Dad. At Home.

Double Chocolate chip chickpea cookies

Ben Hartung

Double Chocolate Chip Chickpea Cookies

Trick the whole family! No-one except you will know there are chickpeas in here. They are a soft, cakey, high-protein, high-fiber treat that makes a wholesome snack or healthier dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1 dozen
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Wet Ingredients
  • 1 cup vegan butter
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1 ½ cups cooked chickpeas drained and rinsed
Dry Ingredients
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1¼ cups white flour
  • 1/4 cup cocoa powder
Mix-In
  • 1 cup chocolate chips

Equipment

  • food processor

Method
 

  1. Cream the base: Using a food processor, blend the vegan butter, brown sugar, and vanilla for 10–15 seconds, until light and creamy. Add the chickpeas and blend for about 20 seconds, scraping down the sides with a spatula, until no visible chickpeas remain.
  2. Add dry ingredients: Add the flour, cocoa powder, salt, and baking powder. Blend for 15–20 seconds, until a dough forms and everything is fully mixed.
  3. Fold in chocolate chips: Remove the blade attachment and fold in 1 cup of chocolate chips.
  4. Bake at 375°F for 12-15 minutes, until dough appears dull and slightly dry.