Flourless Chickpea Chocolate Chip Cookies

Updated: Jul 19

Using chickpeas (garbanzo beans) is my new go to for cookies. I just love the texture of these cookies and the way the chickpeas make such a great replacement for not only flour, but for butter as well.

Allow the cookies to cool first or else they will crumble.

Hot out of the oven they taste a bit like warm lava cake.

I like to store them in the fridge and eat them cold the next day!


  • 1 can chick peas (garbanzo beans) drained

  • 1/2 cup tahini

  • 1/3 cup maple syrup + 2 T

  • 2 tsp. vanilla

  • 1/2 tsp. baking soda

  • 1/2 tsp. baking powder

  • 1/2 tsp. salt

  • 1/2 cup dark chocolate chips (stevia sweetened) or use raisins instead if you aren’t doing chocolate

  • OPTIONS: Try experimenting with ginger powder as a replacement for the chocolate chips for a ginger snap cookie


  • Preheat the oven to 350 degrees.

  • Add the chickpeas and tahini into a food processor and blend on high for 1 minute.

  • Add the maple syrup and vanilla and continue to blend for 2-3 minutes, scraping down the sides often. You want the mixture to be entirely free of any lumps.

  • Add the baking soda, baking powder, and salt, then blend for 30 seconds.

  • Drop rounded tablespoons of cookie dough onto a baking sheet. The cookies will spread just slightly so be sure you leave a few inches of space between cookies.

  • Bake for 16-20 minutes until the cookies have browned on the edges.

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