Okay, so everything I do is with a food processor and involves chocolate chips. Who is to complain about that? Chickpea chocolate chip cookies are at the top of the list, yet there are so many recipes that can be made in the food processor. These cookies are some of my favorite that I make often so I wanted to share. They are adapted from Texanerin (who has a lot of delicious healthy recipes, by the way).
Chickpea Chocolate Chip Cookies
These chickpea chocolate chip cookies are super easy and can be eaten by the grain-free, gluten-free, refined sugar-free, egg-free, dairy-free (if using certain chocolate chips) folks. Feel free to use any natural nut butter ( I like almond butter the best).
This post contains affiliate links, read disclaimer here.
Chickpeas have fiber, folate, and tons of minerals. Folate allows proper cell division in rapid-growing times and helps vitamin B12 use iron to make red blood cells. A regular chocolate chip cookie would give little to no nutrition. You can do dry or canned. Canned chickpeas are much easier.
- 1 can chickpeas (or 1 1/2 cups), rinsed and dried
- 1/2 cup + 2 tbsp natural almond butter
- 1/4 cup honey or maple syrup
- 2 tsp vanilla
- 1 tsp baking powder
- pinch salt
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees.
- Mix all ingredients except chocolate chips in the food processor. I find it easier to start with processing the chickpeas and then adding the rest.
- Fold in the chocolate chips.
- Using wet hands or a cookie scoop, make balls on a cookie sheet. Flatten them out if you wish.
- I usually get about 12-14 cookies.
- Place in oven and bake about 12-14 minutes or even more if you like them that way.
- Let cool. Then enjoy!
- Store in the fridge.
- Any question you have about these cookies is definitely answered in the adapted recipe link! It is very thorough.
Fresh Flavors: Chickpea chocolate chip cookies are a great alternative for a cookie craving and they are full of nutrients and fiber.