Description
These Vegan Chickpea Chocolate Chip Cookies are a delightful and nutritious twist on the classic treat, using chickpeas for added protein and fiber. Sweetened naturally with maple syrup and apple sauce, and made without any dairy, these cookies are perfect for vegan diets or anyone seeking a wholesome, delicious snack. Soft, chewy, and packed with dairy-free chocolate chips, they bake quickly to golden perfection and are sure to satisfy your sweet tooth guilt-free.
Ingredients
Wet Ingredients
- 1 15 oz can chickpeas, drained and rinsed
- 1/2 cup tahini (or other nut/seed butter)
- 1/4 cup unsweetened apple sauce
- 1/2 cup maple syrup
- 2 tbsp olive oil
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
Add-ins
- 3/4 cup dairy-free semisweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Blend Wet Ingredients: In a food processor or high-speed blender, combine drained chickpeas, tahini, unsweetened apple sauce, maple syrup, and olive oil. Blend thoroughly for at least 2 minutes until the mixture is very smooth, scraping down the sides to ensure everything is well incorporated.
- Combine Dry Ingredients: Transfer the blended wet mixture into a large mixing bowl. Gradually add the all-purpose flour, baking powder, and salt, folding them in gently with a spatula until the dough is uniform without overmixing. Then fold in the dairy-free chocolate chips evenly.
- Shape Cookies: Using a cookie scoop, drop portions of dough onto your prepared baking sheet. Slightly flatten each mound with the back of a measuring cup for an even shape. Optionally, brush the tops with a little olive oil and sprinkle additional chocolate chips for extra indulgence and a shiny finish.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12 to 15 minutes, or until the edges turn golden brown and the centers are no longer doughy.
- Cool and Serve: Remove the cookies from the oven and transfer them carefully to a cooling rack. Let them cool for about 10 minutes to set properly before enjoying.
Notes
- Ensure chickpeas are well rinsed and drained to avoid excess moisture in the dough.
- If tahini is unavailable, any nut or seed butter can be substituted, though it will alter the flavor slightly.
- Maple syrup not only sweetens but also contributes moisture; do not reduce without adjusting other liquids.
- For a nut-free version, use seed butter (like sunflower seed butter) instead of tahini.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can add a pinch of cinnamon or vanilla extract for extra flavor if desired.
