Chocolate Chip Chickpea Cookies (So Good!)
These easy chickpea cookies are vegan, gluten-free, grain-free & low FODMAP. Made with garbanzo beans, dark chocolate chips & pecans in just 20 minutes!
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Fair warning. These Chocolate Chip Chickpea Cookies, aka Pecan Love Bites, are about to become your new healthy dessert obsession. My family and I were hooked the first time I made them.
Rich dark chocolate meets buttery pecans, plus garbanzo beans (yes, garbanzo beans!) in a cookie that’s somehow both indulgent and wholesome – the kind of treat that makes everyone ask for the recipe.
Plus, they come together so quickly that you can whip up a batch whenever that 3 pm chocolate craving strikes. You might want to make a double batch. Trust me on this one.
Why You’ll Love These Chickpea Cookies
Chocolate Chip Chickpea Cookies Ingredients & Substitutions
- Garbanzo Beans: The secret plant-protein ingredient in these chickpea cookies! Choose canned, rinsed, and drained garbanzo beans to reduce FODMAPS.
- Raw Pecans: One of my favorite heart-healthy monounsaturated fats that adds a rich, buttery flavor. Try swapping with walnuts, hazelnuts, or a combination of the two.
- Dark Chocolate Chips: Choose 70% cocoa or higher for antioxidants and heart-protective flavonoids.
- Ground Flaxseeds: Rich in plant-based omega-3 fats. They replace eggs and act as a binder. You can try swapping with ground chia seeds in an equal amount.
- Pure Maple Syrup: My sweetener of choice, also low FODMAP-friendly.
- Pantry Staples: Vanilla extract, baking powder, and salt.
How To Make Chickpea Cookies
Making these garbanzo bean chocolate chip cookies couldn’t be easier! Here’s the simple process:
- Dump everything (except the chocolate chips) in a food processor bowl (I love my Breville food processor!). Blend for up to 8 minutes until completely smooth and creamy.
- Add chocolate chips & shape. Stir in the chocolate chips, then form the dough into 15 balls and place on a parchment-lined baking sheet. Press down slightly with a wet spoon or your thumb (they won’t spread during baking).
- Bake. Bake at 350°F for 10-12 minutes until lightly golden. Let cool for a few minutes, sprinkle with sea salt if desired, and enjoy!
- Storage. Store cookies in an airtight container for 3-4 days, or freeze for up to 3 months.
Fun Tip! The raw dough is entirely safe to eat, so feel free to sneak a taste while you’re making them. Find the full instructions in the recipe card below!
👩🍳 Dietitian Nutrition Notes
While the simple fact alone that these chickpea cookies are SO DELICIOUS is reason enough to eat them, the dietitian in me can’t help but be giddy over how nutrient-dense they are, too! Check out the nutrition and health benefits…
- Heart-Healthy Fats: Pecans offer LDL-lowering monounsaturated fats, while 70% dark chocolate adds flavanols to support blood flow and blood pressure.
- Omega-3 & Anti-Inflammatory: Flaxseed provides ALA omega-3s and lignans that reduce inflammation and support cardiovascular health.
- Cholesterol-Lowering Fiber: Chickpeas supply soluble fiber that helps naturally reduce cholesterol levels.
- Gut-Friendly & Low FODMAP Option: Each cookie delivers 3 grams of fiber to support digestion and healthy gut bacteria; using canned, rinsed chickpeas keeps portions low FODMAP.
- Blood Sugar Balance: A mix of protein, fiber, and healthy fats provides steady energy without spikes.
- Special Diet Friendly: Naturally gluten-free, grain-free, dairy-free, vegan, plus low FODMAP when prepared as noted.
- Nutrition: One chickpea cookie has 135 calories, 3 grams of protein, 2 grams of fiber, and 3 grams of saturated fat.
Chickpea Cookies FAQ
Chocolate Chip Chickpea Cookies
Ingredients
- 1 cup raw pecans
- 1 cup garbanzo beans, canned, rinsed, and drained
- 3/4 cup dark chocolate chips, ideally 70% or more cacao
- 1/4 cup maple syrup
- 3 tablespoons ground flaxseed
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt flakes or kosher salt, plus extra, if desired, for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Combine the pecans, rinsed garbanzo beans, maple syrup, ground flaxseed, vanilla, baking powder,and sea salt in a food processor, and process until smooth. Scrape the bowl as needed. This may take up to 8 minutes.
- Add the chocolate chips directly to the food processor bowl and stir to combine. Form the dough into 15 1-inch balls and place on parchment lined baking sheet. Press lightly on dough with the back of a spoon. Bake for ~10-12 minutes.
- Remove to cool for about 5 minutes. Sprinkle with sea salt, if desired, before serving.
Equipment
- Measuring cups
- Measuring spoons
- parchment paper
Notes
- Try walnuts or hazelnuts in place of the pecans. I haven’t made a nut-free version, but you could try this recipe with sunflower seeds. If you do, let me know how it turns out!
- Chia seeds can be used in place of flaxseeds.
Nutrition
Let’s Chat! Have you ever made cookies with garbanzo beans before? I’d love to hear about your experience making these easy chickpea chocolate chip cookies!