A long overdue recipe that I have been promising ya’ll on Instagram and YouTube for too long. It is finally here! I am all about making healthier versions of childhood favorites of mine, and chocolate chip cookies of course have to be on that list.
I came across a chickpea cookie recipe on my girl Steph’s youtube channel (Steph’s Plate), and I was inspired by her recipe to create one of my own.
The base of this recipe is protein-packed chickpeas, mixed with a natural fruit sweetener and my love, Medjool dates and gluten-free rolled oats for a dose of soluble fiber. I decided to add coconut since I had a lot in my kitchen that needed to be used (and it tastes so good in the recipe!), and of course, cinnamon and vanilla because those are my favorite in cookies.
You can use either chocolate chips or chocolate chunks in this recipe, whichever you prefer or have on hand. The first time I made this recipe, I used all chocolate chips, the second time I did not have enough so I broke up a chocolate bar and it worked just fine!
These cookies are great for a snack, breakfast, or even the perfect bite for a hike! My family and friends loved them, and I think that they will make the perfect place in your home, too.
And why oil-free? Check out Mic The Vegan’s video on oil, he presents it perfectly and is a great resource if you want to learn about the affects of oil.
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!
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.
Place the Medjool dates in a medium bowl with hot water and soak for 10 minutes to soften, then drain.
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).
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.
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
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Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie