Chickpea Chocolate Chip Cookies
Chickpea Chocolate Chip Cookies add a boost of protein to a delicious treat. They are quick and easy to make, taking just 30 minutes from start to finish.
Servings: 18 cookies
Calories: 107kcal
Equipment
- Food Processor
Ingredients
- 1 15.5 - ounce can chickpeas rinsed and peeled
- ⅓ cup almond butter or any nut or seed butter
- ⅓ cup pure maple syrup
- 1 tablespoon pure vanilla extract
- ½ cup oat flour or all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup mini chocolate chips plus more to sprinkle on top
Instructions
- Preheat your oven to 350°F and prepare a baking sheet with parchment paper or a silicone baking mat.
- Drain, rinse, and dry a can of chickpeas. Remove as many of the chickpea skins as possible. See notes*
- Place the chickpeas, almond butter, maple syrup, and vanilla extract in a food processor. Process to form a smooth batter, scraping down the sides as needed.
- Add the oat flour, baking powder, and sea salt and process again to form the dough.
- Fold in the mini chocolate chips with a spatula.
- Use a tablespoon-sized cookie scooper to portion the dough.
- Roll the dough into balls then slightly flatten them.
- Sprinkle a few additional chocolate chips on top of each cookie.
- Bake the cookies for 11 to 13 minutes or until the tops feel fully baked. The inside may still be a little wiggly.
- Allow the cookies to finish cooking on the baking sheet for 10 minutes then transfer to a wire rack.
Notes
See more expert tips, pictures, and variations above for making the best chickpea chocolate chip cookies!
Yield: 18 small cookies
Removing Chickpea Skins: You can do this by pinching a chickpea between your fingers, and the skin should fall right off. To do multiple at once, place the chickpea between two sheets of paper towel and roll them around; the majority of the skins will fall off.
Nut/Seed Butter: I tested this recipe using almond butter, but any nut butter or seed butter will work. Make sure to use one with a flavor that you enjoy, as it will be present in the end. Peanut butter, cashew butter, or sunflower butter are all great options!
Storage: These cookies are best eaten fresh and the longer you let them sit the moisture they get. I would recommend only baking what you will eat within a day or two and refrigerating the rest of the dough and baking it later. The baked cookies will last for about 2 days in an airtight container at room temperature. The unbaked chickpea cookie dough will last for about a week in the refrigerator.
Nutrition
Calories: 107kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 185mg | Potassium: 97mg | Fiber: 2g | Sugar: 7g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 1mg