Chocolate Chickpea Cookies (V) (GF)


Chocolate Chickpea Cookies (V) (GF)

Let me tell you how I found this amazing but simple recipe. I was sitting down in my kitchen eating only a few pieces of almost over riped pineapple that I had frozen a few days back. I had realized that I would have no food for 5 the next hours until my sister comes home with groceries for tacos. Mind you, I don’t come from an all vegan family, and living with my parents, I tend to eat most of the vegetables. And on many occasions, there are times, like this one in particular, where I just don’t have a proper meal to feed myself with.

This is a good and a bad thing. A bad thing because I’m well, I’m always hungry. Haha. That was an obvious one. I love nourishment and that’s why I love food almost always. Now this is also a good thing because I always find a way to feed myself with limited ingredients. Actually, this is the best way I make up new recipes. It’s like a game that I thrive on! Anyway, I was sitting down in my kitchen and I so happened to look down and notice a cardboard box with cans in it. I saw at the very corner of one of them reading, “ans”. The rest were condensed milk (meh), but this one was garbanzo beans a.k.a. chickpeas. YES! I jumped in joy, wiggled my booty (in my head) and grabbed my phone to ask my best friend Mr. Google about chickpea cookies. I knew I had chocolate chips and other baking ingredients so I thought I could give it a try. I found this recipe and decided to get my food processor out and start baking!

 This recipe I did not make, I just used what was in my pantry and oh my goodness I’m so glad that I had plenty of the Dark Choclate Dreams from Peanut Butter & Co. because I believe this one version is definitely one to try! It’s healthy meaning it’s much healthier than adding a whole bunch of flour.

Close up is always good…Always. A special type of noms that shouldn’t be explained.
Here you go!
Original recipe here

Chocolate Chickpea Cookies (Vegan)

Ingredients (7)
  • 1 can of garbanzo beans, drained & patted dry
  • 2 tsp vanilla extract
  • 1/2 cup of Dark Chocolate Dreams Peanut Butter (use ANY type of nut butter you have)
  • 2 tbsp peanut butter (or any nut butter)
  • 1/4 cup agave nectar
  • 1 teaspoon baking powder (I used Red Mill’s GF)
  • 1/2 cup chocolate chips (I usually end up putting more)


  1. Preheat oven 350 degrees.
  2. Combine all ingredients, except for chocolate chips, in the food processor or strong blender until very smooth.
  3. Stir in chocolate chips.
  4. Wet your hands and roll dough into balls. These cookies don’t rise so feel free to shape them however you’d like. I shaped mine into a ball and flattened them.
  5. Bake for 11 minutes. They will still be soft once out the oven, just place the cookies afterwards on a cooling rack and let them cool. 
  6. Serve & enjoy! 
Note: They taste even better cold (my personal preference)! 

Happy cooking!
Krystle xx

About the author
Unapologetic food lover and photographer.


  1. Two questions πŸ™‚ can i swap the agave nectar with coconut sugar or does it need the liquid. And secondly. When you say cups I could technically use any measurement such as mugs, tiny cups… As long as the ratio is alright. Right?! Thanks otherwise for the recipe :* i will make then for my sister πŸ™‚

  2. This is my first time making this, but i'm sugar coconut sugar is fine. I think what is stressed in this recipe is making sure that the dough is smooth so that it resembles flour. Test it out and let me know! Also, i'm sure you can always add more peanut butter if it doesn't seem blend good enough with the mug or cups you are using.

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: