Vegan Chocolate Chip Cookies

Even though I’m not much of a Christmas person – long boring story – I do get in a cooking/baking holiday spirit around this time of year. Traditionally, in Poland, the cookery starts in early December and continues until Christmas – after all the poor polish women have to create 12 dishes to grace the Chrismas Day table. I don’t exactly carry this tradition in my own home, mostly because, as much as I love leftovers, I don’t want to be eating them for months on end. However, I do get an itch to create dishes that maybe I wouldn’t if it wasn’t for the holiday season.

I’ve been wanting to incorporate beans into my sweet treats for as long as I can remember. Even prior to becoming plant-based I felt like beans were such a great underappreciated food. I’ve seen bean-centric recipes made by people in the fitness industry as a way to limit the use of processed flours, but they always included a lot of whey protein powders and artificial sweeteners. Somehow those recipes never really appealed to me that much, but today I am again drawn to bean recipes. After a quick internet search, this is what I came up with: Vegan Chocolate Chip Cookies.

I was very skeptical about these cookies from the very beginning. As I was opening my beloved can of organic chickpeas I imagined the funky smell that these would give off and I scrunched my face in disbelief that I was actually attempting to put beans in my cookies. But I figured nothing ventured, nothing gained and I proceeded to make my try-out batch.


The process was very easy (see the video below) and the blended mixture sort of looked appropriate for cookie dough, but it wasn’t until I cautiously licked the spoon to test the dough that my face suddenly lit up with newfound hope and excitement. In fact, the dough was so good that I licked clean the food processor bowl! It tasted nothing like chickpeas! I was in heaven! But a healthy dose of skepticism was still hovering over clouding my hope, making me think that they might still not turn out the right way – you know, I pictured them not holding shape when baked, or something…


In about 45 minutes all the clouds have dissipated when I eagerly bit into one of these rounds to discover that they were perfectly crunchy on the outside and beautifully chewy on the inside with a flavor unmatched by any commercially made cookies IMHO. I’m not ashamed to admit I slowly made my way through the whole batch, they were that good. So, I decided to replicate them by tripling the recipe to bring some to work with me the following day. And you guessed it, nobody was able to tell that they were eating beans! I call that a success.


Vegan Chocolate Chip Cookies
Nutrition Information
  • Serves: 820g
  • Serving size: 10g
  • Calories: 34
  • Fat: 1
  • Carbohydrates: 6
  • Fiber: 1
  • Protein: 1
Recipe type: dessert
Cuisine: vegan, vegetarian, plant-based
Prep time: 
Cook time: 
Total time: 
Noone will guess what's hiding in these cookies!
  • 800g rinsed Chickpeas
  • 150g Oat Flour (grind some oats if you don't have oat flour)
  • 100g Coconut Sugar
  • 2Tbs Vanilla Extract
  • 1tsp Baking Powder
  • 2Tbs Apple Cider Vinegar
  • 100g Dairy-free Dark Chocolate Chips
  • Water
  1. Combine the dry ingredients together.
  2. Bend Chickpeas, Vanilla Extract and Apple Cider Vinegar together in a large food processor.
  3. Add the dry ingredients to your Chickpea mixture, adding water to help the ingredients bind and form cookie dough.
  4. Line a cookie sheet with some parchment paper and place spoonfuls of the dough, making sure you even them out with the spoon.
  5. Bake at 400 degrees for 45 minutes or until the cookies brown a bit and get a crunchy exterior.
  6. Serve with a cup of tea.
These are to die for! If you make them you will fool the biggest of food connoisseur - it's impossible to guess what's hiding in these.

Now mind you, I'm not saying that these are healthy by any stretch of the imagination - they are still sweets, so don't be food by the ingredient list. I don't believe there is such a thing as healthy sweets - unless of course you're eating an apple.


I feel somewhat accomplished in knowing that none of the people I fed these to were able to name the main ingredient in them. I don’t know why, but I’m pretty sure that had I revealed the main ingredient up front, I wouldn’t have had many if any takers. I’m certain of that because I get the same reaction when I list out the components of my daily lunches after an inquisition ensues caused by the smell of my reheated food that leaves an inevitable aroma trail as I return to my desk to have my feast – people seem almost willing to dig in with me, that is until I spell out what’s in my lunch container. Then, all of a sudden, all as one proclaim they would not touch it with a 10 foot pole. “But why?”, I ask. Why? Simply because it’s unfamiliar? Well then, the joke’s on you, I just put chickpeas in my cookies and you loved them! And here is how you can make them yourself. Enjoy!



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