Chickpea cookies are a thing. I don’t know how they became a thing but they are definitely a thing. Remember last week when I was sharing my favourite ways to use chickpeas? Add chickpea cookies to your list.
I recently did a big shop at Bulk Barn so I have enough lentils and beans to last for a good while. Perfect time to try something new.
I was scrolling social media when I stumbled upon a recipe for chickpea cookies. That lead to a rabbit hole of searching until I found a basic recipe that could be tweaked for my needs. I am not much of a baker and I don’t eat a lot of baked goods (safe for the odd pan of muffins). When I do bake, I want a simple recipe with relatively healthy ingredients or at least a recipe that I can tweak.
What I really, really like about this recipe is that it is so easy. Once you get the basics down, you can make just about anything. (Oh and they taste great too! You won’t even notice that you’re eating chickpeas.) Remember chickpeas are one of the healthiest foods out there. So what are you waiting for? Start scrolling.
Basic chickpea cookie recipe
What you will need:
- Food processor or high speed blender
- Cookie tray
- Parchment or silicone sheets
- Oven
Ingredients:
- Chickpeas – I didn’t measure. I just filled the bottom of my food processor.
- Half a cup of peanut butter – Adjust to taste
- Splash of vanilla
- A drizzle of maple syrup
- A teaspoon of baking soda
- Dark chocolate chips
Cooked chickpeas 
In the food processor. 
Out of the oven.
Instructions:
- Blend all ingredients except chocolate chips until smooth. This takes a minute or two depending on how full you fill your food processor.
- Once blended to your likening, mix in the chocolate chips.
- Form little balls out of the batter on the cookie tray.
- Flatten with a fork.
- Cook at 400 degrees in oven for about 15 minutes. Preheat oven if you like.
- Let cool when out of the oven. They will harden up this way.