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chickpea cookies, vegan, healthy, gluten-free, sugar-free

Vegan chickpea cookies

If you don't like the taste of chickpeas, but want to get the benefits out of these beans, then try these vegan chickpea cookies. They are also sugar-free, and gluten-free, in case you are interested.
Prep Time 15 mins
Baking time 20 mins
Total Time 35 mins
Course Breakfast, Dessert, Snack
Cuisine Vegan
Servings 16 cookies
Calories 166 kcal


  • 2 cups chickpeas canned or home boiled
  • 1 cup dates soft and juicy (around 18-20 dates)
  • 1/4 cup peanut butter or another nut/seed butter
  • 1/4 cup coconut oil or another neutral-tasting & smelling oil
  • 1/3 cup plant-based milk soy milk, oat milk, almond milk, cashew milk
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract optional, but highly recommended
  • chopped almonds or chocolate chips


  • Rinse and drain your chickpeas, whether they are canned or boiled at home.
  • Add into a food processor the ingredients: chickpeas, dates, peanut butter, coconut oil,plant-based milk, baking powder, baking soda, salt, and vanilla extract.
  • Blend until the batter is smooth and creamy, scrubbing on the sides of the blender as needed.
  • Using a spoon, form the cookies. First, take some batter and place it on a baking tray. Next, using the outside of the spoon, make the cookie shape. You can also use an ice cream spoon, and shape the cookies using your hands (wet your hands before shaping the cookies).
  • Sprinkle on top of the cookies some almond chunks, or chocolate chips (or another topping of choice).
  • Bake for about 18-22 minutes on 175 C/350 F.
  • After removing the cookies from the oven, let them cool completely before eating.



In case you are curious about the blender that I use, check it out. 
Store the cookies into an air-tight container in the fridge for up to 4 days. Make sure that they are cooled down completely before putting them into the fridge. 
Keyword chickpea cookies, vegan cookies