These chickpea cookies make a great snack for kids and adults. These cookies are a healthier sweet tooth option coming in at 101 calories and 3.6 grams of protein per ball.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 20cookies
Calories 101kcal
Equipment
Food Proccesor
Oven
Baking Sheet
Ingredients
115 oz canchickpeas drained and rinsed.(You can save the aquafaba for mayo, meringue and much more.)
1/2cupnatural peanut butter
1/4cupmaple syrup
2tspvanilla extract
1tspbaking powder
1/2cupvegan chocolate chips
1tbspnon-dairy milk(I use unsweetned plain almond milk.)
30gramsvanilla protein powder(If you're protein powders reccomended serving isnt aorund the 30 gram range then add the reccomended amount and add more non-dairy milk as needed.)
Instructions
Preheat your oven to 350° F and line a baking tray with parchment paper.
Add all the ingredients except for the chocolate chips into a food processor. Blend everything until it is smooth. Make sure to scrape down the sides so there’s no chunks or bits of chickpeas left.
Allow the cookie mixture to cool a little if it warmed up while it was blending. Once cooled fold in the vegan chocolate chips.
Once the chocolate chips are mixed in roll the dough out into tablespoon-sized balls.
Place the dough balls on the baking sheet and bake them for 10-12 minutes or until they start browning. I baked my cookies for 12 minutes, but check on yours after 10 minutes as different ovens cook differently.
Allow the cookies to cool before serving and storing. These cookies will keep in an airtight container for up to a week in the fridge.