Chocolate Chip Chickpea Cookies
yield: 16 servingsprep time: 10 minscook time: 15 mins
Dairy Free
Vegetarian
Vegan
Gluten Free

DESCRIPTION
INGREDIENTS
- 400g canned unsalted chickpeas, drained and rinsed
- 30g rolled oats
- 50g monk fruit erythritol sweetener
- 3 tbsp almond butter
- 1 very ripe banana
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
- 40g sugar-free dark chocolate chips
INSTRUCTIONS
- Preheat oven to 180°C / 355°F and line a baking tray with parchment paper.
- Place all ingredients apart from chocolate chips in food processor. Process on high until very smooth, pausing to scrape down the sides if necessary.
- Stir chocolate chips into the batter.
- Scoop and drop cookie dough onto lined baking tray using two spoons. Smooth out the top with the back of a spoon.
- Bake for 12-15 minutes until golden. Let cool completely before storing in an airtight container. Enjoy!
NOTES
- Cookies can be kept in an airtight container in a cool, dry spot for up to 3 days.
- You may replace banana with same amount of apple sauce. (1/2 cup for average size)
- You may substitute monkfruit erythritol sweetener with any other granulated sweetener of choice.
- You may substitute almond butter with any other nut or seed butter of choice.
- The texture of these cookies is more like a soft cookie. While you definitely can’t taste chickpeas in them, don’t expect them to taste exactly like regular cookies!
© Chloe Ting Recipes – https://chloeting.com/recipes/chocolate-chip-chickpea-cookies