I hear what you’re thinking…. Chickpeas are great for making hummus, but in chocolate chip cookies??? Ew.
I’ve spent the last few days trying to master a healthy version of choc chip cookies and after many taste testing sessions, I have finally come up with a rather interesting version with an odd ingredient.. Chickpeas…
The thought of using a legume as the main base for a sweet dessert/snack can be quite off putting, I know, but I promise you, if you ate these blind folded you wouldn’t even know chickpeas were used!
Full of fibre, plant-based protein, manganese and zinc, these cookies take 15 minutes to cook and about 2 seconds to melt and crumble inside your mouth. I’ve added choc chip melts in because my brothers & dad are mad chocoholics but you can leave them out if you wanted to create a vegan and dairy free version. They are also gluten-free and grain free.
Makes: 8-10 cookies
Calories per cookie: 60 | 7g protein | 9g carbs
- 1 can (400g) chickpeas, washed and drained
- 1 tsp vanilla essence
- 1 tbsp maple syrup/honey
- 1 tsp baking powder
- 1 tbsp peanut butter (I used homemade)
- handful organic choc chip cookies (found in health food isle)
What to do:
- Pre-heat oven to 180 degrees and line baking tray with parchment paper.
- In a food processor, pulse all ingredients until combined.
- Scoop out mixture, roll into a circle between your hands, and then flatten down onto baking tray. Repeat until all mixture is used. Top with any extra choc chip buttons.
- Cook for 10-15 minutes until golden brown and biscuits are moist. (Cringe. I hate that word, but I couldn’t think of anything else. Sorry folks.)
- Remove from oven and let them cool before serving. Enjoy!
FYI: these are incredible food porn dipped in melted peanut butter (drooooooool)
My dad who isn’t into the ‘health food stuff’ just had four of these, so I guess they can’t be too bad. Right? 😉
– Love, Kaelli