Soft and gooey, healthier chocolate chips cookies made with chickpeas! 100% plant-based, and gluten-free.
Prep Time 10 minutesminutes
Cook Time 13 minutesminutes
resting time 30 minutesminutes
Total Time 53 minutesminutes
Servings 14cookies
Ingredients
115 ozcan of chickpeasrinsed and drained
5pitted dates
1/2cupcreamy peanut butter
1/4cuprolled oatsget certified gluten-free oats if you have an allergy
1/4cupcoconut or cane sugar
1/4maple syrup
1/2cupvegan chocolate chipsplus extra for topping
1tspvanilla
1/2tspbaking powder
1/2tspbaking soda
sea salt garnish
Instructions
Preheat oven to 350 degrees F and prep and baking sheet with parchment paper.
Blend all ingredients in a food processor except chocolate chips, baking powder and baking powder. Blend until smooth scraping down the sides as necessary.
Blend in the baking soda and baking powder. Pour in the chocolate chips and stir with a spoon until combined.
Make the cookies about 2 tbsp of cookie dough. Use a spoon because it's sticky to touch. Flatten a bit. Add extra chocolate chips on top. This yields about 14 cookies.
Bake for 13-15 minutes. They will be soft but they'll firm up.
Let them cool for 30 minutes before touching them. Sprinkle with sea salt and enjoy. They will be gooey and soft.