Chocolate Chickpea Cookies

*Recipe updated 11 September 2024

You’ve got to make these Chocolate Chickpea Cookies. Everything goes into the blender, a quick blitz and you’re left with gluten-free, dairy-free, egg-free cookies that are SO full of protein, thanks to the cookies main ingredient, chickpeas!

Click here to PIN the recipe.

I’ve been making these for my babes for the last 6-years. I love to freeze them and serve them for afternoon tea with some apple and a smoothie. Filling and yum.

Here’s how to make a batch:

Rinse off your chickpeas and pop them in a blender with all the ingredients.

Using a cookie spoon, pop small dollops of the dough on a cookie tray. Flatten with your hand and dollop the peanut butter on top.

Cook them until the edges are crispy and the middle soft.

The texture and flavour is so good!

This is one of the 30 days of healthy treats I’m sharing on my Instagram.
Click here to pop over and follow along.
 

And if you’d like more healthy, easy recipes perfect for the babes’ lunchboxes, checkout my recipe eBook. All the recipes are a cinch, freezable and made in minutes. 
Click here to check out the eBook.
 

Chocolate Chickpea Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Save Recipe Recipe Saved

Chickpea chocolate cookies are the ultimate healthy biscuits for the kids’ lunchbox. Made in minutes, devoured in seconds and freezing them is a dream. These have to be the ultimate healthy biscuits. I make a double batch for my little man that eats an egg-free, dairy-free, gluten-free diet.

• Total Time: 25 minutes

Ingredients

Units USM Scale 1x2x3x

• 1 can chickpeas (or 1 1/2 cups cooked chickpeas)
• 1/2 cup crunchy natural peanut butter (plus extra for topping)
• 2 tbsp carob or raw cacao powder
• 1/3 cup maple or rice malt syrup (less if you like)
• 1 tbsp vanilla powder (paste or extract)
• 1 tsp baking powder
• 2 tbsp coconut oil or 25g butter
• Pinch sea salt

Instructions

1. Preheat your oven to 180°C and line 2 baking trays with baking paper. Wash and drain chickpeas well and place in a food processor with all remaining ingredients. Blend for a minute or two, until ingredients are well combined and the dough is smooth and creamy. If you’re having issues with the dough ‘creaming’ add the coconut oil, that will help it along.
2. Using a spoon, scoop the biscuits into balls and place onto the baking trays. Press the biscuits down with your hands so they’re fairly flat and top with a small dollop of peanut butter.
3. Place in the oven and bake for 20-25 mins or until crispy around the edges.
4. They will store for a week in an airtight container in the cupboard (they will soften but are just as yummy) or fridge or for a month in the freezer.

Notes

These freeze GREAT!

You can sub the peanut butter for hazelnut or cashew butter,

If you want them nut-free, sub for sunflower seed butter or tahini.

• Author: Stacey Clare
• Prep Time: 5 minutes
• Cook Time: 20 minutes

Click here to PIN the recipe.