Description
These gluten-free, protein packed soft Chickpea Chocolate Chip Cookies will melt in your mouth and leave your belly satisfied!
Ingredients
Units
Scale
- 1/2 cup rolled oats
- 1 can (15 oz) no salt added chickpeas, drained and rinsed
- 2 teaspoons vanilla extract
- 1/2 cup natural peanut butter
- 1/3 cup pure maple syrup
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup semi-sweet chocolate chips (vegan, if needed)
Instructions
- Preheat the oven to 350°F. Prepare a baking sheet by lining with a silicone baking mat or spraying with nonstick cooking spray.
- Place the oats in a food processor and blend until it creates a fine flour.
- Add in the chickpeas, vanilla, peanut butter, maple syrup, baking powder, baking soda and salt. Process until everything is well blended. The batter will be thick. Unplug the food processor and stir in the chocolate chips.
- Scoop by the tablespoon full and place on the cookie sheet. Bake for 15 minutes or until a toothpick inserted into the center of one comes out clean.
- Allow to cool, then enjoy! Store in an airtight container in the fridge for 5 to 7 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 86
- Sugar: 5.6 g
- Sodium: 73 mg
- Fat: 4.2 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1.4 g
- Protein: 2.2 g
- Cholesterol: 0 mg