Chickpea Chocolate Chip Cookies
Discover how to make delicious Peanut Butter Chickpea Oat Cookies. This healthy twist on a classic cookie is packed with protein and flavor. Perfect for any occasion!
Equipment
- 1 Food processor
- 1 Medium mixing bowl
- 1 Spatula
- 1 Tablespoon
- 1 Baking Sheet/Pan
Ingredients
- 1 can chickpeas (unsalted, drained and pat dry)
- 1/2 cup natural peanut butter
- 1/4 cup maple syrup
- 1/3 cup blended oats ((blend until they resemble flour))
- 1/2 teaspoon baking powder
- 1/2 cup vegan choc chips (or chop finely your favourite vegan block of chocolate)
- pinch of salt
Instructions
- Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a food processor, blend the chickpeas until they form a smooth paste. This might take a few minutes, and you may need to scrape down the sides to ensure all the chickpeas are thoroughly blended.
- Add the peanut butter, honey (or maple syrup), baking powder, vanilla extract, and salt to the food processor. Blend until all the ingredients are well combined and you have a smooth, creamy dough.
- Transfer the dough to a mixing bowl and fold in the blended oats. This will help to firm up the dough and reduce gooeyness.
- If you’re using chocolate chips, gently fold them into the dough with a spatula.
- Using a tablespoon, scoop out portions of the dough and roll them into balls. Place them on the prepared baking sheet and gently flatten them with your fingers or the back of a spoon.
- Bake the cookies for 12-15 minutes, or until they are golden brown on the edges. They may seem a bit soft when you first take them out, but they will firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Then, dig in and enjoy your healthy, delicious treats!
Notes
- Consistency: If your dough is too thick, you can add a tablespoon of water to help it blend better.
- Sweeteners: Feel free to adjust the sweetness to your liking. You can add more maple syrup if you prefer sweeter cookies.
- Storage: Store these cookies in an airtight container at room temperature for up to 3 days, or keep them in the fridge for up to a week. They also freeze well for longer storage.