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Flourless Chickpea Chocolate Chip Cookies

Food Photography Stack of Healthy Chocolate Chip Cookies for Baking Blog, Gluten-Free and Vegan Cookies
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The softest gluten-free cookies! These Flourless Chickpea Chocolate Chip Cookies are high in protein, low in sugar and good for you. Easily blend the ingredients in a food processor for less mess.

Ingredients

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Cookie Dough:

  • 1 15.5 oz can chickpeas (garbanzo beans), strained and rinsed
  • 1/3 cup pure maple syrup
  • 1/2 cup + 2 tablespoons nut butter*
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup dark chocolate chips
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut sugar, optional for added sweetness

Topping:

  • 1/4 cup dark chocolate chips
  • Sea salt for sprinkling, optional

Instructions

  1. Drain a can of chickpeas and rinse thoroughly.
  2. To a food processor, add strained chickpeas, nut butter, maple syrup, baking soda and salt. Optional: for extra sweetness, add sugar of choice in this step.
  3. Add chocolate chips to food processor to incorporate or transfer cookie dough to a small bowl and mix in chocolate chips by hand.
  4. Use a spoon to scoop the cookie dough onto a parchment lined baking sheet. Cookie dough will be sticky and is not meant to be rolled into balls. Use spoon to help shape the edges of the cookies if they look a little messy.
  5. Top cookies with more chocolate chips and sea salt if desired. Bake at 350F for 18-22 minutes until slightly golden edges. Makes 12 cookies. Store in an airtight container for 5 days.

Notes

If you don't have a food processor, try mashing the chickpeas with a fork, pastry cutter or potato masher and stir remaining ingredients until combined.

Nutrition

Find it online: https://bakedabundance.com/vegan-flourless-chickpea-cookies/