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Chickpea Chocolate Chip Cookies Recipe

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4 from 15 reviews

These Chickpea Chocolate Chip Cookies are a delicious and wholesome treat made with simple, nutritious ingredients like chickpeas, almond butter, and maple syrup. They’re naturally gluten-free, dairy-free, and packed with protein and fiber from chickpeas and nuts. The cookies have a soft, chewy texture with melted dark chocolate chips, perfect for a healthier indulgence.

Ingredients

Main Ingredients

  • 1 15oz can chickpeas, rinsed and drained
  • ½ cup smooth almond butter or cashew butter, unsalted
  • ⅓ cup maple syrup
  • 2 teaspoons vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup dark chocolate chips

Instructions

  1. Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s ready for baking the cookies once the dough is prepared.
  2. Blend Chickpeas and Nut Butter: Place the drained chickpeas and almond or cashew butter in a food processor. Blend on high for 1 minute until they start forming a smooth, creamy base.
  3. Add Sweeteners and Vanilla: Pour in the maple syrup and vanilla extract, then continue blending for 2 to 3 minutes. Scrape down the sides every minute to ensure everything combines evenly and the mixture becomes smooth and lump-free.
  4. Add Leavening and Salt: Add the baking soda, baking powder, and salt to the processor, then blend for an additional 30 seconds to distribute these ingredients evenly.
  5. Cool Batter: Check the temperature of the dough. Since blending generates heat, you may need to let the batter cool slightly before folding in the chocolate chips to prevent them from melting prematurely.
  6. Fold in Chocolate Chips: Once the mixture is cool, gently stir in the dark chocolate chips by hand to distribute them without melting.
  7. Scoop Dough: Use a spoon to drop rounded tablespoons of cookie dough onto a baking sheet lined with parchment paper. Leave a few inches between each cookie, as they will spread slightly during baking.
  8. Bake Cookies: Bake in the preheated oven for 14 to 16 minutes, or until the edges are nicely browned and the cookies are set.
  9. Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool completely before transferring them to a serving plate. This helps them firm up and enhances texture.

Notes

  • You can substitute almond butter with cashew butter or any other smooth nut butter of your choice.
  • For a vegan option, ensure your chocolate chips are dairy-free.
  • If you prefer sweeter cookies, slightly increase the maple syrup, but be cautious as it may affect the texture.
  • Make sure to cool the dough before adding chocolate chips to keep them intact.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: http://bitezly.com/chickpea-chocolate-chip-cookies-recipe/