Description
Chocolate chip cookies made with chickpeas and naturally sweetened with maple syrup and blood orange. Perfect for a healthy snack or dessert!
Ingredients
- 1 15 oz. can chickpeas, drained and rinsed
- ½ cup SunButter or nut butter
- ¼ tsp cinnamon
- 1 tsp baking powder (makes them rise more but you can omit!)
- 3–4 TBSP pure maple syrup (I used 3– add more for sweeter cookies)
- 2 TBSP fresh squeezed blood orange juice (or sub regular orange juice)
- 1/4 cup dairy free chocolate chips or chopped chocolate bar (refined sugar free, if possible)
- 1 tsp orange zest
Instructions
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- Add all ingredient except the chocolate chips to a blender and pulse until well combined, pausing and scraping down the excess on the sides with a rubber spatula to ensure even consistency. It should resemble sticky dough. Stir the chocolate chips right into the blender to avoid dirtying extra dishes.
- Scoop dough into ~1.5 Tablespoon balls and place on parchment paper. The batter should make about 16 cookies.
- Bake for 20-25 minutes, until golden brown on the bottom and firm to the touch.
- Cool slightly before serving and refrigerate leftovers in the fridge for up to a week. Freeze for longterm storage.
Notes
Adapted from my Spiced Cashew Chickpea Cookies
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert, Snack, Breakfast
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free