Grain-free, gluten-free, and vegan, these chickpea chocolate chip cookies are out of this world. Pillowy soft, fluffy, sweet, melt in your mouth, chunky chocolate chip cookies.
Recently, my cousin Priya sent me a video of a single serving skillet chocolate chip made from chickpeas. I was definitely excited about the idea of using chickpeas to make the cookies. I just wasn’t sure how they could turn out without using flour but this is the magic of science!
Here are a few notes I’ve learned along the way:
- Make this in a food processor. A blender will not yield the same results, even if it is a high powered blender.
- Any nut butter will work as long as you use the 1:1 ratio. If you have a nut allergy, sunbutter is a great alternative for this.
- Make sure you use some of the oils in the nut butter when you scoop it out. Because there is no added oils to this recipe, a little help from the nut butters helps soften up the cookies a bit.
- When the cookies come out of the oven, they will be a bit gooey and soft. As they cool down, they will firm up.
- I’ve made these without the chocolate chips and they taste just as divine.
Chickpea Chocolate Chip Cookies
- 1 15 oz can chickpeas, drained, rinsed
- 3/4 c almond butter
- 1/4 c agave
- 1/4 c brown sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 c chocolate chips, plus extra for topping
- Preheat oven to 350 degrees and line baking sheet with silicone mat or parchment paper.
- Combine all of the ingredients in a food processor except the chocolate chips.
- Cover and process for 3-4 minutes until the mixture is smooth and creamy.
- Turn off, remove cover, and stir in chocolate chips.
- Scoop 1" cookie dough balls and line onto baking sheet. Bake 17-19 minutes.
- Remove from the oven and cool for 5 minutes before transferring to wire rack.
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