Chocolate Chip Chickpea Cookies

I am a sucker for a sweet treat. So if I can pack it with protein; cut out some of the processed sugar; and still love the way it tastes, I am so in. Chocolate chip chickpea cookies hit the spot every time.

This 8 ingredient recipe is so simple you can do it wherever you are. All you need is a food processor (or a high powered blender works great too) and an oven. After you blend all of the ingredients together you stir in the chocolate chips and viola! You have a delightful dessert at the ready.

Some Tips and Tricks

• Make your own nut butter beforehand

Having the freshest nut butter possible makes for a delicious cookie. Plus you are able to control how much (if any) oils or salts are added in the first place. Fear not, it will still taste amazing if you are buying a jar from the store!

• Blend until smooth and then stir in the chocolate chips

if you add the chocolate chips into your blender after the ingredients are smooth it will still turn out well your dough will just be slightly discolored and the chocolate chunks will be broken up a bit. I prefer keeping the chips whole so I stir but it is completely up to you.

• Use the sweetener of your choice

Honey, maple syrup, or brown sugar; I have tried them all and I love them all. Each will add a slightly unique flavor but you really can't go wrong with any. Just replace the maple syrup with any of them in a 1:1 ratio and you will be good to go. Just beware if you are only using brown sugar you may want to add a 1/4 c. water to replace some of the moisture that would otherwise be present from the other two options.

• Freeze the leftovers for later

I love love love freezing these little cookies. That is after enjoying a few fresh ones of course. But they dip into coffee so well once they are frozen and they will also just last longer. Since these are made with all fresh ingredients they will only last a couple of days out on your counter.

How to Make Chocolate Chip Chickpea Cookies

Serving:

• 10 cookies

Ingredients:

• 1 can (½ c cooked) organic chickpeas

• ½ c organic nut butter (I love peanut, or cashew)

• ⅓ c organic maple syrup (no maple syrup? Sub ¼ c brown sugar) (or sub ⅓ c honey)

• 2 tsp vanilla extract

• ½ tsp baking soda

• 1 tsp cinnamon

• Dash of salt

• ½ c chocolate chips (*keep it vegan - sub vegan choco chips)

Make it:

• Preheat oven to 350 degrees F

• In a high powered blender or food processor add chickpeas, nut butter, maple syrup, vanilla, baking soda, cinnamon and salt.

• Blend! And keep blending until you get a smooth consistency. A few chunks are okay but you are going for silky smooth just like another cookie dough recipe.

• Scrape your dough into a small bowl and stir in the chocolate chips.

• Form similar sized balls (about the size of a golfball is good) and place them on your lined cookie sheet.

• Bake for 18-20 minutes!

The cookies will be gooey and soft when they first come out of the oven and firm as they cool. For an extra yummy summer treat or coffee dipper try freezing them for later.