Salted Pretzel Chocolate Chip Chickpea Cookies

5 from 1 review

These Salted Pretzel Chocolate Chip Chickpea Cookies are salty, sweet and chocolate-y. Made with just 6 plant based ingredients, they’re healthy and high in protein thanks to the chickpeas!


  • 1 can chickpeas, drained & rinsed (287g)
  • 1/2 cup roughly crushed pretzel sticks, (40g)
  • 3/4 cup + 2 tbsp peanut butter (232g)
  • 1/4 cup maple syrup (80g)
  • 1.5 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 cup chocolate chips (45g)


  • Preheat oven to 350F.
  • Drain and rinse the chickpeas. Add them into a food processor and process until broken down. Add in the peanut butter, maple syup, vanilla extract and baking powder. Process until a smooth dough like consistency forms.
  • Mix in the chocolate chips and crushed pretzels with a spatula or you can pulse it through using the food processor. Using a spoon or cookie scooper, scoop the cookie dough out onto a lined baking tray (around 1 tbsp size each).
  • Top with some pretzel pieces. Place into the oven for 25 minutes, rotating half way.
  • Allow it to cool and enjoy!


  • I’ve found that chickpeas made from scratch yield better cookies than from the can, but for convenience, the canned ones work just fine. 
  • Best eaten the day of, but can be kept in the fridge for up to 3 days in a air tight container.


Keywords: chocolate chip chickpea cookies