanut flour tends to make a darker brown cookie dough, versus the other flours, which look like a regular chocolate chip cookie.

Sweetener options for chickpea cookies

The sweetener is flexible as well. I have several options, including:

• stevia - 10 drops
• monkfruit maple syrup - 3 tablespoons
• Allulose granulated sugar substitute - 4 tablespoons
• granulated sugar - ¼ cup

 

Peeling chickpeas

Peeling the outer skin from chickpeas (even canned) isn't absolutely necessary for chickpea cookies, but I still do it. I definitely peel the chickpeas when I am making hummus - peeling the chickpeas is one of the few tricks to a perfectly smooth result.

It is a very simple thing - you literally pinch the chickpea between your fingers and the skin comes off. 

 

Storage suggestion

We keep these chickpea cookies in an airtight glass container with a sealing lid in the refrigerator. But, you could also store them in the same container on the counter. They should stay good either way for about a week.

Can you freeze chickpea cookies?

To freeze these cookies, freeze the unbaked cookie dough balls. Scoop them onto a cookie sheet lined with parchment paper as you would to bake, and put the whole cookie sheet in the freezer. Once frozen, transfer the cookie dough balls to a freezer bag. You can store them for up to two months.

When you're ready to enjoy, just remove as many as you want to bake and allow them to defrost a bit. Preheat the oven and bake as normal, maybe adding another minute or two if still partly frozen or cold.

More chickpea recipes

• Mozzarella Stuffed Chicken Burgers
• Smoky Sweet Crunchy Chickpeas
• Vegan Chicken Nuggets
• Tangy Buffalo Chickpea Chili
• Roasted Garlic Chickpea Salad Sandwich

More cookie recipes

• Classic New York Black and White
• Raspberry Lemon Cheesecake Cookies
• Vanilla Crescent Cookies
• Vegan Twix
• Flourless Chocolate Chip Cookies
• Soft Frosted Sugar Cookies

 

 

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Yield: 20 cookies

Gluten Free Chickpea Cookies

Print

These gluten free vegan cookies are the OG grain free cookie. A classic chocolate chip turned cookie ball, these are best when melty fresh from the oven.

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Ingredients

• 1 can chickpeas, peeled
• 3 tablespoons aquafaba (chickpea liquid)
• ⅔ cup peanut butter
• 2 tablespoons peanut flour (see notes for alternatives)
• 3-4 tablespoons granulated zero sugar sweetener
• water as needed
• ¾ cup dairy free chocolate chips (or 6 ounces chopped chocolate)

Instructions

1. Preheat oven to 350 °F. Line a baking sheet with parchment.
2. Add a strainer to a large mixing bowl. Pour chickpeas and liquid into strainer.
3. Peel chickpeas. Add peeled chickpeas to blender with 3 tablespoons aquafaba. (Reserve remaining aquafaba for another recipe.)
4. In food processor or blender, puree chickpeas and aquafaba.
5. Add peanut butter and blend until smooth.
6. Transfer mixture to the bowl. Add flour, sweetener. and chocolate chips. Stir to combine.
7. Add water if needed to make a non sticky dough.
8. Using your hands, scoop dough and form into 1-inch balls.
9. Bake at 350 °F for 17-20 minutes.

Notes

Flour options, same amount:

• rice flour
• almond flour
• gluten free all purpose flour

Sweetener options:

The sweetener is flexible as well. I have several options, including:

• stevia - 10 drops
• monkfruit maple syrup - 3 tablespoons
• Allulose granulated sugar substitute - 4 tablespoons
• granulated sugar - ¼ cup

Peeling chickpeas

Pinch the chickpea between your fingers and the skin comes off. 

Storage suggestion

Store cookies in an airtight glass container with a sealing lid in the refrigerator or counter, for one week.

Can you freeze chickpea cookies?

To freeze these cookies, freeze the unbaked cookie dough balls. Scoop them onto a cookie sheet lined with parchment paper as you would to bake, and put the whole cookie sheet in the freezer. Once frozen, transfer the cookie dough balls to a freezer bag. You can store them for up to two months.

When you're ready to enjoy, just remove as many as you want to bake and allow them to defrost a bit. Preheat the oven and bake as normal, maybe adding another minute or two if still partly frozen or cold.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Vitamix, Low-Profile
• 
  Glass Mixing Bowl Set
• Spatula Whisk Set of 6
• 
  Zero Calorie Sweetener
• 
  Powdered Peanut Butter

Nutrition Information:

Yield:

10

Serving Size:

2
Amount Per Serving: Calories: 189Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 148mgCarbohydrates: 14gFiber: 6gSugar: 3gProtein: 7g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

 

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more...

 

 

 

 

 

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