Are chickpea cookies healthy?

Chickpeas provide fiber, plant protein, vitamins, and minerals, but a cookie's overall nutritional profile depends on the complete recipe, portion size, sweetener, chocolate, and other ingredients. Chickpea cookies can be one way to incorporate legumes into a sweet snack, but they should still be viewed as a cookie rather than a health treatment.

Do chickpea cookies taste like chickpeas?

The chickpea flavor is usually mild when the beans are thoroughly rinsed and blended with peanut butter, vanilla, maple syrup, and chocolate. The finished cookie has a slightly nutty flavor.

Can you make cookies with canned chickpeas?

Yes. Canned chickpeas are convenient because they're already cooked. Drain and rinse them thoroughly before making the dough.

Can I make chickpea cookies without flour?

Yes. This recipe uses whole cooked chickpeas instead of traditional flour.

Why are my chickpea cookies mushy?

Excess moisture is usually the problem. Drain and dry the chickpeas thoroughly, measure the liquid ingredients carefully, and allow the cookies to cool completely after baking.

Why didn't my chickpea cookies spread?

Chickpea cookie dough doesn't behave exactly like conventional butter-and-flour cookie dough. Shape and slightly flatten the cookies before baking rather than expecting them to spread substantially in the oven.

Can I make chickpea cookies without a food processor?

A powerful blender may work, but a food processor generally makes it easier to achieve the smooth consistency needed for the best texture.

Can chickpea cookies be frozen?

Yes. Cool them completely and store them in a freezer-safe container, separating layers with parchment paper.

Chickpea Cookies Recipe: Soft, Chewy & High-Fiber

Description

Soft and chewy chickpea cookies made with peanut butter, maple syrup, vanilla, and chocolate chips. An easy flourless cookie recipe with a rich chocolate chip flavor.

Ingredients

Scale

1 (15-ounce) can chickpeas, drained and thoroughly rinsed
1/2 cup creamy peanut butter
1/3 cup pure maple syrup
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
1–2 tablespoons rolled oats, optional if the dough is too soft

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Drain and rinse the chickpeas thoroughly. Pat them dry to remove excess moisture.
Add the chickpeas, peanut butter, maple syrup, vanilla extract, baking soda, and salt to a food processor.
Blend until completely smooth, stopping to scrape down the sides as needed.
Remove the blade and fold in the chocolate chips. If the dough seems too soft, stir in 1–2 tablespoons of rolled oats and let it rest for a few minutes.
Scoop about 1 1/2 tablespoons of dough per cookie onto the prepared baking sheet.
Gently flatten each cookie with the back of a spoon or slightly damp fingers, since the cookies will not spread much while baking.
Bake for 10–13 minutes, until the tops are set and the edges are lightly golden.
Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a cooling rack.

Notes

Drain and dry the chickpeas well to prevent the cookie dough from becoming too wet. Blend the chickpeas until completely smooth for the best texture. Do not overbake the cookies. They will be very soft when they first come out of the oven and will firm up as they cool. Store cooled cookies in an airtight container in the refrigerator.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 154
Sugar: 10g
Sodium: 106
Fat: 8g
Saturated Fat: 2.4g
Unsaturated Fat: 5.5g
Trans Fat: 0
Carbohydrates: 18g
Fiber: 2.6g
Protein: 4.5g
Cholesterol: 0mg

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