Vegan Chickpea Chocolate Chip Cookies
These Vegan Chickpea Chocolate Chip Cookies are for the sugar-obsessed looking for healthier options! Guess what, you'll never taste the chickpeas!
Servings 14
Calories 189kcal
Cost $5
Equipment
- 1 oven
- 1 cookie scoop
- 1 strainer to drain and rinse chickpeas
Ingredients
- 1 15 oz can of chickpeas drained and rinsed
- 5 dates pitted
- ½ cup peanut butter creamy
- ¼ cup rolled oats use certified gluten-free for those with gluten allergy
- ¼ cup coconut sugar or cane sugar
- ¼ cup maple syrup
- ½ cup vegan chocolate chips plus extra for topping
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- sea salt optional for garnish
Instructions
- Preheat the oven to 350 degrees F and prep a baking sheet with parchment paper.
- Blend all ingredients in a food processor except chocolate chips, baking powder, and baking soda. Blend until smooth, scraping down the sides as necessary.
- Then, blend in the baking soda and baking powder. Stir in the chocolate chips.
- Using a spoon or cookie scoop, scoop the cookies onto the baking sheet, making each cookie about 2 tablespoons of dough. Flatten a bit and top with extra chocolate chips (optional).
- Bake for 13-15 minutes. They will be soft but they firm up as they cool.
- Let them cool for 30 minutes before touching them. Sprinkle them with sea salt and enjoy.
- Store in the fridge.
Notes
Let the cookies cool for 30 minutes to allow them to set properly and store them in the fridge.
Garnish with sea salt for the best sweet and salty combo!
Make sure to rinse and drain the chickpeas before adding them into the food processor.
Make the cookies about 2 tablespoons each worth of dough.
Use any kind of nut butter you want in place of peanut butter.
Nutrition
Calories: 189kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 102mg | Potassium: 191mg | Fiber: 4g | Sugar: 13g | Vitamin A: 9IU | Vitamin C: 0.4mg | Calcium: 47mg | Iron: 2mg
