Vegan Chickpea Chocolate Chip Cookies
Never in a million years did I think I would put chickpeas in my cookie batter...but what's the fun in a ladies night, if you don't try something new?! And guess what? the result was really tasty. What was good about that recipe, though, is that I didn’t taste beans at all.
1 1/2 cups cooked chickpeas, or 1 (15 oz.) can, drained and rinsed
1/2 cup gluten-free oat flour*
3/4 cup coconut sugar
3 tablespoons melted coconut oil
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon raw apple cider vinegar
3/4 cup dark chocolate chips
Preheat the oven to 350 and line a baking sheet with parchment paper.
Process the chickpeas, coconut oil and vanilla in a large processor until relatively smooth. Add in the coconut sugar, flour, salt, baking soda and vinegar and blend until until a smooth batter is formed.
Add in the chocolate chips and pulse briefly until incorporated.
Drop the dough by heaping tablespoons onto a lined baking sheet and use wet fingers to gently flatten each mound (they won’t spread a lot on their own.)
Bake until the tops begin to crack and the edges are dry to the touch, about 18 to 20 minutes. Cool completely before serving.
**I should mention, egg-free and gluten-free baked goods tend to be on the softer side, especially if you leave them in an airtight container at room temperature. For best shelf life and texture, I recommend storing and serving these cookies directly from the freezer, as that’s they way my family likes them best. If you don’t like cold cookies, they thaw relatively quickly.
Enjoy my people!
Recipe Source: detoxinista