Easy Chickpea Cookie Dough Recipe
This chickpea cookie dough recipe (no flour) blends chickpeas, nut butter, and maple syrup into a chewy dough you can eat raw or bake into cookies.
Chickpea cookie dough recipe no flour required: this dough blends canned chickpeas, nut butter, and maple syrup into a soft, chewy base studded with dark chocolate chips. Scoop it straight onto a baking sheet and bake at 350°F for 18 to 22 minutes, until the edges turn slightly golden.
If you’ve been looking for a flourless chickpea chocolate chip cookie you can pull together in one bowl, this chickpea cookie dough is worth a try. The chickpeas blend completely smooth, so the finished dough looks and tastes close to the classic version. One thing to know before you start: the dough is sticky and isn’t meant to be rolled into balls.
Table of Contents
Why You’ll Love This Chickpea Cookie Dough
- Comes together in one food processor with pantry staples, no stand mixer needed
- Chickpeas blend into a completely smooth base, so the finished cookie tastes like a classic chocolate chip cookie
- Made without wheat flour, so it works for gluten-free bakers
- Sticky dough scoops easily with a spoon, no rolling or chilling required
- Ready to bake in under 30 minutes start to finish
Easy Chickpea Cookie Dough (No Flour Needed)
Equipment
- Food processor
- Baking sheet
- Parchment paper
- Small bowl
- Spoon
- Strainer
- Airtight container
Ingredients
Cookie Dough
- 1 can (15.5 oz) chickpeas (garbanzo beans) strained and rinsed well
- ⅓ cup pure maple syrup
- ½ cup + 2 tablespoons nut butter smooth and drippy works best
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup dark chocolate chips
- 1 teaspoon vanilla extract
- 2 tablespoons coconut sugar optional, for extra sweetness
Topping
- ¼ cup dark chocolate chips pressed on top before baking
- sea salt optional, for sprinkling
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Drain the can of chickpeas and rinse them until the water runs clear.
- Add the strained chickpeas, nut butter, maple syrup, vanilla extract, baking soda, and salt to a food processor. For extra sweetness, add the coconut sugar now too (optional). Process until completely smooth, scraping down the sides once or twice.
- Add the chocolate chips to the food processor and pulse to mix them in, or move the dough to a small bowl and stir in the chocolate chips by hand.
- Use a spoon to scoop the dough onto the parchment-lined baking sheet. The dough will be sticky and isn’t meant to be rolled into balls. If the edges look messy, shape them with the spoon.
- Top the cookies with more chocolate chips and a sprinkle of sea salt if you like. Bake at 350°F for 18 to 22 minutes, until the edges turn slightly golden. Makes 12 cookies. Store baked cookies in an airtight container for up to 5 days.
Notes
What Ingredients Do You Need for Chickpea Cookie Dough?
| Ingredient Group | Ingredient | Exact Amount | Purpose or Note |
|---|---|---|---|
| Cookie Dough | Chickpeas (garbanzo beans), canned | 1 (15.5 oz) can, strained and rinsed | Forms the flourless base of the dough |
| Cookie Dough | Pure maple syrup | ⅓ cup | Sweetens the dough |
| Cookie Dough | Nut butter | ½ cup + 2 tablespoons | Binds the dough and adds richness |
| Cookie Dough | Baking soda | 1 teaspoon | Helps the cookies rise |
| Cookie Dough | Salt | ¼ teaspoon | Balances the sweetness |
| Cookie Dough | Dark chocolate chips | ⅔ cup | Mixed into the dough |
| Cookie Dough | Vanilla extract | 1 teaspoon | Adds flavor |
| Cookie Dough | Coconut sugar | 2 tablespoons, optional | Adds extra sweetness |
| Topping | Dark chocolate chips | ¼ cup | Pressed on top before baking |
| Topping | Sea salt | For sprinkling, optional | Adds a salty finish |
Canned chickpeas are what make this cookie dough recipe work without flour. Once blended smooth, they take on the flavor of whatever you build around them.
Nut butter adds richness and helps bind everything together, while maple syrup keeps the sweetness natural. Dark chocolate chips, both mixed in and pressed on top, give every bite pockets of melted chocolate.
