Chickpea Cookies? 🤯 They Actually Taste Amazing!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bar (chopped)

Chopped chocolate can be more economical and adds a rustic touch.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a great egg substitute for binding.

Add one can of rinsed chickpeas to a food processor or blender.

Add 1/2 cup of unsalted almond butter.

Add 1/3 cup of oat flour.

Add 1/4 cup of coconut sugar.

Add 1/4 cup of maple syrup or blue agave.

Add 2 teaspoons of vanilla extract.

Add 1/4 teaspoon of salon cinnamon.

Add 1/2 teaspoon of baking powder.

Add 1/2 teaspoon of baking soda.

Add 1/4 teaspoon of salt.

Process the mixture until completely smooth, ensuring no chickpea chunks remain.

Pour in 2/3 cup of vegan chocolate chips and toss a couple of times to distribute them throughout the dough.

Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper.

Using a cookie scooper, scoop the dough directly onto the cookie sheet, using about two scoops for one cookie.

Top the cookies with extra chocolate chips if desired.

Bake in the oven at 350°F for about 12 minutes.

Let the cookies cool on the baking sheet for about 5 to 10 minutes before transferring them to a wire rack to cool completely for another 10 to 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens