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How To Make The BEST Chickpea Chocolate Chip Cookies

Print Recipe
chickpea-chocolate-chip-cookies
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Equipment

Ingredients

  • 1 3/4 cup chickpeas aka garbanzo beans
  • 1/2 cup creamy peanut butter
  • 1/4 cup pure maple syrup
  • 2 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/3 cup mini semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Line a baking sheet with unbleached parchment paper.
  • Rinse chickpeas until they are no longer frothy and the water runs clear.
  • In a food processor, blend all of the ingredients except the chocolate chips. Blend until smooth and creamy.
  • With a spatula or a wooden spoon, fold in the chocolate chips.
  • Scoop out roughly 2Tb of dough per cookie (I use a small ice cream scoop), and place evenly on a parchment lined baking sheet.
  • Flatten each cookie slightly using either a fork or the back of a spoon (I like to use a fork and make a criss-cross like a traditional peanut butter cookie).
  • Place cookies in the oven and bake for approximately 20 minutes or until golden brown.
  • Remove from the oven, allow to cool for approximately 5-10 minutes before transferring to a baking rack.
  • Once cooled, for preservation, place cookies in a glass storage container in the fridge. Cookies will last 5-7 days.

Notes

These cookies are such a fun indulgence and they taste fantastic.
As an fyi, I like to store these cookies in the fridge for a more chilled and chewier texture.
When you scoop out these cookies, keep the size fairly small, as they bake more evenly and thoroughly. If you do prefer to make these larger, just make sure to cook them for several minutes longer.
Servings: 18 bite sized cookies