Chickpea cookies! These Vegan Gluten-Free Chocolate Chip Chickpea Cookies contain no flour, no oil, no white sugar. They are just full of chickpeas. And they are my very favorite healthy cookie so far! And as a bonus, they are grain-free, gluten-free, dairy-free and vegan. And if you’re worried about the chickpeas, don’t be. I don’t like chickpeas that much but that didn’t prevent me from inhaling these. To boot, chickpeas help to increase satiety, boost digestion, keep blood sugar levels stable and increase protection against disease. In one serving of chickpeas there are 14.2g of Protein, 12.5g of fiber as well as containing several key vitamins and minerals known to benefit human health. These cookies are between 70 and 120 calories depending on the size.
- 1 Can of Chickpeas – well-rinsed and patted dry with a paper towel.
- 2 Tsp of Vanilla Essence
- 2 Tsp of the Nut Butter of your choice
- 80g of Honey or Maple syrup for vegans
- 1 Tsp of Baking Powder
- Pinch of Salt
- 90g of Chocolate Chips (use vegan and dairy-free chips if needed)
- Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined
- Put in the chocolate chips and stir. The mixture will be very thick and sticky.
- With wet hands, form into small balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
- Bake for about 10-15 minutes. The dough balls will still be very soft when you take them out of the oven. Allow them to cool and set
- Store in an airtight container at room temperature (or in the fridge) for up to 1 week.