Chickpea chocolate chip Cookies
Okay, so these biscuits may sound strange, but trust me, they are a huge hit every time I make them.
And the best part, no one suspects they are loaded with chickpeas. They are so easy to make, have only a few ingredients and honestly, they’re a sweet treat you can enjoy totally guilt-free.
You must try them. You’ll be totally shocked at the result. 100% whole ingredients too. And so many variations possible. Chickpeas are tiny little legumes that originated from India. They are packed with protein, making them a complete source of vegetarian & vegan protein.
Chickpea chocolate chip Cookies
Ingredients
- 1 cup drained and rinsed chickpeas (can) be sure to rinse them well
- 1 cup plain flour you can use wholemeal or spelt. Even a GF flour will work
- 1/2 cup coconut sugar you can use any sweetener of your choice .
- 1 teaspoon vanilla extract be sure to use good quality vanilla, not essence
- 4 tablespoons 100% pure almond butter can substitute for any nut butter, peanut butter is great too
- 1/2 teaspoon baking powder necessary to get them nice and fluffy
- 1/2 cup choc chips optional (but totally a yes from me!)
Method
- Preheat oven at 180 degrees and line 2 baking sheets with parchment paper.
- Place all ingredients in a food processor and blend until you form a cookie dough. Once blended
- Move to a bowl and mix in by hand the chocolate chips.
- Form cookies by taking a small piece of dough and shaping it – then pressing down with a fork.
- Bake in the oven for 10 to 15 minutes.
- Allow cooling before serving and enjoy!
Recipe Notes
Equipment you Need
- Large mixing bowl
- Baking tray
- Baking Paper or silicone mat
- Mixing spoon
- Measuring Cups
- Cooling rack
- Food processor (if you don’t have one mash chickpeas with a potato masher
Chickpeas are an incredibly great ingredient, and being a high-protein food, they can add a lot of nutritional value to your favorite dishes. Especially for kids, they’ll be none the wiser that their cookie treat is actually healthy. Chickpeas contain 16g of protein per cup, along with virtually no fat. Now you know what to add to your food if you’re looking for a quality source of protein. Also, they’re high in fiber, potassium, and folate, making them good for your health as well. Chickpeas are an excellent source of protein, containing more grams per cup than both cooked beans and meat. Chickpeas are also rich in fiber, and 100 calories of chickpeas will help you feel full longer
In this recipe we swap out butter for peanut butter making it vegan friendly too! Peanut butter contains protein, monounsaturated fats, fibre, and Vitamin E. This makes it a great alternative to butter or margarine in these cookies, as it has similar binding properties and they will hold together well.
You can also make this recipe with macadamia butter, or substitute any other kind of nut butter. And if you want to add some fruit flavour, try adding sultanas or cranberries.
To learn how to make recipes like this and more check out our huge range of vegan cooking classes in Brisbane. Our vegan cooking school has so many classes and recipes where we can guide you toward a healthy, plant-based diet.
Frequently Asked Questions
How many biscuits does the recipe make?
The recipe makes approximately 12 to 15 biscuits.
How long will they last?
The biscuits should last up to two weeks if kept in an airtight container or jar with a lid.
Can you store them in the freezer?
Absolutely. You can freeze them for up to three months. Make sure they’ve cooked down and then place them in an airtight container. Before enjoying them let them thaw out at room temperature.
