This easy vegan, chickpea chocolate chip cookie recipe is SO soft and chewy! Gluten-free, grain-free, and dairy-free and SO tasty!
A CHICKPEA chocolate chip COOKIE recipe.
Just when you think you’ve seen every VARIATION of easy healthy gluten free chocolate chip cookies or almond flour peanut butter cookies under the sun, I bring you this.
It sounds weird. You’re not sure about it. You think that chickpeas should be reserved to making “normal” things like homemade hummus or creamy chickpea curry. You wonder if I have lost my marbles.
I mean, I am the maker of green cashew curry chicken bowls with watermelon, so it IS possible that aforementioned marbles have been LOST. But…you should know this by now.
why you will love this recipe
I would never make a promise of eggless chocolate chip cookies that would not TICKLE your taste buds and fill your cookie-monster-inner-soul with happiness, feel-good-vibes and just general ALL AROUND GOOD THINGS.
These peanut butter chickpea chocolate chip cookies have ALL OF THAT. Plus, they marry peanut butter and chocolate, which is the most delicious combination of foods on planet earth EVER, and will NEVER EVER let you down.
Fact.
You should have seen this chickpea chocolate chip cookie recipe coming. It was only a matter of time before the “cookie dough” component of cookie dough banana ice cream and vegan cookie dough stuffed peanut butter bites got a little UP CLOSE AND PERSONAL with a hot-hot-hot oven for some ACTUALLY-BAKED-NO-LONGER-DOUGH shenanigans.
Can I use chickpea flour Instead?
Blending up ACTUAL chickpeas, instead of making this a chickpea flour cookies recipe (which is actually a real-but-hard-find-thing), gets rid of their sometimes-grainy-qualities and turns them into this SOFT and smooth ingredient that BINDS these cookies with swirls of nutty, rich and CREAMY peanut butter, perfect coconut sugar sweetness and BURSTS of OOEY-GOOEY melty chocolate chips in every MOUTHFUL.
Are chickpeas peas?
Chickpeas, also known as garbanzo beans, are a type of legume that belongs to the same family as peas. Chickpeas are a popular ingredient in many cuisines around the world, and they are known for their nutty flavor and firm, creamy texture. Like peas, chickpeas are a good source of protein, fiber, and other essential nutrients. While peas are typically small and round, chickpeas are larger and more oval-shaped, and they have a tan or beige color.
iNGREDIENTS
- 1 Can Reduced-sodium chickpeas, drained and rinsed (15 oz)
- 3/4 Cup + 2 Tbsp Natural creamy peanut butter (the no-stir kind)
- 1/2 Cup Coconut sugar, firmly packed
- 1/3 Cup Agave
- 2 tsp Vanilla extract
- 3/4 tsp Baking powder
- Pinch of sea salt
- 3 Tbsp Coconut flour, firmly packed
- 1/3 Cup Dairy-free semi-sweet chocolate chips
INSTRUCTIONS
- Line a cookie sheet with parchment paper and preheat your oven to 350 degrees.
- Place the drained and rinsed chickpeas on a paper towel. Using another paper, gently pat them dry. Remove any of the chickpea skins that have come loose and place the chickpeas into a large food processor.
- Add all the ingredients, except the coconut flour and chocolate chips. Blend, stopping to scrape down the sides as needed, until smooth and creamy.
- Add the coconut flour into the food processor and blend until well combined. Again, check under the blade. The dough should begin to pull away from the blade.
- Pour into a large bowl and refrigerate for 5 minutes to cool down the dough. Then, stir in the chocolate chips.
- Use a cookie scoop to lightly heap 1 Tbsp balls onto the prepared pan, pressing out each cookie about 1/2 inch thick. These cookies don’t spread, so you should be able to get them all on one pan.
- Bake until the edges are golden brown and the cookies are lightly puffed up, about 25-30* minutes. Let cool COMPLETELY on the pan.
- DEVOUR!
Tips & Tricks To Making The Perfect Batch Of Cookies
- Make sure to dry the chickpeas well after draining them.
- After blending, make sure you scrape under the blade, as I found a lot of my agave pooled under it.
- I had a reader make these and they burned with this cooking time, so you may want to check at 15-17 mins, as all oven temperatures can be different.
FAQs
Of course! You just won’t be able to call these dairy-free, obviously. You can also use white chocolate chips but note that they may not hold their shape as well as semisweet or milk chocolate chips during baking. This is because white chocolate chips have a lower cocoa butter content, which can cause them to melt and spread more easily. To prevent this, you can chill the cookie dough for 30 minutes before baking, or place the cookies in the refrigerator for 10 minutes after shaping them. This will help the white chocolate chips to hold their shape during baking and give your cookies a more defined shape.
Place them in an airtight container or resealable plastic bag and store them in a cool, dry place. Chickpea cookies will keep for several days at room temperature, but they can also be stored in the refrigerator or freezer to extend their shelf life. If storing in the refrigerator or freezer, allow the cookies to come to room temperature before serving. It’s also a good idea to label the container or bag with the date that the cookies were made to keep track of their freshness.
Chickpea Chocolate Chips Cookies
Ingredients
- 1 Can Reduced-sodium chickpeas, drained and rinsed (15 oz)
- 3/4 Cup + 2 Tbsp Natural creamy peanut butter (the no-stir kind)
- 1/2 Cup Coconut sugar, firmly packed
- 1/3 Cup Agave
- 2 tsp Vanilla extract
- 3/4 tsp Baking powder
- Pinch of sea salt
- 3 Tbsp Coconut flour, firmly packed
- 1/3 Cup Dairy-free semi-sweet chocolate chips
Instructions
- Line a cookie sheet with parchment paper and preheat your oven to 350 degrees.
- Place the drained and rinsed chickpeas on a paper towel. Using another paper, gently pat them dry. Remove any of the chickpea skins that have come loose (you don’t need to remove any of the ones that are still stuck to the chickpeas) and place the chickpeas into a large food processor.
- Add all the ingredients, except the coconut flour and chocolate chips. Blend, stopping to scrape down the sides as needed, until smooth and creamy. Make sure you scrape under the blade as I found a lot of my agave pooled under it.
- Add the coconut flour into the food processor and blend until well combined. Again, check under the blade. The dough should begin to pull away from the blade.
- Pour into a large bowl and refrigerate for 5 minutes to cool down the dough. Then, stir in the chocolate chips.
- Use a cookie scoop to drop by lightly heaping 1 Tbsp balls onto the prepared pan, pressing out each cookie about 1/2 inch thick. These cookies don’t spread, so you should be able to get them all on one pan.
- Bake until the edges are golden brown and the cookies are lightly puffed up, about 25-30* minutes. Let cool COMPLETELY on the pan.
- DEVOUR!
Notes
Nutrition
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 7 POINTS+:4 . OLD POINTS: 3
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