Both gluten free and vegan, this deep dish chocolate chip chickpea cookie is much healthier than your average skillet cookie! It also has a little over 2 cups of chickpeas, making it extra protein packed! It’s best served immediately out of the oven with your favorite vegan ice cream. The only thing better than a warm, gooey cookie is a giant cookie you can share with friends and family!
For the last couple of years, chickpea cookie dough has been very popular. The original chickpea cookie dough was created by Chocolate Covered Katie and has made the rounds on the internet several times!
I know putting chickpeas in your cookie dough might sound a little scary and some of you might be thinking…why mess up a good thing like the chocolate chip cookie!? But the health nut in me loves the idea of making an indulgent treat more healthy! Who doesn’t want a dessert that’s pretty good for them while also feels very much like a normal, classic dessert?!
I promise you can’t taste or smell the chickpeas at all once this chickpea cookie skillet has baked and if you have kids, they may never be able to detect the difference! It’s just as gooey and rich as a regular chocolate chip cookie! And all you need is 8 ingredients you likely already have on hand in your pantry.
In order to make this recipe and achieve a smooth chickpea cookie dough, you absolutely need a good, large food processor. I used my 14 cup Cuisinart food processor for this recipe and it was super easy.
If you do not have a good food processor, you will likely have chunks of chickpea in your cookie dough and well…that will not be pleasant.
Step by Step Instructions
To start, I blend together the medjool dates with the tahini, maple syrup, vanilla, sea salt, and water until very, very smooth like pictured above. It should resemble a caramel paste. If your dates have been refrigerated or are not as fresh, you may want to soak them in hot water for 5-10 minutes before processing to be sure they will get very smooth.
Once you have your smooth caramel date paste, add in the chickpeas, baking powder and oat flour and again process until completely smooth.
Lastly, process or fold in the chocolate chips. I used mini chocolate chips but regular sized will be perfect also!
Can’t see a single chickpea can you?!
I don’t have kids yet, but I really want to try this recipe on my younger brothers. One of them in particular is VERY picky so if he likes it, I’ll know this is a GOOD recipe. He did like my Vegan Blueberry Cheesecake bars so if you haven’t seen that recipe yet…it’s got a picky eater’s stamp of approval!
Now, this dough is pretty sticky and can be difficult to spread. To get it out of the food processor and into the skillet, I put a little oil on my hands to prevent it from sticking too much! You could also rub a spatula with a little oil and then smooth it out in the skillet until it is completely flat.
Baking your Cookie
Since this chickpea cookie dough is not like a normal cookie dough, it is not going to do a lot of rising or changing shape really at all while in the oven. If you want a really pretty deep dish skillet cookie take the extra time to smooth the edges as much as possible or you will have a bit of a rougher edge to your cookie!
Finally, bake for 20-25 minutes!
I like to also broil my skillet cookie for the last 2 minutes (watch it carefully so it doesn’t burn) to give it a little color. Again, since this cookie is much healthier than others it will not brown as nicely so the broiler helps us get that color! This is completely optional and is again strictly a cosmetic thing! It’s just as delicious without this extra step.
Enjoy straight from the oven with several (yes, several) scoops of ice cream on top! I went with the classic vanilla flavor but chocolate would be just as good!
The thickest, gooey chickpea cookie! Is there anything better?
I can’t wait to hear what you guys think of this recipe. Enjoy!!
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Deep Dish Chocolate Chip Chickpea Cookie
- Preheat the oven to 375 degrees and lightly oil a large 12" cast iron or other oven safe skillet.
- In a large food processor, process the dates, maple syrup, tahini, vanilla extract, water, and a pinch of salt until completely smooth. See photo in post for reference. There should be no chunks at all and resemble a caramel paste.
- Next, add in the thoroughly rinsed chickpeas, oat flour, and baking powder and process again until completely smooth. You do not want any chunks of chickpeas!
- Lastly fold in the chocolate chips to the chickpea cookie dough batter.
- Press the batter into the skillet until flat and evenly covering the bottom of the skillet. To help with this you can oil your hands a bit or oil a spatula.
- Bake for 20-25 minutes. Optional: broil the skillet cookie for the last 2 minutes to give the top nice color.
- Serve immediately from the oven with scoops of your favorite vegan ice cream.
- You need a good, large food processor for this recipe. If it is not strong enough, you may not be able to get your cookie dough completely smooth and having chunks of chickpea in this batter will not be pleasant. This is the model I use.
- This recipe is absolutely best served fresh, but you can store leftovers in the refrigerator for up to 3 days. Reheat in the microwave.
- I make my own oat flour by blending the amount of oats I need in my Vitamix for 10-15 seconds or until a fine powder. You can buy oat flour if you do not have a high speed blender here.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.