These easy to make Chickpea Chocolate Chip Cookies are made with canned chickpeas (garbanzo beans) and not chickpea flour. They're absolutely delicious and your kids will never know they have chickpeas in them!Jump to Recipe Print Recipe
I was feeling a bit sneaky when I made these Chickpea Chocolate Chip Cookies. I usually like to involve my girls when I bake cookies, but this time since I was planning on baking with beans and I wanted my kids to try the cookies before telling me they didn't like them, I baked 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.
How to Make Cookies with Chickpeas
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. A batch of this recipe makes 36 cookies and each cookie comes in at under 100 calories.
- Canned chickpeas (Garbanzo beans)
- Unsalted butter
- Brown sugar
- One egg
- Pure vanilla extract
- Whole wheat pastry flour
- Ground oat flakes could use more whole wheat flour instead
- Cornstarch, baking soda, cinnamon and salt
- Semi-sweet mini chocolate chips
Pre-heat the oven and line baking sheets with parchment paper.
Using the paddle attachment on your stand mixer, beat the chickpeas to mash them up. You could also do this part in a food processor.
Add the softened butter and brown sugar and beat with the chickpeas until smooth. Beat in the egg and vanilla until well blended. Add the dry ingredients and beat until combined, stir in the chocolate chips.
Scoop the cookie dough and place the balls about 2 inches apart on a baking sheet. Bake on the centre rack of your oven 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.
How to Serve:
I found these especially delicious still warm from the oven. But you can also serve them at room temperature. My kids love to dip these cookies in a glass of milk.
How to Store:
Store cookies in an airtight container in the refrigerator. The cookies can also be frozen for up to three months. Thaw cookies in the refrigerator.
If ever you wanted to try baking with beans but had some reservations, I highly encourage you to try it, I think you will be pleasantly surprised by the outcome.
Chickpea Chocolate Chip CookiesSweet and Savoury Pursuits
- 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 teaspoons pure vanilla extract
- 1 .5 cups whole wheat pastry flour
- 2 tablespoons ground oat flakes could use more whole wheat flour instead
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon 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.
- If you don't own a stand mixer, a food processor could be used to mash the chickpeas.