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.