Chickpea Chocolate Chip Cookies
Chickpea Chocolate Chip Cookies
Ingredients
- 1 can chickpeas, 15 ounce, drained, aquafaba reserved
- 1/2 cup vegan butter, 1 stick, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup vegan chocolate chips
- as needed flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
Drain the can of chickpeas, reserving the aquafaba (the liquid from the can) in a separate bowl. Rinse the drained chickpeas thoroughly.
⏱️ 2 min
- 3
Add the rinsed chickpeas to a food processor and process until they are completely smooth and creamy. This may take a few minutes, scraping down the sides as needed.
⏱️ 5 min
- 4
In a large mixing bowl, combine the softened vegan butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to cream these ingredients together until light, fluffy, and well combined, about 2-3 minutes.
⏱️ 3 min
- 5
Add 2 tablespoons of the reserved aquafaba and the vanilla extract to the creamed butter and sugar mixture. Continue mixing with the hand mixer until the aquafaba is fully incorporated and the mixture is smooth.
⏱️ 1 min
- 6
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min
- 7
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined and a dough begins to form. Be careful not to overmix.
⏱️ 2 min
- 8
Fold in the vegan chocolate chips until they are evenly distributed throughout the dough.
⏱️ 1 min
- 9
Using a 1 1/2 tablespoon cookie scoop, portion out the dough and place individual scoops onto the prepared baking sheet, leaving about 2 inches between cookies.
⏱️ 3 min
- 10
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft.
⏱️ 12 min•🌡️ 375
- 11
Remove the cookies from the oven and, if desired, immediately sprinkle with a pinch of flaky sea salt. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chickpea Chocolate Chip Cookies
- 1 can chickpeas, 15 ounce, drained, aquafaba reserved
- 1/2 cup vegan butter, 1 stick, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup vegan chocolate chips
- as needed flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Drain the can of chickpeas, reserving the aquafaba (the liquid from the can) in a separate bowl. Rinse the drained chickpeas thoroughly.
⏱️ 2 min - 3
Add the rinsed chickpeas to a food processor and process until they are completely smooth and creamy. This may take a few minutes, scraping down the sides as needed.
⏱️ 5 min - 4
In a large mixing bowl, combine the softened vegan butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to cream these ingredients together until light, fluffy, and well combined, about 2-3 minutes.
⏱️ 3 min - 5
Add 2 tablespoons of the reserved aquafaba and the vanilla extract to the creamed butter and sugar mixture. Continue mixing with the hand mixer until the aquafaba is fully incorporated and the mixture is smooth.
⏱️ 1 min - 6
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min - 7
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined and a dough begins to form. Be careful not to overmix.
⏱️ 2 min - 8
Fold in the vegan chocolate chips until they are evenly distributed throughout the dough.
⏱️ 1 min - 9
Using a 1 1/2 tablespoon cookie scoop, portion out the dough and place individual scoops onto the prepared baking sheet, leaving about 2 inches between cookies.
⏱️ 3 min - 10
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft.
⏱️ 12 min•🌡️ 375 - 11
Remove the cookies from the oven and, if desired, immediately sprinkle with a pinch of flaky sea salt. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 2 min