Almond Chickpea Chocolate Chip Cookies
Cuisine: Dessert
Author: Plenty Vegan
Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
  • ¼ coconut sugar
  • ¼ cup maple syrup
  • ¼ cup almond milk
  • ¼ cup coconut oil
  • ¼ cup almond butter
  • ¼ cup tahini
  • ¼ cup cooked sweet potato
  • 1 teaspoon vanilla extract
  • 1 cup garbanzo bean flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chocolate chips
  1. If you haven't already prepared your baked sweet potato, be sure to bake it! You can roast it whole in the oven for ~45 minutes at 425°F. Poke the potato with a fork before putting it on a baking sheet to bake.
  2. Preheat oven to 350°F.
  3. Grease 1 baking sheets with spray canola oil or a vegan butter. (You can always grease up another sheet if all the cookies don't all fit on one sheet.)
  4. Combine the coconut sugar, maple syrup, almond milk and coconut oil and mix vigorously with a fork. If your coconut oil is solid, heat it in the microwave or on the stove until it is just melted (but not hot) before mixing it with the other ingredients.
  5. Mix in the remaining wet ingredients: almond butter, tahini, sweet potato and vanilla extract.
  6. Add in the flour, baking powder, baking soda and salt and mix until just combined.
  7. Fold in the chocolate chips.
  8. Roll golfball-size amounts of dough. Use your hands to flatten them before placing them on the greased cookie sheet. Leave about 1-2 inches between cookies in case they spread.
  9. Bake for 8-10 minutes or until browned.
  10. Let cool for 5 minutes on the baking sheet and then transfer to a cooking rack to cool completely.
Recipe by Plenty Vegan at