Whoever came up with this idea is genius – chickpea cookies! You can now sneak veggies into your desserts! (just don’t tell your kids!) I can’t believe how great these cookies are and how easy they are to make. You don’t taste the chickpeas in here if that’s what you are wondering… And it creates a super healthy, protein and fiber-rich snack you can feel good about.
You can also mix up this basic recipe into other types of cookies by mixing up fixins. The chickpeas and nut butter stand in for butter, the addition of some flour bind it all together. Add some natural sweetness and flavorings and you have a very fast, healthy and easy sweet treat everyone will love.
These are great with almond butter but they are also awesome with peanut butter instead. The batter makes 12 cookies (using 1/4 cup per cookie) so if you’d like 24 you can double the recipe.
If you are avoiding chocolate for any reason, feel free to use carob chips.
You’d never guess these desserts were packed with protein:
- Chai Spice Apple Muffins
- Carrot Chocolate Chip Cookies
- Black Bean Brownies
- Chocolate Peanut Butter Brownies
- Easy Breakfast Chia Pudding
I think you’ll find these very satisfying and worth a try. I only need to go back into the test kitchen and try a version with a sugar substitute like erythritol or stevia. I just couldn’t keep this recipe from you any longer, so here you go. Enjoy!
I’d love to hear your feedback in the comments below for this Chocolate Chip Chickpea Cookies recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
Chocolate Chip Chickpea Cookies
- 1 15 oz. can chickpeas drained and rinsed
- 1/2 cup almond butter or peanut butter
- 1/2 cup maple syrup (substitution: applesauce)
- 1/3 cup oat flour you can make this with old fashioned oats in a blender
- 1 tsp vanilla extract non-alcoholic preferred
- 1 tsp Ceylon cinnamon*
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup vegan chocolate chips
- 1/2 cup chopped walnuts
- Preheat over to 350 degrees and line a cookie sheet with parchment paper.
- Add chickpeas, almond butter, maple syrup, flour, vanilla, cinnamon, baking powder and salt to the bowl of a food processor.
- Process until mixture is completely smooth, scraping down the sides to incorporate all.
- Remove to a bowl and stir in chocolate chips and walnuts.
- Place a scant 1/4 cup of the batter for each cookie onto a Silpat or parchment paper and spread them out slightly with the back of your spoon. You should be able to get 12 cookies.
- Bake for 25 minutes or until the sides turn a bit brown. I like those crunchy bits and the interior of the cookie with be chewy.
- * To cut the maple syrup in half substitute 1/2 tsp. liquid Stevia for 1/4/ cup of the maple syrup. See the chart above for more conversions.