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!
- 1 15oz can chickpeas, rinsed and drained
- ½ cup smooth almond butter or cashew butter, unsalted
- ⅓ cup maple syrup
- 2 teaspoons vanilla
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup dark chocolate chips
- Preheat the oven to 350 degrees.
- Add the chickpeas and nut 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.
Be sure to blend the chickpeas with the nut butter until completely smooth.
Keywords: chickpea cookies