ChickPea Chocolate Chunk Cookies
PREP TIME: MINS
COOK TIME: MINS
TOTAL TIME: MINS
YIELDS: 14-16 COOKIES
NUTRITIONAL INFO:
CALORIES:
FAT:
PROTEIN:
INGREDIENTS
2- 15oz cans chickpeas drained and rinsed
⅔ cup peanut butter
½ cup maple syrup or more if you like it sweeter
4 tsp vanilla extract
⅔ tsp baking soda
2 tbsp hemp seeds (optional)
¼ cup oat flour
Pinch of salt
½ cup dairy free chocolate chips or cocoa nibs
INSTRUCTIONS
1). Heat oven to 375.
2). Place all ingredients except chocolate chips in a food processor. Blend until smooth, then mix in chocolate chips.
3). Spoon cookie dough onto a parchment lined baking sheet and bake for 15 minutes then allow to cool.
Amazing! Just made them and they are delicious! Thanks again for the recipe!
I used almond butter because I’m allergic to peanuts and they are so yummy ? I love chocolate chip cookies but the toll house ones always gave me heartburn. These are as good or better and no heartburn !!! Love it !!!
I just made these cookies and they are so yummy! I used a scoop to ensure the same size of each cookie then flattened them down a bit to make sure they cook through as they do not expand while cooking. My son said he kind of liked them, but I LOVED them. So moving forward these are “mama cookies” and he will have his normal version of vegan cookies with flour and vegan butter. :) Thank you for sharing! It was easy to follow and that’s what I need in life.
These turned out soooo good! They are light and have a soft cookie texture. I used PB2 mixed with oat milk in place of the peanut butter to cut down on the fat content. This is the best vegan, oil free cookie recipe, EVER! Thanks so much Kiki for such tasty, healthy, and FUN recipes!
Quite nice and tasty too. I’d say a little bit grainy though but certainly make them again.