Chocolate Chip Chickpea Cookies

My boys love these nutritious Chocolate Chip Cookies as 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 Chocolate Chip 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!

4.7/5 (3 Reviews)

Chocolate Chip Chickpea Cookies

Prep Time

5 minutes

Cook Time

15 minutes


16 cookies


  • 400 gram tin chickpeas, rinsed and drained well
  • 1/2 cup (125g) hulled tahini can substitute with any nut or seed butter
  • 1/3 cup (85g) maple syrup honey or brown rice syrup
  • 1/3 cup (85g) vegan dark chocolate chips can replace with raisons or sultanas
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 pinch of salt


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

Recipe Notes

Allergy Information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Grain Free, Refined Sugar Free, with nut-free substitution. Vegan.

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  1. Lindsay on October 7, 2018 at 7:36 pm

    Made these today – they were super easy – just threw the ingredients into the Thermomix! They are delicious- definitely be making again 🙂

  2. SJ Taube on November 2, 2019 at 11:04 pm

    Is there nutritional information for this recipe?

    • Sharon Selby on November 4, 2019 at 9:36 am

      Nothing aside from the ingredients list. xx

  3. alice on December 1, 2019 at 3:46 pm

    holy cow I made these tonight – after finding out I cannot eat eggs or almonds (eek! I was already dairy and gluten-free) and these were amazing! my boyfriend was thrilled and these 100% hit the spot. These will be on repeat! Thank you for this wonderful recipe!

    • Sharon Selby on December 2, 2019 at 8:40 am

      Alice, I’m so pleased these were a hit. They are so delicious and easy to make. Thank you very much for sharing your feedback. Sharon xx

  4. Szabina Leier-Mizsei on January 26, 2020 at 9:24 pm

    Do these freeze well? Raw or cookef?

    • Sharon Selby on September 12, 2020 at 7:47 am

      You can refrigerate the dough for up to 3 days. Freezing the cooked cookies is fine but likely to change the texture once it’s thawed. The cookies however will stay fresh in the fridge for up to 5 days. xx

      • Elisabeth on March 2, 2022 at 2:34 pm

        My husband actually prefers them straight from the fridge.

        • Sharon Selby on March 2, 2022 at 7:34 pm

          Why not! Sharon xx

  5. Nicola Una Cook on August 10, 2020 at 1:33 pm

    can you make these with besan flour instead of canned chickpeas for a smoother texture? if you think it would work, how much flour do you think? thanks

    • Sharon Selby on September 12, 2020 at 7:46 am

      Using Besan flour for chickpea cookies is a great idea and very common to do. You could try 1 cup. xx

  6. Mel on August 12, 2020 at 11:09 am

    Think I could sub white Northern beans or black beans for the chickpeas?

    • Sharon Selby on September 12, 2020 at 7:43 am

      I haven’t tried other beans for this recipe, however I often use white beans in cooking and think it could work. I also kidney beans for chocolate sponge bases. Hope this helps. xx

  7. Nicola Una Cook on August 18, 2020 at 7:45 pm

    My children (and I) love these!!! thank you – I reduced the tahini by half as they find it a strong taste, but they still turned out great. I make a double batch of dough and save half the raw dough for a couple of days in the fridge and cook antoher fresh batch. yum!!!

    • Sharon Selby on September 12, 2020 at 7:42 am

      That is such a great idea! Thank you for sharing this! xx

  8. Kat on August 2, 2023 at 6:54 am

    Hi Sharon, can you replace part or all of the tahini with oil instead? I feel tahini might be too over empowering for my fussy eater and I need them to be nut free for lunchboxes so can’t use peanut butter etc. Thanks.

    • Sharon Selby on August 2, 2023 at 12:23 pm

      Hi Kat, the best replacer would be a nut butter (which for school you cant use). You can try adding coconut oil. If you get the ‘hulled’ tahini you really don’t taste it. Unhulled tahini is however quite strong in flavour and darker in colour. Let me know how you go. Sharon xx

      • Kat on August 2, 2023 at 5:49 pm

        Thanks Sarah. I will give it a go 🙂

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