Chickpea Chocolate Chunk Cookies
Since I began avoiding gluten about three years ago, I’m always on the lookout for alternative flour options that are fairly simple. As my fellow gluten-free friends can attest, GF baking recipes often call for four or more types of flour and honestly that can be a lot of work! I’m super excited to share todays’ recipe with you because these Chickpea Chocolate Chunk Cookies are so simple, they don’t even call for flour! I’ve seen a few different of versions of chickpea-based cookies around the web and I’ve been working for a while now to perfect my recipe before I shared it here. These cookies are super unique because they’re crispy on the outside and ooey-goey soft like cookie dough on the inside.
The “chunk” in the title comes from the chocolate- instead of opting for chocolate chips (which you can totally do) I chopped up a chocolate bar into 1/4″- 1/2″ pieces. In an early trial of this recipe I didn’t have chocolate chips on hand so I did this as a backup plan, but I ended up really liking the texture the larger chunks of chocolate added so I kept using this method.
Chickpea Chocolate Chunk Cookies
makes about 16 cookies
What you’ll need:
- 1.5 cups cooked chickpeas or 1 15oz can
- 1/2 cup peanut butter (I always look for unsweetened)
- 2 tsp vanilla extract
- 1/4 cup agave
- 1 tsp baking powder
- pinch of salt
- 1/4 cup rolled oats
- 1/2 cup chocolate chunks or chips (can substitute carob chips)
Directions:
- Preheat oven to 350° and line a baking sheet with parchment paper.
- Combine chickpeas, peanut butter, vanilla extract, agave, baking powder and salt in blender until mostly smooth. The batter will be a little thick so you may need to scrape the sides down a couple of times.
- Transfer batter to a medium bowl and mix in oats and chocolate.
- Wet hands and roll batter into balls about 1.5″ thick. Place on baking sheet 1″ apart. Use the palm of your hand to slightly flatten balls on top.
- Bake for 18-20 minutes, until cookies are firm on edges. Remove from oven and allow to cool 10 minutes before enjoying.
If you happen to have leftovers (very unlikely), store cookies in an airtight container for 3-4 days.
How amazing! Definitely adding these to my GF list of cookies to try this season. Just have to make it through the end of the semester and I’m there!
Awesome! Hope you enjoy! 🙂
Reblogged this on Recipe Reblog.
I just took these out of the oven–but I had found the recipe on another blog. I saw your recipe pinned on Pintrest right when I was done baking the cookies. The difference between yours & what I did, is that you added oats & cooked them longer. The taste of mine is very good, but I think the added oats & longer baking time would make them even better. I’m trying your way next time!
Awesome! I used to make these cookies without oats but I found the texture to be a little too mushy. Hope you enjoy! 🙂