My cookbook, The Truly Healthy Vegetarian Cookbook, is 1 year old today! It’s hard to believe that this time last year I was seeing it on the shelves for the very first time! It was such a fun experience and it’s been so rewarding to see people all across the country making my recipes in their own kitchen!
In honor of this anniversary, I wanted to share one of my favorite dessert recipes from the book! These chickpea chocolate chip cookies are soft and fluffy with just the right amount of sweetness. No one will ever guess these cookies are made with garbanzo beans instead of flour!
The trick to getting the perfect texture is to blend the chickpeas really well in a food processor. The chickpeas become the base of this dessert rather than using traditional flour.
- If you don’t have cashew butter, you can use peanut butter or almond butter instead, but cashew butter is my personal favorite.
- You can use regular chocolate chips if you prefer. I like using mini dark chocolate chips, but any chocolate will do!
- You can substitute honey or agave in place of the maple syrup.
- Dark chocolate chips tend to be dairy free but check the package to be sure if you want to keep these 100% vegan.
- These cookies are also gluten free since we’re using chickpeas instead of flour!
I know, it sounds crazy. But I can promise you, not a single person will guess there are chickpeas in these cookies. It’s a great way to add a bit of protein and fiber to your dessert and the texture is incredible. If you love a soft-baked cookie, you must give these a try!
- 1 15oz can chickpeas, rinsed and drained
- ½ cup cashew butter, unsalted
- ⅓ cup maple syrup
- 2 tsp vanilla
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- ½ cup dark chocolate chips
- Preheat the oven to 350 degrees.
- Add the chickpeas and cashew butter into a food processor and blend on high for 1 minute.
- Add the maple syrup and vanilla and continue to blend for 2-3 minutes, scraping down the sides every minute. You want the mixture to be entirely free of any lumps.
- Add the baking soda, baking powder, and salt, then blend for 30 seconds.
- Test the temperature of the batter and if necessary, let cool before adding the chocolate chips. When blending for a long time, the mixture can get warm and cause the chocolate to melt slightly.
- Once cooled, stir in the chocolate chips.
- Drop rounded tablespoons of cookie dough onto a baking sheet. The cookies will spread just slightly so be sure you leave a few inches of space between cookies.
- Bake for 12-14 minutes until the cookies have browned on the edges.
These cookies are vegan and gluten-free.
These cookies will be soft and just a tiny bit crumble since they’re gluten-free. Store them in an airtight container to keep them fresh!
Just look at that soft center!
Looking for other healthy dessert ideas? Try these black bean brownie bites!