Chickpea Chocolate Chip Cookies


  • one 15-ounce can reduced sodium chickpeas rinsed and drained (or white beans or 1 ½ cups cooked chickpeas or cooked white beans)
  • ¼ C creamy peanut butter or nut butter of choice to make nut free
  • ¼ C rolled oats or quick cooking oats to make without oats/grain free
  • ¼ t baking powder
  • ¼ t ground cinnamon
  • ¼ t kosher salt
  • 1/4pure maple syrup plus additional to taste
  • 1 T pure vanilla extract
  • 1/3 C dark chocolate chips or mini chocolate chips



  1. To the bowl of a food processor fitted with a steel blade, add all of the ingredients in the order listed (the chickpeas, peanut butter, oats, baking powder, cinnamon, salt, maple syrup, and vanilla), except for the chocolate chips: 
  2. Process until smooth, creamy, and completely combined. Stop and scrape down the bowl several times as needed. Depending upon your food processor, this may take several minutes and several scrape downs.
  3. Taste the “dough.” If you’d like it sweeter, add additional maple syrup 1 teaspoon at a time, until it is as sweet as you like.
  4. Transfer the dough to a mixing bowl and fold in the chocolate chips (You also can attempt to mix them directly in the food processor bowl, but I find using a separate bowl is easier and more effective in the end). Enjoy immediately or transfer to an airtight container and refrigerate until ready to serve. You can also bake the dough as cookies @ 350 degrees for 12 to 14 minutes.


    • TO STORE: Cover the chickpea cookie dough, and store it in the refrigerator for up to 5 days.
    • TO FREEZE DOUGH: For ease, I suggest storing it in multiple small freezer-safe storage containers. Then, you can thaw them one at a time as needed. You can store the cookie dough in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then give it a good stir before serving.
    • TO FREEZE UNBAKED COOKIES: You can also freeze the unbaked chickpea cookies. Arrange your cookies on a parchment-lined baking sheet, and place it in the freezer until the cookies are solid. Transfer them to an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed.
    • TO MAKE NUT/GRAIN FREE: See blog post above for tips to make without nut butter and to make grain free.
    • TO MAKE COOKIES: This recipe can also be baked as 14 cookies


    SERVING: 2 tablespoons dough or 1 cookie CALORIES: 101kcal
    PROTEIN: 3g
    FAT: 4g
    POTASSIUM: 126mg
    FIBER: 2g
    SUGAR: 5g
    CALCIUM: 36mg
    IRON: 1mg