EASY NO-FLOUR CHICKPEA CHOCOLATE CHIP COOKIES (VEGAN & GF)

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.

Preheat the oven to 350°F (175°C).

Open the can of chickpeas and save the bean water (aquafaba) for a future recipe.

Rinse the chickpeas thoroughly and add them to the food processor.

Add 3/4 cup of almond butter to the food processor.

Add 1.5 teaspoons of vanilla extract.

Add 1 teaspoon of baking powder.

Add 1/3 cup of maple syrup to the mixture.

Process the mixture in the food processor until smooth and creamy.

Add in 1/2 cup of vegan chocolate chips and gently mix by hand until evenly distributed.

Wet your hands with water to prevent sticking and scoop out tablespoon-sized portions of dough.

Shape the dough into balls and place them on a baking sheet lined with parchment paper.

Flatten each cookie slightly with your hands.

Bake for 10-12 minutes until golden brown.

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens