First of all, chickpeas have an earthy, nutty flavor that lends itself deliciously to sweets. They are packed with protein, fiber, and other nutrients, which makes them healthier than refined white flour. This recipe uses canned chickpeas, which means you could even have some aquafaba left over.


What the heck is aquafaba? This word translates literally to “bean water”—it’s the liquid left over in the can once the chickpeas are out. And it’s amazing! Because it’s rich in several different types of proteins (and more we don’t have time to get into today), aquafaba is incredibly useful for creating stable culinary foams. It makes a fantastic egg substitute—even in meringues. You won’t be using the aquafaba in this recipe, but feel free to drain your chickpeas over a bowl and set your aquafaba aside for later use.

My amazing Gluten-free Vegan Chickpea Chocolate Chip Cookie recipe produces cookies that are soft and fluffy, with just the right amount of sweetness. Trust me—no one will will even be able to tell they were made without flour. The trick to making these healthier cookies the best they can be is to process the chickpeas REALLY well. Your dough will look like hummus when you have blended it enough. That’s how to give your cookie the perfect texture.

The nut butter in this recipe helps bind everything together and enhances the nutty flavor that the chickpeas offer. I love that this recipe works with so many different butters: peanut butter, almond butter, or even cashew butter. Give your favorite kind a try! If you are going to use a vegan chocolate chip, I highly recommend Enjoy Life—theirs are really good!