These Fudgy Chocolate Chip Chickpea Cookies with Almond Meal will make you feel like you’re going big time into healthy baking. With sightly gooey centers, melty chocolate chips and natural nut butter they’re dense without being heavy, sweet without being sugary and packed with enough protein that eating three in one sitting feels almost …well…kinda good for you …maybe!
This recipe might make you rethink how you look at a humble can of chickpeas again. It’s just that bit different to your traditional chocolate chip cookie.
I love cooking with almond meal and if you like more of a loaf style mixed with dates then you might like to try our Easy Date and Almond Loaf recipe.
Why You’ll Love This Recipe
In this recipe (chickpea chocolate chip cookies) there’s mostly wholesome ingredients and you don’t use any white self raising or all purpose flour. By adding almond meal they feel like more healthy cookies. I like to use almond meal in savoury recipes too like our Easy Gluten Free Seed Crackers. The best part is that you can often turn regular recipes into gluten free options (if the other ingredients are all gluten free too of course) for more healthy alternatives.
Plus chickpeas (also know as garbanzo beans) are a great sourch of protein. 17 g and 18.4 g fibre, per100 gm serve. (Waltanna Foods Organic Chickpeas)
Recipe Ingredients
You’ll need the following simple ingredients to make these amazing chickpea cookie recipe.
Almond meal – buy already milled or blitz your own
Nut butter – Slightly runnier than normal peanut butter.
Natural peanut butter or almond butter (½ cup): Adds richness, healthy fats and helps bind the ingredients. Choose natural varieties without added sugar or stabilisers. Cashew butter works too!
Coconut sugar – gives a nice dark caramel taste and goes well with chocolate
Chick peas – 400 gm canned will do the trick rinsed and drained really well. (I like to buy organic but that’s just me and feel it’s worth the extra cost)
Chocolate chips – use milk chocolate or whatever you prefer. Semi sweet are great too
Raisning agents – baking powder and baking soda
Ingredient Notes
Rinse your chickpeas well. Sometimes canned chickpeas can take on a slighty salty taste. (we don’t want the cookies to taste like hummus!)
Use room-temperature nut butter. If your nut butter is cold and firm, it won’t blend smoothly with the chickpeas. Let it sit out for 30 minutes before using. Natural nut butter works best because it doesn’t have added sugar or palm oil that can mess with texture.
How to make Fudgy Chocolate Chip Chickpea Cookies with Almond Meal STEP BY STEP
- Pre-heat the oven at 180 degrees celcius or 350 farenheit and line two baking trays with parchment paper. Pop your rinsed chick peas and nut butter into a foodprocessor and blitz or pulse at 6 second intervals at first to get a crumbly dough like consisitnecy. Then keep blending till a soft sticky dough is formed.
2. Add the coconut sugar, baking powder and soda, almond meal till combined. This may take a few short pulses to combine nicely. Pop into a bowl and mix in half a cup of the choc chips. (it’s probably easier to mix the chocolate chips in with your hands and save a quater cup of chips for the top).
Recipe Tips
If you are blitzing your Almond meal yourself, sometimes a cup of almonds will appear as though you’ve created more than a cup of almond meal. Add a cup and if needed add some more meal if the dough is too wet.
Flatten the dough mounds before baking. These cookies don’t spread like traditional dough. If you leave them in tall balls, the outsides will overbake before the centers cook through. Press them down to about 1/2 inch thick.
Cool completely before your store your cookies. If you pack them while still warm, the cookies will steam in an airtight container and turn soggy. Let them cool to room temperature on a wire rack first.
Feel free to use a cookie scoop if you prefer. Just alter the cooking time if they make smaller cookies. For smaller cookies it may take under 10 minutes depending on the size and temp of your oven.
Storage
Keep these choc chip cookies in an airtight container at room temperature or in the fridge.
Additions and Substitutions
Feel free to add some vanilla extract to your chickpea cookie dough.
Add dark chocolate chips, vegan chocolate chips or really just extra chocolate chips to your recipe. Try to stay to the 3/4 cup quantity for this recipe. (though can you have too many chocolate chips?)
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Rate the recipe
I hope you love this Fudgy Chocolate Chip Chickpea Cookies with Almond Meal! If you make it, be sure to leave a rating so I know how you liked it! ⭐
Recipe Card
Fudgy Chocolate Chip Chickpea Cookies with Almond Meal
Equipment
- 2 flat baking trays
- Food Processor
Ingredients
Ingredients
- 1 cup almond meal* see note
- ½ cup nut butter* or peanut butter
- 1 400gm chick peas rinsed and drained
- ½ cup coconut sugar
- ¾ cup choclate chips half for the recipe and save some for popping on top of the cookies
- 1 tsp baking powder
- ½ tsp bicarb soda baking soda
Instructions
Instructions
- Turn the oven on to 180 deg celcius (350 farenheit). Line two flat trays with parchment paper.
- Into a high powered food processor add the nut butter with the rinsed and drained chickpeas and pulse to a smooth sticky dough. You may need to do this a few times to get a soft consistency.
- Add the coconut sugar, baking powder and soda, almond meal till combined. This may take a few short pulses to combine nicely.
- Pop into a bowl and mix in the choc chips. (I like to do it by hand)
- Divide mixutre into 10 and roll into balls, flatten and add the rest of the chocolate chips.
- Bake for 12-15 minutes and let cool for 15 minutes before transferring onto a wire rack.
- Keep in an airtight container to keep fresh.
