Vegan Chickpea Cookies courtesy of Detoxinista

Get a mouthful of these delectable goodies! Vegan Chickpea chocolate chip cookies.

I’ve recently changed my lifestyle in order to try and get my upset gut a little happier and to aid in my weight loss goals.. so I looked into veganism. I’m not hardcore enough yet to drop cheese and eggs, but I’m writing this post drinking a hot chocolate almond milk and eating a piece of dark chocolate so I’m certainly changing my ways for the better. One day at a time.

I found this recipe after talking to my vegan friend about baking and she recommended that I give it a go. So out came the organic chickpeas that had been in the cupboard for what seemed like forever…….

Here’s the recipe, straight off Detoxinista

I, in no way take credit for this recipe, but I wanted to share it in it’s truest form because it is just so great!

Here’s what you’ll need

Vegan Chickpea Chocolate Chip Cookies
Makes 16 cookies


1 1/2 cups cooked chickpeas, or 1 (15 oz.) can, drained and rinsed
1/2 cup gluten-free oat flour*
3/4 cup coconut sugar
3 tablespoons melted coconut oil
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon raw apple cider vinegar
3/4 cup dark chocolate chips

*Note: You can make your own flour by simply grinding gluten-free rolled oats in a food processor or coffee grinder until a fine flour is created. 

If you aren’t worried about gluten free, just use regular flour- Steph


Preheat the oven to 180 degrees celsius and line a baking sheet with parchment paper. Process the chickpeas, coconut oil and vanilla in a large processor until relatively smooth. Add in the coconut sugar, flour, salt, baking soda and vinegar and blend until until a smooth batter is formed.

Add in the chocolate chips and pulse briefly until incorporated. Drop the dough by heaping tablespoons onto a lined baking sheet and use wet fingers to gently flatten each mound (they won’t spread a lot on their own.) Bake until the tops begin to crack and the edges are dry to the touch, about 18 to 20 minutes. Cool completely before serving.

Steph here again: It’s that simple, and they are so tasty straight from the oven or cooled completely and eaten a few days later (if they last that long). I’m going to try mine with wholemeal flour next time. I added a little bit more coconut oil and vanilla essence to the mixture to get a good consistency. Top notch!
If you make these, tag @livelikewewantto and @detoxinista so we can see your creations.
Much love,

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