Chocolate Chip Chickpea Cookies
vegan & gluten free
Thank you so much for subscribing to Jazz Leaf Eats. If you are a free subscriber & love todays newsletter, consider supporting for less than a coffee a month! You’ll get todays full recipe, along with a recipe every week, PLUS a list of 50+ archived recipes!
Jazz’s Mini Pod
Episode 2: all about plant based sources of protein
I just started a mini podcast series right here on my newsletter! Every week, you’ll get a new podcast about a different topic! Listen to it while you’re doing your skincare, on your commute or on a mid-day walk!
This weeks episode is all about plant based sources of protein & how to get more protein in your diet as a vegetarian! You can always leave a comment below to let me know what topics you’re interested in learning more about!
Chocolate Chip Chickpea Cookies
filled with fiber and protein!
These chickpea chocolate chip cookies are soft and fluffy with the perfect amount of sweetness. But the coolest part… they are made with chickpeas (or garbanzo beans) for added fiber!
Here’s why I like this recipe…
Made with pantry staples, like oats and nut butter!
No eggs or butter needed, making it totally vegan!
I used oats as the flour, which is affordable and filled with fiber! To make oat flour, just blend oats in a food processor until it’s fine in its consistency! It’s so much more affordable than buying packaged oat flour from the store!
Less than 10 ingredients, so it’s easy to make & perfect for even the most novice baker.
Quick clean up, I just add everything into a food processor & blend until the batter comes together. Then I throw the food processor in the dish washer & enjoy the cookies lol.
Easy to customize! If you want to add chocolate chips, pecans, white chocolate chips, macadamia nuts, cranberries… you can!
How to make chickpea cookies…
The trick to making the perfect texture is to blend the chickpeas in a food processor really well before adding the rest of the ingredients.
Think hummus…. the longer you blend, the more smooth and creamy your hummus right?
Once you add all of the ingredients to the food processor, it’ll blend super well together. I like to wait to add the chocolate chips at the end so they stay intact!
Substitutions…
As always, all substitutions are listed in the grocery list section below. But here’s a sneak peak!
These call for a nut or seed butter. You can use almond butter, peanut butter, sunflower seed butter, or even granola butter!
Use any add ins, as I mentioned above, you can make these white chocolate macadamia flavored or cranberry pecan flavored!
For the liquid sweetener, you have options! Maple syrup, agave or honey all work!
No one will guess there are chickpeas in these cookies!! Try it out and comment below if you do!
Now I am curious…
Here’s what you’ll need…
Mixing bowl - I love this set. I use it almost every day.
Measuring cups and spoons.
Can opener & strainer, for the canned garbanzo beans.
Cookie sheet and oven preheated to 350F.
Food processor - I have this one for 4 years, it’s great!
Looking for more easy dessert recipes
Easy no bake coconut truffles
High protein banana bread muffins
Pumpkin cheesecake truffles
Let’s get to the Chocolate Chip Chickpea Cookies recipe!
This recipe is for my paid subscribers!
By subscribing to my weekly emails, you get 4 recipes each month, delivered right to your inbox on Thursday mornings along with…
a full grocery list for the recipe with substitutions
list of cookware needed for this recipe
a printable recipe in PDF form
+ an exclusive copy of my Trader Joe’s digital cookbook (20 recipes
Keep reading with a 7-day free trial
Subscribe to Jazz Leaf Eats to keep reading this post and get 7 days of free access to the full post archives.