I’ve made chickpea cookies before. None of which really knocked my socks off to be quite honest. I thought I would whip up a batch today, tweaking as I went to see how they turned out. I found a recipe that I loosely modified from Brit and Co.
I always make a “goodie” for an after-school snack for my girls and my husband (well his is more of a dessert). I tried one and thought they were good. Now, you honestly cannot compare these to a buttery, fattening, ooey, gooey chocolate chip cookie – but these are certainly a lovely, healthy substitute that won’t blow your gym efforts or sabotage your bikini body considering that next month is JUNE already!! I can’t wait for my girls to try these and give me their review. As for me, I love them!
1 can of chickpeas (washed, drained and dried well)
2 teaspoons of vanilla extract
1/4 cup of almond, cow’s or coconut milk
1/4 cup of honey (I used raw)
2 tablespoons of almond butter (any other nut butter will work)
2 egg whites
1/2 teaspoon salt
1/2 teaspoon of baking powder
1.5 cup of gluten-free oats or regular rolled oats
1/2 cup of chocolate chips
Preheat your oven to 325 degrees. Line your cookie sheet with parchment or a Silpat.
Into your food processor or Vitamix, add chickpeas, vanilla and milk. Cream until smooth. Remove and spoon into a medium size mixing bowl. To that bowl add honey, nut butter, eggs, salt and powder to the chickpea mixture. Stir well.
Into your food processor (no need to clean it), add the oats and blend until it turns to flour. Add that to your chickpea mixture then add your chips (I used vanilla and chocolate). Scoop out onto your cookie sheet. Bake for 14-16 minutes or until golden around the edges. Let cool on cooling rack. Enjoy!
— Knead to Cook