I’m forever on the lookout for a good chocolate chip cookie recipe. I already have one on the blog, which is delicious, crunchy and perfect for dipping in a cuppa (see Best Choc Chunk Cookies).
These cookies, however, are the kind that are soft and chewy, equally as delicious and you guessed it, use a humble can of chickpeas!
Undoubtedly one of the fastest recipes to whip up, using solely a food processor, there’s minimal cleanup and they can be adapted based on what flours you have in the house.
They’re minimally sweetened because the chocolate really does that job in my opinion! They can be made dairy free by simply sourcing dairy-free chocolate chunks, and of course are gluten-free (but be cautious with sourcing your oats if you’re coeliac).
Let me know if you give them a go!
Chocolate Chunk Chickpea Cookies
These delicious cookies are soft and chewy and just the right kind of sweet. Perfect for lunch boxes and also an after dinner treat!
Preheat oven to 160 degrees and line a baking tray with baking paper
Drain the brine off the chickpea and rinse well. Pour chickpeas into the bowl of a food processor.
Add cashew butter, rice malt syrupa nd coconut oil. Blend until creamy and no chunks of chickpea are remaining.
Add tapioca and oat flour and blend again.
Remove the blade of your food processor and stir through the chipped chocolate.
Place tablespoon sized scoops of mixture onto your tray (being sure each cookie has an equal amount of chocolate!) until all the mixture is used.
Place in the oven for 18-20 minutes or until browned to your liking.
Remove from the oven and let cool slightly before serving warm, or let cool completely and store in an airtight container for up to 3 days.
These cookies are amazing fresh out of the oven, but will keep in the pantry for 3 days. Oh and they are meant to be soft and chewy!