• Kim Campbell

Chickpea Chocolate Chip Cookies

Updated: Jun 22, 2018

These cookies have a wonderful texture and are slightly denser than the chocolate chip cookie recipe in the first The PlantPure Nation Cookbook. They are gluten free and lower in fat since I opted to use the dried peanut butter. You’ll need a blender for this recipe, but it’s well worth the effort.

Yields: 18-24 cookies

Prep Time: 15 minutes Cook Time: 10-12 minutes


1 tablespoon flax meal or chia seeds

3 tablespoons water

1 ½ cups oats

½ cup dried peanut butter (I use PB2)

¾ teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon sea salt

1 cup vegan chocolate chips

one 15 ounce can garbanzo beans, drained and rinsed

¾ cup plant based milk

3/4 cup sucanat (or coconut sugar)

2 teaspoons vanilla


1. Preheat oven to 375 degrees.

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 place the flour into a large mixing bowl. Add the dried peanut butter, baking powder, baking soda, salt, and chocolate chips. Blend until thoroughly combined.

4. In a blender add garbanzo beans, milk, sucanat, and vanilla. Blend until very smooth and creamy.

5. Fold the bean mixture and the flax/water mixture into the dry ingredient mixture and and mix only until combined. Do not over mix.

6. Drop spoonful of the cookie dough onto a parchment lined cookie sheet. I like to shape my cookies by dipping a spoon into water smoothing out each cookie and pressing slightly. This keeps them uniform and smooth. Bake for 10-12 minutes or until dry and lightly golden.

Kim’s Hints: If you cannot find dried peanut butter, you can also use 1/3 cup natural peanut butter. This will add to the fat, but you will get a very similar final outcome.

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