Vegan, Gluten-Free, Chickpea Chocolate Chip Cookies
Vegan, Gluten-Free, Chickpea Chocolate Chip Cookies
Ingredients
- 1 can chickpeas, drained and rinsed
- 1/4 cup peanut butter
- 3 tablespoons maple syrup, or 1/4 cup for sweeter cookies
- 1 teaspoon vanilla extract
- 1/3 cup almond flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1/2 cup chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a food processor, combine the drained and rinsed chickpeas (or white beans), peanut butter, maple syrup, vanilla extract, almond flour, baking powder, and salt.
⏱️ 3 min
- 3
Blend all ingredients until the mixture is completely smooth and forms a dough-like consistency. Scrape down the sides of the food processor as needed to ensure everything is incorporated.
⏱️ 5 min
- 4
Remove the blade from the food processor. Add the chocolate chips to the dough and stir them in by hand until evenly distributed.
⏱️ 2 min
- 5
Roll the cookie dough into small balls, about 1 1/2 inches in diameter. Place them onto the prepared baking sheet, then gently flatten each ball slightly into a cookie shape. The cookies will not spread much during baking.
⏱️ 5 min
- 6
Bake in the preheated oven for 12 minutes. The cookies will appear soft and slightly 'undone' when they come out of the oven, which is normal.
⏱️ 12 min•🌡️ 350
- 7
Transfer the baking sheet to a wire rack and allow the cookies to cool completely. They will firm up as they cool, resulting in a soft, chewy texture.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan, Gluten-Free, Chickpea Chocolate Chip Cookies
- 1 can chickpeas, drained and rinsed
- 1/4 cup peanut butter
- 3 tablespoons maple syrup, or 1/4 cup for sweeter cookies
- 1 teaspoon vanilla extract
- 1/3 cup almond flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1/2 cup chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a food processor, combine the drained and rinsed chickpeas (or white beans), peanut butter, maple syrup, vanilla extract, almond flour, baking powder, and salt.
⏱️ 3 min - 3
Blend all ingredients until the mixture is completely smooth and forms a dough-like consistency. Scrape down the sides of the food processor as needed to ensure everything is incorporated.
⏱️ 5 min - 4
Remove the blade from the food processor. Add the chocolate chips to the dough and stir them in by hand until evenly distributed.
⏱️ 2 min - 5
Roll the cookie dough into small balls, about 1 1/2 inches in diameter. Place them onto the prepared baking sheet, then gently flatten each ball slightly into a cookie shape. The cookies will not spread much during baking.
⏱️ 5 min - 6
Bake in the preheated oven for 12 minutes. The cookies will appear soft and slightly 'undone' when they come out of the oven, which is normal.
⏱️ 12 min•🌡️ 350 - 7
Transfer the baking sheet to a wire rack and allow the cookies to cool completely. They will firm up as they cool, resulting in a soft, chewy texture.
⏱️ 30 min