Description
A healthy, guilt-free and protein-packed version of a childhood favorite. These vegan chickpea chocolate chip cookies are easy to make, require simple ingredients, are free of oil and gluten, and will definitely have you coming back for more!
Ingredients
- 1 chia egg (1 tablespoon of chia seeds + 3 tablespoons water)
- 1 (15.5 oz.) can unsalted chickpeas (drained and rinsed)
- 8–10 large Medjool dates, pitted
- 1/2 cup gluten-free rolled oats
- 1/4 cup shredded unsweetened coconut* (see notes)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 cup vegan chocolate chips or chunks*
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat. Mix the chia seeds with the water and allow it to sit for 15 minutes to thicken.
- Place the Medjool dates in a medium bowl with hot water and soak for 10 minutes to soften, then drain.
- Blend all ingredients except the chocolate chips in a food processor, until smooth. Mix in the chocolate chips (in the food processor bowl or in another bowl if easier).
- Scoop 1 to 2 tablespoons of the dough (depending on how large you want your cookies) into your hand and form it into a 1/3″- inch thick cookie. Place the cookie onto the baking sheet and continue until you have measured out all of the dough.
- Place in the oven to bake for 15-18 minutes. Cool then dig in!
Notes
- Since most chocolate chips have refined sugar, you can opt for cacao nibs, chocolate chunks of your favorite sugar-free chocolate bar 🙂
- The addition of 1-2 tablespoons of liquid may be needed to blend the dough, depending on your food processor.
- If you would like to skip the coconut, just use 1/4 cup additional oats.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: Vegan, Gluten-free