Chickpea Cookies with Chocolate Chips
Decadent chocolate chip chickpea cookies that are gluten-free and absolutely delicious!
Servings: 16 large cookies
- 1 14 oz can chickpeas (drained and rinsed)
- 1 cup creamy, unsalted, sugar-free peanut butter
- 1 cup pure maple syrup
- 2 tsp. vanilla extract
- 1½ tsp. baking soda
- ½ tsp. salt
- ½ cup mini chocolate chips
Preheat oven to 350-degrees F
Blend chickpeas in a food processor until smooth.
Add peanut butter, maple syrup, vanilla extract, baking soda, and salt. Blend until thoroughly combined.
Transfer dough to a bowl and fold in chocolate chips.
Line two cookie sheets with parchment paper. Add eight two tablespoon-sized portions of the chickpea cookie dough onto the cookie sheet. Shape with wet hands if necessary. You should get eight cookies per sheet.
Bake for 15 minutes and allow to cool for 20 minutes before transferring onto cooling racks.
- I had a hard time getting the chickpeas to blend without any liquid added to the food processor. I added the maple syrup to the chickpeas and blended them together first, before blending in the other ingredients.
- Although the original recipe suggests shaping the cookies with wet hands, I did not find that necessary since the dough had the perfect texture.
- The original recipe called for a baking time of 15-18 minutes, but the cookies were ready in 13.5 minutes. You might need to adjust the time for high-altitude baking by baking for a shorter time.
- I substituted mixed nut butter in the place of the peanut butter. I loved the extra crunch that the seeds provided.
Serving: 1cookie | Calories: 183kcal | Carbohydrates: 19.2g | Protein: 5.3g | Fat: 10.3g | Saturated Fat: 2.9g | Fiber: 2.3g | Sugar: 11.7g