Chickpea Chocolate Chip Cookies
These chocolate chip cookies are made with chickpeas and are not only grain-free and gluten-free, but also vegan. All you need is simple ingredients to make these healthy and delicious cookies that you won't want to stop snacking on!
Equipment
- Blender or food processor
Ingredients
- 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
Instructions
- 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!
Notes
*Can sub any creamy nut butter of choice
*Can sub honey for the maple syrup