Chocolate Chip Chickpea Cookies
Servings: 18 cookies
Calories: 110kcal
Equipment
- Food Processor
Ingredients
- 1 (19 oz) can chickpeas or 2 cups cooked
- ½ cup almond butter
- ⅓ cup maple syrup or honey
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 1 and ½ cup large flake oats
- 2 eggs
- ½ cup chocolate chips
Instructions
- Drain the and rinse the beans and set aside.
- Add everything except the chickpeas, oats and chocolate chips to the bowl of a food processor. Blend on high for one minute until combined and creamy.
- Add the beans and process for a minute then remove the lid and scrape down the edges. Process for an additional minute then pause to scrape the edges again. Repeat 1-2 additional times until smooth and creamy.
- Add the oatmeal and puree for 1-2 minutes. The oats should be mostly incorporated and finer but still have some slight texture.Add the egg until just combined. Stir in the chocolate chips (or another add in).
- Scoop 2 tablespoons of batter at a time onto a lined baking sheet. (The batter will be a bit runny and sticky- somewhere between muffin batter and cookie batter).
- Bake at 350 °F for 10-12 minutes until the cookies appear set but are still soft to the touch. Remove from the oven and allow to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Notes
Leftovers
Store leftover cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 110kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 103mg | Potassium: 107mg | Fiber: 1g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 0.01mg | Calcium: 40mg | Iron: 1mg
