Vegan Chickpea Chocolate Chip Cookies Recipe
These Vegan Chickpea Chocolate Chip Cookies are a wholesome, delicious treat made with simple pantry staples like chickpeas, tahini, and maple syrup. Soft and chewy with a perfect balance of sweetness and chocolate chips, they’re a healthier, egg-free and dairy-free alternative to classic cookies. Perfect for a plant-based dessert or snack that everyone can enjoy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12-15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Wet Ingredients
- 1 15 oz can chickpeas, drained and rinsed
- 1/2 cup tahini (or other nut/seed butter)
- 1/4 cup unsweetened apple sauce
- 1/2 cup maple syrup
- 2 tbsp olive oil
Dry Ingredients
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup dairy free semisweet chocolate chips
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper to prevent sticking and ensure even baking.
- Blend Wet Ingredients: In the bowl of a food processor or a high-speed blender, combine the drained chickpeas, tahini, unsweetened apple sauce, maple syrup, and olive oil. Blend for at least 2 minutes until the mixture is very smooth, stopping to scrape down the sides as needed for an even texture.
- Combine Dry Ingredients and Fold: Transfer the blended wet mixture to a large mixing bowl. Gradually add the all-purpose flour, baking powder, and salt, folding them in gently using a spatula until just combined. Then fold in the dairy-free semisweet chocolate chips evenly throughout the dough.
- Shape Cookies: Using a cookie scoop or spoon, drop portions of dough onto the prepared baking sheet. Press down slightly with the back of a measuring cup to flatten them gently. For an extra touch, optionally brush the tops of the cookies with olive oil and sprinkle a few extra chocolate chips on top.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set and no longer doughy.
- Cool: Remove the cookies from the oven and transfer them to a cooling rack. Allow to cool for about 10 minutes before serving to let them firm up and develop their full flavor and texture.
Notes
- You can substitute tahini with other nut butters like almond or peanut butter if preferred.
- If you don’t have dairy-free chocolate chips, regular semi-sweet chocolate chips work if not strictly vegan.
- The apple sauce acts as a natural binder and adds moisture, making eggs unnecessary.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
