Chickpea Chocolate Chip Cookies

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< 1 min read
Summary

This recipe is sure to confirm your notion that chickpeas are pretty magical. High-protein and high-fiber garbanzos create the most delicious chocolate chip cookie dough that you can bake into a soft and chewy treat. With 7 grams of protein and over 5 grams of fiber per serving, plus flavor to boot, you won’t go wrong with this warm, tasty and nutritious snack!

Yields1 ServingPrep Time5 mins

Ingredients

 1 ½ cups chickpeas (home-cooked or BPA-free canned, drained well)
 ¼ cup almond butter
 2 tbsp date paste (+2 Tbsp as needed, link in Chef’s Notes)
 ¼ cup organic rolled oats
 2 tsp vanilla extract
 ½ tsp baking soda
 ¼ tsp salt (optional)
  cup vegan chocolate chips (fair trade or direct trade)
  cup walnuts, chopped (optional)

Directions

1

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

2

Add all ingredients except the vegan chocolate chips and walnuts to a food processor.

3

Blend until creamy smooth.

4

Transfer the batter to a bowl. Add the chocolate chips and walnuts, if using. Stir until combined.

5

Drop rounded tablespoon sizes of batter onto the baking sheet with 2–3 inches between each cookie.

6

Flatten the cookies with a fork (they won’t spread much).

7

Bake for 12–15 minutes before enjoying fresh out of the oven!

Chef's Notes

Substitutions
Instead of almond butter try cashew or peanut butter.

Instead of rolled oats use almond meal or oat flour.

In place of chocolate chips use your favorite dried fruit or nuts.

Substitute white beans for chickpeas.

Date Paste
Make your own homemade date paste.

Nut-free
Use sunflower butter in place of almond butter.

Ingredients

 1 ½ cups chickpeas (home-cooked or BPA-free canned, drained well)
 ¼ cup almond butter
 2 tbsp date paste (+2 Tbsp as needed, link in Chef’s Notes)
 ¼ cup organic rolled oats
 2 tsp vanilla extract
 ½ tsp baking soda
 ¼ tsp salt (optional)
  cup vegan chocolate chips (fair trade or direct trade)
  cup walnuts, chopped (optional)

Directions

1

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

2

Add all ingredients except the vegan chocolate chips and walnuts to a food processor.

3

Blend until creamy smooth.

4

Transfer the batter to a bowl. Add the chocolate chips and walnuts, if using. Stir until combined.

5

Drop rounded tablespoon sizes of batter onto the baking sheet with 2–3 inches between each cookie.

6

Flatten the cookies with a fork (they won’t spread much).

7

Bake for 12–15 minutes before enjoying fresh out of the oven!

Chickpea Chocolate Chip Cookies