Lemon blueberry chickpea cookies are soft, zesty, and packed with wholesome ingredients. I love how they offer a bright, fruity twist on traditional cookies, with the added bonus of protein and fiber from chickpeas. These cookies are naturally gluten-free, subtly sweet, and full of flavor—perfect for a snack or a light dessert.
Why You’ll Love This Recipe
I like that these cookies are as nourishing as they are tasty. The lemon adds a refreshing citrus zing, while the blueberries bring juicy bursts of sweetness. Thanks to the chickpeas, the texture is incredibly soft and slightly fudgy, and they’re surprisingly filling. I can whip them up in under 30 minutes, and I don’t need any flour or dairy, making them a great option for all kinds of diets.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked or canned chickpeas (rinsed and drained)
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Natural almond or peanut butter
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Maple syrup or honey
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Fresh lemon juice and zest
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Vanilla extract
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Baking powder
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Salt
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Fresh or dried blueberries
Directions
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I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a food processor, I blend the chickpeas, nut butter, maple syrup (or honey), lemon juice, lemon zest, vanilla, baking powder, and salt until smooth and creamy.
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I gently fold in the blueberries—if I’m using fresh, I do this carefully to avoid bursting them.
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I scoop the dough into small mounds and place them on the prepared baking sheet, flattening each slightly with the back of a spoon.
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I bake the cookies for 10–12 minutes, or until the edges are just golden.
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I let them cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 12 cookies.
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Prep time: 10 minutes
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Cook time: 10–12 minutes
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Total time: 20–25 minutes
Variations
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I use cashew butter for a milder flavor that lets the lemon shine.
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I add white chocolate chips or chopped nuts for a little extra texture.
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For a stronger lemon flavor, I double the zest or add a drop of natural lemon extract.
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If I want a firmer cookie, I chill the dough for 30 minutes before baking.
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I use dried blueberries when fresh ones aren’t available—just slightly less in quantity.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. They also freeze well—I let them cool completely and freeze them in a single layer before transferring to a freezer bag for up to 2 months.
To reheat, I warm them in the microwave for 10–15 seconds or in a low oven for a few minutes to bring back their softness.
FAQs
Can I taste the chickpeas in the cookies?
Not really. I find the lemon and blueberries completely mask the chickpea flavor, leaving just a soft, moist texture behind.
Can I make these cookies without a food processor?
Yes, but I need to mash the chickpeas very thoroughly with a fork or potato masher, then mix everything well until smooth.
Are these cookies vegan?
They can be. I use maple syrup instead of honey and make sure all ingredients are plant-based.
Can I use frozen blueberries?
Yes, but I don’t thaw them first. I add them frozen to prevent them from bleeding too much color into the dough.
Are these cookies good for kids?
Absolutely. They’re naturally sweetened, full of fiber, and make a great snack for little ones—plus, it’s a fun way to sneak in some legumes.
Conclusion
Lemon blueberry chickpea cookies are a refreshing take on healthy baking. I love how quick they are to make, and how they satisfy my sweet tooth without leaving me feeling weighed down. Whether I’m making them for myself, sharing with friends, or storing a few in the freezer for later, they always feel like a smart and satisfying treat.
