Go Back

Vegan Double-Chocolate Protein Cookies

I was skeptical of chickpeas too but it works well. This recipe is modified from Superfood at Every Meal Cookbook
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Keyword: dessert
Servings: 18 cookies


  • 1/2 cup chickpeas rinsed and drained
  • 1/4 cup Vanilla Protein Nutmilk
  • 1/2 cup margarine
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 tbsp flaxseed meal mix with 6 tbsp water; let sit for 5 minutes before adding to ingredients; this replaces 2 eggs
  • 1 tsp baking soda
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 tbsp cocoa powder
  • 2 cups dark chocolate chips


  • Preheat the oven to 350 degrees F. Cover two baking sheet pans with parchment paper.
  • Combine the chickpeas and milk in a large bowl. Use an immersion blender to puree until smooth. This took about 5 minutes, as you want to make sure there are no chunks.
  • Partially melt the margarine in the microwave.
  • Add the chickpea mixture, butter, sugar, vanilla, and flaxseed meal together in a large bowl. Use a hand mixer to combine until smooth.
  • In a medium size bowl, whisk the baking soda, flour, salt, and cocoa powder.
  • Add the dry ingredients to the wet ingredients and stir well.
  • Fold in the chocolate chips.
  • Drop batter with a spoon about 2 inches apart. The batter is thin so it will spread.
  • Bake for 18- 20 minutes or until set in the center.
  • Let cool slightly on the baking sheets before transferring to a wire rack to cool completely.