Chickpea Chocolate Chip Cookies
Chickpea Chocolate Chip Cookies are a delicious and nutritious twist on a classic cookie recipe. Made with chickpeas and oat flour instead of traditional wheat flour, these cookies are packed with plant-based protein and fibre. The nutty flavour of the chickpeas combined with your favourite nut butter, pairs perfectly with melty chocolate chips for a guilt-free indulgence. Chewy on the inside and slightly crisp on the edges, these cookies make a satisfying snack or dessert that will satisfy your sweet tooth.
Ingredients
- 1 can chickpeas drained and rinsed
- ¾ cup almond butter or any nut butter
- ¼ tsp cinnamon
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- ¼ cup oat flour see notes
- 1 tsp baking powder
- ½ cup dairy free dark chocolate chips
Instructions
- Preheat the oven to 180℃ (350℉)
- Place all the ingredients except the chocolate chips into a food processor and process until smooth.
- Add in the chocolate chips and pulse for a few minutes to combine.
- Using a tablespoon scoop the dough and hand roll them into round balls, place them on a baking sheet lined with parchment paper. A trick is to have a glass of water handy to dunk the spoon in so that the dough doesn't get too sticky.
- Take a fork, and using the same tecknec wet your fork and press down on the balls to flatten them slightly.
- Bake in the oven for 15-20 minutes.
- Remove from oven and let to cool on a rack. They will firm up as they cool. Enjoy!
Notes
Oat Flour—I just blend a batch of rolled oats in a high-speed blender until it turns into fine flour. Store in an airtight container to use as and when needed.
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