Healthy vegan snack idea
Healthy, easy and delicious vegan chickpea chocolate chip cookies. Quick and easy to make and full of protein and fiber. Delicious cookie recipe for a healthy snack.
One of my favorite things is when I can have my cake and eat it too. I absolutely love when I can not only veganize a recipe, but make it healthy as well.
These delicious vegan chickpea chocolate chip cookies are loaded with fiber and protein thanks to the oatmeal, flax seed, peanut butter and chickpeas in these bad boys.
You wouldn’t think a combination like that would make for delicious cookies, but my oh my, do they ever. You’re in for a tasty surprise.
These chickpea chocolate chip cookies are:
- Vegan
- High in fiber
- High in protein
- Satisfying
- High in Omega 3
Tips for making these cookies
Use peanut butter instead of oil. To keep the cookies moist, instead of adding oil, I opted for peanut butter. You can also use tahini or almond butter if that floats your boat better. I try to keep my oil consumption to a minimum because I like eating whole fats instead of fats separated from their source.
Use coconut sugar to make these healthier. I love coconut sugar because it’s minimally processed.
To make coconut sugar, they collect the sap from the flower of a coconut palm tree, then they boil it until the water is evaporated. Done and done.
This leaves most of its vitamins, minerals and fiber intact; Most notably, iron, zinc, potassium and calcium. Because the coconut sugar still has fiber, it slows the absorption of the sugar into the blood stream, lessening the blood sugar spike.
Now, I’m not saying this is a super health food, but it’s a bit better than refined white sugar which guarantees a blood sugar spike and is devoid of any nutrients.
I used about a cup of coconut sugar in these, but feel free to use half a cup if you’re trying to keep your sugar low.
You can make these as cookies, or you can make these as cookie bars. Just line a bread pan with parchment paper, add in the chickpea cookie dough and bake at 350 degrees for about 30 minutes, or until the cookie is cooked all the way through.
Then just cut them up into little bars like in the photo below.
How to replace eggs in baking
I love using ground flax seeds or ground chia seeds mixed with water as an egg substitute. They work beautifully and are full of healthy omega 3 fats.
To replace one egg just mix 1 tbsp of ground flax or ground chia seeds with 3 tbsp of water. Stir it up well and let it sit for 5 minutes to let it thicken.
In this recipe I used 3 tbsp of ground flax with 4 tbsp of water to make sure that the dough wasn’t too runny.
To get omega 3’s into eggs, farmers feed flax or chia seeds to the chickens. Seems like a waste to me! Just eat directly from the source.
Chickens are extremely loving and desire a happy life close to their loved-ones. They recognize faces, have special vocalizing calls to one another and love to perch up-high like cats.
The egg industry (both “free range” and standard) treats them like products and all egg-laying hens end up in the slaughter house when they are no longer “useful”.
The most gruesome practice of the egg industry is baby male chicks are ground up alive as they are seen as useless and a waste of money.
Because of this, it’s best to keep eggs out of our diets and be kind to animals. Rest easy, knowing that no baby male chicks were harmed in the making of these cookies.
I share this information not to bum you out, but to empower you with knowledge so that we can leave this world a better place.
Now on to more cookie food porn…..
I hope you enjoy these delicious, healthy vegan cookies. Please let me know how you liked them in the comment below!
More vegan baked goods recipes
Healthy chickpea chocolate chip cookies
Equipment
- Silicone baking sheet
Ingredients
- 1.5 cups oats
- 3 tbsp ground flax or ground chia seeds mixed with 4 tbsp of water
- 1 can chickpeas ( – drained and rinsed)
- ¼ tsp salt
- 1 tbsp baking powder
- ⅓ cup peanut butter
- 1 tsp vanilla
- 1 cup coconut sugar (or brown sugar)
- 1 cup vegan chocolate chips
- 2 tbsp soy milk (or whatever plant milk you have)
Instructions
- Pre-heat oven to 350 degrees
- In a food processor or blender, grind the oats into a coarse oat flour. Small pieces of whole oats are fine, it doesn't have to be super fine.
- Make the flax egg by mixing the 3 tbsp of ground flax with 4 tbsp of water and let sit for at least 5 minutes
- Add peanut butter, drained and rinsed chickpeas, salt, baking soda, vanilla, coconut sugar and flax egg to the food processor with the oat flour and mix well in the food processor.
- Add 1 or 2 tbsp of plant milk if batter is too dry, but be careful, because it can get damp really easily. So, start with 1 tbsp and go from there.
- Once the batter is made, stir the chocolate chips in by hand. Feel free to add more if you’d like
- If batter is a little runny, let it sit for at least 5 minutes. The oat flour and flax will soak up the fluids and thicken the batter.
- Drop about a big spoon full onto an oiled or lined baking sheet.
- These cookies don’t really spread, so the way they’re formed while wet is how they’re going to set. If you’d like a uniformed, round cookie, then just make sure to press and form it into that before baking. They will puff up a bit, but won’t really spread out.
- Bake at 350 degrees for 11-15 minutes or until edges become slightly golden brown.
- Let sit on the cookie tray for 2 minutes and then move to a cooling rack.
Video
Notes
Nutrition
Recommended Products:
Chickpea chocolate chip cookies
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