Name: Double Chocolate Chickpea Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1.5 cups chickpeas (cooked or canned, approx. 15-ounce can drained + rinsed); 1/3 cup unsweetened applesauce; 1/3 cup almond butter (or another nut butter of your choice); 1 teaspoon pure vanilla extract; 50 grams almond flour (approx. 1/2 cup spooned + levelled); 25 grams raw unsweetened cocoa powder (approx. 1/4 cup spooned + levelled); 1 teaspoon baking powder; 1/3 cup vegan chocolate chips (plus a few more to press into each cookie if you'd like)

These chocolate chickpea cookies are a deliciously healthy dessert. Made with chickpeas as the base, they offer a protein-packed alternative, while still delivering that rich, chocolate flavour and gooey texture.

Hand holding a chocolate chickpea cookie with bite taken out.

With just a few simple ingredients these cookies are gluten-free, grain-free, dairy-free and a great option for those looking for a healthier, yet indulgent, snack.

Quick to prepare and perfect for satisfying your sweet tooth, these cookies prove you can enjoy a treat without compromising your healthy eating goals!

Like my peanut butter chickpea cookies and double chocolate bliss balls, this dessert is healthier than classic versions, made using a protein-packed base, and tastes incredible!

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Ingredients
Instructions
Variations
Equipment
Storage
Expert Tips
More delicious healthy cookie recipes
📖 Recipe

Ingredients

Here’s everything you’ll need to make these delicious double chocolate chickpea cookies.

Chickpeas: Use canned or cooked chickpeas. Also known as garbanzo beans.
Almond butter: Use smooth and creamy almond butter or another nut butter or seed butter.
Almond flour: Use BLANCHED almond flour for best results and texture. Do not use unblanched or almond meal. Blanched almonds have had their skins removed before grinding into flour.
Cocoa powder: Use unsweetened raw cocoa powder for a chocolate flavour, without added sugar.
Applesauce: Choose unsweetened applesauce to avoid refined sugar.
Vanilla: Use pure vanilla extract, not artificially flavoured for best results.
Baking powder: Ensure your baking powder is active and fresh for maximum rising power.
Chocolate chips: Use dairy-free vegan chocolate chips (or chocolate chunks) to keep these cookies plant-based. Or purchase vegan chocolate bars and break them up into bits or chunks.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Food processor with flour, cocoa, chickpeas, almond butter, and applesauce inside.

Add everything except the chocolate chips to your food processor bowl.

Double chocolate chip cookies batter inside food processor.

Blend until smooth, then add the chocolate chips and pulse to combine.

Balls of double chocolate cookie batter on baking sheet.

Use a cookie scoop to scoop the cookie dough onto your baking sheet,

Baked double chocolate chip chickpea cookies on baking sheet.

Optionally press a few chocolate chips into each cookie and bake.

Once baked, allow the cookies to cool at room temperature for at least 10 minutes before handling them.

Then transfer them to a wire rack to continue cooling. The cooldown time will allow the cookies to set.

Baking sheet with double chocolate chickpea cookies on it.

Variations

Here are some ways to change up your chickpea chocolate chip cookies:

Try other kinds of nut butter such as cashew butter, pecan butter, walnut butter, peanut butter or sunflower seed butter.
No chickpeas/garbanzo beans on hand? Try using white beans or black beans in its place.
For added sugar-free, skip the chocolate chips and use chopped nuts or dried fruit like raisins, dried cranberries, or chopped dates.
If you don’t have applesauce, use very ripe mashed bananas instead.
There is no added sugar other than the chocolate chips, so the cookies will not be overly sweet. For sweeter cookies add 1-2 tablespoons of maple syrup, honey or another liquid sweetener. OR add 1-2 tablespoons of coconut sugar or brown sugar.

Equipment

I use this Cusinart food processor to make the batter for my chocolate chip chickpea cookies.

You may use a blender if preferred, however, I find it easier to transfer the batter from a food processor.

Storage

Keep your chocolate chickpea cookies at room temperature for 2-3 days, or in the fridge for 3-4 days.

To freeze the cookies, use a freezer-safe airtight container and store them layered with parchment paper to prevent them from sticking to one another.

Keep the cookies frozen for up to 3 months.

Expert Tips

Weigh your flour for the best results. Scooping into a measuring cup can compact the flour and you may end up with more than needed.
Use active baking powder. If your baking powder has been open in the pantry for several months, it may lose effectiveness.
Use almond butter made with only almonds and no added fat or sugar. Always read the ingredients, or you may make your own almond butter.
Let your cookies cool for 10 minutes once removed from the oven, before handling. This cool-down period will help them firm up and set.

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Buon appetito

Rosa

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📖 Recipe