Name: Chickpea Chocolate Cookies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cup chickpeas (or 15 oz can, drained and rinsed); 1 cup peanut butter; 1/3 cup coconut sugar; 2 Tbsp monk fruit and erythritol sweetener, or more coconut sugar; 2 Tbsp water; 1/4 cup cacao; 1/2 tsp baking soda; 1 tsp vanilla extract; 1/4 tsp sea salt; 1/4 cup unsweetened shredded coconut

Jump to Recipe· 3.9 from 72 reviews

If you are on the lookout for a cookie that’s both delightfully rich and surprisingly wholesome, this Chickpea Chocolate Cookies Recipe might just become your new go-to treat. Combining the creamy nuttiness of peanut butter, the subtle earthiness of chickpeas, and the deep chocolate notes from cacao, these cookies strike a perfect balance between indulgence and nutrition. Every bite offers a tender yet chewy texture, enhanced by a hint of shredded coconut, making them utterly irresistible. Plus, they’re simple enough to whip up on any day you crave something sweet but also want to keep things a bit healthier and fun in the kitchen.

Ingredients You’ll Need

A clear food processor bowl contains six distinct layers of ingredients arranged side by side inside. Starting from the left, there is a fluffy white layer of shredded coconut, followed by smooth, light brown peanut butter beneath it. Next to that is a dark brown powdery cocoa layer at the front center. To the right of that, there are round, pale beige chickpeas, and above them, a mound of reddish-brown powder, likely cinnamon or similar spice. Behind the coconut, there is a small amount of white powder. The bowl is placed on a white marbled surface with soft natural light coming from the left, and the image shows the top view of the setup. Photo taken with an iphone --ar 4:5 --v 7

Trust me when I say that these ingredients may look simple, but they are the backbone of the cookie’s incredible flavor and texture. Each item plays a crucial role, whether it’s adding moisture, sweetness, or that satisfying cocoa punch.

Chickpeas (1 1/2 cups): This is the secret star providing protein and a wonderful creamy base that keeps the cookies soft.
Peanut butter (1 cup): Brings richness and a lovely nutty flavor that pairs beautifully with chocolate.
Coconut sugar (1/3 cup): Adds a gentle sweet caramel note without overpowering the other flavors.
Monk fruit and erythritol sweetener (2 Tbsp): A lovely natural sweetener option that balances the sweetness if you prefer a lower sugar content.
Water (2 Tbsp): Helps bind everything into a perfect dough texture.
Cacao powder (1/4 cup): Deepens the chocolate flavor with its rich, slightly bitter profile.
Baking soda (1/2 tsp): Provides just the right lift and lightness in the cookies.
Vanilla extract (1 tsp): Enhances all the flavors with its warm, aromatic notes.
Sea salt (1/4 tsp): Balances sweetness and amplifies the chocolate’s depth.
Unsweetened shredded coconut (1/4 cup): Adds delightful texture and a subtle tropical hint.

How to Make Chickpea Chocolate Cookies Recipe

Step 1: Prepare Your Oven and Baking Tray

Start by preheating your oven to 350 degrees Fahrenheit. Prepare a baking tray by lining it with parchment paper or a silicone baking mat. This setup makes cleaning up easy and ensures your cookies don’t stick during baking.

Step 2: Blend the Ingredients

Place the chickpeas, peanut butter, coconut sugar, monk fruit sweetener, water, cacao powder, baking soda, vanilla, and sea salt into a food processor. Pulse everything until you get a smooth, uniform dough with no chickpea chunks left. This step is key for that silky consistency. Then add the shredded coconut and pulse on a low or mix setting just until it’s fully integrated—don’t overdo it, you want those coconut bits to lend texture.

Step 3: Shape the Cookies

Take the dough and form it into about 15 equal-sized balls. Place each on your prepared baking tray. Gently press down each dough ball with a fork to flatten slightly and create that classic X pattern on top. It’s charming and helps the cookies bake evenly.

Step 4: Bake and Cool

Bake your cookies for 12 to 15 minutes at 350 degrees or until the edges are set. Don’t worry if they feel a little soft at first—that’s perfect because they firm up as they cool. Let them rest on the baking tray for at least 10 minutes to achieve that ideal chewy texture.

How to Serve Chickpea Chocolate Cookies Recipe

The image shows a pile of round chocolate cookies on a white plate with a thin blue rim, placed on a white marbled surface. The cookies are dark brown and have a rough, crumbly texture with small cracks and a pattern of fork marks pressed into the tops. The cookies are stacked unevenly, overlapping each other, and the lighting highlights their rich, dense look. The background is softly blurred, focusing attention on the cookies. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a little flaky sea salt over the cookies just before serving to make that chocolate pop even more. Or if you want a little freshness, toss on some finely chopped toasted almonds or a dusting of powdered cacao.

Side Dishes

These cookies pair beautifully with a chilled glass of milk, whether cow’s milk or a nut milk alternative. For an extra indulgent experience, serve alongside a scoop of vanilla ice cream or a dollop of whipped coconut cream.

Creative Ways to Present

Try stacking a few cookies with a smear of peanut butter or chocolate ganache between them for a cookie sandwich. You could also crumble some over Greek yogurt and fresh berries for a quick parfait that’s both fun and tasty.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep any extra Chickpea Chocolate Cookies Recipe treats stored in an airtight container at room temperature for up to 3 days. This will keep their texture just right without drying out.

Freezing

If you want to make these cookies your secret stash, they freeze beautifully. Place them in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe bag or container. They’ll last for up to three months.

Reheating

To bring back that fresh-baked vibe, microwave a cookie for 10-15 seconds or warm it briefly in a toaster oven. You’ll get that soft, melty texture back in no time, perfect for an impromptu treat.

FAQs

Are these cookies gluten-free?

Yes! Since the recipe relies on chickpeas and other naturally gluten-free ingredients, these cookies are safe for anyone avoiding gluten, making them a fantastic alternative to traditional flour-based cookies.

Can I substitute the peanut butter?

Absolutely. You can swap peanut butter for almond butter, cashew butter, or even sunflower seed butter, depending on your preference or allergies. Just make sure it’s smooth and creamy for the best dough consistency.

Do these cookies taste like chickpeas?

Not really. When blended with peanut butter, cacao, and sweeteners, the chickpeas provide a neutral, creamy base without an overt legume flavor. The chocolate really shines through lovingly!

Can I use regular sugar instead of coconut sugar?

Yes, regular granulated sugar or brown sugar can be used if that’s what you have on hand. Coconut sugar just adds a subtle caramel tone and a lower glycemic index, but the cookies will still be delicious.

How do I make sure the cookies hold together well?

Processing the dough until fully smooth and thoroughly mixing in the shredded coconut helps significantly. Also, don’t skip the baking soda—that little lift helps set the cookies properly. Lastly, allow them to cool completely before moving or storing.

Final Thoughts

If you’re ready to bake something that feels special yet surprisingly simple, give this Chickpea Chocolate Cookies Recipe a try. The combination of flavors and textures will delight your taste buds without the fuss or guilt. They’re perfect for sharing, gifting, or treating yourself on a cozy day. Once you make this recipe, I’m betting these cookies will sneak their way onto your favorites list too!

Chickpea Chocolate Cookies Recipe

Ingredients You’ll Need

How to Make Chickpea Chocolate Cookies Recipe