These easy to make Chickpea Chocolate Chip Cookies are made with canned chickpeas (garbanzo beans) and not chickpea flour. They're absolutely delicious and no one will ever know they have chickpeas in them!
2tablespoonsground oat flakescould use more whole wheat flour instead
1teaspooncornstarch
1teaspoonbaking soda
½teaspooncinnamon
¼teaspoonsalt
¾cupsemi-sweet mini chocolate chips
Instructions
Pre-heat oven to 350°F. Line two baking sheets with a silpat or parchment paper.
In a large bowl, combine the flour, ground oats, cornstarch, baking soda, cinnamon and salt. Set aside.
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 dry ingredients and 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 brown around the edges.
Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Notes
If you don't own a stand mixer, a food processor could be used to mash the chickpeas.
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.