Move over, Toll House—there’s a new cookie in town, and it’s packing some serious (and surprising) heat. Chickpeas, the humble legume known for hummus and salads, are stepping into the spotlight as the secret ingredient for the softest, chewiest chocolate chip cookies you’ll ever taste.
This recipe is so scandalously good, it’ll have you questioning everything you thought you knew about baking. With creamy cashew butter, a touch of maple syrup, and dark chocolate chips taking center stage, these cookies are proof that you can have it all: indulgence without the guilt.
Ready to shake up your snack game? Grab that can of chickpeas and prepare for the cookie glow-up you didn’t know you needed. Let’s bake! (oh, and you can eat as raw cookie dough - it's delicious!).
Ingredients
1 x 400g can chickpeas
1/4 cup oat flour
6 pitted medjool dates
2 tablespoons cashew or almond butter
1 tablespoon maple syrup to taste
1 teaspoon baking powder
1/2 cup dark chocolate chips
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Blend Wet Ingredients: Add the drained and rinsed chickpeas, cashew or almond butter, dates, maple syrup, oat flour, baking powder to a food processor. Blend until smooth and creamy. Scrape down the sides as needed.
Empty to a large bowl and fold in the dark chocolate chips, ensuring they're evenly distributed.
Scoop about 1 tablespoon of dough for each cookie and roll into a ball. Flatten slightly and place on the prepared baking sheet.
Bake for 10–12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tip: These soft, chewy cookies are best stored in an airtight container in the fridge for up to 5 days.
Enjoy! 🍪
Comments