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)
- 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
- 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.
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.
Joey says
Not being a mind reader, but can you please LIST the amounts needed to make these chocolate (fake) chip chick pea cookies? How do you smash up the chick peas? Thanks.
Marla says
made these tonite they are so good!
WOD says
I finally tried these, all I can say is YUM!!
Brian says
my favorite cookie and website creator was the topic of conversation this weekend, I made these for our practice and they were gone before I set the box down LOL. I hope you see some of us visiting and commenting, I gave them your url 😀
WOW says
WOW. just wow. I FINALLY made these with your fresh mint, and WOW. thank you!
Gregory G says
I may have to ask permission of you, I want to serve the tomato basil version in my restaurant. are you visiting soon?
spabettie says
oh my STARS what a complete and absolute HONOR. let's talk!
and yes... I can't wait to try the new menu... I will be there soon!
DLH says
made these today, I can't wait to try your savory verson! I love these!
Christin@purplebirdblog says
Just went back and re-read all these comments... made me smile so big! 🙂
spabettie says
aw, YAY! 😀 these things are so crazy popular, Christin! I don't check my analytics every day, but when I do, I always see people going to your original post! I have always loved chickpeas and am so happy I made that recipe!
Christin@purplebirdblog says
I am so bummed right now... my trackbacks/pingbacks AND incoming links are all not showing on my blog... and truthfully I don't think they have since I switched to self-hosted... so anyone who has linked to these that I don't follow personally, I have no idea. My web guy is supposed to be helping me, but he's super busy right now and I can't necessarily afford his rates right now anyway, and everything I've read on Google that makes sense to me I've tried and hasn't worked, and then it gets all techy-speak and I get lost. Ugh. Now that I'm back into blogging again and developing new relationships with other bloggers, it's really bothering me that I can't see these stats, mainly so I can reach out and say hello! Gah... it'll all work out, I'm sure.
Monica says
I. cant. stop. eating. these!! so so yummo, thank you! the fresh mint ones are half this batch I'm currently snackin' on, and next up (tomorrow) chia chai!! 🙂
Kym says
looks very tasty!