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
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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
Did you make these chickpea cookies?
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Gluten Free Chickpea Cookies
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.
Ingredients
- 1 can chickpeas, peeled
- 3 tablespoons aquafaba (chickpea liquid)
- â…” 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
- Preheat oven to 350 °F. Line a baking sheet with parchment.
- Add a strainer to a large mixing bowl. Pour chickpeas and liquid into strainer.
- Peel chickpeas. Add peeled chickpeas to blender with 3 tablespoons aquafaba. (Reserve remaining aquafaba for another recipe.)
- In food processor or blender, puree chickpeas and aquafaba.
- Add peanut butter and blend until smooth.
- Transfer mixture to the bowl. Add flour, sweetener. and chocolate chips. Stir to combine.
- Add water if needed to make a non sticky dough.
- Using your hands, scoop dough and form into 1-inch balls.
- 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.Â
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.
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Nutrition Information:
Yield:
10Serving Size:
2Amount 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...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Victoria (District Chocoholic) says
I made a chickpea chocolate cake that was delicious, gluten free, and high protein. Win all around! (but you *must* use high quality chocolate. not optional)
spabettie says
oh my... you are in my reader, did you post this amazing sounding cake?? how did I miss it? 🙂 going to search now... and yes, I completely agree, when making something chocolate, use good chocolate... YOU know your chocolate - what are your favorites? (I currently have some Callebaut I cannot wait to play with, and in the past I've used Scharffen Berger a lot... but I know I could LEARN from you!) 😀
Victoria (District Chocoholic) says
Callebaut has good white chocolate, I think Scharffen Berger is the best value for unsweetened, bittersweet, and cocoa powder for baking.
Now if we're talking about eating straight...Cluizel, Pralus, or Amedei...
spabettie says
I LOVE Cluizel, and I will now be looking for the other two - thank you!! Glad to know you feel that way about Scharffen Berger - I've been using it for years 🙂
Jessica @ Dairy Free Betty says
I don't remember if I commented this morning, but these look AMAZING! Adding to my list for sure. Those chocolate chips look amazing too!!
Thanks for the tip, I'm going to try these for sure!
spabettie says
you definitely should - they are SO delicious!!
janetha @ meals & moves says
Those look great! Christin always has great recipes. I peel my garbz when I have patience.. it makes for SUCH creamy hummus!
spabettie says
I know - Christin is awesomely creative!! especially with her hummus and beans! 🙂
Stephanie@MyThornsHaveRoses says
YUM! Are they tasty enough to trick the kids?? 😉
spabettie says
they DEFINITELY are!! no beany taste, they'll LOVE them!
Aimee says
Well well... another new thing to try in my kitchen! Who would have thought that beans could make cookies?! Awesome!
spabettie says
Christin would think it, of course!! 🙂 they are SO good - you should definitely make them!
Erin @ A Girl & Her Mutt says
What a cool idea! I've attempted to peel chickpeas before and wussed out at the last minute. I think its called "laziness". This recipe might be worth the effort though!
spabettie says
Erin, it really doesn't take TOO long to peel them, and it's kinda fun! next time you open a can (rinse them first, ew!) just pinch one between your thumb and pointer finger - it goes flying out of the peel! 😀 and then? make these cookies!!
Sarena (The Non-Dairy Queen) says
I saw these too and HAVE to make them! I just got some chocolate that I can use and they are definitely on the top of my list to make. Is there anything a chickpea can't do?
spabettie says
NOPE! I am convinced chickpeas can do it all. maybe they are life changing... 🙂
lindsay says
you two have the best recipes, amazing! so clever. I will be making these for sure, maybe a banana chip and cinnamon version. hmmmm..
spabettie says
I almost added cinnamon chips!! I kept half without chocolate so they were peanut buttery (YUM!) and was going to do the cinnamon... I bet they'll be GOOOOD!
Averie (LoveVeggiesandYoga) says
Ok these look soooo good!
I have been really resistant, i.e. 100%, to adding beans to dessert. Like, why? Why "ruin" a good recipe with chocolate, sugar, and then add...beans to it?! I know, awful logic on my part.
But you have convinced me (and CCK, and Evan, and Christin, and Heabs) that all of you just cannot be wrong and I must get over myself and try this!
They look awesome!!
spabettie says
you REALLY should try these, Averie!! 😀 I've resisted the whole dough ball phenomenon until now, and I was VERY happy that I finally made them... you just might be (OH SO PLEASANTLY) surprised!
Christin@purplebirdblog says
Yaaaaaaaaaay!! So happy you made them, K!! Those chocolate chunks look amazeballs, I've gotta get my hands on some. I really need to make another batch. I didn't peel my chickpeas in this recipe but only because I've been so pressed for time... I'm a fan of doing that! I hope your week has kicked off to a great start! xo
spabettie says
these are so So SO good! I've now made THREE batches! 😀 I don't know if it makes a big difference to pea-peel for these, but I do it because it's fun! seriously, I cannot get over how GOOOOOOD these are! just sweet enough, and I feel like I can eat them with breakfast!! 😀
hope you are having a FABULOUS Tuesday, my friend!! XO !