Home Baking Healthy Chocolate Chip Cookies with Chickpeas

Healthy Chocolate Chip Cookies with Chickpeas

stack of cookies with chocolate chips on a white board

Do you prefer to eat cookie dough straight from the bowl, or bake it first? Made with chickpeas and nutritious ingredients, this healthy protein cookie dough can be eaten two ways! Try the edible dough on its own, or bake it into chickpea cookies that are soft and chocolatey in the middle and deliciously golden on the outside! Perfect for snacking, they are vegan, nut-free, gluten-free and refined sugar free – and can be ready to eat in 20 minutes.

white plate with chocolate chip cookies

Like these sweet potato chocolate brownies, chocolate avocado mousse and ABC muffins, sweet treats that also include vegetables and other natural ingredients are becoming quite popular here! Because as much as I love the real deal when it comes to desserts, sometimes you need a healthier option.

My friends know that I love anything with hidden veggies. These cookies with chickpeas are inspired by a recipe that a lovely friend shared with me recently. The original recipe is by My Kids Lick the Bowl and you can view it here.

Full of protein, fibre and perfect for lunchboxes, these cookies are a fun and tasty way to include nutritious legumes into your child’s diet. They are sure to be a hit with kids and adults alike.

They are soft, sweet and naturally vegan which makes them a great, health-conscious dessert.

Because there are no raw eggs, the dough is also safe to eat straight from the bowl, if that’s your thing! Otherwise, they bake into lovely, soft cookies which taste surprisingly like the real deal, considering the absence of butter, sugar, eggs and flour! Dough, or cookies? With this recipe, you can have either. Or both!

cookie dough in a blue bowl with cookies in the background


Why you’ll love this recipe

  • Pantry friendly – these cookies require 7 basic pantry essentials like chickpeas, baking powder and coconut oil.
  • Dietary restriction friendly – this recipe is free from grains and flour and is vegan, egg free, nut free and gluten free.
  • Healthy – high in plant-based protein, no refined sugars and full of fibre!
  • Quick and easy! All you need is a food processor and about 20 minutes to make them.


What you’ll need

top view of all ingredients spread over a white board with descriptive labels

Ingredient notes

Chickpeas (garbanzo beans) – you will need 1 ½ cans (400 gram cans) of chickpeas to make these cookies. If you are cooking dry chickpeas, you’ll need about 2 ¼ cups. When blended, chickpeas make a thick paste that binds the cookies together. They are also a great source of fibre and plant-based protein. Rinse and drain the chickpeas, before drying them on paper towel before blending, to stop the mixture from becoming too wet.

Tahini – is a paste made from sesame seeds that gives a lovely, nutty flavour to the cookies. It can be bought either hulled, or un-hulled. Un-hulled tahini is more nutrient dense, but it is also more bitter and has a stronger taste. Either type can be used in this recipe, depending on your preference. Tahini can be found in most supermarkets and health food stores and can be substituted in this recipe for peanut butter (if you don’t need nut free cookies) or sunflower butter/paste.

Baking powder – is the leavening agent. It helps to make the cookies rise slightly and hold them together. If you just want to eat healthy cookie dough and don’t plan on baking the cookies, then skip the baking powder.

Chocolate chips – choose your favourite kind! For vegan cookies, make sure you choose a dairy free chocolate. White, milk or dark baking chips can be used. Or, use a block of chocolate and chop it into chunks. Add a little pinch of salt to balance the sweetness. If you don’t want to use chocolate, you can swap it for sultanas, or currants, if you prefer.


Step by step instructions

There is nothing complicated about this recipe! Baking with chickpeas is easy and this recipe is as simple as blitzing all of the ingredients (except for the chocolate chips) together in a food processor until smooth and combined. Once the dough is ready, fold through the chocolate chips.

If you just wanted some edible cookie dough, then you can stop here and enjoy! Keep it in the fridge for up to 3 days.

top view of cookie dough in bowl with chocolate chips and a spoon

Because the dough will be sticky, use a spoon to place small circles onto a lined baking tray and bake according to the instructions below. Leave a gap between each cookie, because they will spread slightly.

Leave the cookies on the baking tray for 5-10 minutes to cool slightly, before gently moving them to a wire rack to cool.


