You might be thinking chickpeas in cookies, REALLY? The answer is YES. I promise you they make the cookie crispy on the outside and creamy on the inside. These cookies are also perfect for anyone with a tree nut allergy (they do contain peanut butter) or dietary restriction because they are dairy free and gluten free.
Before you start making this recipe, it is important to rinse the chickpeas well under cold water to remove the excess salt and starch on the chickpeas from the can. After you rinse them, I suggest you remove the outer chickpea skin, which can seem to be an annoying task, but doesn’t take too long.
For this recipe, you need a blender or food processor to get the right texture because the chickpeas need to be pureed. Plop everything in there, turn it on high, and voila you got yourself a cookie dough that can be enjoyed raw or cooked!
Once baked, the cookies should be left out at room temperature in a sealed plastic container for no more than 3 days. Putting them in the refrigerator will dry them out.
Substitution Ideas:
- Maple Syrup: you can do double the amount of coconut sugar
- Coconut Sugar: you can do double the amount of maple syrup
- Chocolate Chips: these are optional and can be left out
- Peanut Butter: you can swap this out for any nut or seed butter
Easy Vegan Chickpea Cookies
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 1 15oz can chickpeas
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1 tsp baking powder
- 1 cup peanut butter
- 1 tsp vanilla extract
- 1/2 cup oat flour
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Rinse and drain chickpeas, remove chickpea skins.
- Put all ingredients except chocolate chips in a food processor or high power blender and blend until a smooth dough forms. You can also mix this by hand, combining wet ingredients first (peanut butter, vanilla, and maple syrup) and then adding in the dry ingredients (sugar, baking powder, oat flour). Stir well.
- One you have your dough, fold in chocolate chips with a spatula.
- Roll 1/4 cup dough balls and line a baking sheet (you can also make smaller cookies if you prefer). This batter makes a lot of cookies, so you might need to do two rounds of baking.
- Bake cookies for 12-14 minutes then ENJOY!
