Chickpea Cookies Recipe: Soft, Chewy & High-Fiber
Soft, chewy chickpea cookies made with creamy peanut butter, oats, chocolate chips, and simple pantry ingredients. These easy high-fiber cookies are a deliciously satisfying snack or healthier homemade dessert.
Ingredients
- 1 can chickpeas drained, rinsed and thoroughly dried
- ½ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- 1 cup rolled oats
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup semi-sweet chocolate chips
Instructions
- Drain and rinse the chickpeas thoroughly. Pat them very dry with a clean kitchen towel or paper towels. Removing excess moisture helps create a better cookie dough.
- Add the chickpeas to a food processor and blend until completely smooth and creamy. Scrape down the sides as needed to ensure there are no large pieces remaining.
- Add the peanut butter, egg, and vanilla extract to the blended chickpeas. Process until the mixture is smooth and evenly combined.
- In a separate mixing bowl, combine the rolled oats, brown sugar, baking powder, salt, and cinnamon. Stir until the dry ingredients are evenly distributed.
- Add the dry mixture to the chickpea mixture. Stir until a thick cookie dough forms. Gently fold in the chocolate chips, reserving a few for the tops of the cookies.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough onto the prepared baking sheet, leaving space between each cookie. Gently flatten the tops and press a few extra chocolate chips into them.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft. Do not overbake, as the cookies will continue to firm up as they cool.
- Let the cookies cool on the baking sheet for about 5 minutes. Transfer them to a wire rack and allow them to cool for another few minutes before serving.
Notes
- For the softest chickpea cookies, blend the chickpeas until completely smooth and avoid overbaking. The cookies should look slightly soft in the center when removed from the oven because they continue to set as they cool. For extra chocolate flavor, press a few additional chocolate chips onto the tops before baking.
- Storage: Store cooled cookies in an airtight container in the refrigerator for several days. They can also be frozen in a freezer-safe container and thawed before serving.
- Optional variation: Substitute almond butter or sunflower seed butter for the peanut butter if preferred.
Nutrition Facts
- Serving size: 3 cookies
- Calories: 185 kcal
- Carbohydrates: 23 g
- Protein: 6 g
- Fat: 9 g
- Saturated Fat: 2 g
- Fiber: 4 g
- Sugar: 10 g
- Sodium: 150 mg