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These Chickpea Cookie Cups taste like a warm, gooey chocolate chip cookie, but they’re made with a surprising secret ingredient: chickpeas! They’re soft, fudgy, and perfect when you’re craving cookies but don’t want to bake a whole batch.

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If you love chocolate chip cookies but want a fun twist on the classic, these Chickpea Cookie Cups are about to become your new favorite. They’re chewy, chocolatey, and secretly packed with protein and fiber from chickpeas.

You might be thinking to yourself, “Chickpeas? In cookies?!” And I totally get it. Baking with chickpeas might sound a little unconventional, but once you taste how soft and chocolatey these cookie cups are, you’ll understand why I can’t stop making them.

Chickpeas can actually be a fantastic way to add protein, fiber, and moisture to baked goods, without changing the flavor too much. Pair them with a little oat flour, some banana, and a handful of chocolate chips and you have a delicious, decadent treat that’s actually good for you.

If you give these Chickpea Cookie Cups a try, I’d love to hear what you think. Make a batch, grab a spoon, and then let me know if they become your new favorite sweet treat too!

Why you’ll love these Chickpea Cookie Cups

They have a sweet, chocolatey flavor packed into every bite.
They’re loaded with protein and fiber to keep you feeling full.
They’re made with wholesome ingredients, like chickpeas, bananas, and peanut butter.
They’re easy to make and ready in 30 minutes.
They’re kid-approved and perfect for picky eaters.

Chickpea Cookie Cup ingredients

Chickpeas are the secret ingredient that gives these cookie cups their soft, fudgy texture while also sneaking in some protein and fiber. Canned chickpeas work great here — just be sure to rinse and drain them well before tossing them into the food processor!
Banana sweetens up the cookie cups and helps keep them moist and tender. The riper the banana, the sweeter the final result will be.
Oat flour provides structure, giving this recipe a soft, cookie-like texture. If you don’t have any on hand, you can make your own by blending rolled oats into a fine flour.
Vanilla extract enhances the sweetness and gives this recipe a classic cookie vibe.
Maple syrup adds an extra touch of sweetness. Pure maple syrup works best for the richest flavor, but other sweeteners like agave or honey can also be used.
Peanut butter adds richness, flavor, and heart-healthy fats. Stick to creamy peanut butter, as it blends more easily into the batter.
Baking powder helps the cookie cups rise slightly and keeps them from becoming too dense.
Almond milk adds moisture and helps blend everything up into a smooth batter. Any unsweetened milk will work here.
Chocolate chips bring plenty of chocolatey goodness to every bite. Don’t forget to save a few to sprinkle on top right before baking!

How to serve Chickpea Cookie Cups

Top with a big scoop of Greek yogurt and a sprinkle of cinnamon for a fun, protein-packed twist.
Sweeten it up by serving with fresh strawberries, raspberries, or sliced bananas.
Sprinkle with flaky sea salt right before serving to make the chocolate flavor pop.
Drizzle with melted dark chocolate or your favorite nut butter.

Substitutions & variations

Chocolate chips – Feel free to get creative here! Swap in dark chocolate chips, milk chocolate chips, white chocolate chips, chopped chocolate, or chocolate chunks, depending on what you have on hand.
Banana – Swap the banana for 1/4 cup unsweetened applesauce to add a similar sweetness.
Oat flour – Almond flour or finely ground rolled oats will also work well in a pinch.
Maple syrup – You can replace maple syrup with an equal amount of agave syrup or honey (if not vegan).
Peanut butter – I love using peanut butter for that classic cookie flavor, but you can swap in other nut or seed butters (like almond, cashew, or sunflower seed) if you prefer.
Almond milk – You can use any unsweetened milk here, including oat milk, soy milk, or dairy milk.
Double up on chocolate – Mix in a tablespoon or two of cocoa powder to turn these into rich double-chocolate cookie cups.
Customize the flavor – Add a sprinkle of cinnamon, pumpkin pie spice, or espresso powder to give the cookie cups a unique twist.
Make them extra special – Fold in crushed pretzels, chopped peanut butter cups, mini marshmallows, or colorful sprinkles for a fun variation.

Quick recipe tips

Pick a banana with plenty of brown spots; the riper your banana, the sweeter your cookie cups will be!

Let them cool before you dig in — they’ll be soft and gooey right out of the oven but will firm up a bit as they cool.

Make sure you fully blend the batter until it’s creamy and lump-free; this helps create a softer, more cookie-like texture.

Step-by-step instructions

Prep the oven: Preheat the oven to 350°F.
Blend the batter: Add the chickpeas, banana, oat flour, vanilla extract, maple syrup, peanut butter, baking powder, and almond milk to a food processor. Blend until smooth and creamy.

Add the chocolate chips: Transfer the batter to oven-safe ramekins. Fold in the chocolate chips, reserving a few to sprinkle on top.
Bake: Sprinkle the reserved chocolate chips over the top and bake for 18-20 minutes, or until the cookie cups are set and lightly golden.
Serve: Let cool for a few minutes before serving warm.

Make ahead & storage

These Chickpea Cookie Cups are the perfect treat to stash in your fridge or freezer for whenever a sweet craving strikes. Whip up a big batch on the weekend, then tuck them away for busy days!

Meal prep

Make ahead: Bake the cookie cups in advance and store them for an easy grab-and-go snack or dessert throughout the week.
Prep the batter: The batter can be made up to 1 day ahead and stored in an airtight container in the fridge before baking.
Warm before serving: For the best texture, warm them in the microwave for a few seconds before you dig in.

Storing leftovers

Room temperature: Store leftover cookie cups in an airtight container at room temperature for up to 2 days.
Fridge: For longer storage, keep them in an airtight container in the refrigerator for up to 5 days.
Enjoy warm or cold: They’re delicious straight from the fridge, but a few seconds in the microwave makes them soft and gooey again.

Freezing

Freeze for later: Place cooled cookie cups in a freezer-safe container or bag and freeze for up to 3 months.
Thaw and enjoy: Let them thaw in the fridge overnight or microwave for 20-30 seconds until warmed through.

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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