I don't know about you guys, but during quarantine it seems like everyone is BAKING. I keep seeing TikTok videos of yummy desserts, specifically chocolate chip cookies, and it made me CRAVE one. So, here I am with a grain-free version of the classic choco chip cookie that will save your gut (if you've got ~issues~ like me) or if you just want a healthier version of the classic cookie that still tastes delicious! PLUS, you can throw all of the ingredients in a blender to mix and then bake. If you ask me, that's a win;)
I've made a few recipes with chickpeas before and I just love how versatile they are! You wouldn't think they'd be yummy in sweet or dessert recipes but THINK AGAIN. Now you have another use for that can of chickpeas sitting in your pantry! This recipe is also vegan so you can just enjoy it as raw cookie dough if you please. I can confirm it is also absolutely delicious. These cookies have such simple ingredients which is something I always strive for; the simpler, the better sometimes! I suggest you get out these ingredients and run to the kitchen to make these. Enjoy!
Chickpea Chocolate Chip Cookies
- Blender or food processor
- 1 can Chickpeas 15 oz. can
- ½ cup Almond butter creamy/smooth
- 3 tablespoon Maple syrup
- 2 tablespoon Coconut oil melted
- 1 teaspoon Vanilla extract
- 2 ½ tablespoon Coconut sugar
- 3 tablespoon Almond flour
- ¼ teaspoon Baking powder paleo
- ¼ teaspoon Baking soda
- ½ teaspoon Salt
- ½ Cup Chocolate chips of choice add more if you want them extra chocolatey
- Line a baking sheet with parchment paper and preheat oven to 350°F. Drain and rinse the can of chickpeas.
- Add all of the ingredients to a blender or food processor, leaving out the chocolate chips, and blend until you have a fairly smooth batter. Fold in the chocolate chips. Leave some out if you want to add some directly on top of the cookies before baking!
- Place your dough in the refrigerator for 30-45 minutes to let it firm up a bit before forming into balls. You can transfer the cookie dough to a separate bowl or just place the blender in the refrigerator.
- Once your dough is set, begin rolling the dough into balls and place on the cookie sheet. I like to wet my fingers after and then smooth down the tops of the cookies to make them have less stiff peaks. Add any additional chocolate chips.
- Bake for 23-25 minutes or until the cookies are brown and a little firm on the outside. Once removed from the oven, let cool on the baking sheet for a bit before transferring to a cooling rack to cool completely.
- I like to store these in the freezer as they are a gooier cookie but the refrigerator works as well! Enjoy!
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