Almond Butter Chickpea Cookies

Vegan & Gluten Free


1/2 cup cassava flour

1 cup cooked chickpeas, drained

2 Tbsp organic coconut oil

1/3 cup almond butter (can also substitute with peanut butter, cashew butter or another nut butter)

2 Tbsp maple syrup

3 to 4 Tbsp coconut sugar or other unrefined sugar

2 tsp vanilla extract or 1 tsp vanilla powder

1/4 tsp salt

1/2 tsp baking powder

1/4 tsp bicarbonate of soda

1/4 tsp ground cinnamon

1/2 cup vegan chocolate chips or chunks (can break up a slab of dairy-free dark chocolate)


  1. Preheat the oven to 180 degrees C
  2. Add all the ingredients except chocolate chips to a food processor. Process for half a minute, scrape sides and process again until smooth. Taste and adjust sweetness if needed. (If the mixture is too stiff, add a Tbsp or more aquafaba or non-dairy milk and blend in.
  3. Reserve a Tbsp of chocolate chips for garnish. Fold in the rest of the chocolate chips into the thick batter in the processor.
  4. Grease or line a baking tray. Take a heaped Tbsp of the mix and roll then press it into cookie-sized portions.
  5. Bake for 22 to 26 minutes, or until they look set/start browning. Cool in the tray for 10 minutes, then serve!
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