These chickpea chocolate chip cookies are delicious, tender and light. Your kids will never even know they have chickpeas in them!
I was feeling a bit sneaky when I made these chickpea chocolate chip cookies this past weekend. I usually like to involve my girls when I bake cookies, but this time I was planning on baking with beans and since I wanted my kids to try the cookies before telling me they didn’t like them, I had to bake them while they were away. Though I’ve seen many recipes that use beans in baked goods, this was my first time giving it a try. I have to say I had my reservations about the way they would turn out, but I was really pleased with the results. And best of all my kids really liked them.
Though I did mash up the chickpeas quite a bit right at the beginning of making the cookies, I was surprised at how they disappeared in the cookies, not even a speck of a single chickpea! And the cookies don’t taste like they have chickpeas in them either. In fact, they taste really amazing, are tender, not overly sweet and feel as light as a cloud. I like my cookies still warm from the oven and found these especially delicious still warm.
Chickpea Chocolate Chip Cookies
These chickpea chocolate chip cookies are delicious, tender and light.
- 1 cup canned chickpeas drained and rinsed (loose skins removed)
- 1/2 cup unsalted butter
- 3/4 cup brown sugar packed
- 1 large egg
- 2 tsp. pure vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 2 tbsp. ground oat flakes could use more whole wheat flour instead
- 1 tsp. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 3/4 cup semi-sweet mini chocolate chips
Pre-heat oven to 350°F. Line two baking sheets with a silpat or parchment paper.
In the bowl of your stand mixer fitted with the paddle attachment, add the chickpeas and start your mixer to break up the chickpeas, process for about 4 minutes, scraping the bowl down a few times to get the chickpeas properly mashed. You could also do this part in a food processor.
Add the softened butter and beat with the chickpeas for about 2 minutes.
Add the brown sugar and beat on medium speed until smooth.
Beat in the egg and vanilla until well blended.
Add in the flour, ground oats, cornstarch, baking soda, cinnamon and salt, beat until just well blended, mix in the chocolate chips.
Using a number 50 scoop (or a regular tablespoon), scoop the cookie dough and place the balls of dough on the baking sheet, 2 inches apart.
Bake on the centre rack of your oven for 8-10 minutes, until cookies are just golden around the edges.
Let the cookies cool on the baking sheet for a few minutes before moving them to a rack to cool completely.
Store in an airtight container in the refrigerator, cookies can also be frozen.