🍪 Vegan Chickpea Chocolate Chip Cookies
High-protein, gluten-free, egg-free, and 100% satisfying.
🌱 Ingredients (Makes ~12 cookies)
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup natural peanut butter (or almond butter)
- ¼ cup maple syrup (or agave)
- 2 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ to ½ cup vegan chocolate chips (like Enjoy Life brand)
Optional: a pinch of cinnamon or a dash of espresso powder for depth
👩🍳 Instructions
1. Preheat Oven
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Blend the Dough
- In a food processor, combine:
- Chickpeas
- Peanut butter
- Maple syrup
- Vanilla
- Baking powder
- Baking soda
- Salt
- Blend until completely smooth — scrape down the sides as needed.
The dough will be thick and sticky — that’s perfect.
3. Add Chocolate Chips
- Remove blade and fold in chocolate chips by hand.
4. Scoop & Bake
- Scoop tablespoon-sized balls of dough onto the baking sheet.
- Slightly flatten each one with wet fingers or the back of a spoon (they don’t spread much).
- Bake for 10–12 minutes, until lightly golden on top and set around the edges.
5. Cool & Enjoy
- Let cool on the baking sheet for 5 minutes, then transfer to a rack.
They’ll firm up as they cool and stay soft and chewy inside!
