Introducing fluffy and soft Chickpea Chocolate Chip Cookies that are just the right amount of sweet! You won’t believe these cookies are made with garbanzo beans.
Tips And Tricks:
- For picture-perfect cookies, try adding extra chocolate chips on top before baking. It may take a little extra time, but the result is totally worth it!
- If you enjoy the sweet and salty combination, sprinkle some flaky sea salt on top of the cookies for a delicious flavor balance and a beautiful finish.
- Using a cookie scoop not only ensures that each cookie is the same size but also makes it super easy to scoop and place directly onto the baking sheet!
Chickpea Chocolate Chip Cookies
Ingredients
- 1 can of drained and rinsed chickpeas
- 1/4 to 1/3 cup maple syrup adjust according to your desired level of sweetness
- 1 cup nut butter such as almond, peanut, cashew, or a seed butter
- 1 tsp vanilla extract
- 1 Tbsp baking powder
- 1/2 cup chocolate chips plus more for topping
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Drain and rinse the chickpeas, removing any excess skins.
- In a food processor, blend the rinsed chickpeas with maple syrup, nut butter, vanilla extract, and baking powder for 2-3 minutes until smooth and creamy.
- Allow the mixture to cool for a few minutes if it’s hot from processing.
- Once cooled, gently fold in the chocolate chips.
- Use a cookie scoop to portion out the batter, then roll it into balls and flatten slightly with your hands before placing them on the baking sheet.
- Add additional chocolate chips on top if desired.
- Bake for 10-12 minutes until the edges are golden brown.
- Optional: sprinkle with flaky sea salt for extra flavor.
- Let the cookies cool slightly before enjoying their deliciousness!