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.
Hans says
great recipe, so easy and WOW so good!
Pima says
I love these! I made your mint flavored, and they are SOOOO good!! next I'm trying the apricot rosemary ones, yum! thank you, love your websight!
spabettie says
thanks, Pima! glad you like them - fun emailing with you the other day!
Kevin says
THESE ARE SO TASTY AND SO EASY!! THANK YOU
spabettie says
you are welcome, Kevin! Cheers!
Gloria says
this is my new favorite snack!! I even used the dairyfree chips which are great by the way!! thank you for sharing such a tasty dessert!!
Jilly from Philly says
made these again today, for a work function. we had employees from India visiting and they loved them too!
spabettie says
oh, wow - so glad you are still liking them, Jilly! funny you say that - Jason has coworkers in India, and for their last big week long meeting I made several flavors of these for him to share... they all loved them and he reported they were GONE before noon! 😀
Barb says
these are INCREDIBLE!! I love a super short ingredient list like you, and wow, I could snack on these all day!!! making your apricot rosemary ones today, thankyou bettie!!
spabettie says
you are so welcome, Barb!
Lorrieb says
Well when you put it that way......I WILL I WILL make these right now!
spabettie says
😀 I hope you do - they really are SO good!
Lorrieb says
So I did try them!!
But I think I added a bit too much nut butter ( I was at the end of the jar so I put it all in!) and so the dough was a bit too squishy to handle and so I had to do the two spoon "drop cookie" method. So they came out a bit too big I think. But they taste GREAT! Will try again but will be more careful! Promise!
spabettie says
ha - I'm sure they were fine, just a little messier to handle (I've done that before too... I usually don't measure anymore, I just eyeball the consistency...) 🙂 so happy you liked them!
Lorrieb says
So I tried them again and then came out MUCH better!! But I did something a little cheeky and also added some chopped dates! Added and extra little zing!
Thanks again.
spabettie says
oh good - glad they worked better the second time around (I have forgotten to do the beans alone AGAIN, since our initial conversation about this!!). sheesh.
and there you go!! this was how my obsession started too - in fact, literally - I believe my first adaptation was adding dates!! 😀
Gia says
my new favorite cookie treat!! I made these today and LOVE THEM. I can't wait to try your chia chai ones and the mint!!
spabettie says
yay - so happy you like them, Gia!
S says
These look so good! Is there a substitute for vanilla stevia?
spabettie says
any kind of sugar would work in place of the stevia - and if you are wanting to go natural, something like a maple syrup. start with a 1/4 cup and taste for sweetness.
Julia and Brian says
these are SO good - my boyfriend found them here, sent me the page and asked me to make them. this will be a go to cookie in our house too!!
spabettie says
glad to hear it - thanks for coming by to let me know - cheers!