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
- 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
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper
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.
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.
Bake for 15-20 minutes, or until chocolate chips are melting. Remove from oven and let cool.
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.