It’s so good! I’d been eyeing the recipe for peanut butter chickpea skillet cookie for a while, but then this came along and I had to make it immediately. I can’t taste the chickpeas at all, and the texture is nice and doughy as it should be. I made it with honey instead of maple syrup and it turned out great. Thank you, Erin!
Try this one! I’ve seen chickpea cookies and doughs, but not tried them until today with this recipe. Result= Hooray!! My family and I loved the taste and texture of the cookie dough and the baked cookies. Major bonus points for how fast and easy this one is. Icing on the cake…the ingredients are whole food, non dairy, gluten free and the treat is so rich and satisfying you only need to eat one serving so you feel good- not guilty!
Hi Asma! Unfortunately, I wouldn’t recommend this swap, as the texture might be negatively impacted without the whole beans. Also, raw chickpea flour has an unpleasant taste, so if you decide to experiment with this recipe, you’ll want to make it into cookies.
Chick peas the base of a delicious sweet treat??? Yep! We love chick peas in savory dishes, and so I had to try this. Made the recipe as written, then I froze the dough in a small size ice cube tray. Even frozen, they are pretty soft, and it’s handy to eat them right out of the freezer—yum!! Next time I’ll try with sun butter.
This is one of those recipes that you make over and over and over again. I will ALWAYS have some of this chickpea cookie dough in my fridge. I love it so much – thanks for making my life sweeter, Erin!
The dough came out delicious. Even my son who would normally never touch a chickpea really liked the batter. The only problem was after baking for 10 minutes they were still soft and seemed very undercooked. Left them in for an additional 5 minutes to see if that would help. But they were still soft like batter. As better they are great but cooked, not so much.
Hi Arissa! I’m sorry to hear that the cookies didn’t turn out as you hoped, but I’m pleased that you enjoyed the dough. Thank you for trying the recipe!
I ended up baking them at a higher temp for about 8 minutes longer and that did the trick! They ended up being really good and even my son who would never eat chickpeas and oats loved them!
I love cookie dough, and this recipe is really good. You can’t taste the beans at all, and it makes me feel a little less guilty about eating cookie dough since chickpeas are healthy! :)
Do you think replacing the rolled oats with oat flour would work? Seems like a similar concept since you’re just processing the oats anyway.
Thanks for a tasty recipe!
Thank you for sharing this kind review, Stephanie! I haven’t tried using oat flour, so it would be an experiment. If you decide to try it, I’d love to hear how it goes!
Wow – finally a dessert we love that we can eat, vegan style. We have tried to make this using a nutribullet and it was okay – The texture wasn’t very comparable to actual cookie dough. Finally purchased a food processor and followed you recipe again and wow – huge difference. Thanks for sharing this with us!
Hi Erin. I am a huge fan and have tried and enjoyed many of your recipes. When you rinse the beans and many skins start to fall off, do you have to pick them out or will the food processor blend them as well?
Liz, you can remove a few of the super loose ones if you want, but it’s not super necessary (I left them on). The food processor should take care of it. Hope you love the recipe!
This is delicious! I’ve made it several times over the past few weeks – I love that I can make a healthy version of cookies during the q. I usually bake half of it at 325 degrees for 20 minutes (I like my cookies firmer) and then I leave the other half to eat by the spoonful. I’m allergic to dairy, eggs, nuts, and shellfish, and my sister is gluten-free, so this recipe has become a go-to for me. I have made it with tahini, applesauce, and sunflower seed butter; the latter is probably my favorite! Thank you so much for sharing.
Hi Erin
for a more traditional cookie taste I opted
for 2 tablespoons of brown sugar instead of maple syrup
and added milk to compensate for the missing liquid. I baked for 20 mins. Both the baked cookies and raw cookie dough were delicious. Thanks for another fantastic recipe.
It’s so good! I’d been eyeing the recipe for peanut butter chickpea skillet cookie for a while, but then this came along and I had to make it immediately. I can’t taste the chickpeas at all, and the texture is nice and doughy as it should be. I made it with honey instead of maple syrup and it turned out great. Thank you, Erin!
YAY! This makes my day, Laura! I’m so happy you enjoyed it!
Try this one! I’ve seen chickpea cookies and doughs, but not tried them until today with this recipe. Result= Hooray!! My family and I loved the taste and texture of the cookie dough and the baked cookies. Major bonus points for how fast and easy this one is. Icing on the cake…the ingredients are whole food, non dairy, gluten free and the treat is so rich and satisfying you only need to eat one serving so you feel good- not guilty!
Thank you for sharing this kind review, Amanda! I’m SO pleased that you enjoyed it!
I made these today and they are sooo delicious. I decided to bake them and gosh, they’re addictive ?? Another amazing recipe by Erin!
Thank you for sharing this kind review, Ella! I’m SO pleased that you enjoyed it!
Would love to try – could I use garbanzo beans flour instead of canned chickpeas?
Thanks!
Asma
Hi Asma! Unfortunately, I wouldn’t recommend this swap, as the texture might be negatively impacted without the whole beans. Also, raw chickpea flour has an unpleasant taste, so if you decide to experiment with this recipe, you’ll want to make it into cookies.
