Chickpea Chocolate Chip Cookies
Makes one dozen cookies
Gluten-free
Is there anything the humble chickpea can't do? From creamy hummus to luscious cheese sauce, from dense and delicious fudge to deviled potato filling, chickpeas are versatile, full of fiber and protein, and are willing to do just about anything you ask...like transform into a Chickpea Chocolate Chip Cookie!
With only a few ingredients, these Chickpea Chocolate Chip Cookies feel both heavenly and healthy at the same time. Thick, dense, and gently sweetened, they are admittedly addictive, which I can attest to having gleefully polished off more than a few batches while testing. You'll see miso on the list of ingredients which might seem a little strange. Miso adds a beautiful note of background flavor but you can omit it if you choose.
Free from gluten, dairy, eggs, and added oil, these Chickpea Chocolate Chip Cookies come together in a snap and are so darn delicious that you'll hardly feel guilty having more than one.
Ingredients
1 (15.5-ounce) can chickpeas, drained and rinsed
1/2 cup smooth, unsalted almond butter (or use peanut butter or tahini)
1/2 cup almond flour
1/3 cup maple syrup (or agave)
1 to 2 tablespoons yellow or white miso (optional)
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt, optional
1/2 cup dairy-free dark or semi-sweet chocolate chips
Directions
Preheat oven to 375ºF. Line a baking tray with parchment.
Put the chickpeas, almond butter, almond flour, maple syrup, miso, vanilla, baking powder, and salt in the bowl of a food processor. Using long pulses and scraping down the sides as necessary, blend the ingredients until very smooth.
Add the chocolate chips and mix with a spoon so as not to break up the chips
Use a portion scoop or tablespoon to scoop dough into balls that are about 1 1/2 tablespoons. Arrange the balls in rows on the baking tray with 2 inches in between each cookie. Gently press each cookie to flatten it just a bit. The cookies should be thick and dense so just a gentle press should do the trick.
Bake for about 15 minutes or until the bottoms are golden brown.
Cookies will be soft so remove the tray from the oven and let them cool for about 5 minutes before serving. Store extras in a covered container or freeze for several months.
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