Chickpea Chocolate Chip Cookies

I’ve come full circle on the idea of “sneaking healthy foods” into meals and snacks for kids. When my children were younger, I used to think, “What could be the harm?”.  It turns out quite a bit. When we sneak ingredients into the food we prepare for our children, we often teach them that:

  • We don’t trust them around food
  • Vegetables, fruits, beans, etc., are not very tasty, so the only way you’ll eat them is if we disguise them
  • You can’t really trust that what I’m offering you is what I say it is

This is not to say that I don’t believe in substitutions and creativity. I think that if we are in it for the long haul, openness, curiosity, and patience might serve us better. I’ve often told the story of how, when I first made a version of these cookies, I completely hid the fact that they were made out of chickpeas. I thought it was brilliant. My unsuspecting children approached them with excitement only to frown upon discovering a whole chickpea in the cookie (pro tip: make sure your “batter” is fully blended!). They felt tricked, and I was impressed at how much trust I had lost. I changed my approach quite swiftly. My kids have gotten used to substitutions and variations; I just don’t hide them anymore. We love a good lentil bolognese, and tofu ricotta is the star of our lasagna.

I’ve made some adjustments in the recipe and now feature this incredibly hearty, nutty ingredient front and center in the title. My crew has come to enjoy them and they now trust me about absolutely everything (just kidding!). The only downside is that now I have to share.

Watch the video below to hear the full story and to see how I make these amazing cookies.


Chickpea Chocolate Chip Cookie

Course Dessert
Servings 18 cookies
Print Recipe


  • 1 15 ounce can Chickpeas, rinsed and drained
  • 1/2 cup maple syrup (use 1/3 cup for a less sweet version)
  • 1/2 cup creamy peanut butter*
  • 1 teaspoon vanilla extract
  • 1 tablespoon yellow miso paste, optional **
  • 1 1/2 cups rolled oats
  • 1/2 cup almond flour
  • 1/2 cup chopped walnuts ***
  • 1/4 cup chia seeds ***
  • 1/4 cup hemp seeds ***
  • 1 to 2 cups dairy-free chocolate chips ***


  • Preheat the oven to 375 ° F and line a baking tray with parchment paper.
  • In a food processor, purée the chickpeas with maple syrup, peanut butter, optional miso paste, and vanilla until smooth.
  • Empty the purèe into a medium-sized mixing bowl.
  • Without bothering to clean out the food processor, pulse the oats until they are coarse (somewhere between whole oats and oat flour).
  • Add the oats and remaining ingredients to the bowl. Mix until combined.
  • Using an ice cream scooper, place the dough on the baking sheet, making roughly 16 to 18 cookies. Gently press down to flatten.
  • Bake for 15 to 20 minutes until cooked through and slightly golden, being careful not to leave for too long as they may become dry.


* Feel free to use whatever nut butter you prefer.
** If you omit the miso paste, add a small pinch (about 1/4 to 1/2 teaspoon of salt)
*** You can adjust the nuts and seeds to your liking and replace some or all of the chocolate with raisins