Flourless Chocolate Chickpea Cookies

If you are a chocoholic like me and enjoy simple chocolate desserts like this, you might also want to check out some of my other recipes. Try my c hocolate-dipped blueberries, chocolate coconut blueberry bites, or fluffy chocolate muffins, all easy treats perfect to share with friends or family.

Quick look: Flourless Chocolate Chickpea Cookies

• 🌍Cuisine – American
• 🕒 Ready In – The cookies take 30 minutes to prepare and bake. If you chill the mixture to make rolling easier, you will need an extra hour
• 👩Serves – Makes 20 chickpea cookies
• 🔪Equipment Needed – Food processor or a potato masher, mix
• 🥘Cook Method – Oven
• 🛒Main Ingredients – Chickpeas, peanut butter, cacao powder
• 📖 Dietary Notes – Vegan, Gluten-free, oil-free, soy-free, nut-free, high-protein
• 📊Skill Level – Easy, beginner level
• ❤️ Why You`ll Love this RECIPE – No flour, eggs, or dairy, naturally gluten-free, soft and fudgy, easy to make, high in protein and fibre, and a fun way to incorporate chickpeas in baking.

Please see the RECIPE CARD at the bottom of this post for the complete list of ingredients and measurements, along with a printable recipe.

Chickpeas – I use organic chickpeas from a jar because they’re convenient, ready to use, and taste great. They’re the base of these cookies, giving them a soft texture while also adding plant-based protein and fibre.

Peanut Butter – Adds extra protein and helps bind everything together. It also gives the cookies a slight creaminess without needing any butter or oil.

Maple Syrup – A more natural sweetener that also brings a bit of nutritional value compared to refined sugar. It adds just the right amount of sweetness and helps keep the cookies moist.

Cacao Powder – This is pure chocolate, perfect for chocolate lovers. It gives a deep, rich flavour and also contains beneficial compounds like magnesium.

Dark Chocolate Chips – For those little bursts of melted chocolate, making the chickpea cookies gooey and yummy.

Ceylon cinnamon – You won’t actually taste it, but it really enhances the chocolate flavour and adds a subtle warmth. It also comes with its own nutritional benefits, making it a great addition.

Remaining ingredients – Salt, baking powder, milk(optional)

1. Add the drained chickpeas, peanut butter, cacao powder, cinnamon, baking powder, salt, and maple syrup to a food processor. Blend until you get a smooth, thick paste. Add a little plant-based milk if too thick.
2. Transfer the mixture to a bowl and stir in the chocolate chips.
3. If the dough feels quite soft, place it in the fridge for 1–2 hours.
4. Scoop about 1 tablespoon of the mixture and roll it into balls. If the dough is sticky, dust your hands lightly with cacao powder.
5. Place the balls on a lined baking sheet, flatten them gently, and bake at 180 °C for 15 minutes.
6. Let the cookies cool before eating.

If the mixture is too thick to blend, add 1–2 tablespoons of plant milk. If it blends easily, skip it.

If you have time, chill the mixture for 1–2 hours, so it’s less sticky and easier to handle.

Lightly dust your hands or the dough with cacao powder to make rolling easier.

Read More

Read More

Read More

Read More

Did you make this recipe? I’d love for you to leave a comment and give it a 5-Star ★★★★★ Rating below, and don’t forget to follow me on Instagram, YouTube, Facebook, Pinterest, and TikTok. Finally, why not join our community and get recipes straight to your inbox! Never miss a recipe– SUBSCRIBE NOW!