Handy tips

  1. The texture of these cookies is soft and gooey. Because they don’t have eggs or flour to bind them, they are also slightly crumbly and need to be handled gently. For this reason, smaller cookies are best, rather than making larger cookies.
  2. Although you can cook chickpeas to use in this recipe, canned chickpeas make a much quicker and easier option.
  3. Cool them on the tray before transferring to a wire rack to finish cooling.
  4. Storage – these cookies can be stored at room temperature for up to 3 days in an airtight container. They can also be kept in the fridge for up to 5 days, or frozen for up to 3 months.
  5. This recipe makes around 18 cookies, or the quantities can be multiplied to fill your freezer with easy lunchbox snacks.
top view of cookies on a white plate with chocolate chips


Related recipes

If you want more healthy lunchbox treats, give these recipes a try!

Have you tried this recipe? Leave a comment below and let me know how you went, or send me a message. For more lunchbox inspiration, tips and to share your own recipes and creations, head over to my Facebook Group; Healthy Lunchboxes Australia.

stack of cookies with chocolate chips on a white board

Cookies with Chickpeas

Do you prefer to eat cookie dough straight from the bowl, or bake it first? Made with chickpeas and nutritious ingredients, this healthy protein cookie dough can be eaten two ways! Try the edible dough on its own, or bake it into chickpea cookies that are soft and chocolatey in the middle and deliciously golden on the outside! Perfect for snacking, they are vegan, nut-free, gluten-free and refined sugar free – and can be ready to eat in 20 minutes.
5 from 3 votes
Print Pin Rate
Course: baking, healthy
Cuisine: Australian
Keyword: cookies with chickpeas, protein cookie dough
Prep Time: 5 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 20 minutes
Servings: 18
Calories: 134kcal
Author: Andrea Geddes

Ingredients

  • 1 1/2 cans chickpeas One and a half 400 gram cans.
  • 1/4 cup tahini or sunflower butter. Peanut butter can also be used if you don't require nut free cookies.
  • 2 tsp vanilla extract or vanilla bean paste.
  • 1/4 cup brown rice/rice malt syrup
  • 1 tbsp coconut oil
  • 1 tsp baking powder
  • pinch of salt
  • 2/3 cup chocolate baking chips ** Use dairy free chocolate to keep this recipe vegan. I use dark chocolate, but choose your favourite!

Instructions

  • Pre-heat the oven to 180 °C (356F) (fan forced). Line a large baking tray with baking paper.
  • Rinse the chickpeas in a sieve under cold water. Drain them and place them onto a paper towel to pat dry.
  • Place all of the ingredients, except the chocolate chips, in a food processor and blend for around 2 minutes until the mixture is smooth and completely combined. **If you want to eat the cookie dough raw and don't want to bake it, leave the baking powder out**
  • Fold in the chocolate chips.
  • Using a spoon, place spoonfuls of the mixture onto the baking tray/paper, and gently flatten into circular shapes. Leave space between each cookie, as they will spread slightly while baking.
  • Bake for around 15 minutes, or until the cookies are lightly browned on top. Remove from the oven and leave them on the tray for 5-10 minutes, before transferring to a wire rack to cool. Enjoy!

Notes

 
  1. Chickpeas (garbanzo beans) – you will need 1 ½ cans (around 600 grams) of chickpeas to make these cookies. If you are cooking dry chickpeas, you’ll need about 2 ¼ cups. When blended, chickpeas make a thick paste that binds the ingredients together. They are also a great source of fibre and plant-based protein.
  2. Tahini – is a paste made from sesame seeds. It comes either hulled, or unhulled. Unhulled tahini is more nutrient dense, but it is also more bitter and has a stronger taste. You can use either in this recipe, depending on your preference. It gives a lovely, nutty flavour to the cookies. It can be found in most supermarkets and health food stores. You can substitute tahini in this recipe for peanut butter (if you don’t need nut free cookies) or sunflower butter/paste.
  3. The texture of these cookies is soft and gooey. Because they don’t have eggs or flour to bind them, they are also slightly crumbly and need to be handled gently. For this reason, smaller cookies are best, rather than making larger cookies.
  4. Cool them on the tray before transferring to a wire rack to finish cooling.
  5. Storage – these cookies can be stored at room temperature for up to 3 days in an airtight container. They can also be kept in the fridge for up to 5 days, or frozen for up to 3 months.
  6. This recipe makes around 18 cookies, or the quantities can be multiplied to fill your freezer with easy lunchbox snacks.
Tried this recipe?Mention @thecookingcollectiveau or tag #thecookingcollectiveau!

Nutrition

Calories: 134kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 178mg | Fiber: 3g | Sugar: 7g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg

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