Healthy Chickpea Chocolate Chip Cookies
These Chickpea Chocolate Chip Cookies are healthy, wholesome, and TASTY! Made from simple plant-based ingredients and easy steps. Vegan, gluten-free, and grain-free optional.
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 minutes
- Yield: 10-12 Cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (300 g) chickpeas*
- 1/2 cup (120 g) cashew butter (or sub another nut/seed butter)
- 1/2 cup (50 g) oat flour or 2/3 cup (65 g) blanched almond flour
- 1/4 cup (60 ml) grade A maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt (reduce if your beans are salted)
- 1/2 cup (3 oz / 85 g) dairy-free chocolate chips*
- Coarse sea salt, for garnish (optional)
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat.
- Drain and rinse the chickpeas, if you are using canned. Add the chickpeas, cashew butter, flour, maple syrup, vanilla, baking powder, and salt to a food processor with an S-blade attachment. Process until a smooth and thick batter forms, scraping the sides of the device as necessary.
- Add 3/4 of the chocolate to the food processor and pulse until the chips are evenly distributed.
- Use a large cookie scoop (I used a 3 tablespoon one) to scoop the dough onto the lined baking sheet. With your hands slightly damp, press each cookie so it is flat and round; the batter will not spread in the oven. Press the remaining chocolate chips into the cookies, and add a sprinkle of extra sea salt, if desired.
- Bake in the middle rack of the oven for 13-15 minutes. The cookies are done once they have risen slightly and the bottom edge is golden – do not overbake. Remove the tray from the oven and let the cookies sit on the tray for 5 minutes, to harden and cool. Carefully use a spatula to transfer the cookies to a cooling rack and let them cool completely.
- Store in a container with a loose-fitting lid at room temperature for up to 4 days.
Notes
- Chickpeas: I recommend pressure-cooking your beans from dry if you have a pressure cooker. Canned beans taste more bean-y, and the flavor might be more pronounced in the cookies
- To make your own oat flour, take 1/2 cup (50 g) of quick-cooking or rolled oats and process in a blender for 15-30 seconds, until a fine flour forms.
- Chocolate: regular chocolate chips are fine, but a chopped high-quality chocolate bar is extra delicious!
Keywords: chickpea cookies, chickpea cookie dough, healthy chocolate chip cookies, grain free chocolate chip cookies, chickpea dessert recipes, oil free chocolate cookie
Find it online: https://frommybowl.com/chickpea-chocolate-chip-cookies/