Chickpea Chocolate Chip Cookies

This recipe was inspired by Nadia Lim’s version, altered a few ingredients and they turned out successful. They do crumble more then normal cookies but I still think they tasted great! Gluten & Dairy Free as well as Vegan Friendly (swap the honey for maple syrup).

Chickpea Chocolate Chip Cookies



Prep time




  • 1 can of chickpeas, rinsed and drained (400g)

  • 3 Tbsp almond meal (or another flour alternative)

  • 1 Tbsp coconut oil

  • 1/2 cup peanut butter

  • 1/3 cup honey

  • 1 tsp baking powder

  • 100g dark chocolate chips (choose DF alternative to make recipe DF)


  • Preheat oven to 180 degrees and line a baking tray with baking paper.
  • Drain and rinse chickpeas then pat dry with some paper towels. Place all ingredients in the food processor (except the chocolate chips) and blitz until all are combined.
  • Add in dark chocolate chips and pulse briefly to distribute throughout mixture.
  • Roll heaped tbsp of cookie dough into balls (use wet hands) and place on prepared tray. Flatten slightly with the back of a fork.
  • Bake for 12-14 minutes until lightly golden. Remove from oven an leave to cool.
  • Enjoy with a cup of tea or keep stored in air tight container for up to a week.

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