If you know me by now, you know I like chickpeas. Well now wouldn’t that be obvious? I also like finding and creating healthy spins on desserts. Going into this week I didn’t have any plans for preparing a post since my birthday is Thursday, one of my best friends is coming into town Friday and I’m going out to dinner 3x this weekend. A large meal prep doesn’t really fit into that equation. Since last week, I’ve had leftover turkey chili from Ambitious Kitchen sitting in my fridge and making eggs, oatmeal or tacos in between that is the easiest route to go. But today, in between class and yoga, I had two hours to kill and figured it would be ideal timing to whip up something creative and most importantly… chickpea filled!

Naturally, I went to my kitchen thinking I’d make brownies… which turned into an idea of peanut butter chickpea no-bake bites that I saw on Instagram… to running out of peanut butter…. to saying forget it all, I’m making these chocolate chip chickpea cookies! Now that’s a mouthful (literally).

It was one of those recipe moments where I started throwing this and that into my mixing bowl then realized before I knew it, I was out of nut nutter. On top of that, I didn’t have vanilla extract and the honey I wanted to use was so solidified I would have had to scrape it out with a knife for it to budge. Case in point… I threw a ton of things into my food processor and Vitamix that by the time the process went from start to finish, I ended up with these beautiful chocolate-chip clouds on my kitchen counter.

Despite looking like your average thick chocolate chip cookies your grandma used to make, they’re soft and fluffy little clouds thanks to the mighty chickpea. Since the chickpeas are processed in the beginning of this recipe, it’s kind of like you’ve got hummus in your chocolate chip cookie. Sneaky.

But don’t worry – they definitely don’t taste like hummus! Just a mouthful of dark chocolate and nut butter-y goodness with a big punch of protein from the nuts and beans.

Chocolate Chip Chickpea Cookies

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Fluffy and moist chocolate chip cookies packed with two types of nut butter and a surprise ingredient... chickpeas!

Author: Addie Martanovic

Recipe type: Dessert

Serves: 10-12

Ingredients

• 1½ cups chickpeas, rinsed and drained
• ¼ cashew butter
• ¼ natural peanut butter
• ¼ cup maple syrup
• 1½ oat flour
• 1 tsp baking soda
• ¼ cup unsweetened almond milk
• 2 flax eggs (2 tbsp ground flax seed mixed with 6 tbsp water)
• Pinch of himalayan sea salt
• 1 tsp vanilla extract or ½ the insides of a vanilla bean
• ¼ cup 70% dark chocolate chips

Instructions

1. Begin by preheating your oven to 350º. Line a baking sheet with parchment paper or coconut/olive oil spray.
2. Start by processing your chickpeas, peanut and cashew butters, and maple syrup together in a high-speed blender or food processor.
3. Next, add in your oat flour. (You can simply just grind oats in a blender for this)
4. Move the mixture into a mixing bowl and add in baking soda, almond milk, flax eggs, salt and vanilla. You want the mixture cookie dough consistency so if it is too wet from the almond milk and flax eggs, add ¼ more oat flour.*
5. Lastly, blend in your chocolate chips. Feel free to use a heaping ¼ cup!
6. Spoon out with a large tablespoon, two spoonfuls worth of dough onto your baking sheet. Place in your oven for 20-25 minutes until risen and a bit browned.
7. Enjoy 🙂

3.5.3208

 This recipe is easy to adapt if it becomes too dry or too wet. Just add more almond milk or more oat flour! Always remember less is more to begin with.

As for the eggs, I made these egg free and have been making most of my baked goods that way the past week or two just because eggs are getting ridiculously pricey these days so I thought why not make ’em flax!? P.s. I use this brand of dark chocolate chips. I can’t rave about Equal Exchange enough. I’m OBSESSED.

I’m a huge fan of putting baked goods into the freezer and eating them frozen the night after I bake them. I don’t know what it is but when these are cold, they firm up a bit more and taste just right. If you prefer to eat ’em right off of the baking sheet, please do. I sure did.

Otherwise, place these bad boys in a tupperware container in your fridge for 2-3 days. Fresh is best, my fellow chickpeas.

Now, time for me to face plant into the rest of these. After all, it is my birthday week and I deserve all of the chickpea chocolate chip cookies.

Stay tuned for a post at the end of the week on my birthday festivities and my January favorites part 2.

Happy Tuesday!