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Chickpea chocolate chip cookies, one torn open

Secret Chickpea Chocolate Chip Cookies

The secret ingredient is a whole can of chickpeas. Nobody guesses.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 14 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 can chickpeas 15 oz / 425g, drained, rinsed and patted very dry
  • ½ cup natural peanut butter 125g
  • ¼ cup pure maple syrup 60ml
  • 2 tbsp oat flour
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • Pinch of salt
  • ⅓ cup dark chocolate chips 60g, plus a few for the tops

Method
 

  1. Heat the oven to 350°F (175°C) and line a baking sheet.
  2. Add everything except the chocolate to a food processor. Blend 1–2 minutes, scraping down the sides, until completely smooth. No chickpea bits should remain.
  3. Fold in the chocolate chips. The dough will be thick and sticky.
  4. Scoop 14 balls onto the sheet with wet hands and press each to about ½ inch thick.
  5. Press a few extra chips on top.
  6. Bake 10–12 minutes. They stay soft, like cookie dough in the middle.

Notes

Nut-free swap: use sunflower seed butter. Fun fact: it can turn the inside slightly green after baking. That's a harmless reaction with the baking powder, and a great "Dessert Illusion" for Halloween.
Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.