Vegan Chickpea Chocolate Chip Cookies
Made from an entire can of chickpeas, these cookies are surprisngly soft and chewy on the inside, loaded with chocolate chips and taste just like a classic chocolate chip cookie! Vegan, nut free, refined sugar free and so easy to make!
Servings: 12 cookies
Calories: 284kcal
Ingredients
- 1 15 oz can chickpeas drained and rinsed
- 1/2 cup tahini or other nut/seed butter
- 1/4 cup unsweetened apple sauce
- 1/2 cup maple syrup
- 2 tbsp olive oil
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup dairy free semisweet chocolate chips
Instructions
- Preheat the oven to 375 and a large rimmed baking sheet with parchment paper.
To the bowl of a food processor or high speed blender, add chickpeas, tahini, apple sauce, maple syrup and olive oil. Blend for at least 2 minutes until very smooth, scraping down the sides as needed. - Transfer the wet ingredients to a large mixing bowl and use a spatula to incorporate the flour, baking powder and salt. Fold in the chocolate chips.
- Use a cookie scoop to drop the dough on to the baking sheet and use The back of a measuring cup to flatten slightly. Optionally brush the tops with olive oil and sprinkle with more chocolate chips.
- Bake for 12-15 minutes or until golden brown on the edges and no longer doughy in the center. Transfer the cookies to a cooling rack and let cool for 10 minutes before eating.
Nutrition
Serving: 1g | Calories: 284kcal | Carbohydrates: 41g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Sodium: 382mg | Fiber: 4g | Sugar: 16g