Chocolate Chip Chickpea Cookies

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Dairy, gluten, wheat, grain and egg-free, with nut-free substitution. Vegan and refined sugar-free.

My boys love these nutritious treats, known in our home as ‘calcium cookies.’ And because they’re so easy and quick to make, we have them pretty regularly. I should also add that the batter is delicious. I often make these after dinner once the kids go to bed so I can enjoy a little indulgence uninterrupted! You know how it is!

These cookies are naturally sweet and chewy and packed full of great nutrients. Thanks to the chickpeas and tahini they contain plenty of vital bone-healthy minerals including calcium, phosphorus, potassium, and magnesium – all needed for strong growing bones. Perfect for dairy-free kids!

Chocolate Chip Chickpea Cookies

Chocolate Chip Chickpea Cookies

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 16 cookies

Ingredients

Instructions

  • Preheat oven to 200°C and line a baking tray with parchment paper and set aside.
  • Pop the drained chickpeas, tahini, maple syrup, vanilla extract, baking powder, and salt into a blender and blend until smooth.
  • Fold in the chocolate chips or sultanas.
  • Using a tablespoon scoop the dough and drop onto the baking trays evenly spaced out.
  • Bake for 15 minutes or until golden and lightly browned. Allow to cool so they set.

Notes

Tip from Laini: I usually double-batch these, and use 1 can of chickpeas and 1 can of butter beans. It takes the edge off any potential ‘chickpea’ taste the kids may detect!
Tried this recipe?Let us know how it was!
Course Appetizer, Baking - Sweet, Dessert, Freezer Friendly, School Lunches, Snack, Special Occasion - Kids Party
Keyword Chickpeas, Chocolate
Allergy Dairy Free, FODMAP Friendly, Gluten Free, Lactose Free, Legume Free, Nightshade Free, Nut Free, Peanut Free, Refined Sugar Free, Soy Free, Wheat Free
Value Halal, Kosher, Vegan, Vegetarian
Author: Sharon Selby

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About the Author: Sharon Selby

Sharon Selby’s popular blog ‘Deliciously Allergy Free’ proves that life after ‘dairy and gluten’ is not only possible, but is seriously easy and delicious. Specialising in allergy-friendly living, she runs classes and online courses teaching families how to cook nutritious, tasty meals while being on a restricted diet. Her passion came from being able to reverse her son’s multiple food allergies, intolerances and eczema by the time he was 18 months old. Sharon loves sharing that good health begins in the kitchen and with a nutritious diet families will thrive.

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6 Comments

  1. Hayley January 16, 2020 at 8:27 pm - Reply

    Hi! Wondering if these will freeze well? Thanks 🙂

  2. Sarah January 30, 2020 at 10:25 am - Reply

    I’m wondering too if these can be frozen

    • Kate Parker February 5, 2020 at 9:33 am - Reply

      Hi Sarah,
      These have been frozen successfully by one of our group members in The Wholefood Collective community.

  3. Jodi February 4, 2020 at 6:44 pm - Reply

    Does this recipe really need the Tahini for flavour and nutrition?
    What else can be substituted as my kids both have schools were nuts are a real issue and sesame seeds in any fashion cannot be taken.

    What other options are there? As I don’t want to use the butter I have which is Nuttelex, plus I want these to be nutricious.

    • Kate Parker February 5, 2020 at 9:39 am - Reply

      Hi Jodi,
      This might be a recipe just to enjoy at home for you. As substituting butter or margarine for the nut or seed butter here would alter the texture of the biscuits. Nuttalex will melt completely in this recipe, as opposed to a nut or seed butter which has some fibre (gives structure) & protein (helps to bind) of its own. That substitute will end up in a biscuit that will spread to very thin, or separate entirely in cooking.

      Did you check out the banana oat cookies on the recipes page? They might be a good option for you to add a nutritious, nut & seed free cookie to your baking repertoire.

  4. Katrina May 6, 2020 at 11:51 am - Reply

    We made a double batch of these today and used 1 can chickpeas and 1 can butter beans as per Laini’s suggestion. I altered the recipe and used 100g chocolate for the double batch and 1:1 tahini and peanut butter and they were so yummy. The kids loved them and I will definitely make these again.

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