Healthy Chickpea Chocolate Chip Cookies: Soft, Chewy & Guilt-Free!

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a nut-free option with similar texture.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup provides a vegan alternative.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate reduces sugar while maintaining flavor.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal serves as a vegan egg replacement.

Rinse and drain one can of chickpeas and pat them dry.

Add 1/2 cup of peanut butter and 1/3 cup of maple syrup to the chickpeas.

Blend the mixture together, using a spatula to scrape down the sides as needed.

Add 1/2 cup of rolled oats, 1/2 teaspoon of baking powder, and 1/4 teaspoon of baking soda to the mixture.

In place of vanilla extract, add 2 tablespoons of vanilla protein powder.

Blend until a dough forms, then fold in 1/2 cup of chocolate chips, saving some for topping.

Remove the blade from the food processor and stir the dough to distribute the chocolate chips evenly.

Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper or silicone mats.

Use a cookie scoop to portion out the dough onto the prepared baking sheet, giving space between each cookie.

Press additional chocolate chips on top of each cookie dough ball.

Bake the cookies for 10 to 12 minutes, checking for doneness at 10 minutes.

Let the cookies sit on the baking sheet for at least 5 minutes after removing them from the oven.

Transfer the cookies to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens