Delicious soft flourless Chocolate Chickpea Cookies made with garbanzo beans, cocoa powder and coconut flour – no normal flour! These healthy chickpea cookies are gluten free, sugar free, dairy free and Vegan with no sugar, chocolate, peanut butter or eggs!

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Truth be told here, I was actually going for a variation of chocolate crinkle cookies with chickpeas since the cookies already have the cracks in them. But I really wanted to make them sugar-free and the powdered sugar alternative I have on hand essentially melted away in the oven.

I considered adding more of the ‘sugar’ after baking – just for the photos at least – but I was going to do the shoot the next day so I just left them as is.

But of course I couldn’t hold off another day to eat the cookies – not when I had actually tasted the raw chocolate chickpea dip (or dough I guess) before baking.

First bite in and I knew that extra sugar would be too much. These cookies were just perfectly rich and chocolatey as is. Dark over milk any day for me!

Flourless Chocolate Chickpea Cookies Ingredients:

These soft chickpea chocolate cookies are made with simple and healthy ingredients, and have no eggs, no flour and no sugar. A great eggless Vegan cookie recipe too!

Chickpeas or Garbanzo beans – You can either use the canned ones or cook some from dry
Almond Butter – I recommend the creamy unsweetened one
Sugar-free Maple Syrup – I would recommend a stevia-sweetened or monk-fruit based syrup.
Pure Vanilla Extract
Coconut Flour so these are chickpea cookies are gluten free since there’s no normal flour involved
Raw Cacao Powder or Unsweetened Cocoa Powder – clean kind with no sugar added
Baking Powder

For double chocolate chip chickpea cookies, some chocolate chips to fold in! I use Stevia-sweetened from Lily’s to keep it sugar-free.

How to make Chickpea Chocolate Cookies with no flour and no sugar

Making chocolate cookies with chickpeas is extremely easy and quick, especially since there’s no chilling required either.

Here’s what you need to do:

Prep: Preheat your oven to 350 and line a baking sheet with parchment paper.

Combine the drained chickpeas, almond butter, maple syrup and vanilla in a food processor. Process – or even pulse – until it’s mostly smooth, but not too mushy.

Add in the dry ingredients – cacao powder, coconut flour and baking powder – and process the mix again until it’s combined.

Transfer the mix to a bowl.
Feel free to fold in some chocolate chips at this point if you like.

Use a spoon to scoop out some of the raw chickpea chocolate cookie dough and use slightly damp hands to roll into balls. Flatten the cookies to shape them, and place on a the baking sheet.
The cookies won’t spread.

Bake them for 10 minutes.

It’s hard, but wait for the cookies to cool for a bit because they are quite soft.

Is Chocolate Chickpea Cookie Dough Edible?

The raw chickpea cookie dough for these cookies is definitely edible and tastes just like chickpea brownie batter; Just make sure you don’t add the baking soda.

Tips for the best Chickpea Cookie Recipe

Use creamy almond butter so the batter is smooth.
Use a food processor and not a blender so you don’t end up with a paste. If your blender has a low setting or pulse option, use that.
Make sure your hands are slightly damp when rolling the cookie dough, or it will stick to your palms.

How to store Vegan Chickpea Cookies

With such a low calorie count, you’re probably going to end up eating these cookies 3 at a time – or 4 like me. So they probably won’t last that long.

But the good thing is these cookies do keep.

On the counter for about 3 days in an airtight container

In the fridge for up to 5 days in an airtight container again

Chickpea cookies are freezer friendly too! Stack them in zipper bags with parchment paper in between and they can last for a couple of months.

Alternatives for Healthy Chickpea Cookies

White Beans or Cannellini Beans would work great in this cookie dough in place of the chickpeas.
These chickpea cookies have no peanut butter but you can use Peanut Butter in place of almond butter here
Use cashew butter in place of almond butter if you want chocolate chickpea cookies with no nuts
Honey in place of the maple syrup, but the cookies won’t be sugar-free or Vegan anymore.

Some more Chickpea Dessert recipes you’ll love

Super Soft Flourless Chocolate Chickpea Cookies

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Prep Time5

Cook Time10

Total Time15

Servings: 14 2½” wide cookie

Calories: 62kcal

Course: Dessert, Snack

Cuisine: American, Holiday

Ingredients

1½ cup Chickpeas, Drained from can (390g) or Cooked from dry (110g)
2 tablespoon Almond Butter, 32g
⅓ cup Maple Syrup, Sugar free recommended
1 tablespoon Vanilla Extract
¼ cup Cacao Powder, or Unsweetened Cocoa
3 tablespoon Coconut Flour
1 teaspoon Baking Powder

For sprinkling:

Protein Powder
1:1 Sugar Substitute

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a food processor, combine chickpeas, almond butter, maple syrup and vanilla, and process until smooth, but slightly textured.
Add cacao powder, coconut flour and baking powder and pulse until combined.
Transfer to a bowl.
Scoop out about 2 tablespoon mixture at a time, roll (use slightly damp palms), flatten or shape as desired (cookies will not spread) and place on prepared baking sheet.
Bake for 10 min. Let rest on pan for about 5 minutes to firm up. Transfer to wire rack to cool completely.

Notes

Nutrition value calculated using products recommended below.

Storage:

Cool cookies completely before storing.
Room temperature: 4 days in an airtight container.
Fridge: 1 week in an airtight container.
Freezer: 3 months in an airtight, freezer-safe bag. Thaw before eating.

Product Recommendation:

Lakanto Maple Flavored Syrup

Nutrition:

Servings: 14 2½” wide cookies | Serving size: 1
Calories: 62kcal
Fat: 2.4g | Saturated fat: 0.7g
Carbohydrates: 8.6g | Fiber: 3.9g | Sugar: 1.2g
Protein: 2.7g