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Vegan Sunflower Seed Chocolate Chip Cookies (oil-free, flourless)

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.

vegan chickpea sunflower cookies with a pint of nondairy milk

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.

vegan sunflower cookie with a bite taken out

Recipe Benefits

These humble cookies are:

  • Oil-free
  • Vegan (egg-free & dairy-free}
  • Flourless
  • Gluten-free
  • Grain-free
  • Inexpensive
  • 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.

ingredients for chickpea sunflower seed cookies

Here is what you will need:

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

Before mixing the cookie dough, preheat your oven to 350F (180C). Line a large baking sheet with parchment paper.

dough for chickpea sunflower seed cookies in a food processor

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).

a glass bowl filled with sunflower chickpea cookie dough

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.

chocolate chip cookie dough being portioned on a cookie 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

Let the cookies cool on the baking sheet for 10 minutes and then transfer to a cooling rack to cool completely.

chocolate chips sunflower chickpea cookies cooling on a cooling rack

FAQ

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).

Happy baking!

chocolate chip cookies, stacked, made from sunflower seed butter and chickpeas

FAQ

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.

What is a good substitute for coconut sugar?

An equal amount of lightly packed brown sugar can used in place of the coconut sugar. You can also replace the coconut sugar (and the 1 tablespoon of water), with 1/4 cup maple syrup.

Yield: 16

Vegan Sunflower Seed Chocolate Chip Cookies (oil-free, flourless)

vegan sunflower cookie with a bite taken out

Fudge-y vegan sunflower seed chocolate chip cookies are easy, inexpensive & amazing! They are oil-free, gluten-free, grain-free & flourless.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 15-oz (425 g) can chickpeas, rinsed and drained (about 1.5 cups)
  • 2/3 cup (160 g) sunflower seed butter (see notes for my easy homemade version)
  • 1/4 cup (48 g) coconut sugar (see notes for options)
  • 1 tablespoon (15 mL) water
  • 1 teaspoon (5 mL) vanilla extract
  • 1/4 teaspoon baking soda
  • 1/2 cup (85 g) semisweet chocolate chips

Instructions

    1. Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.
    2. In a food processor, process, the drained chickpeas, sunflower seed butter, coconut sugar, water, vanilla and baking soda until blended into a smooth cookies dough (stop several times to scrape the sides of the processor bowl).
    3. Add the chocolate chips to the dough (either add while in the food processor--pulse a few time to incorporate) or transfer to a bowl and stir in the chips.
    4. Portion the dough into 16 equal amount ( I use a medium cookie scoop (#40) or a tablespoon measure. Roll into balls and then flatten into disks, Place the disks on the prepared baking sheet, spacing 2 inches (5 cm) apart.
    5. Bake in the preheated oven for 9 to 12 minutes until the surface of the cookies appears dry. Cool 10 minutes on the baking sheet.
    6. Use a spatula to transfer the cookies to a cooling rack. Cool completely.

Notes

Storage: 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.

Easy DIY Sunflower Seed Butter: Make sunflower seed butter for a fraction of the cost, with ease, using my DIY Sunflower Seed Butter Recipe!

Sunflower seed butter options: Any other nut butter (e.g., peanut butter, cashew butter, almond butter) can be used in place of the sunflower seed butter. Or sub the sunflower seed butter with my Easy Pepita (Pumpkin Seed) Butter.

Use homemade cooked chickpeas: You can use homemade chickpeas. You will need approximately 1 and 1/2 cups of cooked, cooled chickpeas.

Substitutes for chocolate chips:

  • An equal amount of raisins or chopped dried fruit can be used in place of the chocolate chips.
  • For crunchy cookies, swap the chocolate chips for an equal amount of roasted sunflower seeds. Delicious!
  • An equal amount of carob chips can also be used 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.

Substitutes for coconut sugar: An equal amount of lightly packed brown sugar can used in place of the coconut sugar. You can also replace the coconut sugar (and the 1 tablespoon of water), with 1/4 cup maple syrup.

Nutrition Information

Yield

16

Serving Size

1 cookie

Amount Per Serving Calories 127Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 73mgCarbohydrates 13gFiber 2gSugar 7gProtein 4g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

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