Servings:18 cookies
Recipe from Lori Rasmussen of My Quiet Kitchen
Chickpea Cookies are a deliciously fudgy and healthy cookie made with creamy almond butter, cocoa powder, and of course chickpeas. This quick and easy vegan dessert is a great way to use up extra chickpeas and satisfy your sweet tooth at the same time! Vegan and made without gluten, oil, or refined sugar. Ramp up the fun and add some of the extras noted at the end of the recipe.
Ingredients
1 (15 oz) can chickpeas, rinsed and drained (1⅔ cup cooked chickpeas)
⅓ cup smooth almond butter, unsalted - or other nut/seed butter
¼ cup cacao or cocoa powder
¼ cup coconut sugar - or other granulated sweetener
3 Tablespoons maple syrup
2 teaspoons vanilla extract
¼ cup oat flour or Gluten Free Flour 1:1 blend (I used a blend of oat and buckwheat flours.)
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
½ teaspoon cinnamon, optional
⅓ cup dairy-free mini dark chocolate chips
1 (15 oz) can chickpeas, rinsed and drained (1⅔ cup cooked chickpeas)
⅓ cup smooth almond butter, unsalted - or other nut/seed butter
¼ cup cacao or cocoa powder
¼ cup coconut sugar - or other granulated sweetener
3 Tablespoons maple syrup
2 teaspoons vanilla extract
¼ cup oat flour or Gluten Free Flour 1:1 blend (I used a blend of oat and buckwheat flours.)
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
½ teaspoon cinnamon, optional
⅓ cup dairy-free mini dark chocolate chips
Instructions
Preheat oven to 350 degrees F, and line one large or two small baking sheets with parchment paper or silicone baking mats.
After rinsing the chickpeas, thoroughly pat dry with a tea towel. Transfer to a large food processor. Add the almond butter, and process to combine.
Add the cacao, sugar, maple syrup, and vanilla. Process until fully combined, scraping down the sides of the bowl as needed.
Add the flour, baking powder, baking soda, and salt, and process again. Fold in the chocolate chips.
Using a small cookie scoop (1½ Tablespoon) or measuring spoon, scoop up the cookie dough and place on prepared pan(s). Leave in a ball shape. Bake for 7 minutes. Remove from oven, and use the underside of a fork to create a crisscross pattern on top, gently flattening the cookies into shape. Bake for another 3 to 5 minutes or until golden on the bottoms.
The cookies will be very soft straight from the oven. Cool completely, then store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Variations
¼ cup nuts - for added crunch, fold in chopped pecans, walnuts, or peanuts when adding the chocolate chips.
¼ cup coconut - add shredded coconut to the batter and press a pinch into the tops of the cookies.
Nutritional Information: (1 cookie) 94 calories; 12 g carbohydrates; 2.5 g protein; 4 g fat; 0 mg cholesterol; 72 mg sodium; 2 g fiber; 7 g sugars
Preheat oven to 350 degrees F, and line one large or two small baking sheets with parchment paper or silicone baking mats.
After rinsing the chickpeas, thoroughly pat dry with a tea towel. Transfer to a large food processor. Add the almond butter, and process to combine.
Add the cacao, sugar, maple syrup, and vanilla. Process until fully combined, scraping down the sides of the bowl as needed.
Add the flour, baking powder, baking soda, and salt, and process again. Fold in the chocolate chips.
Using a small cookie scoop (1½ Tablespoon) or measuring spoon, scoop up the cookie dough and place on prepared pan(s). Leave in a ball shape. Bake for 7 minutes. Remove from oven, and use the underside of a fork to create a crisscross pattern on top, gently flattening the cookies into shape. Bake for another 3 to 5 minutes or until golden on the bottoms.
The cookies will be very soft straight from the oven. Cool completely, then store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Variations
¼ cup nuts - for added crunch, fold in chopped pecans, walnuts, or peanuts when adding the chocolate chips.
¼ cup coconut - add shredded coconut to the batter and press a pinch into the tops of the cookies.
Nutritional Information: (1 cookie) 94 calories; 12 g carbohydrates; 2.5 g protein; 4 g fat; 0 mg cholesterol; 72 mg sodium; 2 g fiber; 7 g sugars
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