Protein Packed Chickpea Chocolate Chip Cookies
Photo by Amy Angelo
Love baking? Me too! These pillowy soft baked clean eating chocolate chip cookies taste sinful but are actually made with chickpeas. And guess what this recipe comes together in minutes and better yet can be made with one dish -- yes please! They happen to be nut-free, gluten-free and of course vegan -- so everyone can enjoy these beauties. This is the perfect recipe to whip up to enjoy by the tree with your family or leave out for Santa :)
Cheers,
katie :)
Yield: 12 small cookies
Protein Packed Chickpea Chocolate Chip Cookies
1 (15.5 ounce) can chickpeas (drained + rinsed)
¼ cup maple syrup
½ cup coconut butter, melted (see Chef’s Notes)
1 tablespoon non-dairy milk of choice
1 tablespoon vanilla protein powder
½ teaspoon salt
1 teaspoon baking powder
1/3 cup chocolate chips (or more!)
Pre-heat oven to 350. Line a baking sheet with parchment paper.
Combine all ingredients together in a food processor, process for 1 minute, scrape down. Process for another 1-2 minutes until a creamy smooth hummus like consistency is reached, being sure there’s no chunks of chickpeas.
Scoop 1 tablespoon of dough onto prepared baking sheet, gently flatten until about ½ inch. Garnish with chocolate chips. Bake for 20 minutes. Let cool completely before enjoying, they will harden as they cool.
Chef’s Notes:
1. To melt coconut butter: Boil a small pot of water. Once boiling turn water off. Place jar of coconut butter directly in water. Let jar sit there for about 10 minutes. This will gently melt coconut butter making it easy to scoop out.
2. Make sure and use parchment paper when baking as these will stick to a traditional baking sheet with out.
