Chickpea chocolate chip Cookies

Okay, so these biscuits may sound strange, but trust me, they are a huge hit every time I make them.

And the best part, no one suspects they are loaded with chickpeas. They are so easy to make, have only a few ingredients and honestly, they’re a sweet treat you can enjoy totally guilt-free.

 You must try them. You’ll be totally shocked at the result. 100% whole ingredients too. And so many variations possible. Chickpeas are tiny little legumes that originated from India. They are packed with protein, making them a complete source of vegetarian & vegan protein.

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Serves: Makes approx 15 biscuits!


1 cup of drained and rinsed chickpeas (can) – be sure to rinse them well

1 cup plain flour – you can use wholemeal or spelt. Even a GF flour will work

½ cup coconut sugar – you can use any sweetener of your choice .

1 teaspoon vanilla extract – be sure to use good quality vanilla, not essence

4 tablespoons 100% pure almond butter – can substitute for any nut butter, peanut butter is great too

½ teaspoon baking powder – necessary to get them nice and fluffy

½ cup choc chips – optional (but totally a yes from me!)


Equipment you Need

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Chickpeas are an incredibly great ingredient, and being a high-protein food, they can add a lot of nutritional value to your favorite dishes. Especially for kids, they’ll be none the wiser that their cookie treat is actually healthy.  Chickpeas contain 16g of protein per cup, along with virtually no fat. Now you know what to add to your food if you’re looking for a quality source of protein. Also, they’re high in fiber, potassium, and folate, making them good for your health as well. Chickpeas are an excellent source of protein, containing more grams per cup than both cooked beans and meat. Chickpeas are also rich in fiber, and 100 calories of chickpeas will help you feel full longer 

In this recipe we swap out butter for peanut butter making it vegan friendly too! Peanut butter contains protein, monounsaturated fats, fibre, and Vitamin E. This makes it a great alternative to butter or margarine in these cookies, as it has similar binding properties and they will hold together well.

You can also make this recipe with macadamia butter, or substitute any other kind of nut butter. And if you want to add some fruit flavour, try adding sultanas or cranberries.

To learn how to make recipes like this and more check out our huge range of vegan cooking classes in Brisbane.  Our vegan cooking school has so many classes and recipes where we can guide you toward a  healthy, plant-based diet.


Frequently Asked Questions

How many biscuits does the recipe make?

The recipe makes approximately  12 to 15 biscuits.

How long will they last?

The biscuits should last up to two weeks if kept in an airtight container or jar with a lid.

Can you store them in the freezer?

Absolutely.  You can freeze them for up to three months. Make sure they’ve cooked down and then place them in an airtight container. Before enjoying them let them thaw out at room temperature.