Treat yourself to a scrumptious, cakey chocolate chip cookie that also happens to be vegan and gluten free! In this sweet recipe, chick peas are puréed into the batter, adding a mild, slightly nutty taste and a moist, rich texture. Plus, the fiber-rich beans add a good dose of protein, too. Just scoop the cookie dough onto a baking sheet, bake until golden brown, and enjoy a classic cookie, made deliciously – and healthfully!
This recipe comes to us from Goya.
Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox!
For more recipes with chickpeas, click here.
Prep time: 15 minutes
Total time: 30 minutes
- 1 can (15.5 oz.) Goya chick peas, drained and rinsed (or similar)
- 3 tbsp. coconut oil
- 1/2 tsp. vanilla extract
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 3/4 cup gluten-free oat flour
- 1/2 tsp. Goya apple cider vinegar (or similar)
- 1/2 tsp. baking soda
- 1/2 tsp. Goya salt (or similar)
- 3/4 cup dark chocolate chips (dairy free)
1. Heat oven to 350°F. Line baking sheet with parchment paper. In food processor, process chickpeas, coconut oil and vanilla extract until smooth, about 30 seconds. Add dark brown sugar, granulated sugar, oat flour, vinegar, baking soda and salt to food processor; process just until smooth dough forms.
2. Add chocolate chips and pulse once or twice until chips are well incorporated. Using tablespoon measure, scoop dough onto prepared baking sheet; using wet fingers, pat down to flatten slightly. Repeat with remaining dough to make 16 cookies.
3. Bake until edges of cookies are golden brown and set, about 15-18 minutes. Transfer cookies to cooling rack; cool completely before serving.