No Refined Sugar Chickpea Chocolate Chip Cookies (Vegan, GF)

Stack of chocolate chip cookies on a wooden board.

4 from 1 vote

No Refined Sugar Chickpea Chocolate Chip Cookies (Vegan, GF)

Pantry Chocolate Chip Cookie Recipe using chickpeas, peanut butter, applesauce and oats for a crisp on the outside, chewy and soft inside cookie without any oil or refined sugar. These Chickpeas Chocolate Chip Cookies are naturally vegan and gluten-free....a healthy cookie recipe that takes just 20 minutes to make with simple, wholesome ingredients.

Prep Time5

Cook Time15

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 84kcal

Author: Debra Klein

Equipment

Ingredients

1 15-oz can chickpeas rinsed and drained
½ cup peanut butter
½ cup rolled oats
½ cup unsweetened applesauce
¼ cup pure maple syrup
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon salt
½ cup dark chocolate chips

Instructions

Preheat oven to 375 and line large rimmed baking sheet with unbleached parchment paper.
Rinse and drain chickpeas. Add to bowl of food processor along with peanut butter, oats, applesauce, maple syrup, baking powder, cinnamon and salt. Process for about 30 seconds. Scrape down sides. Process again until oats have broken down and batter is smooth.
Stir in chocolate chips by hand.
Scoop batter onto prepared baking sheets leaving 2" between cookie balls. Wet hands and gently flatten. If desired, sprinkle some flakey sea salt onto cookies.
Bake in preheated 375 oven for 3 minutes. Turn down oven temperature to 350 and bake for an additional 12 minutes. Cookies will be golden and still soft to the touch.
Carefully transfer cookies from baking tray to a wire cooling rack. Let them cool completely before transferring to an airtight container for storage.

Notes

Using a small cookie scoop, you'll get 20-24 small cookies.

Using a medium cookie scoop, you'll get 12-15 large cookies.

STORAGE: Use an airtight container once cookies have completely cooled. They'll stay good at room temperature for a week, in the fridge for 2 weeks or freeze for 3 months.

Nutrition