I only have dried chick peas, how much would I need to soak and boil to get the 15 ounces? Xxx
Hi! From what I can find online, it sounds like a heaping 1/2 cup dried chickpeas should equal about 15 ounces. I hope this helps!
Chick peas the base of a delicious sweet treat??? Yep! We love chick peas in savory dishes, and so I had to try this. Made the recipe as written, then I froze the dough in a small size ice cube tray. Even frozen, they are pretty soft, and it’s handy to eat them right out of the freezer—yum!! Next time I’ll try with sun butter.
I’m so pleased that you enjoyed this recipe, Barb! Thank you for sharing this kind review!
I halved the recipe and made it in my nutribullet. It came out so well and tastes delicious!!
Thank you for sharing this kind review, Ava K! I’m so happy the recipe was a hit!
This is one of those recipes that you make over and over and over again. I will ALWAYS have some of this chickpea cookie dough in my fridge. I love it so much – thanks for making my life sweeter, Erin!
I’m so happy to hear that you enjoyed this, Rachel! Thank you for sharing this kind review!
Is it possible to use granulated sugar or brown sugar instead of syrup or honey?
Hi Jordan! I’ve never tried the recipe this way, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!
I’d love to know if it works too!
I don’t have any canned chickpeas but I do have a big ol bag of frozen. Not sure if there is a difference, would those work?
Ray, you’ll need 1 1/2 cups of cooked chickpeas; if they are cooked and frozen, simply thaw them first and pat them dry. I hope you love the recipe!
The dough came out delicious. Even my son who would normally never touch a chickpea really liked the batter. The only problem was after baking for 10 minutes they were still soft and seemed very undercooked. Left them in for an additional 5 minutes to see if that would help. But they were still soft like batter. As better they are great but cooked, not so much.
Hi Arissa! I’m sorry to hear that the cookies didn’t turn out as you hoped, but I’m pleased that you enjoyed the dough. Thank you for trying the recipe!
Hi Erin,
I ended up baking them at a higher temp for about 8 minutes longer and that did the trick! They ended up being really good and even my son who would never eat chickpeas and oats loved them!
Thank you for taking the time to report back, Arissa! I’m happy they turned out delicious!
I love cookie dough, and this recipe is really good. You can’t taste the beans at all, and it makes me feel a little less guilty about eating cookie dough since chickpeas are healthy! :)
Do you think replacing the rolled oats with oat flour would work? Seems like a similar concept since you’re just processing the oats anyway.
Thanks for a tasty recipe!
Thank you for sharing this kind review, Stephanie! I haven’t tried using oat flour, so it would be an experiment. If you decide to try it, I’d love to hear how it goes!
Wow – finally a dessert we love that we can eat, vegan style. We have tried to make this using a nutribullet and it was okay – The texture wasn’t very comparable to actual cookie dough. Finally purchased a food processor and followed you recipe again and wow – huge difference. Thanks for sharing this with us!
I’m so pleased that this was a hit, Mecca! Thank you for sharing this kind review!
Hi Erin. I am a huge fan and have tried and enjoyed many of your recipes. When you rinse the beans and many skins start to fall off, do you have to pick them out or will the food processor blend them as well?
Liz, you can remove a few of the super loose ones if you want, but it’s not super necessary (I left them on). The food processor should take care of it. Hope you love the recipe!
This is delicious! I’ve made it several times over the past few weeks – I love that I can make a healthy version of cookies during the q. I usually bake half of it at 325 degrees for 20 minutes (I like my cookies firmer) and then I leave the other half to eat by the spoonful. I’m allergic to dairy, eggs, nuts, and shellfish, and my sister is gluten-free, so this recipe has become a go-to for me. I have made it with tahini, applesauce, and sunflower seed butter; the latter is probably my favorite! Thank you so much for sharing.
I’m SO happy that you’ve enjoyed the recipe, Amanda! Thank you for sharing this kind review!
Could I use just a can of white beans? Like pinto beans?
Hi Abby! Yes, you can use a can of white beans (like cannellini) instead of the chickpeas. I hope this helps!
The chick peas cookie dough lived up top the hype! My daughter even ate her vegetables to get more. Enough said! Will definitely make again!
I’m so happy that it was a hit, Kim! Thank you for sharing this kind review!
Hi Erin
for a more traditional cookie taste I opted
for 2 tablespoons of brown sugar instead of maple syrup
and added milk to compensate for the missing liquid. I baked for 20 mins. Both the baked cookies and raw cookie dough were delicious. Thanks for another fantastic recipe.
I’m so happy that you enjoyed them, Lyf! Thank you for sharing this kind review!
Really good cookies and I was amazed. And you cannot taste the chickpeas.
I’m so happy that you enjoyed the recipe, Cat! Thank you for sharing this kind review!
My kids ate these up! I especially liked them once they had been chilled in the refrigerator.
I’m so happy that they were a hit, Cindy! Thank you for sharing this kind review!