Ingredients
Scale
- 1 can (15 oz) of chickpeas, drained and rinsed
- 1/2 cup of almond butter or peanut butter
- 1/3 cup of honey or maple syrup
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 cup of chocolate chips
- 1/2 cup of protein powder (optional, for extra protein)
Instructions
- Blend the drained chickpeas in a food processor until smooth to create a rich texture.
- In a mixing bowl, combine blended chickpeas with almond butter, honey (or maple syrup), vanilla extract, baking powder, and salt. Mix until well combined.
- Gently fold in the chocolate chips to the mixture.
- Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls onto a lined baking sheet and bake for 10-12 minutes or until edges are golden brown. Cool slightly on a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For longer storage, freeze the cookies separated by parchment paper.
- Customize flavors by adding nuts, raisins, or dried fruit.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Healthy
- Diet: Vegan option available
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 6g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg