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My 7th grade English teacher told me that I should never use alliteration if I wanted to have my work taken seriously. So, I made Chocolate Chunk Chickpea Cookies!
I’ve never taken my recipes seriously, but they always pack a serious punch of flavor and these vegan cookies are no different. Now, you may be thinking that no eggs and no butter means no flavor, but you are wrong my friend. How? You may ask. Fats. Healthy fats. These cookies get their moist, crumbly centers from a mix of almond butter and almond flour that’s dotted with sweetness from the dark chocolate. If you want them to be even sweeter, toss in some semisweet chocolate instead. Yum!
These cookies also come with a sweet way to get some extra nutrients in. If you read the title, you probably already know that these guys contain protein and fiber from the chickpeas. This, combined with the fats in the almonds, helps to make this sweet snack satiating and feeling fuller longer. They’re a great way to keep your hand out of the chickpea cookie jar. These are so great and great for you though, you can feel good about having more than one (or two or nine, I won’t judge).
This recipe is also adapted from my Dark Chocolate Almond Cookie Dough Bites. If you prefer your cookies in dough form, you don’t have to bake them! One of the benefits of vegan baking is that eating the dough won’t give you food poisoning (although that’s never stopped me with regular baking either).
Enjoy these guys with a glass of almond milk and a hearty laugh, because no one should take a cookie seriously.
Makes about 16 cookies
455 g - Cooked Chickpeas - Drained and Rinsed
60 g - Oat Flour - Use gluten-free if needed
14 g - Almond Flour
128 g - Almond Butter
50 g - Maple Syrup
45 g - Dark Chocolate Chunks
½ tsp - Salt
½ tsp - Vanilla Extract
¼ tsp - Almond Extract
Add all ingredients except chocolate chunks to a food processor. Blend until smooth.
Pulse in chocolate chunks. Alternatively, pour cookie dough mixture into a bowl, add chocolate chunks, and stir until well incorporated.
Allow dough to chill in the fridge for at least 20 minutes*.
While the dough is chilling, preheat the oven to 350F.
Using wet hands or cookie scoop, roll the mixture into 16 even balls.
Line a baking tray with a silicon mat or parchment paper. Place balls on tray. Flatten balls out into cookie shapes with hands*.
Bake cookies for 15-17 minutes or until golden brown on edges.
Remove cookies from the oven and transfer to a wire cooling rack. Allow to cool completely before serving.
Store in the fridge for up to a week.
- Chilling the dough will make it easier to work with.
- This dough does not spread on it’s own, so you have to flatten them
Want something else sweet to make with chickpeas? How about this Chickpea Cookie Dough?