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Healthier chickpea chocolate chip cookies


Beans in desserts… It works! No one will ever detect the chickpeas in these chocolate chip cookies.

Chick pea chocolate chip cookies

A few years ago I found myself about 20 pounds heavier than I wanted to be. Something clicked one day, and a complete overhaul of my eating began. I lasted about 10 days before I caved and absolutely “needed” a cookie. Looking around for healthier cookie alternatives, I stumbled upon the idea of adding beans into baked goods. After about 5 minutes of denial that a dessert recipe with beans could ever taste good, I figured, why not try? I’ve probably consumed about 100 bean cookies since and honestly don’t even crave the “real” stuff anymore. I’m not saying a full-out butter, sugar, all-purpose flour cookie doesn’t taste delicious (it does), but I guarantee these healthier chickpea chocolate chip cookies will surprise you and satisfy that sweet tooth.

Chick pea chocolate chip cookies

Chickpea chocolate chip cookies recipe

Yields 18


  • 1-1/2 cups oat flour
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chickpeas, drained and rinsed
  • 1/4 cup unsweetened applesauce
  • 1/4 cup plain Greek yogurt
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup chocolate chips


  1. Preheat the oven to 350 degrees F, and line a baking sheet with parchment paper, or use a silicone baking sheet.
  2. In a large bowl, combine the flours, baking powder, baking soda and salt.
  3. Add the remaining ingredients except for the chocolate chips to a food processor, and process until smooth.
  4. Add the mixture to the bowl with the dry ingredients, and mix together with a spatula until incorporated.
  5. Fold in the chocolate chips.
  6. Drop the batter in about 1 tablespoon size-portions onto the baking sheet, and press them down slightly with the back of a spoon. The batter won’t spread too much while baking, so shape them how you desire before placing them in the oven.
  7. Bake for 12 to 15 minutes, until the edges just start to turn golden brown.
  8. Remove the cookies from the oven, and let them cool on the sheet for about 5 minutes before transferring them to a cooling rack.

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