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Chickpea Chocolate Chip Cookies (Gluten and Oil-Free + Refined Sugar-Free Option)

  • Author: Sweet Simple Vegan
  • Total Time: 35 minutes
  • Yield: 12


A healthy, guilt-free and protein-packed version of a childhood favorite. These vegan chickpea chocolate chip cookies are easy to make, require simple ingredients, are free of oil and gluten, and will definitely have you coming back for more!


  • 1 chia egg (1 tablespoon of chia seeds + 3 tablespoons water)
  • 1 (15.5 oz.) can unsalted chickpeas (drained and rinsed)
  • 810 large Medjool dates, pitted
  • 1/2 cup gluten-free rolled oats
  • 1/4 cup shredded unsweetened coconut* (see notes)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 cup vegan chocolate chips or chunks*


  1. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat. Mix the chia seeds with the water and allow it to sit for 15 minutes to thicken.
  2. Place the Medjool dates in a medium bowl with hot water and soak for 10 minutes to soften, then drain.
  3. Blend all ingredients except the chocolate chips in a food processor, until smooth. Mix in the chocolate chips (in the food processor bowl or in another bowl if easier).
  4. Scoop 1 to 2 tablespoons of the dough (depending on how large you want your cookies) into your hand and form it into a 1/3″- inch thick cookie. Place the cookie onto the baking sheet and continue until you have measured out all of the dough.
  5. Place in the oven to bake for 15-18 minutes. Cool then dig in!


  • Since most chocolate chips have refined sugar, you can opt for cacao nibs, chocolate chunks of your favorite sugar-free chocolate bar 🙂
  • The addition of 1-2 tablespoons of liquid may be needed to blend the dough, depending on your food processor.
  • If you would like to skip the coconut, just use 1/4 cup additional oats.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Dessert
  • Cuisine: Vegan, Gluten-free