Description
Chocolate Chip Snack Cookies packed with protein thanks to chickpeas and Organic SunButter. Don’t forget lots of dark chocolate chips!
Ingredients
- 1 15 oz. can chickpeas, drained and rinsed
- 1/2 cup Organic SunButter
- 2–3 TBSP pure maple syrup
- ½ cup vegan dark chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Add the chickpeas, SunButter, and maple syrup to a high speed blender or food processor. Pulse until the batter is well-combined, pausing and scraping down the excess on the sides with a rubber spatula to ensure an even consistency. The batter should resemble a creamy sticky dough.
- With a cookie scoop, scoop the dough out and roll them into ~1.5” balls with your palms. Place the balls on the parchment lined baking sheet and flatten them slightly with your hands. The batter should make about 16- 18 cookies.
- Bake the cookies for 18-20 minutes, or until they’re golden brown on the bottom and firm to the touch. Serve them after briefly cooling!
- Allow leftover cookies to cool completely before storing in an airtight container in the refrigerator for up to one week. You can also freeze them for long term storage.
Notes
Recipe adapted from Plant Based on a Budget
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Snack, Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined-Sugar-Free