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Introduction
The marriage of legumes and sweets might seem unconventional, but these chocolate chip chickpea cookies have been winning hearts worldwide, making them a cultural phenomenon. Originating from the Middle East, where chickpeas are a staple ingredient, these cookies were born out of necessity during times of food scarcity. Over time, they evolved into a beloved treat, celebrated for their unique texture and surprising nutritional benefits. Today, they've become a beloved snack for those seeking a guilt-free indulgence or a protein-packed treat to fuel their active lifestyles.
Ingredients
• 1 1/2 cups (255g) cooked chickpeas (or 1 15-ounce can, drained and rinsed)
• 1/2 cup (120ml) unsweetened almond milk or plant-based milk
• 1/2 cup (105g) brown sugar or coconut sugar, packed
• 1/3 cup (80ml) maple syrup or agave nectar
• 1/4 cup (60ml) melted coconut oil or avocado oil
• 2 teaspoons (10ml) vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups (180g) gluten-free oat flour or all-purpose flour
• 1 cup (170g) dark chocolate chips or chunks
Step 1:
Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2:
In a food processor or blender, combine the cooked chickpeas, almond milk, brown sugar, maple syrup, melted coconut oil, and vanilla extract. Blend until smooth and well combined, scraping down the sides as needed.
Step 3:
In a separate bowl, whisk together the oat flour, baking powder, baking soda, and salt.
Step 4:
Gently fold the dry ingredients into the wet chickpea mixture until just combined, being careful not to overmix. Fold in the chocolate chips.
Step 5:
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 6:
Bake for 10 to 12 minutes, or until the edges are slightly golden and the centers are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Q: Can I use a different type of flour?
A: Yes, you can substitute the oat flour with an equal amount of all-purpose flour, whole wheat flour, or a gluten-free flour blend. Keep in mind that the texture and taste may vary slightly.
Q: Can I use a different type of sweetener?
A: Absolutely! You can replace the brown sugar and maple syrup with an equal amount of granulated sugar, coconut sugar, or your preferred liquid sweetener, such as honey or agave nectar.
Q: Can I use a different type of chocolate?
A: Yes, you can use milk chocolate chips, semi-sweet chocolate chips, or chopped chocolate bars instead of dark chocolate chips. The type of chocolate will affect the overall sweetness and flavor of the cookies.
• For gluten-free cookies, ensure that the oat flour and chocolate chips are certified gluten-free.
• Chickpeas can be substituted with an equal amount of pureed white beans or sweet potatoes.
• Coconut sugar or brown sugar can be replaced with an equal amount of granulated sugar or other dry sweetener.
• Maple syrup or agave can be substituted with an equal amount of honey or other liquid sweetener.
• Coconut oil or avocado oil can be replaced with an equal amount of melted vegan butter or neutral-flavored oil.
• For a nut-free version, use a nut-free plant-based milk and chocolate chips.
• These cookies are vegan, gluten-free, and suitable for those following a dairy-free or egg-free diet.
Serve the cookies warm or at room temperature. Enjoy as a delightful dessert or snack.
Store leftover cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Prepare the wet and dry ingredients separately ahead of time to streamline the baking process. Bake in batches if needed to ensure even cooking.
- Do not overmix the batter, as this can lead to dense or tough cookies.
- Use a cookie scoop or spoon to ensure consistent cookie sizes for even baking.
- Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to prevent them from breaking apart.
For a nutty twist, replace 1/4 cup of the oat flour with almond flour or hazelnut flour. For a touch of warmth, add a pinch of cinnamon or pumpkin spice to the dry ingredients.
Serve these cookies with a glass of plant-based milk, such as almond or oat milk, for a delightful snack. They also pair well with a cup of hot tea or coffee.
These cookies can be enjoyed year-round, but they are particularly suitable for cooler months when comfort food is craved.
This recipe is free from dairy, eggs, and tree nuts (if using a nut-free plant-based milk and chocolate chips). However, it contains gluten if using regular oat flour or all-purpose flour. Additionally, it may contain traces of soy or other allergens depending on the specific brands of ingredients used.
