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A stack of Chickpea Chocolate Chip Cookies from Sweet Simple Vegan

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.

A towel with cookies on top; Chickpea Chocolate Chip Cookies from Sweet Simple Vegan

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!

A stack of vegan chickpea cookies in front of a glass of milk and a blue towel on

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.

Healthy vegan chickpea cookies on a blue and white towel by sweet simple vegan

Make sure you tag me on Instagram @sweetsimplevegan, Facebook @sweetsimplevegan and/or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!

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

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4.5 from 2 reviews

  • 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

Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Meet The Bloggers

hey there! we’re jasmine & chris.

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

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  1. Hi Jasmine !
    I tried this wonderful and so tasty recipe and everybody loved it, even my sister who doesn’t like cinnamon 🙂 I love the fact that they are low in fat but high in protein and really easy to make.They are the perfect treat, dessert, breakfast or snack I think ! Thank you so much for all your beautiful work and have an amazing day <3

  2. I got this recipe on my forks over knives meal planner. I just wanted to thank you for it. It has become a weekly staple in my house! My kids love having them for breakfast or lunch.

  3. Cookies are great. I added 2 T of the date water to the dough For a smoother consistently and had to cook for an extra 5 minutes, 23 minutes total. Yummie❤️

  4. VERY FILLING! So, it reminded me of oatmeal cookies but they are really good. sooo tasty, as well as filling (unlike when stuffing my face with refined sugar cookies [nothing wrong with refined sugar once in a while]. It is so refreshing to bake something mentally and physically satisfying.
    Thank you for sharing an oil free, refined sugar free recipe (with higher protein)!!!!
    Really enjoy your YouTube videos full of lifestyle.

    1. This comment made us so happy, thank you for sharing! 🙂 We are so glad you have you as a part of the SSV community <3

    1. Hi Kayci! We have not tested this recipe with white beans but I have made a different cookie recipe with them and the flavor was pretty neutral so I would say yes! I would just use the same measurement 🙂 Let me know how it goes!

  5. Hi Jasmine and Chris! Just tried the cookies and they are absolut great! Think I am gonna finish them soon.
    I just had to add 2 tablespoons of agave syrup otherwise the dough would have not combined really well. Thank you for the recipie. Love from Austria, Verena

  6. It’s 11pm and I am having some healthy bites. They turned out perfect! Never underestimate chickpeas in baking lol

    1. Hi Tania! You can try dried figs, raisins or a dried fruit of choice. The flavor won’t be the same but it probably will be delicious! I have not yet tested this, but the dates add a texture and moisture that dry sugars won’t be able to replicate.

  7. I have one more question: if I used date paste (I have some store-bought), how many cups of it? Thanks in advance 🙂

    1. I have not tested it with date paste, but as that compact the dates a but, I would say try 1/2-3/4 cup 🙂

  8. Hi! I would try this recipe out, but I currently have no chia seeds. Can I omit them or the consistency changes? 🙂

    1. Chia seeds are used as a binder, just as an egg would be used as. You can instead use flax seeds if you have those, any vegan egg replacers. Some recipes use banana or applesauce as an egg replacer, but I have not yet tested this with any other ingredient

  9. Hi

    I made these cookies and they were incredible. Thanks so much for making this post! I ate most of the batch from the tray standing by the cooker because they were so good.