Chickpea Chocolate Chip Cookies
These chickpea chocolate chip cookies are gluten free, seriously chocolatey, and have just the right amount of sweetness. You won’t see loads of sugar and they don’t taste like they were made with chickpeas. How frickin’ awesome is that?!
GUIDE
Servings 10 cookies
INGREDIENTS
Ingredients
- 1 1/4 cup chickpeas rinsed
- 2 teaspoon vanilla extract
- 1/2 cup + 2 tablespoon peanut butter room temperature
- 1/3 cup honey (or sub with maple syrup)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips or chopped chocolate
INSTRUCTIONS
Instructions
- Preheat the oven to 350 F / 175 C. In a food processor or blender, mix all the ingredients except the chocolate. You may need to use a spatula and scrape down the sides and pulse again until the chickpea dough is well combined.
- To a mixing bowl, gently fold in the chocolate chips.
- The chickpea chocolate chip cookie dough may be a little sticky, so you may need to place a little water on your hands or coconut oil. Then form into cookies. This recipe makes about 10 chickpea chocolate chip cookies.
- Bake in the oven for 10-12 minutes.
- Place in an airtight container and keep in the fridge for up to 10 days.
NOTES
Notes
I prefer to use half of a chopped chocolate bar. I like to use a good quality chocolate bar higher in cacao. The chopped chocolate enhances the flavor of the cookies. I’ve made these with chocolate chips and chocolate chips and both are excellent choices.
I recommend using a natural peanut butter as it helps create an ideal chickpea chocolate chip cookie dough.
NUTRITION FACTS
Calories: 146cal • Carbohydrates: 18g • Protein: 5g • Fat: 7g • Saturated Fat: 1g • Sodium: 253mg • Potassium: 149mg • Fiber: 2g • Sugar: 12g • Vitamin A: 6IU • Vitamin C: 1mg • Calcium: 27mg • Iron: 1mg
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