Chickpea Chocolate Chip Cookies

Chickpea Chocolate Chip Cookies

These chickpea chocolate chip cookies are so good. High in protein, no refined sugars, gluten free and plant-based. They also don't require a blender because you use chickpea flour not chickpeas! Easy to make, quick to bake, healthy enough to eat for breakfast.

Chickpea Chocolate Chip Cookies

Dry Ingredients:

1 3/4 cup chickpea flour

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp sea salt

Wet Ingredients:

1/2 cup coconut sugar

1/3 cup monk fruit sugar***can use all coconut sugar if thats what you have

1/2 cup melted coconut oil

1 tablespoon vanilla extract

2 flax eggs *** 2 tbls flax + 4 tbls water, set aside to gel, 5 minutes

1/3 brick tofu.  ***optional, but adds an extra 12g protein to recipe


1/2 cup chocolate chips, I use enjoy life semi-sweet chocolate chips

 Add in anything else you like! Chopped nuts, seeds, dates, ect.


 Preheat oven to 350 degrees and line a baking sheet with parchment paper

 In a small steel bowl sift dry ingredients together and whisk to combine, set aside

 In a small microwave safe bowl add coconut oil and microwave for 30 seconds or until just melted, set aside to cool slightly, 5 minutes

Add flax eggs and tofu to a small blender and blend until tofu is creamed **if not using tofu you can skip this part and just make your flax eggs

 In a large mixing bowl add sugars and melted oil and whisk well, add in flax/tofu mixture and whisk until completely combined

Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined

Fold in chocolate chips and any other add-ins you like

Put the batter into the fridge for half and hour 

Pull out batter and roll into small balls, press down just slightly. Batter will be thick, don't worry they will bake up realllll nice and chewy.

Bake at 350 for 8 minutes

Allow to cool for 10 minutes before enjoying with a glass of plant milk :)

Nutritional Information per cookie

 Calories: 176  Fat: 11g  Carbs: 17g  Protein: 3.7g 

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