Ingredients
Equipment
Method
Step 1. Preparation
- Preheat the oven to 350 degrees Fahrenheit.
- Line a baking sheet with unbleached parchment paper.
- Rinse chickpeas until they are no longer foamy, and the water runs clear.
Step 2. Prepare The Cookie Dough
- Blend all of the ingredients in a food processor, except for the chocolate chips. Mix until smooth and creamy.
- Fold in the vegan chocolate chips with a spatula or a wooden spoon.
- Scoop out approximately 2 tablespoons of cookie dough per cookie (I use a small ice cream scoop), and place them evenly onto a parchment-lined baking sheet.
- Flatten each cookie slightly using either a fork or the back of a spoon.NOTE: I like to use a fork to make a criss-cross like a traditional peanut butter cookie.
Step 3. Bake
- Place the cookies in the oven and bake for approximately 20 minutes or until golden brown.
- Remove the cookies from the oven, and allow them to cool for approximately 5-10 minutes before transferring them to a wire rack.
- Once cooled to room temperature, place the cookies in a glass storage container in the fridge where they will last 5-6 days.
Nutrition
Notes
How To Store
- These healthy chickpea cookies are stored well in an airtight container on your kitchen counter for approximately 2-3 days.
- That said, for a chilled, perfect-texture cookie, I like to store these Chocolate Chip Chickpea Cookies in a glass storage container in the fridge. They will last in the refrigerator for about 5-6 days.
- You can also store them in the freezer, either in a freezer bag or a freezer-safe container. That way you can pull out a few cookies as desired when the sweet tooth urge hits you.
- These cookies will last for about two months in the freezer, as long as they are stored in a tightly sealed, freezer-safe container.
- If you want to make these cookies larger, you will need to cook them a few minutes longer so that they cook evenly and thoroughly.
- To prevent feeling gassy, rinse the chickpeas thoroughly before blending them into the raw cookie dough.
- You can use almond butter, cashew butter, or any other nut or seed butter if you are allergic to peanuts or do not like peanut butter.
- For best results, look for pure maple syrup with no added ingredients.
- You can use honey, brown rice syrup, or any other natural sweetener of your choice if you do not like maple syrup or if you prefer a different sweetener.