CHICKPEA CHOCOLATE CHIP COOKIES

chickpea chocolate chip cookies

I shared a sneak peek of these bad boys on Instagram Stories (I share a TON of recipes there, but also trying to add more to the blog) and promised I would share the recipe on here! I don’t know what it is, but every since the holidays I can’t quite kick this sweet tooth, so have been slowly trying to ween off sugar and make healthier alternatives whenever possible. I have made these cookies for years and will always remember the first time I told Matt what they were. Needless to say he was not thrilled with the idea of a healthy cookie alternative, but after one bite guess who I am currently have to hide my stash from so they aren’t gone in one sitting….ha!

Something to note about these cookies, they do remain soft, so if you are looking for a crispy/crunchy cookie this might not do it for you. I love that everything is tossed into a food processor and they can be made, baked and eaten in under 30 minutes! I keep forgetting I want to make these for my niece’s to try without telling them and get their reactions. They have the BIGGEST sweet tooth alive and my sister-in-law is trying hard to make the switch to healthier sweet options for the kids as well. Let me know if you have any questions and I hope you enjoy!

Ingredients:

  • 1 1/4 cup canned chickpeas – rinsed, drained and pat dried
  • 2 teaspoons vanilla extract
  • 1/2 cup + 2 tablespoons natural peanut butter (at room temperature) – very important to use natural so they don’t come out oily
  • 1/4 cup honey
  • 1 teaspoon baking powder
  • Sprinkle of cinnamon
  • 1/2 cup chocolate chips of your choice (dark, caco nibs, milk chocolate)

Directions:

  1. Preheat oven to 350 degrees
  2. Line baking sheet (I use this sheet pan set and this baking/cooling rack) with parchment paper (these Reynolds ones are a life saver)
  3. Add all ingredients EXCEPT the chocolate chips into a food processor
  4. Process until smooth
  5. Stir in chocolate chips, or toss in and pulse once or twice
  6. Wet your hands and form dough into 1.5″ balls. Make sure to keep your hands damp so the dough doesn’t stick (normal for dough to be sticky in the bowl)
  7. Press down slightly to form more of a cookie shape; the balls will not rise much in the oven
  8. Bake for 10 minutes
  9. Enjoy! You can store on the counter in a container or place in the fridge.