Chocolate Chickpea Cookies

Course: Baking, Snack
Cuisine: Vegetarian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 36 servings
Calories: 136kcal
Ooey, gooey chocolate chip cookies with the added benefits of protein & fibre? Yep, you heard it here first! My family was skeptical at first but within their first bite, they were fans too!
Print Recipe


  • 1 cup butter softened
  • 3/4 cup raw sugar
  • 2 tbsp flax seeds ground
  • 6 tbsp water warm
  • 2 tsp vanilla extract
  • 2 cups light spelt flour
  • 3/4 cup oats old fashioned
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/2 cups chocolate chips
  • 1 15 oz. can chickpeas drained, rinsed & run through a food processor or blender


  • Preheat the oven to 350 F. In a small bowl, mix the ground flax and warm water. Let sit for 10 minutes. In a large bowl, add the butter and sugar and lightly beat with an electric mixer. Add the flax and water mix and the vanilla and beat again at a medium speed. Add the flour, oats, baking soda and sea salt and beat again at a medium speed to form a thick dough. Mix in the chocolate chips and the mashed chickpeas with a large spoon. Use about 1 – 1 ½ tbsp of dough per cookie. Bake cookies for 8 – 10 minutes depending on how soft or hard you like your cookies. We like them all soft and gooey, so 8 minutes is usually perfect. Once the cookies are finished baking, pull them from the oven and allow them to cool for about 10 minutes. Enjoy!
    You can also swap out the flax seed and water mixture for two whisked eggs.


Calories: 136kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 118mg | Potassium: 13mg | Fiber: 1g | Sugar: 9g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg