These chickpea cookies are gluten free, chewy and filled with chocolate chips!! Absolutely delicious – these are eggless, healthy, yet full of protein and fiber from the chickpeas!!
Step by Step Photos
- Add chickpeas to food processor
2. Add sugar, add more if you like sweeter.
3. Add melted butter
4. Add vanilla, baking powder, baking soda and salt
5. Add in chocolate pieces and walnut pieces and pulse to swirl in
6. Refrigerate batter overnight or in the freezer for an hour
7.Preheat oven to 350 F
8. Take dough out and scoop out individual cookies. Enlist your kids help in this. They love it!!
9. Take the delicious cookies out at 20 minutes or more. Look for browning of edges.
10. Do not touch the cookies for 5 minutes. Let it cool before taking them out.
Perfect snack for kids after school!! Enjoy!!
FAQ’s answered
Why do you have to freeze the dough before baking? It will give you better shape and better cookies
Why is the baking time higher than normal? This cookie has a higher water content than normal cookies. It needs more time in the oven
Recipe
- 2 cups Cooked chickpeas
- 4 oz Butter (1/2 stick)
- 1/2 cup Sugar
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tbsp Vanilla
- 1/4 cup Chocolate Chips
- Handful of chopped Walnuts
- Pinch of salt
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In a food processor, add 2 cups chickpeas, sugar, vanilla, butter, baking soda, baking powder and salt and grind it to a paste
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Add the chopped chocolate pieces and walnut pieces and pulse to swirl it in.
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Pour the batter into a container and chill it in the freezer for an hour or refrigerate overnight.
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Preset oven to 350F
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Take the chilled dough and using cookie scoops, line them in rows in a baking tray
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Bake for 20 minutes or slightly longer till the edges turn golden brown
Conclusion
If you are looking for gluten free recipes for your kids with gluten allergy, this would be a great idea. My kids absolutely loved it. Even if you are not adopting a gluten free diet, this is still a healthy option for your cookie ideas!!
Make it vegan – You can substitute coconut oil instead of butter to make it completely vegan.
I hope you give these cookies a try. Post your comments and feedback below or on my Pinterest page.
Hello Swetha! I love your blog ! I made your cookies yesterday and there are delicious. Quick question: they did not spread on the oven, even if I followed your recipe… do you know what it could cause it? Even if they do not look like your picture, they were DELICIOUS!! So Thank you for sharing !
Hi Louise,
Thank you for posting your feedback. I am thrilled to hear that you loved the cookies. Regarding spread, hmm…I wonder if the 1/4 tsp baking soda could be easily bumped up to 1/2 tsp to achieve a better spread. 2 cups of chickpeas could easily sustain a bit more baking soda. Next time, I make them I will try to bump up the quantity and report the updated results.
Thanks
Swetha
I have chickpea flour. How much would you think this recipe would need compared to the chickpeas?
Hi Gal, Sorry unfortunately I cannot accurately answer your question. There are too many variables to consider.
I would try this recipe instead: https://detoxinista.com/chickpea-flour-cookies/
I have always had great success with her recipes.
Not sure what I did wrong but my cookies did not hold together at all.
Hi Tanya, sorry to hear that. I posted this recipe almost 3 years ago. There were fairly fragile even when I made them. But, they were super tasty…that I do remember. Let me try the recipe again and update with more notes.