I still can’t get over how a whole can of chickpeas turns into the softest, chewiest chocolate chip cookies. One bite and I’d never guess they’re vegan, protein-packed, and secretly wholesome.

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I’m obsessed with these Vegan Chickpea Chocolate Chip Cookies because they taste like the kind of cookie I actually want to eat, not a sad “healthy” backup plan. The chickpeas make them soft and chewy without shouting their presence, and the vegan chocolate chips melt into every bite like they belong there.

I love that they feel rich, thick, and legit dessert-worthy, but still sneak in some protein like they’re getting away with something. But honestly?

I’m here for the texture. Tender middles, slightly golden edges, big chocolate moments.

And zero bean flavor. Just ridiculously good cookies.

Ingredients

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Chickpeas make these cookies soft, sturdy, and secretly packed with plant-based protein.
Tahini adds a nutty vibe without using actual nuts, which I love.
Maple syrup keeps things sweet, cozy, and way less boring than plain sugar.
Coconut oil gives the cookies that tender, bakery-style bite you’ll want again.
Vanilla makes everything taste warmer, sweeter, and more like a real cookie.
Baking powder helps them puff up a little instead of staying dense.
Baking soda adds lift too, so they don’t feel heavy or gummy.
Sea salt keeps the sweetness in check and makes the chocolate pop.
Oat flour holds everything together while keeping the texture soft and chewy.
Rolled oats add a tiny bit of chew, like a snacky cookie bonus.
Vegan chocolate chips are the melty pockets that make this feel like dessert.
Plus, the whole mix tastes way more normal than “bean cookie” sounds.
Basically, they’re sweet, filling, and healthy-ish without acting too serious.

Ingredient Quantities

1 (15 ounce) can chickpeas, drained, rinsed and patted dry

1/2 cup tahini

1/3 cup pure maple syrup

1/4 cup coconut oil, melted

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 cup oat flour

1/4 cup rolled oats

3/4 cup vegan chocolate chips

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Drain, rinse and thoroughly pat the chickpeas dry with paper towels.

3. In a food processor combine chickpeas, tahini, maple syrup, melted coconut oil and vanilla; process until smooth and creamy, scraping down sides as needed.

4. Add baking powder, baking soda and fine sea salt to the processor and pulse until incorporated.

5. Add oat flour and rolled oats and pulse just until combined, leaving a slightly thick, scoopable dough.

6. Transfer dough to a bowl and fold in vegan chocolate chips by hand, reserving a few to press on top of the cookies.

7. Use a tablespoon or small cookie scoop to portion dough onto the prepared sheet, spacing cookies about 2 inches apart, and gently press reserved chips into the tops.

8. Bake for 10 to 12 minutes, until edges are set and tops look slightly dry but centers remain soft.

9. Let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely.

10. Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Equipment Needed

1. Oven
2. Baking sheet lined with parchment paper
3. Food processor
4. Paper towels
5. Measuring cups and measuring spoons
6. Mixing bowl
7. Spatula or rubber scraper
8. Tablespoon or small cookie scoop
9. Wire cooling rack
10. Airtight container for storage

FAQ

Q: Will these cookies actually hold together if they are made from chickpeas? A: Yes. When chickpeas are puréed smooth they create a thick, starchy base that binds with tahini, oat flour and the melted coconut oil to form a dough that bakes into a chewy cookie.

Q: Can I substitute the tahini? A: Yes. Sunflower seed butter or smooth almond butter work well in equal measure, though flavor will change slightly. If using a thicker nut butter, warm it briefly to match the original texture.

Q: What if I do not have oat flour? A: Pulse rolled oats in a blender or food processor until fine to make oat flour. For a lighter texture, use 1 to 1.1 times the volume of whole grain flours like spelt or whole wheat, but results will be denser.

Q: Are these cookies gluten free? A: They can be if you use certified gluten free oats and oat flour. Plain rolled oats are sometimes cross contaminated, so choose certified products if you need strict gluten free.

Q: How should I store and reheat them? A: Store cooled cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days. Reheat briefly in a 300 F oven for 5 to 7 minutes or microwave in 10 to 15 second bursts to warm through.

Q: Can I freeze the dough or baked cookies? A: Yes. Scoop or shape dough onto a tray, flash freeze until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time. Baked cookies freeze well too; thaw at room temperature.

Vegan Chickpea Chocolate Chip Cookies Recipe Substitutions and Variations

Chickpeas: swap with white beans like cannellini or great northern, or use 12 ounces silken tofu for a smoother texture.
Tahini: substitute with almond butter, cashew butter, or sunflower seed butter for a nutty, similar-fat binder.
Pure maple syrup: replace with agave nectar, date syrup, or light brown rice syrup at a 1:1 ratio.
Coconut oil: use melted vegan butter or neutral oil such as avocado or light olive oil in equal amount.

Pro Tips

1. Make sure the chickpeas are as dry as possible. After rinsing, press them between paper towels and let them sit a few minutes; excess moisture makes the dough too loose and slows baking.

2. Chill the dough for 15 to 30 minutes if it feels very soft. Cold dough firms up and yields thicker, chewier cookies without overbrowning the bottoms.

3. Measure the oat flour by spooning it into the cup and leveling it off, or grind rolled oats to make your own. Too much packed flour will make the cookies dense while too little will make them flat.

4. Don’t overprocess the batter in the food processor. Pulse until smooth, then finish folding in chips by hand. Overmixing can create a gummy texture.

Vegan Chickpea Chocolate Chip Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I still can’t get over how a whole can of chickpeas turns into the softest, chewiest chocolate chip cookies. One bite and I’d never guess they’re vegan, protein-packed, and secretly wholesome.

Servings

servings

Calories

246

kcal

Equipment: 1. Oven
2. Baking sheet lined with parchment paper
3. Food processor
4. Paper towels
5. Measuring cups and measuring spoons
6. Mixing bowl
7. Spatula or rubber scraper
8. Tablespoon or small cookie scoop
9. Wire cooling rack
10. Airtight container for storage

Ingredients

1 (15 ounce) can chickpeas, drained, rinsed and patted dry
1/2 cup tahini
1/3 cup pure maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup oat flour
1/4 cup rolled oats
3/4 cup vegan chocolate chips

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Drain, rinse and thoroughly pat the chickpeas dry with paper towels.
In a food processor combine chickpeas, tahini, maple syrup, melted coconut oil and vanilla; process until smooth and creamy, scraping down sides as needed.
Add baking powder, baking soda and fine sea salt to the processor and pulse until incorporated.
Add oat flour and rolled oats and pulse just until combined, leaving a slightly thick, scoopable dough.
Transfer dough to a bowl and fold in vegan chocolate chips by hand, reserving a few to press on top of the cookies.
Use a tablespoon or small cookie scoop to portion dough onto the prepared sheet, spacing cookies about 2 inches apart, and gently press reserved chips into the tops.
Bake for 10 to 12 minutes, until edges are set and tops look slightly dry but centers remain soft.
Let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.