Chickpea Chocolate Chip Cookies
User Reviews
5
Chickpea Chocolate Chip Cookies
Description
Chickpea Chocolate Chip Cookies combine canned chickpeas pureed to a smooth base with banana, applesauce, and brown sugar for sweetness. Flour, baking powder, baking soda, and cinnamon add structure and flavor, while vegan semi-sweet chocolate chips provide bursts of chocolate in each bite. The dough requires gentle mixing to maintain a tender crumb, and cookies are flattened before baking to ensure even thickness. Baking at 350°F for 15 minutes produces soft cookies that firm up during cooling, creating a pleasant chew that differs from traditional crisp cookies.
The use of chickpeas contributes moisture and protein, and pureeing to a smooth consistency prevents any gritty texture. As the cookies don’t spread much during baking, flattening them to about half an inch is recommended to achieve the right shape and texture. Cooling on racks after baking helps them set properly without drying out.
This recipe offers a different take on chocolate chip cookies with subtle cinnamon notes and a soft crumb, suitable for those interested in incorporating legumes into baked goods.
Ingredients
- 1 chickpeas drained and rinsed, 15-ounce can
- 1 medium banana chopped
- ½ cup applesauce
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ¾ cup flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ cup chocolate chips semi-sweet, vegan
Instructions
- Preheat the oven to 350 degrees F. and line a large baking tray with a silicone mat or parchment paper. Set aside.
- To a food processor, add the chickpeas, banana, applesauce, brown sugar, and vanilla extract. Process for one minute or until the chickpeas are pureed.
- In a medium bowl, mix the flour, baking powder, baking soda, and cinnamon.
- Add the dry ingredients to the food processor with the wet ingredients and mix until all ingredients are fully integrated.
- Fold in the vegan chocolate chips and using a 2 tablespoon cookie scoop, scoop them onto the backing sheet.
- With wet hands or a lightly oiled spatula, flatten the cookies to about ½ inch thick.
- Bake for 15 minutes. Remove from the oven and place the tray on a cooling rack for 10 minutes. Then place the cookies to fully set on a cooling rack.
Notes
- Process chickpeas thoroughly until smooth for the best texture.
- Avoid overmixing the dough to prevent toughness in the cookies.
- Flatten cookies to about ½ inch thick before baking since they do not spread much.
- Remove cookies from oven when soft and allow them to firm up on cooling racks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 166mg | 7% |
| Potassium | 161mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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