Looking for a cookie that’s soft, chocolatey, satisfying, and made with simple ingredients? These Chickpea Chocolate Chip Cookies are an easy blender recipe with a naturally soft, slightly fudgy center.
The chickpeas create a creamy cookie dough, while peanut butter adds richness and dark chocolate chips make every bite extra delicious.
Ingredients
Makes about 8–10 cookies:
- 1 cup cooked chickpeas, drained and rinsed well
- ½ cup creamy peanut butter
- 2–3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- Pinch of salt
- ⅓ cup dark chocolate chips
Optional: add a little cinnamon or a few extra chocolate chips on top before baking.
How to Make Chickpea Chocolate Chip Cookies
1. Prepare the chickpeas
Drain and rinse the chickpeas thoroughly, then pat them dry with a paper towel. Removing excess moisture helps keep the cookie dough thick instead of watery.
2. Blend the cookie dough
Add the chickpeas, peanut butter, honey, vanilla, baking powder, and salt to a food processor or strong blender.
Blend until completely smooth and creamy.
Stop occasionally to scrape down the sides. The finished mixture should resemble thick peanut butter cookie dough, not a smoothie.
If it’s too wet, add a little more peanut butter. If your blender struggles because the mixture is too thick, scrape down the sides rather than adding lots of liquid.
3. Add the chocolate chips 🍫
Transfer the dough to a bowl and fold in the dark chocolate chips with a spatula.
Don’t blend the chocolate chips. Keeping them whole gives you those delicious melted chocolate pockets after baking.
4. Shape the cookies
Preheat your oven to 350°F / 175°C.
Line a baking tray with parchment paper.
Use a cookie scoop or spoon to portion the dough onto the tray, leaving some space between each cookie.
Because chickpea cookies don’t spread as dramatically as traditional cookies, gently flatten each scoop into a thick cookie shape.
Press a few extra chocolate chips into the tops.
5. Bake
Bake for approximately 10–14 minutes, or until the edges look set and the tops are lightly golden.
Avoid overbaking them. They’ll continue to firm up as they cool.
6. Let them cool
Remove the tray from the oven and allow the cookies to rest for about 10 minutes before moving them.
Fresh from the oven, the centers will be extremely soft. Once cooled slightly, you’ll get that perfect combination of soft center + lightly baked edges + melted chocolate. 🤤
Tips for the Best Cookies
Use creamy natural peanut butter for the smoothest texture, and make sure your chickpeas are well drained.
For an extra chocolatey version, increase the dark chocolate chips or add a tablespoon of unsweetened cocoa powder.
You can also sprinkle a tiny pinch of flaky sea salt over the warm cookies—the sweet, salty, chocolate combination is incredible.
Storage
Store leftover cookies in an airtight container in the refrigerator for about 4–5 days.
For that fresh-baked texture again, warm one for a few seconds before eating.
Why You’ll Love Them ❤️
They’re incredibly simple: blend → add chocolate → scoop → bake.
No complicated dough preparation, and chickpeas provide fiber and some protein while peanut butter contributes additional protein and fats. Most importantly, they still taste like a satisfying chocolate-chip treat.
Soft. Gooey. Peanut buttery. Chocolatey. 🍪🍫
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