Chickpea · Chocolate · Protein
Chickpea Chocolate Chip Cookies
Soft chocolate-chip cookies made with chickpeas, almond butter and oat flour, with a no-bake cookie-dough option.
Protein-powder substitution
Replace the protein powder with 1/4 cup hemp hearts or 1/4 cup collagen. Add more honey if needed.
Baked method
- Preheat the oven to 350°F and line a pan with parchment paper.
- Blend the chickpeas, almond butter, coconut oil, maple syrup, vanilla and salt in a high-powered blender until smooth.
- Stir in the protein powder and oat flour, then fold in the chocolate chips.
- Scoop into one-to-two-tablespoon cookies on the lined tray.
- Bake for 10–12 minutes, until just golden.
- Cool on the pan for two minutes before transferring to a cooling rack.
No-bake cookie-dough option
Roll the prepared dough into balls, flatten and chill until firm.
Approximate macros are reproduced from the supplied recipe source and can vary with ingredient brands, portion size and substitutions.