Soft Chickpea Chocolate Chip Cookies
These soft, chewy cookies blend creamy chickpeas, peanut butter, maple syrup, and vanilla with dark chocolate chips. A blender makes the dough quickly, and there is no flour required.
Prep: 10 min · Cook: 12 min · Yield: 12 · Method: Oven
Ingredients
- 1 15-ounce can canned chickpeas
- 0.5 cup creamy peanut butter
- 0.333 cup pure maple syrup
- 1 egg large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking powder
- 0.25 teaspoon fine salt
- 0.75 cup dark chocolate chips
Cooking instructions
- Heat the oven to 350°F. Line a baking sheet with parchment paper. (about 5 min) — 350°F
- Drain and rinse the chickpeas, then pat them very dry with a clean towel. Remove any loose skins for the smoothest dough. (about 3 min)
- Add the chickpeas, peanut butter, maple syrup, egg, vanilla, baking powder, and salt to a blender or food processor. Blend, scraping down the sides as needed, until completely smooth and thick. (about 3 min)
- Transfer the dough to a bowl and fold in the chocolate chips. Scoop 12 rounded tablespoons onto the prepared baking sheet, leaving about 2 inches between cookies. Flatten each mound slightly because the cookies spread only a little. (about 3 min)
- Bake until the edges are set and lightly browned while the centers still look soft, 10 to 12 minutes. Do not overbake. (about 12 min) — 350°F
- Cool the cookies on the baking sheet for 10 minutes, then transfer them to a rack. They firm as they cool. (about 10 min)