Vegan Chickpea Chocolate Chip Cookies
From tuilelaith 7 years agoIngredients
- 1 1/2 cups cooked chickpeas, or 1 (15 oz.) can, drained and rinsed shopping list
- 1/2 cup gluten-free oat flour* shopping list
- 3/4 cup coconut sugar shopping list
- 3 tablespoons melted coconut oil shopping list
- 1 tablespoon vanilla extract shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon baking soda shopping list
- 1 teaspoon raw apple cider vinegar shopping list
- 3/4 cup dark chocolate chips shopping list
- *Note: You can make your own flour by simply grinding gluten-free rolled oats in a food processor or coffee grinder until a fine flour is created. shopping list
How to make it
- Preheat the oven to 350 and line a baking sheet with parchment paper. Process the chickpeas, coconut oil and vanilla in a large processor until relatively smooth. Add in the coconut sugar, flour, salt, baking soda and vinegar and blend until until a smooth batter is formed.
- Add in the chocolate chips and pulse briefly until incorporated. Drop the dough by heaping tablespoons onto a lined baking sheet and use wet fingers to gently flatten each mound (they won’t spread a lot on their own.) Bake until the tops begin to crack and the edges are dry to the touch, about 18 to 20 minutes. Cool completely before serving.
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- As I mentioned above, egg-free and gluten-free baked goods tend to be on the softer side, especially if you leave them in an airtight container at room temperature. For best shelf life and texture, I recommend storing and serving these cookies directly from the freezer, as that’s they way my family likes them best. If you don’t like cold cookies, they thaw relatively quickly (in about 30 minutes) and can be enjoyed at room temperature, too.
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