Vegan Chickpea Chocolate Chip Cookies [GF, Oil-Free]
Soft, thick and chewy vegan chickpea chocolate chip cookies are flourless, gluten-free, oil-free, packed with protein and absolutely delicious!
Equipment
- food processor
Ingredients
- 1 (15.5 oz) can of cooked chickpeas mine are low sodium
- 1/2 cup + 3 tbsp natural peanut butter the peanut butter needs to be drippy for the texture of these cookies!
- 1/4 cup pure maple syrup
- 1/4 cup coconut palm sugar
- 2 tsp vanilla extract
- 1/2 tsp pink himalayan salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup dark chocolate chips plus extra for the tops of the cookies
Instructions
- First, preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- Next, drain and rinse your canned chickpeas. I use a mesh strainer and after rinsing, I shake it back and forth several times to get rid of the excess water on the chickpeas before adding them to the food processor.
- Add all of the ingredients, minus the chocolate chips, into a food processor and process until mostly smooth- some very small lumps are ok. I usually process mine for a couple minutes, stopping every so often to scrape the dough off the sides of the food processor and down toward the blade. NOTE: getting the dough mostly smooth is key for the texture of these cookies. This means you'll have to run your food processor for a bit longer than usual and this can cause your dough to heat up. If your dough feels warm, make sure to let it cool down before you add your chocolate chips or else the chocolate chips will melt.
- Then, add in your dark chocolate chips and stir.
- Use a large cookie scoop for each cookie (mine is 6 cm and I get 7 cookies). Add extra chocolate chips on top and press them into the cookies gently. NOTE: you can absolutely make these smaller for a smaller portion size- you'll most likely have to bake them for less time so watch them closely!
- Bake for about 17-19 minutes (these are done when the tops start to turn golden brown but the key is to not overbake them. The end result is an extra soft and chewy cookie) then remove from the oven and cool on the cookie sheet for 5-10 minutes then transfer to a cooling rack.These will be very soft and gooey when they are warm and will firm up as they cool. I actually prefer to eat these after they have cooled a bit, and I love them even more the next day!
- Top with sea salt (optional but SO GOOD and highly recommended) and enjoy!
Notes
NOTE: getting the dough mostly smooth is key for the texture of these cookies. This means you'll have to run your food processor for a bit longer than usual and this can cause your dough to heat up. If your dough feels warm, make sure to let it cool down before you add your chocolate chips or else the chocolate chips will melt.