Name: Vegan Chocolate Chip Chickpea Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 400 g tin of Chickpeas (rinsed and drained well); 1/2 cups Hulled Tahini (can be substituted with nut or seed butter); 1/3 cups Maple syrup; 1/3 cups Vegan dark chocolate chips; 1 tsp Vanilla extract; 1 tsp Baking powder; 1/4 tsp Salt

Vegan Chocolate Chip Chickpea Cookies

Health coach and allergy-friendly cook Sharon Selby shares these delicious treats to ensure kids are getting enough calcium on a dairy-free diet.

These nutritious cookies (also known as calcium cookies) are naturally sweet and chewy. Thanks to the chickpeas and tahini they are packed with vital bone-healthy minerals including calcium, phosphorus, potassium and magnesium – all needed for strong growing bones.

Vegan Chocolate Chip Chickpea Cookies

Recipe by Stay at Home Mum

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Soft, chewy cookies made with chickpeas instead of flour, packed with chocolate chips. Naturally sweetened, vegan-friendly, and protein-rich—perfect for a healthier cookie option.

Course: Biscuits/SlicesCuisine: AmericanDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

150

kcal

Total time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

400 g tin of Chickpeas (rinsed and drained well)
1/2 cups Hulled Tahini (can be substituted with nut or seed butter)
1/3 cups Maple syrup
1/3 cups Vegan dark chocolate chips
1 tsp Vanilla extract
1 tsp Baking powder
1/4 tsp Salt

Directions

Preheat the oven to 200C 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.
Recipe Information:
Dairy, gluten, wheat, grain and egg free, with nut-free substitution. Vegan and refined sugar-free.
Recipe and image courtesy of http://www.beatthetreats.com
Sharon Selby’s popular blog ‘Beat The Treats’ http://www.beatthetreats.com proves that life after ‘dairy and gluten’ is not only possible, but seriously delicious and easy. Specializing 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 healing 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.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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