After I posted the recipe the other day for the black bean brownies, my brain started turning and I started wondering what other sweet treats I could create with beans. I guess I was thinking about it subconsciously because I came up with this recipe as I woke up from a nap. I turned to Matt and said I’m going to make chickpea chocolate chip cookies with a bit of a mad scientist look in my eyes. Since he is used to my crazy ideas, he just said dooo ittt.
So let me tell you a bit about these cookies. They’re softer than regular cookies, but they are delicious. They are sweetened mostly with dates and a touch of maple syrup so they can count as a healthy snack or dessert. If you’re craving a regular unhealthy chocolate chip cookie, this may not be exactly what you should make, but if you’re craving a delicious sweet treat that you won’t feel guilty about, definitely reach for these. They’re soft on the inside and have a bit of crunch on the outside and there are delicious melty chocolate bites throughout that I definitely appreciate. I hope you make these and appreciate them as much as I do!
Side note: I got that plate at a thrift store for $1 and I love it! Pretty proud of that purchase.
Side note #2: I was supposed to add more water to the chia seeds to make a chia egg, but I miscounted. It still worked though so I’m leaving it how I did it!
CHICKPEA CHOCOLATE CHIP COOKIES
- 2 tablespoons chia seeds, ground
- 3 tablespoons water
- 1 can chickpeas (drained and rinsed)
- 1/3 cup of natural peanut butter (just peanuts and salt)
- 7 pitted medjool dates (soaked if not soft)
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 cup oats
- 40 grams of dark chocolate, chopped (I used 85% here)
- Grind the chia seeds in a coffee grinder or something similar and combine with the water. Set aside.
- Place the drained and rinsed chickpeas in the food processor with the dates and process until you get a sticky mush.
- Add the peanut butter, coconut oil, maple syrup, baking powder, and vanilla and process until it forms into a dough like consistency. Add in the chia seeds and process some more until mixed in.
- Remove the dough from the food processor and place in a bowl. Fold in the oats and the chocolate.
- Place in the fridge for 30 minutes. When ready preheat the oven to 350 F. Form the dough into little balls and flatten the tops. Place on a lined cookie sheet and bake for 18-20 minutes until the outside is golden and hard. Enjoy!