Chickpea chocolate chip cookie
Healthy, easy and delicious vegan chocolate chip chickpea cookies. Quick and easy to make and chock full of protein and fiber.
Servings: 16 cookies
Calories: 222kcal
Equipment
- Silicone baking sheet
Ingredients
- 1 cup oats
- 16 ounces (one can) of chickpeas drained and rinsed
- ¾ cup peanut butter
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon vanilla
- ½ cup maple syrup or coconut sugar
- 1 cup dairy free chocolate chips
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.1 cup oats
- Add peanut butter, drained and rinsed chickpeas, salt, baking soda, vanilla, maple syrup to the food processor with the oat flour and mix well in the food processor.16 ounces (one can) of chickpeas, ¾ cup peanut butter, ¼ teaspoon salt, 1 tablespoon baking powder, 1 teaspoon vanilla, ½ cup maple syrup
- Once the batter is made, stir the chocolate chips in by hand. Feel free to add more if you'd like1 cup dairy free chocolate chips
- 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 12-15 minutes or until edges become slightly golden brown.
- Let sit on the cookie tray for 2 minutes and then move to a cooling rack.
Notes
You can also make these cookies without the oats. They will just be a little more soft, but they make for a great flourless cookie.
Nutrition
Calories: 222kcal | Carbohydrates: 27g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 175mg | Potassium: 202mg | Fiber: 4g | Sugar: 14g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg