I bet you can’t eat just one of these grain-free cookies made from chickpeas. They are soft, yet crunchy from walnuts. Each cookie is packed with healthy fats, 5 grams of protein, and naturally sweetened with maple syrup.
This cookie dough batter reminds me of this Chickpea Blondie recipe. The ingredients are very similar and you will want to eat the batter straight from the bowl! The healthy treats you can make from beans never ceases to amaze me. You have to try these Black Bean Brownies, Chocolate Chickpea Spread, and Chocolate Chickpea Truffles next.
Healthy ingredients you will need
- Chickpeas: A source of plant-based protein and fibre
- Almond butter: Healthy fats and protein. Feel free to use crunchy, smooth, or another nut/seed butter
- Maple syrup: Used to naturally sweeten these cookies. Make sure it is pure syrup and not pancake syrup!
- Vanilla extract: Gives more natural sweetness and a deep, cozy flavour
- Baking soda: Choose aluminum-free for extra health benefits
- Dark chocolate chips: Optional, or choose dairy-free
- Raw walnuts: A source of healthy omega 3 fats for brain health
How to make them
The cookie dough is made in a food processor. Simply puree all the ingredients (except the chocolate chips and walnuts) until smooth. Stir in the chocolate chips and walnuts. Spoon the batter onto a baking sheet in 15 cookies, garnish with coarse sea salt, and bake for 12 minutes.
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Grain-free Cookies Made From Chickpeas
Ingredients
- 2 cups canned chickpeas drained and rinsed
- 1 cup almond butter
- 1/3 cup pure maple syrup
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 1/4 cup dark chocolate chips
- 1/4 cup raw walnuts
- 1/2 tsp coarse sea salt garnish
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper
- Rinse and drain a can of chickpeas and add 1 1/2 cups to a food processor. Pulse for 30 seconds to break them up (this creates a smoother batter)
- Add the almond butter, maple syrup, vanilla extract, baking soda and salt to the bowl and puree for a minute until everything is blended and smooth
- Stir in the chocolate chips and walnuts (use a knife to chop into small pieces, if needed)
- Add spoonfuls of the cookie dough to the baking sheet and gently flatten with your hands. The dough will be very sticky and difficult to form into cookie shapes, but that's ok
- Sprinkle the sea salt on the tops of each cookie, to your taste preference
- Bake for 12 minutes. The cookies will look soft. Let them cool on the baking sheet for 20 minutes, then transfer each one to a cooling rack to cool completely. These cookies firm up slightly after being refrigerated but are amazing warm and soft, too
- Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months
Video
Nutrition
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