Chickpea Cookies (Vegan + GF)

A chickpea cookie with chocolate chips on a plate sprinkled with sea salt flakes

Chickpea Cookies (Vegan + GF)

These Chickpea Cookies are soft, chewy and fudgy. They're indulgent yet secretly healthy.

Course Dessert

Cuisine American

Keyword chickpea cookies, gluten-free chickpea cookies, vegan chickpea cookies

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 298kcal

Author Rhian Williams

Ingredients

400 g (14 oz) tin of chickpeas , drained and rinsed
180 g (¾ cup) pitted dates soaked overnight in cold water or 10 minutes in boiling water
4 tablespoons (4 tablespoons) smooth almond butter (or sub peanut butter)
30 ml (⅛ cup) unsweetened almond milk (or sub any other plant-based milk)
Pinch (Pinch) salt to taste
1 teaspoon (1 teaspoon) vanilla extract
200 g (1 ⅔ cup) ground almonds (almond meal) * (or sub ground walnuts)
1 teaspoon (1 teaspoon) baking powder (ensure gluten-free if necessary)
50 g (⅓ cup) dark chocolate chips or chunks ** (ensure vegan/gluten-free if necessary)

To serve (optional):

Flaky sea salt

Instructions

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Drain away the water from the soaked dates.
Place the chickpeas, drained dates, almond butter, almond milk, salt and vanilla in a food processor or blender.
Blend until completely smooth, mixing it around a couple of times if necessary.
Transfer into a mixing bowl, add the ground almonds and baking powder and mix well.
Add the chocolate chips and mix again.
Place the cookie dough in the fridge for at least 10 minutes for it to firm up slightly.
Take a heaped tablespoon of the cookie dough and use your hands to form it into a circular, thick patty*** - don't worry, unlike traditional cookies, these ones won't spread out as they bake.
Lay it out onto a baking tray lined with greased baking paper.
Repeat until the rest of the cookie dough is used up - you should be able to make 10 cookies.
Bake in the oven for around 12 minutes - don’t worry if they’re still quite soft when you take them out as they will firm up as they cool down. Be careful not to over-bake them!
Sprinkle over flaky sea salt, if desired.
Leave to cool completely before storing in an airtight container - keeps in the fridge for a good few days.

Notes

*You can alternatively use almond flour.

**Use refined sugar free chocolate chips for a refined sugar free version.

***If you find the cookie dough too gooey to shape with your hands, you can use a cookie scoop instead, and use your hands or the back of a spoon to flatten them slightly.

For a nut-free version, replace the ground almonds with ground sunflower seeds, replace the almond butter with sunflower seed butter or tahini, and use a nut-free plant-based milk.

Nutrition