Crispy on the outside, chewy on the inside with ooey-gooey chocolate chips AND loaded with nutrients - these cookies will be your new go-to recipe.
Who doesn’t love a delicious chocolate chip cookie that is just the perfect amount of chewy? I know I do. That is why this recipe for chickpea cookies is so perfect. They are so easy to make and are healthy for you! A cookie that is healthy and tastes great? Sign me up! Chocolate chip cookies are my all-time favourite dessert. That’s why when I found out chickpeas make a great binding agent for cookies, I was so excited to create this recipe for the best chickpea chocolate chip cookies you’ll ever try. And I know what you’re thinking. No, these cookies do NOT taste like beans. They taste like real, delicious chocolate chip cookies! But with some added nutrients, of course.
I was inspired to make this recipe when I wanted chocolate chip cookies but wanted a healthier option. Since I knew chickpea cookies were delicious, I decided to make a recipe with simple, healthy, everyday ingredients that made me feel good during and after eating. I love eating these cookies as dessert because they are so chewy and delicious; however, you can also take them on the go and eat them as a snack to tide you over between meals because they are full of nutrients that help keep you full.
Chickpeas are loaded with potassium and are a great source of calcium, iron and vitamin B6. In addition, because these cookies contain chickpeas, peanut butter, and oats, they are full of fibre and protein, which helps keep you full and satisfied throughout your day. On top of all that, peanut butter also contains magnesium and iron. Now that’s a nutrient-packed cookie!
These chickpea chocolate chip cookies can also be made vegan by substituting the dark chocolate chips for vegan chocolate chips and using maple syrup for sweetening. If you don’t have peanut butter, you can use almond butter, tahini, or any nut butter of your choice! Also, adding nuts for a bit of crunch in the cookies or dried fruit for some extra sweetness is a great way to make this recipe your own!
This recipe makes about sixteen 1-inch by 1-inch cookies, perfect for one baking sheet. However, you can make a double batch and put it in the freezer for up to 2 months. Then, when you’re feeling like a fresh, warm cookie, pop some in the oven and enjoy. And if they don’t make it to the oven, don’t worry! Since the cookie dough is vegan, you can enjoy it raw!
In this recipe, I used a food processor; however, using a blender works well too. You may have to blend the ingredients for a bit longer to get the right consistency. You want the blended chickpeas to be a similar consistency to peanut butter - thick and smooth.
Now let’s get into the recipe; here is what you will need:
One can of chickpeas (530 mL)
⅔ cup of natural peanut butter
Two tablespoons of pure maple syrup or honey
One teaspoon of vanilla
½ teaspoon of baking soda
Pinch of salt
Two tablespoons of chia seeds
¼ cup of coconut shreds
¼ cup of dark chocolate chips
Preheat oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper and set it aside.
In a food processor, add your drained and rinsed chickpeas, peanut butter, maple syrup, vanilla, baking soda, and salt and blend until smooth (almost a peanut butter consistency).
Remove the mixture from the food processor and place it in a medium-sized bowl.
Fold in chia seeds, coconut shreds and chocolate chips.
Roll dough into one-inch balls and place on cookie sheet.
Flatten the cookies, so they are about half an inch thick.
Bake in the oven for 10-15 minutes or until they are golden brown.
Store in an airtight container for up to five days.
Optional add-in/ substitutions:
Crushed nuts (walnuts or almonds)
Substitute the peanut butter for a nut butter of your choosing