Soft & fudge-y vegan sunflower seed chocolate chip cookies are oil-free, gluten-free, grain-free & flourless! No need to buy expensive sunflower seed butter, just follow my fast & easy DIY recipe (blend roasted sunflower seed kernels). The cookies are easy, inexpensive and amazing.
I did not use my conjuring skills in the creation of these incredibly delicious chocolate chip cookies.
But you might think so. These decadent, underbaked (think fudge-y cookie dough) chocolate chip cookies do not contain flour, eggs, oils, or refined sugar.
The key ingredients for these beauties are sunflower seeds and cooked chickpeas.
These humble cookies are:
- Vegan (egg-free & dairy-free}
- Only six ingredients
- Quick & easy (both to make and bake)
Ingredients for the Cookies
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
Here is what you will need:
- Canned chickpeas
- Coconut sugar (options available in recipe card)
- Sunflower seed butter (use my easy DIY Sunflower Seed Butter recipe)
- Vanilla extract
- Baking soda
- Semisweet or dark chocolate chips
You will also need about one tablespoon of water. I recommend adding a small amount of salt (about 1/8 teaspoon) if the sunflower seed butter of your choice is not salted.
Step by Step Instructions for Vegan Sunflower Seed Chocolate Chip Cookies
Note that the complete directions are also in the recipe card below.
Step One: Preheat the Oven & Prep the Baking Sheet
Step Two: Make the Cookie Dough
Place the drained, canned chickpeas, sunflower seed butter, coconut sugar, water, vanilla and baking soda into a food processor and process until completely blended into a smooth, cohesive cookie dough.
Step Three: Add the Chocolate Chips
Add the chocolate chips to the cookie dough.
You can add them to the food processor and pulse 2 or three times to incorporate the chips. Alternatively, transfer the dough to a bowl and stir in the chocolate chips (to avoid chopping the chips).
Step Four: Portion the Dough
Using a medium cookie scoop or heaping tablespoon, portion the dough into 16 equal mounds.
Roll each portion into a ball and then flatten into a disk. The cookies do not spread, so it is important to flatten them before they are baked. Place the disks 2 inches (5 cm) apart on the prepared baking sheet.
Step Five: Bake the Cookies
Bake the cookies in the preheated 350F (180C) oven for 9 to 112minutes until the top of the cookies appear dry.
These are fudge-y cookies, but if you like, leave them in the oven a few minutes longer for crispier edges.
Step Six: Cool the Cookies
What is the Texture & Taste the Vegan Sunflower Seed Chocolate Chip Cookies?
These do not taste anything like chickpeas. Instead, they taste like soft, fudge-y chocolate cookies (they are very cookie dough-like in taste and texture, but with crisp edges).
How should I store the Vegan Sunflower Seed Chocolate Chip Cookies?
Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
What is a good replacement for sunflower seed butter?
Use any other nut butter (e.g., peanut butter, cashew butter, almond butter) in place of the sunflower seed butter. Or sub the sunflower seed butter with my Easy Pepita (Pumpkin Seed) Butter.
Can I use homemade cooked chickpeas in place of canned chickpeas?
Yes! You will need approximately 1 and 1/2 cups of cooked, cooled chickpeas to make these vegan sunflower seed chocolate chip cookies.
What is a good substitute for chocolate chips?
- Use an equal amount of raisins or chopped dried fruit in place of the chocolate chips.
- For crunchy cookies, swap the chocolate chips for an equal amount of roasted sunflower seeds. Delicious!
- Use an equal amount of carob chips to replace the chocolate chips.
- If you do not want to add chocolate chips, you can always leave them out. The cookies are wonderful without them, too.