More Chickpea Cookies
A vaguely healthier cookie. Double the previous recipe
Prep Time10 minutes mins
Cook Time13 minutes mins
Servings: 12 small cookies
Food processor
Half-sheet sheet-pan
- 140 grams chickpeas, rinsed and drained
- 46 grams peanut butter
- 30 grams oat flour
- 18 grams coconut sugar
- 28 grams maple syrup
- ⅙ teaspoon vanilla
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Mix-Ins
- 40 grams 70% dark chocolate, roughly chopped
- 10 grams walnuts, roughly chopped (no...just no)
- flaked sea salt
Preheat oven to 350℉/175℃
Place ingredients in a food processor and blend until smooth. Shouldn't be any chunks of chickpeas in there.
Scoop into a bowl and fold in your chocolate and (ick) nuts.
Using a cookie scoop, scoop right onto parchment-lined baking sheet. (Note: I learned these don't spread, so flatten them.)
Bake for 11-13 minutes. Edges will get slightly golden. Will look soft but will set.
Sprinkle with flaked sea salt.
Let cool completely.
- This is a small recipe. It made 6 small cookies (see photos). Double -- at least -- if you want to make a sheet of cookies.
- I like nuts, not in cookies. You do you.
- I probably should've flattened these out more before baking -- they don't spread like a regular cookie.