GLUTEN-FREE CHOCOLATE COOKIES
These chickpea chocolate-hazelnut cookies are packed with protein and fiber, and they’re incredibly moreish. The blend of cooked chickpeas with the toasty flavor of roasted hazelnuts gives each bite satisfying texture and depth. Roasting the hazelnuts enhances crunch and intensifies their nutty aroma—my favourite combination.
Enjoy these cookies for breakfast with a glass of plant-based milk or alongside your morning coffee. They also make a great healthy snack or afternoon pick-me-up. The recipe is naturally gluten-free, vegan, and soy-free.
MEET THE INGREDIENTS
- Cooked chickpeas
- Rice milk (or another plant-based alternative)
- Roasted almonds
- Roasted hazelnuts
- Coconut sugar
- Cacao powder
- Coconut flour
- Baking powder
- Gingerbread spice mix (optional)
CHICKPEA LOVE
Chickpeas are an adaptable ingredient for both sweet and savoury cooking and baking. They provide fiber, vitamins, minerals, and a solid dose of plant-based protein, making them ideal for vegan and vegetarian diets. A small serving delivers a useful amount of protein and pairs well with nuts and cocoa in baked goods.
You can use canned chickpeas for convenience, but if you prefer to cook dried chickpeas yourself (recommended for texture and flavour), follow the method in How to cook chickpeas.
HOW TO MAKE CHICKPEA CHOCOLATE HAZELNUT COOKIES
STEP 1
Preheat the oven to 180 °C and line a baking sheet with non-stick baking paper. In a bowl, combine the dry ingredients except the roasted almonds: chopped roasted hazelnuts, coconut sugar, cacao powder, coconut flour, baking powder, and gingerbread spice mix if using.
STEP 2
Place the cooked chickpeas, rice milk, and roasted almonds in a high-speed blender. Blend until smooth and well combined.
STEP 3
Transfer the blended mixture to the bowl with the dry ingredients. Mix using a spoon or your hands until the dough starts to come together and everything is evenly incorporated. Taste and adjust the sweetness or spice if needed.
STEP 4
Shape the dough into cookies by hand or press it between sheets of parchment and cut with a cookie cutter. Arrange the shaped cookies on the prepared baking sheet.
STEP 5
Bake for approximately 20 minutes. Remove from the oven and allow the cookies to cool completely on a wire rack; they will firm up as they cool.
SERVING SUGGESTION
For an extra touch, drizzle the cooled cookies with melted dark chocolate.
HOW-TOS
HOW TO COOK CHICKPEAS
- Rinse the dried chickpeas thoroughly, place them in a large bowl, and cover with plenty of water. Chickpeas expand to about three times their size, so use ample water. Soak for at least 12 hours, preferably overnight.
- Drain and rinse the soaked chickpeas, then put them in a large pot and cover with fresh water. Bring to a boil, then reduce heat and simmer until tender, about 1½ to 2 hours.
- Cook with the lid slightly ajar to allow steam to escape, and monitor the water level, topping up with hot water as needed.
HOW TO ROAST NUTS
- Roasting nuts enhances flavour and texture. Preheat the oven to 180 °C and spread the nuts in a single layer on a baking sheet.
- Roast for 10–15 minutes, stirring or shaking the tray every 5 minutes to ensure even browning.
- Once they are golden and fragrant, remove the nuts from the oven immediately and transfer them to a plate to cool.
CHICKPEA CHOCOLATE HAZELNUT COOKIES ARE:
- Vegan
- Gluten-free
- Dairy-free
- Soy-free
- Nutrient-packed
- Protein-rich
- High in fiber
If you enjoyed this recipe, here are a few more favourites:
- Gingerbread Chickpea Peanut Cookies
- Chickpea Chocolate Fudge Bites
- Chickpea Chocolate Hazelnut Truffles
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us. If you share on Instagram, tag @alltheworldisgreen — we love to see your remakes.
Chickpea Chocolate Hazelnut Cookies
Nensi Beram
Ingredients
Cookies
- 200 g cooked chickpeas peel the skins
- 100 ml rice milk or any other plant-based alternative
- 50 g roasted almonds
- 100 g roasted hazelnuts chopped
- 100 g coconut sugar
- 50 g cacao powder
- 60 g coconut flour
- 1 teaspoon baking powder
- 1 teaspoon gingerbread spice mix optional
Extra
- 50 g dark chocolate for the drizzle
Instructions
-
Preheat oven to 180 °C. Line a baking sheet with non-stick baking paper.
-
Mix the dry ingredients in a bowl (except the roasted almonds): chopped roasted hazelnuts, coconut sugar, cacao powder, coconut flour, baking powder, and optional spice mix.
-
Blend chickpeas, rice milk, and roasted almonds until smooth.
-
Combine the blended mixture with the dry ingredients and mix until a cohesive dough forms. Adjust flavour if needed.
-
Shape the dough into cookies and place them on the baking sheet. Bake for about 20 minutes.
-
Allow cookies to cool completely; they will firm up as they cool.
-
Optional: drizzle with melted dark chocolate before serving.
*The nutritional information provided is calculated automatically and should be used as an estimate.