Chickpea Cookies
Chickpea cookies are a delightful treat that combines health and indulgence, offering a unique twist on traditional desserts while being gluten-free and vegan-friendly.
Ingredients
Main Ingredients
- 1 can 15 ounces chickpeas, drained and rinsed Use canned chickpeas for convenience.
- 1/2 cup peanut butter or almond butter Choose according to preference; sunflower seed butter can be a nut-free option.
- 1/4 cup maple syrup or honey Maple syrup keeps the recipe vegan.
- 1 teaspoon vanilla extract Enhances flavor.
- 1/2 teaspoon baking powder Ensure it's gluten-free if needed.
- 1/4 teaspoon salt
- 1/2 cup chocolate chips or dried fruit (optional) Adds sweetness and texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a food processor, combine the drained and rinsed chickpeas, peanut butter, maple syrup, vanilla extract, baking powder, and salt.
- Blend until the mixture becomes smooth and creamy, stopping occasionally to scrape down the sides as needed.
- If using, fold in the chocolate chips or dried fruit using a spatula.
Baking
- Scoop tablespoon-sized portions of the dough and place them on the prepared baking sheet, leaving space between each cookie.
- Flatten the cookies slightly with the back of a spoon or your hand.
- Bake for 10 to 12 minutes or until the edges start to turn golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For variations, consider incorporating add-ins like spices, protein powder, or different nut butters. Store in an airtight container for about five days or freeze for up to three months.