Chickpea Chocolate Chip Cookies

I have posted a chocolate chip cookie recipe before using chickpea flour however this recipe is slightly different than that one. This recipe uses chickpeas and the cookies are more soft and chewy in texture. With the help of a blender you will have these delicious cookies whipped up in no time.   

Chocolate Chip Cookie 

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1 can (15oz) chickpeas, drained

1/3 cup peanut butter

1/2 cup oat flour

1 teaspoon baking powder

1/4 cup maple syrup

1/2 teaspoon vanilla extract

2 tablespoons milk or soy milk

1 cup mini chocolate chips or 1/2 cup regular chocolate chips

Preheat oven to 350ºF. Line a baking tray with baking parchment paper and set aside.

Place the drained chickpeas, peanut butter, oat flour, baking powder, maple syrup, vanilla extract, and milk into a blender and blend until a smooth dough has formed.  

Place the dough into a medium bowl and stir in the chocolate chips. Once the chocolate chips have been mix into the dough. Use a dessert spoon to drop the dough on to the prepared baking tray. Use a knife to help lift the dough off the spoon as it may be quite sticky and tacky. Gently press down with the back of the spoon, or another spoon if you wish but why create more dishes to wash. Repeat until all the dough has been used. 

Bake in the preheated oven for 12 to 15 minutes or until nicely browned on the bottom. Remove the tray from the oven and gently press the tops of the cookies down with the underside of a lifter/spatula or fork. Let rest on the cookie sheet for 2 minutes then transfer to wire racks to continue cooling. Repeat until all the dough has been used. 

Notes: I made about 22 cookies.

Hope everyone had a good weekend! - JD