Healthy Chickpea Cookie Recipe
Who knew garbanzo beans could taste so delicious?! This gluten-free chickpea cookie recipe turns fiber-filled beans into a tasty cookie treat that is sweetened with just honey! When you want a cookie that’s loaded with nourishment too, these bean cookies are it!
Ingredients
- 1.25 cups canned chickpeas, 1 can, drained, rinsed and patted dry
- 1/2 cup natural peanut butter
- 1/4 cup honey
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/8 tsp sea salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F. Combine the drained, rinsed, and dried chickpeas, peanut butter, honey, vanilla extract, baking powder, and sea salt, in a food processor and process until very smooth. Make sure to scrape down the sides to help get everything to mix.
- Add the chocolate chips in and pulse it once or twice. The mixture will be very thick and sticky.
- With wet hands or a cookie scoop, form into 1½” balls. Place onto a parchment paper lined baking sheet. If you want them to have a cookie shape, instead of a cookie dough ball look, press down slightly on the balls. They don’t do much rising while they bake.
- Bake for about 10 minutes for the fresh batter (closer to 14-16 straight out of the freezer). The dough balls will still be very soft when you take them out of the oven. Let them rest on the tray for a few minutes, then transfer them to a cooling rack.
- Best eaten when still warm!
Nutrition
Calories: 143kcal, Carbohydrates: 15g, Protein: 4g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Cholesterol: 0.1mg, Sodium: 117mg, Potassium: 137mg, Fiber: 2g, Sugar: 10g, Vitamin A: 3IU, Vitamin C: 0.1mg, Calcium: 54mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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