Chickpea Cookie Recipe Vegan: Easy, Healthy, and Delicious

If you’re looking for a delicious, healthy, and unexpectedly delightful treat, these vegan chickpea cookies are an absolute game-changer. Using canned chickpeas as a base, these cookies are packed with protein and fiber while remaining entirely plant-based and free from refined flours.

They’re perfect for anyone seeking a guilt-free indulgence that doesn’t compromise on flavor or texture.

Whether you’re vegan, gluten-sensitive, or simply adventurous in the kitchen, this recipe transforms humble chickpeas into soft, chewy, and subtly sweet cookies that even the pickiest eaters will love.

Plus, they’re incredibly easy to make, requiring just a handful of pantry staples and less than 30 minutes from start to finish. Get ready to fall in love with a cookie that’s as nourishing as it is scrumptious!

Why You’ll Love This Recipe

This vegan chickpea cookie recipe is a wonderful way to enjoy a classic treat with a nutritious twist. Here’s why it stands out:

• High in protein and fiber: Chickpeas provide a natural boost that keeps you fuller longer.
• Gluten-free and vegan: Perfect for a wide range of dietary needs without sacrificing taste.
• Simple ingredients: Uses pantry staples and minimal prep work for quick baking.
• Soft, chewy texture: Unlike many vegan cookies, these aren’t dry or crumbly.
• Customizable: Easy to add your favorite mix-ins like chocolate chips, nuts, or dried fruit.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup natural peanut butter (or any nut/seed butter)
• 1/3 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1/3 cup vegan chocolate chips (optional)
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)

Equipment

• Food processor or high-speed blender
• Mixing bowl
• Baking sheet
• Parchment paper or silicone baking mat
• Measuring cups and spoons
• Spatula or wooden spoon
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. Prepare the flax egg: In a small bowl, combine the ground flaxseed and water. Stir well and set aside for 5-10 minutes until it thickens.
3. Process the chickpeas: In your food processor or blender, add the rinsed chickpeas. Blend until smooth and creamy, scraping down the sides as needed.
4. Add peanut butter, maple syrup, vanilla extract, and the flax egg to the chickpeas. Blend again until fully combined and smooth.
5. Transfer the mixture to a mixing bowl. Stir in the baking powder, salt, and rolled oats. Fold in the vegan chocolate chips if using.
6. Scoop cookie dough: Using a tablespoon or cookie scoop, drop rounded spoonfuls onto the prepared baking sheet. Flatten each cookie gently with your fingers or the back of a spoon to about 1/2 inch thickness.
7. Bake for 12-15 minutes, or until the edges are golden and the tops have set.
8. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without breaking.

Tips & Variations

“For an extra flavor boost, try adding a pinch of cinnamon or a dash of sea salt on top before baking!”

• Nut-free option: Use sunflower seed butter instead of peanut butter.
• Add-ins: Mix in chopped nuts, dried cranberries, shredded coconut, or vegan white chocolate chips for variety.
• Texture tweak: For crunchier cookies, add 1/4 cup chopped walnuts or pecans.
• Sweetness adjustment: Adjust maple syrup quantity to your taste, or substitute with brown rice syrup for a milder sweetness.
• Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Nutrition Facts

Serving Suggestions

These chickpea cookies are perfect for an afternoon snack or a quick breakfast on the go. Pair them with a hot cup of coffee or a glass of your favorite plant-based milk for a comforting combo.

For an indulgent treat, serve warm with a scoop of vegan peanut butter gelato or spread with a thin layer of homemade nut butter.

These cookies also make great additions to lunchboxes or picnic baskets, and they’re a crowd-pleaser for potlucks or casual gatherings.

Conclusion

Discovering new ways to enjoy wholesome ingredients is one of the joys of cooking, and this vegan chickpea cookie recipe is a shining example. It turns an everyday pantry staple into a delightful, nutritious treat that’s accessible to everyone, regardless of dietary preferences.

The simplicity of the recipe paired with its impressive nutritional profile makes it an ideal choice for busy cooks who want to keep things healthy without sacrificing taste.

By using natural sweeteners and whole-food ingredients, these cookies offer a comforting sweetness and texture that rivals traditional recipes. So next time you crave a cookie, reach for this chickpea delight—you might just find your new favorite vegan treat.

And if you want to explore more creative recipes, check out our Thelma Sanders Squash Recipe for a savory side, or satisfy your sweet tooth with our Peanut Butter Gelato Recipe.

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