This chickpea chocolate chip cookies recipe is healthy, vegan, and gluten-free! These 100 calorie cookies are made with pantry staples like canned chickpeas, peanut butter, maple syrup, and oat flour (or almond flour). They are soft, chewy, moist, and easy to make. Enjoy these low calorie cookies as a guilt-free dessert for weight loss or an afternoon snack! #chickpeas #chocolatechipcookies #chickpeacookies #healthycookies #lowcalorie #vegancookies #chickpea #garbanzobeans #guiltfree
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Rinse and drain the garbanzo beans in a fine mesh strainer. For the best flavor, be sure to rinse them thoroughly.
- In a food processor, combine garbanzo beans, peanut butter, oat flour (or almond flour), maple syrup, brown sugar, vanilla extract, salt, cinnamon, and baking powder.
- Blend the ingredients until smooth and creamy. Stop and scrape down the sides of the container, pushing the cookie dough toward the blades, as needed. Add chocolate chips to the food processor. Pulse a few times to mix together.
- Scoop the cookie dough into balls and transfer to the baking sheet. Using clean hands, press and form into round cookies. Add extra chocolate chips on top, if desired. Bake for 15-18 minutes. Remove cookies from the oven and let cool. Enjoy!
- Nut butter: I personally prefer the taste of peanut butter, but I think cashew butter makes it taste most like real cookie dough. If you are nut-free, use sunflower seed butter instead.
- How to store: Store cookies inside a sealed container at room temperature for 2 days or inside the refrigerator for up to 5 days.
- Nutrition information: The nutrition facts below reflect the use of oat flour.
- Serving Size: 1 cookie
- Calories: 94
- Sugar: 4g
- Fat: 4g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
Keywords: chickpea chocolate chip cookies, chickpea cookies, low calorie chocolate chip cookies