Chickpea Chocolate Chip Cookies

Looking for a sweet tooth fix without all the junky sugar and flour? Here's your answer. Packed with protein because it uses chickpeas and nut butter. I wouldn't say it's exactly the texture of a normal chocolate chip cookie but it was tasty.

Looking for a sweet tooth fix without all the junky sugar and flour? Here's your answer. Packed with protein because it uses chickpeas and nut butter. I wouldn't say it's exactly the texture of a normal chocolate chip cookie but it was tasty.

Looking for a sweet tooth fix without all the junky sugar and flour? Here's your answer. Packed with protein because it uses chickpeas and nut butter. I wouldn't say it's exactly the texture of a normal chocolate chip cookie but it was tasty.

Chickpea Chocolate Chip Cookies

Ingredients:

1 (15 ounces) can chickpeas, drained
1/2 cup almond butter (cashew butter or peanut butter also work)
3 Tbsp honey
2 teaspoon vanilla extract
1/8 tsp salt
1/8 tsp baking powder
3/4 cup chocolate chips, dairy-free if desired

Instructions:

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper

Combine all cookie dough ingredients — EXCEPT for chocolate chips — in a bowl and mix well. I used a ninja but you could use a food processor or high powered blender or event a  hand-held mixer.

Once no whole chickpeas remain, add chocolate chips and stir to combine.

I recommend sticking them in the fridge or freezer before scooping or you'll have a sticky mess on your hands.

Once the dough is a bit more hardened, scoop 1 inch thick balls onto your prepared baking pan. Before placing in the oven, use the back of a spoon or spatula to flatten the cookies because they will not flatten on their own.


Bake for 15-20 minutes, or until chocolate chips are melting.

Remove from the oven and let cool.

Enjoy!