Lately I’ve been going thru the pantry and trying to use all my lingering food items. One thing I always have on hand, is a can of chickpeas! Whether you’re throwing them in a sandwich, making hummus, or using the brine to make aquafaba, there is always a use for them! Honestly, one of the last things I thought I could ever do with them, ..was a cookie recipe lol.

They are beans, salty, mushy, just how could that even work?! Believe or not, it just does!

I imagine it stems from the peanut butter serving as the binder, but you can easily pair peanut butter with something and create a cookie like texture. So just when you think chickpeas couldn’t be anymore awesome, you discover they can make a chocolate chip cookie, and the rest is history!

What’s great about this recipe is that it’s only 6 ingredients, easy to follow, made in 1 bowl, its packed with plant protein and fiber, filling, gluten free, low sugar, you can sub with any sweetener you like, perf for any season, affordable, contains no dairy or eggs, no oil, the chocolate is sweetened with stevia, the texture resembles that of a cookie, it’s packed with chocolate, and it’s just a wonderful concept!

Love all things chickpeas? You have to try these new vegan Chickpea Chocolate Chip Cookies!!

Why this recipe is great:

Easy

Oil free

Gluten free

No flour

No oil

Packs protein and fiber

Filling

Vegan Chickpea Chocolate Chip Cookies

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Author: Eat Drink Shrink
Total Time: 40 minutes
Yield: 6-8 1x

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Ingredients

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1 15oz can chickpeas, rinsed and drained
1/2 cup tahini
1/3 cup maple syrup
1 teaspoon vanilla (optional)
1 teaspoon baking powder
2/3 cup stevia sweetened dark chocolate chips
Pinch of salt

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Instructions

Preheat the oven to 400 degrees.
Add everything but the chocolate chips to a food processor and blend until smooth
Fold in the chocolate chips.
Chill batter in the freezer for 5 minutes.
Spread 2tbsp of dough for each cookie, leaving just a lil space between each. They won’t spread much. Top with additional chips.
Bake covered for 15 minutes covered with a tinfoil tin, uncover and bake for an additional 10.
Remove from oven and allow to cool for 15 mins on pan, then move to cooling rack. If cookie are not as firm as you’d like simply heat oven to 300 degrees, turn off, and place cookies on cooling rack in oven for 15mins.