Description
These Chickpea Chocolate Chip Cookies are a delightful twist on a classic treat, combining wholesome chickpeas with rich chocolate chips for a soft, chewy cookie that’s both nutritious and indulgent. Made with natural sweeteners and almond or peanut butter, these cookies are perfect for a healthier snack or dessert option that doesn’t compromise on flavor or texture.
Ingredients
Cookie Dough
- 1 can chickpeas (drained and rinsed)
- 1/2 cup unsalted almond or peanut butter
- 1/3 cup oat flour
- 1/4 cup granulated sugar of choice (white, brown, or coconut sugar)
- 1/4 cup maple syrup
- 2 teaspoons vanilla paste
- 1/4 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup chocolate chips
- Additional chocolate chips for topping
- Flaky salt for sprinkling (optional)
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to get it ready for baking the cookies.
- Prepare chickpeas: Drain and rinse the canned chickpeas thoroughly. This removes excess sodium and any preservatives.
- Combine ingredients: Add the drained chickpeas and all other ingredients except the chocolate chips into a food processor. This includes the almond or peanut butter, oat flour, sugar, maple syrup, vanilla paste, cinnamon, baking powder, baking soda, and salt.
- Blend until smooth: Process the mixture until it reaches a smooth consistency, without any large chickpea chunks. The texture may still be slightly bumpy but should be well combined.
- Add chocolate chips: Add the 2/3 cup chocolate chips into the food processor and pulse a few times to mix them evenly into the dough without crushing them.
- Scoop the dough: Use a cookie scoop to portion out the dough onto a baking sheet lined with parchment paper. This will help ensure even-sized cookies.
- Flatten slightly: Gently flatten the cookie dough scoops slightly if desired, though they will hold a thicker shape and won’t spread much during baking.
- Top with chocolate chips: Add a few extra chocolate chips on top of each cookie for a beautiful presentation and extra chocolate goodness.
- Bake: Place the baking sheet in the oven and bake the cookies for 11-15 minutes. Halfway through baking, you can gently slam down the cookie sheet if you want the cookies to spread a bit more.
- Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet. They will firm up as they cool. Optionally, sprinkle with flaky salt before serving for a perfect sweet-salty balance.
Notes
- Using almond or peanut butter adds healthy fats and protein to the cookies.
- The oat flour helps bind the dough and keeps this recipe gluten-free if certified oats are used.
- Maple syrup and granulated sugar are both used for sweetness and moisture; you can substitute with honey or other natural sweeteners if desired.
- If you prefer a vegan recipe, ensure the chocolate chips are dairy-free.
- The texture of the dough may seem thick and bumpy but will bake into soft, chewy cookies.
- Slam down the cookie sheet halfway through baking for thinner cookies if preferred.
- These cookies are best stored in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