How to Make Chickpea Cookie Dough Step by Step
- Drain a can of chickpeas and rinse thoroughly.
- Add the strained chickpeas, nut butter, maple syrup, baking soda, and salt to a food processor. Optional: for extra sweetness, add sugar of choice in this step.
- Add the chocolate chips to the food processor to incorporate them, or transfer the cookie dough to a small bowl and mix in the chocolate chips by hand.
- Use a spoon to scoop the cookie dough onto a parchment-lined baking sheet. The dough will be sticky and is not meant to be rolled into balls. Use the spoon to help shape the edges of the cookies if they look a little messy.
- Top the cookies with more chocolate chips and sea salt if desired. Bake at 350°F for 18 to 22 minutes, until the edges turn slightly golden. This recipe makes 12 cookies. Store baked cookies in an airtight container for 5 days.
Pro Tip: Rinse the chickpeas until the water runs clear, since leftover liquid can leave the dough tasting slightly beany.
Tips for Chickpea Cookie Dough Success
Pro Tips for Success
- Rinse the chickpeas well. Any lingering liquid from the can can make the finished dough taste eggy or beany.
- Scrape down the sides of the food processor once or twice so no visible chickpea skins remain in the dough.
- Nut butter that’s already smooth and drippy blends more evenly than a stiff, separated jar.
- The dough is meant to be sticky. Resist adding extra dry ingredients to firm it up, and use a spoon to shape the edges instead.
- Line the baking sheet with parchment paper so the cookies release cleanly once baked.
Variations
Extra-Sweet Version (optional): Add the 2 tablespoons of coconut sugar to the food processor in step 2 along with the other dough ingredients for a sweeter dough.
Troubleshooting Common Problems
Problem: The dough seems too loose to scoop and hold its shape.
Solution: Make sure the chickpeas are drained and rinsed well, then process the dough until it’s fully smooth before adding the chocolate chips.
Problem: The dough is too sticky to shape into balls.
Solution: That’s normal for this dough. Skip rolling it and use a spoon to scoop it directly onto the baking sheet, shaping the edges as needed.
Problem: The chickpea flavor comes through in the baked cookies.
Solution: Rinse the chickpeas thoroughly before processing and blend until completely smooth, since leftover chickpea liquid is often the cause.
How to Store Chickpea Cookie Dough Cookies
| Storage Method | Duration | Best Practice |
|---|---|---|
| Room temperature, airtight container | Up to 5 days | Keep cookies sealed in an airtight container to help them stay soft |
These cookies are soft enough to enjoy straight from the container at room temperature. If you’d like a fresh-baked feel, a few extra minutes in a warm spot before eating can soften the chocolate chips again.
Crumble any extra cookies over yogurt or dairy-free ice cream for a quick no-waste treat.
FAQs About Chickpea Cookie Dough Recipe No Flour
Do these cookies taste like chickpeas?
Once blended smooth and combined with nut butter, maple syrup, and chocolate chips, the chickpeas don’t come through as a distinct flavor. Rinsing the chickpeas thoroughly before processing helps keep any beany taste from carrying into the dough.
Why is the cookie dough so sticky?
This chickpea cookie dough is naturally sticky and isn’t meant to be rolled into balls. Use a spoon to scoop it onto the baking sheet and shape the edges as needed.
How many cookies does this recipe make?
This recipe makes 12 cookies.
How long do the baked cookies stay fresh?
Store the baked cookies in an airtight container for up to 5 days.
Give This Chickpea Cookie Dough a Try
This chickpea cookie dough is worth a spot in your regular baking rotation, whether you scoop it straight from the food processor or bake it into golden-edged cookies. Honestly, the sticky, spoonable texture is part of the fun, so don’t worry about making it look perfect.
If you make it, leave a rating or comment to let us know how it turned out. Save this recipe to Pinterest so you can find it again.
Craving something more traditional next? Try our fruity pebbles cookies or lemon raspberry poke cake.
Our peach cobbler cheesecake bars are another reader favorite worth saving.
Chickpea cookie dough recipe, no flour needed: a chewy, chocolate chip dough made from canned chickpeas, nut butter, and maple syrup. Save this recipe now and scoop up a batch the next time a cookie craving hits.
