Vegan Chickpea Chocolate Chip Cookies
Hello & Happy Tuesday!!
Lately I’ve been going thru the pantry and trying to use all my lingering food items. One thing I always have on hand, is a can of chickpeas! Whether you’re throwing them in a sandwich, making hummus, or using the brine to make aquafaba, there is always a use for them! Honestly, one of the last things I thought I could ever do with them, ..was a cookie recipe lol.
They are beans, salty, mushy, just how could that even work?! Believe or not, it just does!
I imagine it stems from the peanut butter serving as the binder, but you can easily pair peanut butter with something and create a cookie like texture. So just when you think chickpeas couldn’t be anymore awesome, you discover they can make a chocolate chip cookie, and the rest is history!
What’s great about this recipe is that it’s only 6 ingredients, easy to follow, made in 1 bowl, its packed with plant protein and fiber, filling, gluten free, low sugar, you can sub with any sweetener you like, perf for any season, affordable, contains no dairy or eggs, no oil, the chocolate is sweetened with stevia, the texture resembles that of a cookie, it’s packed with chocolate, and it’s just a wonderful concept!
Love all things chickpeas? You have to try these new vegan Chickpea Chocolate Chip Cookies!!
Why this recipe is great:
Packs protein and fiber
Eat Drink Shrink
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 15oz can chickpeas, rinsed and drained
- 1/2 cup peanut butter
- 1/3 cup maple syrup
- 2 teaspoons vanilla (optional)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2/3 cup Lily's Sweets dark chocolate chips
- Preheat the oven to 350 degrees.
- Add everything but the chocolate chips, baking soda and baking powder to a food processor and blend until smooth
- Now add the baking powder and baking soda. Blend for another 15 seconds.
- Chill batter in the freezer for 5 minutes.
- Fold in the chocolate chips.
- Spread 2tbsp of dough for each cookie, leaving just a lil space between each. They won't spread much. Top with additional chips.
- Bake covered for 15 minutes covered with a tinfoil tin, uncover and bake for an additional 10.
- Remove from oven and allow to cool for 10 mins on pan, then move to cooling rack. If cookie are not as firm as you'd like simply heat oven to 300 degrees, turn off, and place cookies on cooling rack in oven for 15mins.
Smaller sized cookies will bake faster and won't need to firm up in oven.