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Stacked chickpea chocolate chip cookies

Chickpea Chocolate Chip Cookies

Naturally sweetened, soft, chewy and easy to make. With hints of coffee and cinnamon, and sugar free chocolate chips, they are a great alternative to store bought cookies.
Course Dessert
Cuisine Australian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 15 cookies
Calories 160kcal
Author Kim



  • Preheat the oven to 180 degrees C/350 degrees F
  • Drain the chickpeas using a strainer (Run under water until bubbles/froth are gone and water runs clear)
  • Add the chickpeas and peanut butter into a food processor and blitz until a paste is formed (about 2 -3 minutes)
  • Add the granulated sweetener, cooled coffee, ground cinnamon, salt, baking soda and baking powder. Blitz in the food processor until smooth, making sure all the lumps are gone. Use spoon to scrape down the sides in between blitzing. Cookie dough will be quite sticky.
  • Add ½ of the almond meal, and blitz until combined. Repeat until all has been added. Cookie dough will be less sticky.
  • Remove cookie dough from food processor and put into a large mixing bowl. Gently stir chocolate chips through.
  • Spoon out 15 pieces of cookie dough onto a baking tray, leaving space in between for them to rise and expand. (I use 2 trays)
  • Roll between hands to form a ball and press to flatten. Add extra chocolate chips on top if desired.
  • Bake for 20 minutes at 180 degrees C/350 degrees F. Remove from oven and let them cool to room temperature.
  • Store in an air tight container at room temperature for 4 days.


  1. I used NoShu sugar free chocolate chips, available from Coles in Australia (not available at Woolworths)
  2. The granulated sweetener I used was Monkfruit Sweetener, available from Woolworths also.
  3. Dampen your hands when rolling the balls to avoid the dough sticking to your hands
  4. Roll in balls and press down either with heel of your palm, or a fork dipped in water each time – the water is so the fork doesn’t stick to the dough and make a mess
  5. You can use an ice cream scoop to get the dough out if you find that easier to create uniform sized cookies
  6. Extras:½ cup diced dried apricots, or ½ cup of granulated peanuts, or swap the ground cinnamon for ground ginger.


Calories: 160kcal | Carbohydrates: 13g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Fiber: 3g | Sugar: 1g