Favorite Chickpea Cookies
Turn 5 simple ingredients into the yummiest Chickpea Cookies. These have fiber, protein, and low sugar—but taste just like a bite of chocolate chip yumminess!
Servings: 9 (Makes about 18 cookies)
Calories: 212kcal
Ingredients
- 14.5 ounces chickpeas (1 can drained and rinsed)
- ⅓ cup oat flour (or rolled oats)
- ⅓ cup peanut butter
- ¼ cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup dark chocolate chips
Instructions
- Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper. Set aside.
- Add the ingredients except the chocolate chips to a food processor. Grind, stopping a few times to scrape down the sides, to make a smooth cookie dough texture.
- Remove the blade. Stir in the chocolate chips.
- Portion out 1 tablespoon-size balls of dough onto the prepared baking pan. Press down slightly.
- Bake for 10-12 minutes, or until cookies are slightly firm to the touch. Then, remove from the oven, and let cool.
Notes
- Store for up to 2 weeks in an airtight container In the fridge.
- Use mini chocolate chips or full-size ones. I prefer to chop up full size ones, so there's a more even distribution of chocolate throughout.
- Use sunflower seed butter in place of the peanut butter to make this nut-free.
- Use raisins instead of chocolate chips if you'd like.
- Look for dairy-free chocolate chips from brands including Guittard, Nestlé Toll House, Enjoy Life Foods, and Ghirardelli.
Nutrition
Serving: 2 cookies | Calories: 212kcal | Carbohydrates: 28g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 230mg | Potassium: 255mg | Fiber: 4g | Sugar: 12g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg