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A stack of three chocolate chip chickpea cookies sits on a cooling rack, with a fourth cookie broken in half and placed on top.
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5 from 1 rating

Chickpea Chocolate Chip Cookies (Super Moist + Vegan!)

These chickpea chocolate chip cookies are thick, chewy and vegan with crisp edges, soft centers and zero bean flavor. Packed with fiber and protein, they deliver everything you love in a classic chocolate chip cookie!
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Desserts, Snacks
Cuisine: American
Diet: Halal, Hindu, Kosher, Low Lactose, Vegan, Vegetarian
Keyword: chickpea cookies, chickpea desserts, cookies with chickpeas, vegan cookies
Servings: 24 cookies
Author: Sarah Bond

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.
    A food processor containing chickpea puree sits on a white marble surface.
  • 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.
    A mixing bowl with a paddle attachment contains creamed butter and sugar on a white surface.
  • 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.
    A metal mixing bowl with a paddle attachment holds creamy, light brown cookie dough on a white marble surface.
  • 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.
    A glass mixing bowl filled with flour and a metal whisk resting inside, placed on a white countertop.
  • 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.
    A mixing bowl filled with chocolate chip cookie dough and a black spatula resting inside, on a white marble surface.
  • 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.
    Scoops of chocolate chip cookie dough on a parchment-lined baking sheet, with a mixing bowl and cookie scoop nearby.
  • 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.
    Twelve chocolate chip cookies arranged in rows on a sheet of parchment paper.

Video

Notes

* To quickly bring butter to room temperature, place the unwrapped stick of butter in the microwave and microwave in five-second bursts until soft.
Store baked cookies in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week for a firmer, chewier texture.
Freeze baked cookies for up to 2 months and thaw at room temperature.
Dough can be chilled overnight for even thicker cookies.

Nutrition

Serving: 1cookie | Calories: 195kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 75mg | Potassium: 120mg | Fiber: 2g | Sugar: 17g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 25mg | Iron: 1.5mg
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