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.
Yum Yucky says
Can you please install a "WANT" button on this post. Because I WANTS it! haha. Damn, that looks good.
Joy says
Could you not just make these with garbanzo flour to save peeling the chickpeas? Or would it taste different do you think?
spabettie says
you could, definitely... the taste should be somewhat similar? I wouldn't know how much to use without playing with it, though.
for cookies, you could probably get away with not peeling - since they are baked and sorta crunchy, peeling might not matter if you don't want to! 🙂
Heather @ Kiss My Broccoli says
So glad to see I'm not the only one that is addicted! I made these on Friday and finished them off by Monday...all by myself! Oops! haha!
Favorite cookie: almond shortbread! I'm convince that when you add almond extract to anything, it immediately jumps 10 points in the taste category!
spabettie says
girl, did you see I'm on my THIRD batch?? 😉 I'm making a new one tomorrow...
Angela says
These look awesome, will be making them soon!
PS - I removed the skins to make my hummus today... WOW! It's so much creamier! Thanks so much for the tip!!
spabettie says
oh, good, I know you will like them - SO good! and YAY - peeling the 'peas makes such a difference in hummus!
Gina says
If I had a food processor, I'd make these in a heartbeat! I'm loving how healthy they are!!
spabettie says
Gina, do you have a blender? you might be able to puree the beans in it, then mix everything in a bowl? they are so good, and yes, I think I've been taking advantage of how healthy they are to justify having one with breakfast... 😉
Gina says
Great tip!! Thanks 🙂
spabettie says
I hope you make them - they are so good! (and let me know if you do - I'd love to know how it works!) 🙂
Alisa Fleming says
I'm not big on the black bean baked goodie - sorry guys! - but garbanzos I could do. Love that you used those MegaChunks! Those are soooo good.
spabettie says
the mega chunks ARE good!! I will definitely buy them again for chocolate chip use. you should try these - they are SO good! (I do love the black bean brownie, though... )
hihorosie says
mmm, yummers! They look divine! I peel chickpeas too...
I haven't baked with beans (except baked beans - those don't count here :)) yet but recently tried a chocolate brownie made with black beans. It was okay. It looked better than it tasted. It wasn't bad, just not as tasty as expected. I was sad. However, I am very willing to try these because they just look too good! Thanks for sharing. Those chocolate chunks look purty tasty too!
spabettie says
I melt chocolate chips for a frosting on my black bean brownies, maybe that's why I like them so much... 😉
hihorosie says
Oh see now, mine didn't have frosting. Maybe that's why I didn't like them as much... 😉
spabettie says
uh huh... try it. did you see that was my first post EVER?? --> Beanie Brownie 😀
Shirley @ gfe says
Oh, honey, you know I will be making these cookie balls! I love anything with chickpeas, so what fun to put them in cookies. 🙂 I had no idea about peeling chickpeas though. Truly fascinating. Can't try these now as I'm headed to work, but will have to try them later ... even if I have strict rules on baking when it's 90 degrees. Time to try out the toaster oven I got for this very purpose; i.e., absolutely necessary baking when it's too hot. 😉
xo,
Shirley
spabettie says
oh, good, Shirley! I hope you make them soon (if you haven't already??) they are SO tasty! peeling the 'peas makes for a very smooth result - for hummus and things - don't know if it matters much for cookies! 🙂 let me know how you like them! XO
S @ extremebalance.net/blog says
OK, Kristina, help me here. I didn't get on board with the Socca craze, and this has me nervous, too: when I used to bake with Bob's Red Mill gluten-free AP flour, I found it tasted a touch... sprouty. And that that was the garbanzo flour. Is there anything sprouty in these? Or am I just part nuts? (I'm leaning towards column B here...)
spabettie says
hmm... sprouty. I honestly don't taste that in any of those things, or maybe I just like that flavor? I do like the more... organic flavors! 😀 but if you want to try these, a pinto or white bean would work just as well? you're not a nut! 😀
Kris @Krazy_Kris says
Oh.
MY.
GAWWWWWWWWD.
Seriously? Cookies with protein and chocolate and no crappy flour?
EEEEEEEEK! I will buy the supplies El-Pronto - WOOOOT!
spabettie says
EXACTLY why I love them so much!! seriously? I had a couple with breakfast the other day!