Vegan Chickpea Chocolate Chip Cookies: Difference between revisions

Latest revision as of 08:31, 6 January 2026

Description

Soft, chewy vegan cookies made with chickpeas instead of flour. Naturally sweetened, protein-rich, and studded with chocolate chips. Surprisingly good even for people skeptical of legume-based desserts.

Ingredients

1 15 oz can chickpeas, rinsed and drained
1/4 cup nut butter
1/4 cup maple syrup
2 tsp vanilla extract
1/3 cup oat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup vegan chocolate chips

Instructions

Preheat oven to 350 f.
Line a baking sheet with parchment paper.
Add chickpeas, nut butter, maple syrup, and vanilla to a food processor.
Process until completely smooth.
Add oat flour, baking powder, baking soda, and salt.
Process again until fully combined.
Stir in chocolate chips.
Scoop dough onto the baking sheet and flatten slightly.
Bake 10 to 12 minutes, until edges are set and centers remain soft.
Cool on the pan for several minutes before transferring.

Notes

Cookies will firm up as they cool.
Dough can be refrigerated briefly if too soft to handle.
Store in an airtight container at room temperature for several days.

Formatted to Recipe Style Guide on 08:29, 06 January 2026 (PST) by ChatGPT

@@ Line 1: / Line 1: @@
 === Description ===
-Soft, gooey, protein-packed vegan cookies made with chickpeas, naturally sweetened and loaded with vegan chocolate chips. Perfect for a wholesome dessert or snack. :contentReference[oaicite:1]{index=1}
+Soft, chewy vegan cookies made with chickpeas instead of flour. Naturally sweetened, protein-rich, and studded with chocolate chips. Surprisingly good even for people skeptical of legume-based desserts.
 === Ingredients ===
-* 1 can (15 oz) chickpeas, rinsed and drained :contentReference[oaicite:2]{index=2}
+* 1 15 oz can chickpeas, rinsed and drained
-* 1/4 cup nut butter (peanut, almond, or cashew) :contentReference[oaicite:3]{index=3}
+* 1/4 cup nut butter
-* 1/4 cup maple syrup or agave :contentReference[oaicite:4]{index=4}
+* 1/4 cup maple syrup
-* 2 tsp vanilla extract :contentReference[oaicite:5]{index=5}
+* 2 tsp vanilla extract
-* 1/2 tsp baking powder :contentReference[oaicite:6]{index=6}
+* 1/3 cup oat flour
-* 1/4 tsp baking soda :contentReference[oaicite:7]{index=7}
+* 1/2 tsp baking powder
-* Pinch of salt :contentReference[oaicite:8]{index=8}
+* 1/4 tsp baking soda
-* 1/3 cup oat flour (or rolled oats blended into flour) :contentReference[oaicite:9]{index=9}
+* 1/4 tsp salt
-* 1/2 cup vegan chocolate chips :contentReference[oaicite:10]{index=10}
+* 1/2 cup vegan chocolate chips
 === Instructions ===
-# Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. :contentReference[oaicite:11]{index=11}
+# Preheat oven to 350 f.
-# In a food processor, blend chickpeas, nut butter, maple syrup, and vanilla until smooth. :contentReference[oaicite:12]{index=12}
+# Line a baking sheet with parchment paper.
-# Add oat flour, baking powder, baking soda, and salt — pulse until fully combined. :contentReference[oaicite:13]{index=13}
+# Add chickpeas, nut butter, maple syrup, and vanilla to a food processor.
-# Stir in the chocolate chips (reserve some to press into the tops if desired). :contentReference[oaicite:14]{index=14}
+# Process until completely smooth.
-# Scoop the dough onto the baking sheet and flatten slightly. :contentReference[oaicite:15]{index=15}
+# Add oat flour, baking powder, baking soda, and salt.
-# Bake for about 10–12 minutes, until edges are golden and centers are soft. :contentReference[oaicite:16]{index=16}
+# Process again until fully combined.
-# Allow to cool 5–10 minutes before serving. :contentReference[oaicite:17]{index=17}
+# Stir in chocolate chips.
+# Scoop dough onto the baking sheet and flatten slightly.
+# Bake 10 to 12 minutes, until edges are set and centers remain soft.
+# Cool on the pan for several minutes before transferring.
-=== Tips ===
+=== Notes ===
-* For extra chewy texture, refrigerate the dough 30 minutes before baking. :contentReference[oaicite:18]{index=18}
+* Cookies will firm up as they cool.
-* Use dark chocolate chunks for richer flavor. :contentReference[oaicite:19]{index=19}
+* Dough can be refrigerated briefly if too soft to handle.
-* Store in an airtight container up to 4 days (or freeze for longer). :contentReference[oaicite:20]{index=20}
+* Store in an airtight container at room temperature for several days.
-=== Notes ===
+Formatted to [[Recipe Style Guide]] on 08:29, 06 January 2026 (PST) by ChatGPT
-* Gluten-free and dairy-free. :contentReference[oaicite:21]{index=21}
-* Naturally sweetened and kid-friendly. :contentReference[oaicite:22]{index=22}