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Chickpea Chocolate Hazelnut Cookies

Chickpea chocolate hazelnut cookies combine cooked chickpeas and roasted hazelnuts. They are high in protein, high in fiber, vegan, and gluten-free.
Course Dessert
Cuisine Gluten-free, Vegan
Author Nensi Beram



  • 200 g cooked chickpeas peel the skins
  • 100 ml rice milk or any other plant-based alternative
  • 50 g roasted almonds
  • 100 g roasted hazelnuts chopped
  • 100 g coconut sugar
  • 50 g cacao powder
  • 60 g coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon gingerbread spice mix optional



  • Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
  • Mix all the dry ingredients in one bowl (except for roasted almonds): chopped roasted hazelnuts, coconut sugar, cacao powder, coconut flour, baking powder, gingerbread spice mix (optional).
  • Place chickpeas, rice milk, and roasted almonds into a high-speed blender and process until you get a smooth mixture.
  • Transfer the mixture to a bowl with dry ingredients. You can use a spoon or your hands and mix until the dough begins to stick together and everything is well combined. Taste and adjust flavor as needed.
  • Form the dough into cookies using your hands or by pressing the dough out on parchment paper and using a cookie cutter. Shape cookies and put them on the baking sheet. Bake for approx. approx. 20 minutes.
  • Remove the cookies from the oven and leave them to cool down completely. They will continue to firm up while cooling.
  • Drizzle cookies with melted chocolate.