Vegan Chickpea Chocolate Chip Cookies (soft & fudgy)
Vegan Chickpea Chocolate Chip Cookies (soft & fudgy)
Ingredients
- 1 can chickpeas, drained & rinsed
- 1/2 cup peanut butter, or almond butter
- 1/4 cup honey, or maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon coconut oil, optional
- 1/2 cup dark chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 350
- 2
Add the drained and rinsed chickpeas to a food processor.
⏱️ 1 min
- 3
Add the peanut butter (or almond butter), honey (or maple syrup), vanilla, baking powder, baking soda, and optional coconut oil to the food processor.
⏱️ 2 min
- 4
Blend all ingredients (except the chocolate chips) in the food processor until the mixture is smooth and creamy, resembling a dough. Scrape down the sides as needed.
⏱️ 3 min
- 5
Transfer the blended dough to a medium bowl.
⏱️ 1 min
- 6
Fold in the dark chocolate chips using a spatula until evenly distributed.
⏱️ 1 min
- 7
Scoop portions of the dough onto the prepared baking sheet, leaving some space between each cookie. Flatten each scooped portion slightly with the back of the scoop or your hand.
⏱️ 3 min
- 8
Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are lightly golden.
⏱️ 15 min•🌡️ 350
- 9
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. They will firm up on the outside but remain soft and fudgy inside.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Chickpea Chocolate Chip Cookies (soft & fudgy)
- 1 can chickpeas, drained & rinsed
- 1/2 cup peanut butter, or almond butter
- 1/4 cup honey, or maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon coconut oil, optional
- 1/2 cup dark chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 350 - 2
Add the drained and rinsed chickpeas to a food processor.
⏱️ 1 min - 3
Add the peanut butter (or almond butter), honey (or maple syrup), vanilla, baking powder, baking soda, and optional coconut oil to the food processor.
⏱️ 2 min - 4
Blend all ingredients (except the chocolate chips) in the food processor until the mixture is smooth and creamy, resembling a dough. Scrape down the sides as needed.
⏱️ 3 min - 5
Transfer the blended dough to a medium bowl.
⏱️ 1 min - 6
Fold in the dark chocolate chips using a spatula until evenly distributed.
⏱️ 1 min - 7
Scoop portions of the dough onto the prepared baking sheet, leaving some space between each cookie. Flatten each scooped portion slightly with the back of the scoop or your hand.
⏱️ 3 min - 8
Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are lightly golden.
⏱️ 15 min•🌡️ 350 - 9
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. They will firm up on the outside but remain soft and fudgy inside.
⏱️ 5 min