Recipes » Desserts » Chickpea Chocolate Chip Cookies
T. Colin Campbell Center for Nutrition Studies

They’re great during the holidays for serving people who might have different dietary needs. Not only are they gluten free, they’re also lower in fat because of the dried peanut butter.


  • 1 Tbsp flax meal or chia seeds
  • 3 Tbsp water
  • 1 ½ cups rolled oats
  • ½ cup dried peanut butter
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp sea salt
  • 1 cup vegan chocolate chips
  • 1 ½ cups cooked garbanzo beans, drained and rinsed
  • ¾ cup plant-based milk
  • ¾ cup coconut sugar
  • 2 tsp vanilla extract


  • 1. Preheat oven to 375 degrees F.
  • 2. Mix the flax meal or chia seeds with the water and set aside.
  • 3. In a blender or food processor, grind the oats into a flour and transfer the flour into a large mixing bowl. Add the dried peanut butter, baking powder, baking soda, salt, and chocolate chips. Mix until thoroughly combined.
  • 4. In a blender, add garbanzo beans, milk, coconut sugar, and vanilla. Blend until very smooth and creamy.
  • 5. Fold the garbanzo bean mixture and the flax–water mixture into the dry ingredient mixture and mix until combined. Do not over mix.
  • 6. Drop one spoonful at a time of the cookie dough onto a parchment lined cookie sheet. Bake for 10–12 minutes, until lightly golden.

Cooking Tips

  • 1. I use the PB2 brand’s dried peanut butter. If you cannot find it, you can also use ⅓ cup natural peanut butter. This will add to the fat, but you will get a very similar final outcome.

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