You Won’t Believe it’s Chickpeas Holiday Cookies

Cookie exchanges are popular during the holidays, and this recipe may just wow and surprise partygoers. Made with chickpeas instead of flour and cashew butter instead of creamery butter, this vegan chocolate chip cookie recipe offers extra protein, fiber, folate, iron and B vitamins for a fraction of the saturated fat and refined carbohydrates. 

These cookies come out with a crisp exterior and a slightly soft interior with some chew. It’s best to eat them fresh to enjoy the crispiness.  

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  • 1 15-ounce can of chickpeas 
  • ½ cup smooth cashew butter, unsalted 
  • 1 tsp. vanilla
  • ½ cup brown sugar 
  • ½ tsp. salt 
  • ½ tsp. baking soda 
  • ½ tsp. baking powder 
  • 1/3 cup mini chocolate chips (use vegan chocolate, if desired) 
  • ¼ cup crushed peppermint candy or chopped pecans, optional 
  • Spray canola oil 
  • Crushed peppermint candy for sprinkling, optional 

healthy cookies

Chickpeas Holiday Cookies 

1. Preheat the oven to 350 degrees F. 

2. Drain and rinse the chickpeas. For an especially smooth texture, peel the chickpeas by placing them between a towel and rubbing, then removing the peels. 

3. In a food processor or blender, add chickpeas, cashew butter, vanilla and brown sugar. Blend until texture is smooth. Add salt, baking soda and baking powder, then blend for about 1 minute. Stir in chocolate chips along with candy or nuts, if using. 

4. Spray a lined baking sheet with canola oil. Using an ice cream scooper or spoon, place mounds of cookie dough, about 1 tablespoon each, onto the baking sheet leaving about 3 inches between cookies.  Lightly flatten the cookies with a spatula.

5. Bake for 16-18 minutes or until the cookies have browned along the edges. Allow to cool on a wire rack. Sprinkle with crushed peppermint, if using. 

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    1. Hi Sally. Thank you for the feedback. We’ll be sure to pass it along to our writing team. – Thank you, James

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