Is it dessert? Or is it a snack? Can it be breakfast? It can be all of the above! Chickpeas magically create a sweet treat that can be enjoyed as dessert, or you can use the minimum amount of sugar and omit the chocolate chips to create a delicious breakfast (although we can’t blame you if you include fair trade dark chocolate chips as a part of a healthy breakfast). Any way you love it, you’re getting lots of plant-based goodness through the fiber- and protein-rich chickpeas, oats, and almond butter!
1 ½cupschickpeas (home cooked or BPA-free canned, drained well)
¼cupalmond butter
2tbspmaple syrup (+2 Tbsp as desired, or date paste, link in Chef’s Notes)
¼cuporganic rolled oats
2tspvanilla extract
½tspbaking soda (only needed if you plan to bake but fine to add it “just in case”)
¼tspsalt (optional)
⅓cupvegan chocolate chips (optional, fair trade or direct trade)
⅓cupwalnuts (optional, chopped)
Directions
1
Add all ingredients except the vegan chocolate chips and walnuts to a food processor.
2
Blend until creamy smooth.
3
Transfer the cookie dough to a bowl and stir in the chocolate chips and walnuts.
4
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days. (For baking instructions, see Chef’s Notes.)
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.
Sugar-free Use date paste in place of maple syrup.
Nut-free Use sunflower butter in place of almond butter.
Baked Cookies Line a baking sheet with parchment paper. Drop rounded tablespoon sizes of batter onto the baking sheet with 2–3 inches between each cookie. Flatten the cookies with a fork (they won’t spread much). Bake at 350 degrees for 12–15 minutes.
Prep Ahead If using home cooked chickpeas, soak and cook them one or two days in advance.
Storage Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.
Ingredients
1 ½cupschickpeas (home cooked or BPA-free canned, drained well)
¼cupalmond butter
2tbspmaple syrup (+2 Tbsp as desired, or date paste, link in Chef’s Notes)
¼cuporganic rolled oats
2tspvanilla extract
½tspbaking soda (only needed if you plan to bake but fine to add it “just in case”)
¼tspsalt (optional)
⅓cupvegan chocolate chips (optional, fair trade or direct trade)
⅓cupwalnuts (optional, chopped)
Directions
1
Add all ingredients except the vegan chocolate chips and walnuts to a food processor.
2
Blend until creamy smooth.
3
Transfer the cookie dough to a bowl and stir in the chocolate chips and walnuts.
4
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days. (For baking instructions, see Chef’s Notes.)
