Today though, I’ve got some cookies for all of you. CHICKPEA CHOCOLATE CHIP COOKIES. Don’t deny it until you’ve tried it.
And don’t forget to try my fabulous chocolate chip chickpea blondies while you’re here.
Chickpea Chocolate Chip Cookies
Ingredients
- 1 (15 ounce) can chickpeas, drained
- 1/2 cup cashew butter (almond butter or peanut butter also work)
- 1/2 cup brown sugar or coconut sugar
- 2 teaspoon vanilla extract
- 1/8 tsp salt
- 1/8 tsp baking powder
- 1/2 cup chocolate chips, dairy free if desired
Instructions
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Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper
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Combine all cookie dough ingredients — EXCEPT for chocolate chips — in a bowl and mix well. I used a magic bullet but wouldn’t be surprised if a high powered blender is also effective. I’ve also tried using a hand-held blender and have to say that’s probably my favorite method.
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Once no whole chickpeas remain, add chocolate chips and stir to combine. Scoop 1 inch thick balls onto prepared baking pan. Before placing in the oven, use the back of a spoon or spatula to flatten the cookies because they will not flatten on their own.
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Bake for 15-20 minutes, or until chocolate chips are melting. Remove from oven and let cool.
Recipe Notes
To make nut free: Feel free to use sunflower seed butter or tahini. Please know that if you use sunflower seed butter, your cookies may turn green the next day after baking due to a chemical reaction. Don't worry, they'll still be fine to eat.
21 comments
sounds delicious! is there something to use in place of brown sugar?
I'm sure you could use a natural sweetner. Or the brown sugar splenda blend perhaps.
you could probably use stevia as a replacement for brown sugar if you are wanting a natural sweetener. if you want an artificial sweetener splenda NutraSweet
I've seen this recipe use honey, agave, maple, syrup too, but 1/2 the amount that the recipe calls for, so I would use 1/4 cup of natural sweetener. 🙂
Made them, kids and I loved them, would definitely make them again! Thanks for sharing 🙂
Sarah- glad you loved!
these. are. awesome. I will be raving about them to everyone! Perfect to make for my gluten-free friends!
One of my co workers let me try one today they where really delicious!
I love you site I just made these and my boys gobbled them down! And they are extremely picky.Now onto the brownies!
Delish!
I sprinkled some sea salt on these right when they came out of the oven, they are very addicting! 🙂
These are wonderful- do you have the nutritional content of the recipe.
Thank you,
I have to say, while these are not on the same level as an original buttery, floury, chocolate chip cookie, they were still very good! I was a little scared at first, as it was my first time baking with legumes, but I was pleasantly surprised! I added some cinnamon too. They were soft and light, and because they are healthy I didn’t feel awful eating a few of them!
I was a little worried when I took these out because they were falling apart but once they settled they stuck together and are DELICIOUS! thank you!!
Is there an alternative for the nut butter ?
Sunflower Seed Butter-buy or make your own….
Glad to find you
I made these today and inadvertently forgot to add the sugar! I used peanut butter and a mix of peanut butter chips and chocolate chips and they were still really good!
I’m glad they still worked out! Love the idea of adding peanut butter chips 🙂
My son and I love making your recipes! Our go-to website for dinner and desserts. This is the 2nd time making these cookies as we loved them so much. The batter is a bit soft for us, so have been adding garbanzo bean flour, but is this necessary? Thanks!
So happy to hear that! I’m not certain that you need to. These won’t quite be the same as regular cookies so just know that!