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.