Description
Discover the magic of these incredibly soft, chewy, and surprisingly wholesome chocolate chip cookies made with a secret ingredient: chickpeas! You won’t believe how good they are, and they’re naturally gluten-free and vegan too.
Ingredients
- 1 (15-ounce) can chickpeas, rinsed thoroughly and dried
- 1/2 cup natural nut butter (peanut, almond, or cashew), creamy
- 1/2 cup pure maple syrup (or honey/agave)
- 1 teaspoon vanilla extract
- 1 cup oat flour (or 1 cup rolled oats blended into flour)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup chocolate chips (semi-sweet, dark, or your favorite)
Instructions
- 1. Prepare Chickpeas: Drain and rinse chickpeas well. Pat very dry with paper towels.
- 2. Blend Wet Ingredients: In a high-speed blender or food processor, combine dried chickpeas, nut butter, maple syrup, and vanilla extract. Blend until completely smooth and creamy, scraping down sides as needed.
- 3. Combine Wet & Dry: In a separate bowl, whisk together oat flour, baking powder, and salt. Add the smooth chickpea mixture to the dry ingredients and mix with a spatula until just combined.
- 4. Fold in Chocolate & Chill: Fold in chocolate chips. Cover and chill the dough in the refrigerator for at least 30 minutes to firm up.
- 5. Bake Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the baking sheet.
- 6. Bake & Cool: Bake for 10-14 minutes, until edges are golden and centers are slightly soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 mins
- Cook Time: 12 mins