One of my best friends was telling me how she loves to indulge in something she called chickpea cookie dough. From cauliflower pizza to zucchini noodles, nothing really surprises me anymore – but cookie dough and chickpeas…this really peaked my interest. With holidays approaching, I decided to do a quick google search and was amazed how much the recipes truly looked like cookie dough. I had to try it! I first tried Erin’s recipe which was delicious! Using that as a starting point, I created a gooey chocolate chip cookie that will fool just about anyone! No one would believe these are grain/oil free and packed with good for you ingredients. These cookies won’t do much rising but they taste like fudgy cookie dough.With added course salt on top, it is really hard to eat just one. Hope you love them!
• 2 1/2 cups cooked chickpeas
• 1/4 tsp baking soda
• 1 egg (can sub for flax/chia egg)
• 1/4 cup all-natural peanut butter
• 1/4 cup almond butter (can also use more peanut butter if you don’t have almond butter)
• 2 tbsp non-alcoholic vanilla (I used this one)
• small pinch of fine salt
• 1/4 cup + 2 tbsp pure maple syrup (I use the darkest variety)
• 2 tbsp coconut flour
• 1 cup 70% dark chocolate chips
• 1 tbsp course salt
1. Preheat oven to 350 F. Line a large cookie sheet with parchment paper.Rinse chickpeas well and dry with towel.
2. In a food processor or high powered blender, blend chickpeas and baking soda until smooth. (about 1-2 minutes)
3. Add egg, peanut butter, almond butter, vanilla, small pinch of fine salt, maple syrup and coconut flour. Blend until completely smooth and combined. Transfer mixture to a bowl and fold in chocolate chips.
4. Using a cookie scoop, place dough onto baking sheet. Wet fingers and flatten until desired shape is achieved. The cookies won’t change much in the oven. Sprinkle each cookie with a pinch of course salt.
5. Bake for 12-15 minutes or until golden. Allow to cool and enjoy! Store in an airtight container for 1-2 weeks. I love them kept in the fridge!