Name: Chocolate Chip Chickpea Cookies
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: Vegan
Ingredients: 1 15-oz can chickpeas, drained and rinsed; 6 tbsp unsalted vegan butter, at room temperature; 6 tbsp almond butter; 1 cup packed light brown sugar; ½ cup granulated sugar; 2 tbsp aquafaba, liquid from canned chickpeas; 2 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp cornstarch; ½ tsp baking soda; ½ tsp iodized salt; 2 cups semi-sweet chocolate chips

Description

These Chocolate Chip Chickpea Cookies are a delightful blend of flavors and textures. Moist, chewy, and made with wholesome ingredients, they’re a perfect treat for any occasion. Enjoy a healthier dessert option that still satisfies your sweet tooth.

Ingredients

Scale

1 15-oz can chickpeas, drained and rinsed
6 tbsp unsalted vegan butter, at room temperature
6 tbsp almond butter
1 cup packed light brown sugar
½ cup granulated sugar
2 tbsp aquafaba, liquid from canned chickpeas
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp cornstarch
½ tsp baking soda
½ tsp iodized salt
2 cups semi-sweet chocolate chips

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Instructions

Drain the chickpeas and reserve the aquafaba. Blend the chickpeas in a food processor until smooth, resembling hummus. Set aside.
In a mixing bowl, beat together the vegan butter, almond butter, light brown sugar, and granulated sugar on medium-high speed for 2-3 minutes until creamy and lighter in color.
Add the aquafaba and vanilla extract, mixing until smooth and fluffy. Then, incorporate the chickpea purée until fully blended.
In another bowl, whisk together the flour, cornstarch, baking soda, and salt.
Gently fold the dry ingredients into the wet mixture, and stir in the chocolate chips. Refrigerate the dough for 30 minutes.
Preheat the oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
Scoop out the dough onto the baking sheet, spacing the cookies about 2 inches apart. Lightly press each cookie down.
Bake the cookies for 6 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 6-7 minutes until golden on the edges.
Let the cookies cool on the baking sheet for about 10 minutes before transferring them.

Notes

Feel free to add nuts or dried fruit for added texture.
Use gluten-free flour for a gluten-free version.
Top cookies with flaky sea salt right before baking for a flavor boost.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 120mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg