My Healthy Chickpea Chocolate Chip Cookies are a great healthy alternative to for those looking for a treat, but not the guilt. My secret to keeping it moist and chewy without eggs is using the canned liquid from chickpeas. It is also called aquafaba and it is becoming a trend in vegan bake goods because it is a egg replacement. I used honey in this recipe as a sweetener, but you can add maple syrup or agave if you want keep this recipe completely vegan. This recipe hits all the check marks. It gluten free, vegan, low sugar and flourless. Yet, it’s still moist and is an amazing chocolate chip cookie. I’ve also seen other healthy chickpea chocolate chip cookies recipes that use chickpea flour. But chickpea flour hasn’t gained enough popularity yet to be easy to find in stores. I used canned chickpeas and it worked just fine.
The reason why I like using chickpeas instead of flour in my cookie recipe is because it is a great source of protein and fiber. Since I’ve been trying to eat more plant-based, I’m also hoping my family will too. By this simple swap of canned chickpea liquid instead of eggs I made something that everyone could enjoy. The kids loved helping too. Honestly, if you want something to taste good to them just add some chocolate. In my case I added dark chocolate and the kids gobbled it up. We even made doggie cookies for our dog Charlie using the same batter, minus the chocolate chips. I just had to cook it a higher temperature at 375˚F degrees and a few 5 minutes longer to achieve the more crispy biscuit texture doggies love. So there you have it kid and doggie approved. So simple and easy to make too!
- 1 (15.5oz) can chickpeas
- ⅓ cup liquid from canned chickpeas Goya Beans Canned Chick Peas, 15.5 oz⅔ cups dark chocolate chips Lily's Dark Chocolate Chips- 1x9 OZ 2½ cups oatsBob's Red Mill Old Fashioned Regular Rolled Oats, 32 Ounce (Pack of 4)¼ cup maple syrup or honeyButternut Mountain Farm 100% Pure Vermont Organic Maple Syrup, 12 Ounce
- 2 tbsp. peanut butterPeanut Butter & Co. Peanut Butter, Smooth Operator, 16 Ounce Jars (Pack of 2)
- In food processor blend oats until fine. Add chickpeas, liquid from can, peanut butter and maple syrup. Blend until smooth and then mix in dark chocolate chips.
- Form into 1½oz cookies and place on cooking sheet lined with parchment paper. Pre-heat oven at 400˚F degrees and bake for 15-17 minutes.