17 Jul Chickpea Chocolate Chip Cookies {gluten, oil & refined sugar-free}
A long overdue recipe that I have been promising you ya’ll on Instagram and YouTube for too long, it is finally here! I am all about making healthier versions of childhood favorites of mine, and chocolate chip cookies of course have to be on that list.
I came across a chickpea cookie recipe on my girl Steph’s youtube channel (Steph’s Plate), and I was inspired by her recipe to create one of my own.
The base of this recipe is protein-packed chickpeas, mixed with a natural fruit sweetener and my love, medjool dates and gluten free rolled oats for a dose of soluble fiber. I decided to add coconut since I had a lot in my kitchen that needed to be used (and it tastes so good in the recipe!), and of course cinnamon and vanilla because those are my favorite in cookies.
You can use either chocolate chips or chocolate chunks in this recipe, whichever you prefer or have on hand. The first time I made this recipe, I used all chocolate chips, the second time I did not have enough so I broke up a chocolate bar and it worked just fine!
These cookies are great for a snack, breakfast, or even the perfect bite for a hike! My family and friends loved them, and I think that they will make the perfect place in your home, too.
And why oil-free? Check out Mic The Vegan’s video on oil, he presents it perfectly and is a great resource if you want to learn about the affects of oil.
Make sure you tag me on Instagram @sweetsimplevegan, Facebook @sweetsimplevegan and/or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!
Chickpea Chocolate Chip Cookies {gluten & oil-free}
A healthy guilt-free and protein packed vegan cookie!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 12
- Category: Dessert
- Cuisine: Vegan, Gluten-free
Ingredients
- 1 tablespoon of chia seeds + 3 tbsps water
- 1 can cooked unsalted chickpeas (drained and rinsed)
- 8-10 large medjool dates, pitted (soaked in hot water for 10 mins then drained)
- 1/2 cup gluten free rolled oats (roughly ground in recipe)
- 1/4 cup shredded unsweetened coconut
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 cup vegan chocolate chips or chunks
Instructions
- Preheat oven to 400 F and line a baking sheet with parchment paper. Mix the chia seeds with the water and allow it to sit for 15 mins to thicken.
- Blend all ingredients except the chocolate chips in a food processor, until smooth.
- Mix in the chocolate chips (in that bowl or in another if easier).
- Scoop 2 tbsp sized rounds onto a baking sheet and flatten them out to about 1/3″.
- Bake for 18-20 minutes.
- Cool then dig in.
Notes
Since most chocolate chips have refined sugar, you can opt for cacao nibs, chocolate chunks of your favorite sugar free chocolate bar, or just leave it out 🙂
Nutrition facts label provided by Nutri Fox.
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Katie
Posted at 04:43h, 01 SeptemberHi
I made these cookies and they were incredible. Thanks so much for making this post! I ate most of the batch from the tray standing by the cooker because they were so good.
Katie
Jasmine Briones
Posted at 11:03h, 04 SeptemberOMG i love it!! 🙂
Amber Daneluk
Posted at 10:51h, 05 DecemberCould the coconut be left out ?
Jasmine Briones
Posted at 14:49h, 09 DecemberJust sub in more oats 🙂
wendy
Posted at 10:14h, 09 DecemberI’ve made these cookies twice now. My husband has requested a weekly batch. thanks
Jasmine Briones
Posted at 13:55h, 09 DecemberWendy that has made my day! 🙂
Caterina
Posted at 01:49h, 31 MayHi! I would try this recipe out, but I currently have no chia seeds. Can I omit them or the consistency changes? 🙂
Jasmine Briones
Posted at 11:03h, 03 JuneChia seeds are used as a binder, just as an egg would be used as. You can instead use flax seeds if you have those, any vegan egg replacers. Some recipes use banana or applesauce as an egg replacer, but I have not yet tested this with any other ingredient
Caterina
Posted at 02:18h, 31 MayI have one more question: if I used date paste (I have some store-bought), how many cups of it? Thanks in advance 🙂
Jasmine Briones
Posted at 20:08h, 26 JuneI have not tested it with date paste, but as that compact the dates a but, I would say try 1/2-3/4 cup 🙂
Tania
Posted at 11:45h, 04 AugustDo you hace any idea of what could i replace the dates with?
Jasmine Briones
Posted at 11:03h, 18 AugustHi Tania! You can try dried figs, raisins or a dried fruit of choice. The flavor won’t be the same but it probably will be delicious! I have not yet tested this, but the dates add a texture and moisture that dry sugars won’t be able to replicate.
NEE
Posted at 08:50h, 23 AugustIt’s 11pm and I am having some healthy bites. They turned out perfect! Never underestimate chickpeas in baking lol
Jasmine Briones
Posted at 13:20h, 24 AugustHaha yess, I agree! So happy you liked them 🙂