Chickpea Chocolate Chip Cookies
Soft and chewy chickpea chocolate chip cookies made with canned chickpeas, creamy peanut butter, brown sugar, vanilla, and semisweet chocolate chips.
Ingredients
Chickpea Chocolate Chip Cookies
- 1 15-ounce can chickpeas drained, rinsed, and dried well
- 1/2 cup creamy peanut butter
- 1/2 cup light brown sugar packed
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3/4 cup semisweet chocolate chips plus extra for topping
Instructions
Instructions
- Drain and rinse the chickpeas, then pat them very dry.
- Process the chickpeas and peanut butter until completely smooth.
- Add the brown sugar, egg, and vanilla and process until creamy.
- Add the flour, cornstarch, baking soda, and salt. Pulse just until combined.
- Fold in the chocolate chips, then chill the dough for 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 2 tablespoons of dough per cookie, space 2 inches apart, and flatten slightly. Add extra chocolate chips on top.
- Bake for 10 to 12 minutes, until the edges are set and lightly golden while the centers remain soft.
- Cool on the baking sheet for 10 minutes before transferring to a rack.
Notes
Dry the chickpeas thoroughly and blend until completely smooth. Do not overbake; the centers continue to set as the cookies cool.