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slice of chocolate chip chickpea cookie

Chocolate Chip Chickpea Cookie

thehamptonsvegan
a healthy (and yummy) chocolate chip cookie recipe
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8

Equipment

  • 1 high speed blender
  • 1 8 inch cake pan or 8 inch springform pan

Ingredients
  

  • 1 15 oz. can *organic chickpeas (425 grams) aka garbanzo beans DO NOT DRAIN +see notes
  • 4 Medjool dates, pitted (about 86 grams with pits, 81 grams without pits) roughly chopped (or soak in boiled water for about 10 minutes then drain to soften if very tough so they blend easier)
  • 1/4 cup natural peanut butter (64 grams) +see notes
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips (84 grams) +see notes

Instructions
 

  • Preheat oven to 350 F (177 C)
  • Blend dates, peanut butter, chickpeas and liquid from chickpeas in high speed blender until smooth. (no date pieces should be evident)
  • Add baking powder and baking soda and stir.
  • Pour mixture into 8 inch pan.
  • Top with chocolate chips.
  • Bake for 30 minutes.

Notes

FYI stuff:
*liquid in 15 ounce can of chickpeas equals about 2/3 cup or 6.7 ounces.
*chickpeas in a 15 ounce can is about 1 and 1/2 cups chickpeas when drained.
+to follow the No SOS way of eating (no salt, no oil, no sugar) make sure to use no sodium chickpeas; use no salt, sugar, oil peanut butter or use peanut butter powder; and use 100% chocolate chips