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My chickpea chocolate chip cookies are thick, chewy, classic-style cookies that just happen to be vegan (and made with a full can of chickpeas)! They bake up golden with crisp edges, soft centers, and zero bean flavor (I solemnly swear!), delivering everything you want from a traditional chocolate chip cookie with a little extra fiber and protein baked in.
save this recipe!This recipe came from the same place in my heart as my black bean brownies and other bean-based desserts. I love taking familiar comfort desserts and quietly packing them with more nutritional value without changing the classic dessert texture.
The goal here was not a “healthy” cookie or a novelty bake. I wanted a vegan chocolate chip cookie with chickpeas. One that spreads properly, browns well, and tastes refined instead of functional. And above all…for it to not taste like chickpeas!
The Testing
Lots of tests taught us that chickpeas bring a lot of hidden moisture to cookies. Versions that leaned too hard on chickpeas or aquafaba spread excessively and baked flat, no matter how promising the dough looked going in.
The turning point was treating chickpeas as a structural veggie ingredient rather than the main one. Increasing flour, reducing liquid binders, and eliminating baking powder shifted the cookies from soft and cakey to chewy and set, with better browning.
The final breakthrough was fat choice. Adding almond butter alongside vegan butter improved browning, depth, and structure in a way eggs normally would, giving us the first batch that truly looked and tasted like a classic chocolate chip cookie! Woo 😅
here’s what you’ll need
Jump down to the recipe card for exact measurements.
- Chickpeas: Provide structure, fiber, and protein without flavor when fully puréed smooth (a food processor works best for this!) into these high protein vegan cookies. Blending until hummus-smooth is non-negotiable for proper texture.
- Aquafaba: Acts as a gentle binder, but only in small amounts. Too much leads to spread and cakiness, which is why this chocolate chip cookie with chickpeas uses far less than most vegan cookies.
- Almond Butter: Adds richness and supports browning, mimicking some of the emulsifying benefits of eggs.
- Vegan Butter: Contributes classic cookie flavor and helps create crisp edges once balanced with the almond butter.
- Brown Sugar: Drives chewiness and moisture retention while encouraging better caramelization than white sugar alone.
- Cornstarch: Softens the crumb just enough to keep the centers tender without pushing the cookies made with canned chickpeas into cake territory.
- Chocolate Chips: What cookie is complete without chocolate chips?? Dark chocolate is usually vegan, but just double-check your packaging.
What is aquafaba?
Aqaufaba is at the all purpose vegan egg substitute! It’s the liquid leftover from cannjing legumes like chickpeas and can be whipped up into an egg white texture to create structure in baked goods. Like in these healthy vegan chocolate chip cookies!
chickpea taste too strong?
The aquafaba cookies really shouldn’t taste like chickpeas. Just be sure to rinse them really well! And there’s no need to peel them; they all just blend up.
Can I use peanut butter instead of almond butter?
You sure can! It will just have a slightly peanut butter taste, but chocolate peanut butter is a classic combo! Peanut butter will add a bit more protein, too, for extra protein-packed vegan cookies.
Chickpea Chocolate Chip Cookies (Super Moist + Vegan!)
Ingredients
- 1 15-oz can chickpeas, drained and rinsed (reserve aquafaba), 425 g can
- 6 Tbsp unsalted vegan butter, at room temperature*, 84 g
- 6 Tbsp almond butter, 110 g
- 1 cup packed light brown sugar, 232 g
- ½ cup granulated sugar, 116 g
- 2 Tbsp aquafaba, liquid from canned chickpeas, 30 mL
- 2 tsp vanilla extract, 10 mL
- 2 cups all-purpose flour, 240 g
- 1 tsp cornstarch
- ½ tsp baking soda
- ½ tsp iodized salt
- 2 cups semi-sweet chocolate chips, 1 12-oz bag, 340 g
Instructions
- Chickpea Purée: Drain 1 15-oz can chickpeas, reserving the aquafaba. Add the chickpeas to a food processor or tall container, if using an immersion blender, and blend until completely smooth, scraping down the sides as needed. You can add up to a tablespoon of water to assist the blending if necessary. The texture should resemble smooth hummus with no visible chunks. Set aside.
- Cream the Fats and Sugars: Add 6 Tbsp unsalted vegan butter, 6 Tbsp almond butter, 1 cup packed light brown sugar, and ½ cup granulated sugar to the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a hand mixer. Mix on medium-high speed for 2 to 3 minutes, until well incorporated and slightly lighter in color.
- Add Aquafaba, Vanilla, Chickpeas: Add 2 Tbsp aquafaba and 2 tsp vanilla extract. Continue mixing on medium-high speed for about 2 minutes, until the mixture looks smooth and slightly fluffy.Add the chickpea purée and mix for about 2 minutes, until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp cornstarch, ½ tsp baking soda, and ½ tsp iodized salt.
- Finish Dough: Fold the dry ingredients to the wet ingredients, then stir in 2 cups semi-sweet chocolate chips. Do not over mix.Cover the dough and refrigerate for 30 minutes.
- Preheat: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Scoop and Bake: Scoop the dough using a standard cookie scoop (about 2 Tbsp) and place on the prepared baking sheet, spacing cookies about 2 inches apart. Press each cookie down slightly. Bake for 6 minutes at 375°F, then reduce the oven temperature to 350°F (175°C) and continue baking for another 6 to 7 minutes, until lightly golden on top. Edges should look set while centers remain soft.
- Serve: Remove from the oven and let the cookies cool on the pan for at least 10 minutes to set before transferring. Finish with flaky sea salt if desired.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Do you think it would work in a pan for cookie bars?
While we haven’t tested this, I do think it would work! I would love to hear how it goes if you try it out. Happy eating!
Could I replace the vegan butter with Dairy butter? Can’t wait to try! Thank you!!!
Yes that should work!
What could you use as an alternative to almond butter? We’re not a strict vegan or vegetarian household and I have nut limitations. Thanks!
Could you do sunflower seed butter? That would be the best substitute!
If anyone is wondering if they should make these the answer is yes! I asked what I could Substitue for almond butter and Sarah responded with sunflower butter. These cookies are so good!
Big smiles over here, thanks for trying it Courtney!
Can you sub ap flour for almond flour?
We haven’t tested this one with almond flour, so I really can’t say for sure. I would love to hear how it goes if you try it out!
Has anyone tried these gluten free?
We haven’t tested this with gluten-free flour, but I think an all-purpose gluten-free flour could work. We would love to hear how it goes if you try it out!