Chickpea Chocolate Chip Cookies (Without Peanut Butter)
Bite-sized chickpea chocolate chip cookies are a delicious vegan gluten-free treat with a little extra protein. Canned chickpeas, almond butter, and oat flour give these mini cookies the perfect chewy texture.
Servings: 18 cookies
Calories: 108kcal
Equipment
- Food Processor
Ingredients
- 15.5 ounce can of chickpeas about 1 ½ cups
- ⅓ cup almond butter see notes
- ⅓ cup pure maple syrup
- 1 tablespoon pure vanilla extract
- ½ cup oat 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 15.5 ounce can of chickpeas. Remove as many of the chickpea skins as possible. See notes*
- Place peeled chickpeas, ⅓ cup almond butter, ⅓ cup pure maple syrup, and 1 tablespoon pure vanilla extract in a food processor. Process to form a smooth batter, scraping down the sides as needed.
- Add ½ cup oat flour, 2 teaspoons baking powder, and ½ teaspoon fine sea salt. Process again to form the dough.
- Fold in ½ cup mini chocolate chips with a spatula.
- Use a tablespoon-sized cookie scooper to portion the dough into 18 pieces.
- 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.
Pinch a chickpea between your fingers, and the skin should fall right off. To do multiple at once, place the chickpea between two clean dish towels and roll them around; the majority of the skins will fall off.
Notes
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. Sunflower butter is my favorite nut-free 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
Serving: 1cookie | Calories: 108kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 184mg | Potassium: 98mg | Fiber: 2g | Sugar: 7g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 1mg
