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As the days get shorter and the smell of warm spices fill the air, it’s the perfect time for cozy, comforting treats. But what if your favorite fall treats could satisfy your sweet tooth and sneak in some extra nutrients? Enter chickpea cookie cups: chewy, chocolatey, and secretly packed with protein and fiber from chickpeas.

You might be thinking to yourself, “Chickpeas? In cookies?!” Baking with chickpeas might sound a little unconventional, but once you taste how soft and chocolatey these cookie cups are, you’ll definitely be hooked. In fact, chickpeas can be a fantastic way to add protein, fiber, and moisture to baked goods, without changing the flavor too much. These chickpea cookie cups are a tasty way to sneak in some extra nutrients while still enjoying a warm, delicious treat on a chilly fall evening (or any time of year!).

These cookie cups are also perfect for sharing (or keeping all to yourself). They make a great after-school snack, a cozy addition to your afternoon coffee or tea, or a fun dessert for a fall gathering. And because they’re made with nutrient-dense ingredients, they keep you full and satisfied longer than your average cookie.

Why you’ll love this recipe

Sweet, chocolatey flavor packed into every bite
Loaded with protein and fiber to keep you feeling full
Made with wholesome ingredients, like chickpeas, bananas, and peanut butter
Ready to enjoy in less than 30 minutes
Kid-approved and perfect for picky eaters

What you’ll need

Chickpeas – Forms the protein-packed base of this recipe
Banana – Adds moisture and sweetness
Oat flour – Provides extra structure
Vanilla extract – Brings a bit more flavor and sweetness
Maple syrup – Enhances the sweetness
Peanut butter – Feel free to omit or swap in other nut butters
Baking powder – Gives each cookie cup a fluffy texture
Almond milk – Keeps the batter smooth
Chocolate chips – Stick to dairy-free varieties to keep it vegan

Recipe tips

Blend until smooth to ensure a creamy batter.

Bake until lightly golden to keep them soft and moist.

Swap in other ingredients like nuts or dried fruit to mix it up.

How to make this recipe

Preheat oven to 350°F.
Add all ingredients except the chocolate chips to a food processor and blend until smooth.
Scoop the batter into oven-safe ramekins or a baking dish.
Stir in the chocolate chips, reserving a few to sprinkle on top.
Bake for 20-25 minutes, until set and lightly golden on top.

FAQ

Yes! Just be sure to stick to dairy-free chocolate chips, as not all brands are vegan.

Canned chickpeas work perfectly! Make sure you drain and rinse them first before blending.

Definitely! You can store these in an airtight container for 3-4 days, or pop them in the freezer for longer storage.

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Chickpea Cookie Cups

These chewy, chocolatey chickpea cookie cups are a cozy fall treat that can help sneak in some extra protein and fiber, without sacrificing flavor.

Prep Time 10

Cook Time 25

Servings 4

Ingredients

1 15-oz can chickpeas
1/2 medium banana
1/2 cup oat flour
1 dash vanilla extract
2 tbsp maple syrup
2 tbsp peanut butter
1/2 tbsp baking powder
1/4 cup almond milk
1/4 cup chocolate chips

Instructions

Preheat oven to 350°F.
Add all ingredients except the chocolate chips to a food processor and blend until smooth.
Scoop the batter into oven-safe ramekins or a baking dish.
Stir in the chocolate chips, reserving a few to sprinkle on top.
Bake for 20-25 minutes, until set and lightly golden on top.