Chickpea Chocolate Chip Cookies
Delicious, soft, and nutritious too. These Chickpea Chocolate Chip Cookies are easy to make and great for the whole family to enjoy.
Equipment
- Food Processor
Ingredients
- 1 can Chickpeas (Garbanzo Beans) 15.5 oz can, low-sodium
- ½ cup Peanut Butter
- 2 tsps Vanilla Extract
- ¼ cup Maple Syrup
- ⅓ cup Almond Flour
- ½ tsp Baking Powder
- ¼ tsp Salt
- ½ cup Semi-Sweet Chocolate Chips Mini, Optional extra chips for the tops
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper and set aside.
- Drain and rinse the can of chickpeas and add to the food processor.
- Add the rest of the ingredients except for the chocolate chips (if making raw cookie dough omit the baking powder).
- Blend on high all ingredients (except for the chocolate chips) and pulse until smooth and creamy. (You may need to wipe down the sides with a spoon or spatula).
- Once the dough is smooth and creamy add in the chocolate chips and stir in until incorporated throughout the dough. (If making raw cookie dough you are all set and the dough can be eaten or stored).
- Use a 1½ tablespoon ice cream scoop to scoop the dough into balls and place on the prepared baking sheet. The cookies will not spread so you do not have to have much spacing between cookies.
- Optional: Add extra chocolate chips on top of the cookies.
- Bake in the oven for 9 to 11 minutes. If they begin to brown or once they have a slight set feel if you were to tap the cookies gently and are no longer sticky they are done.
- Allow cookies to cool on a wire rack before eating or storing.
Notes
- Storage: Keep the cookies in an airtight container for 3 to 5 days for best quality. You can store the cookies on the counter or the refrigerator. Cookies stored on the counter will be softer and cookies stored in the refrigerator will be firmer. If cookies begin to get mushy out on the counter opt for storing them in the refrigerator. (I have not tried freezing the cookies but see no reason why you could not freeze them and take them out and thaw them the night before you plan to enjoy them).
Sensitivities: These cookies are already gluten-free, but if you have any other allergies or sensitivities you can edit the flour or nut butter. I have not made the recipe differently than what is printed here, but see no reason why you couldn't make these swaps one to one pretty simply.