One week it’s on me. Next week is on her. It’s more fun that way.
Anyway, a couple of Thursdays ago it was my turn to make the plans. Since it was way too cold to step outside, I thought I’d make it a nice evening in.
I brought out the wine (Fuzion from Argentina). Picked a nice movie (can’t remember). Made a nice dinner (it was spectacular – her words). And then I brought out the chickpea cookies.
Ooohh the never-cease-to-impress simply delicious chickpea cookies.
Long story short, they were a hit. And ever since I posted a picture of them on my newsletter, I got swarmed with emails from people demanding the recipe.
So here it is. The recipe for the most delicious chickpea cookies you’ll ever taste.
Baking with chickpeas?
Few people realize that it is actually possible to bake things without flour.
It really is. Flour is for suckas!
The first time I discovered this was back home when my mom made a batch of chickpea cookies very similar to what I’m going to show you today. I couldn’t believe it. No flour. No added sugar. Just simple ingredients.
That’s my kind of baking!
So I did a bit of research and came across a really great recipe from Begin with Nutrition. I really have to give them credit for inspiring this recipe!
Now let’s get right into the details.
Tools you will need:
- A small food processor
- A decently sized baking sheet
- Parchment paper
- A small mixing bowl
- Small strainer
- Measuring cups (optional)
Ingredients you will need:
Funny enough, there are very few ingredients that I would consider to be absolutely essential for making chickpea cookies.
I’ve noted the essential ones with a * in the list.
Below is a list of the exact ingredients I use to make my chickpea cookies. In brackets I’ve placed the recommended amount of each ingredient, but you can be flexible with your servings. I don’t use measuring cups anymore. I just eyeball things. It’s much easier.
The second list is the “creative options” list. Feel free to use any of these extra ingredients to create your own unique chickpea cookie recipe.
Ingredients I use:
This should make roughly 12 decently sized cookies.
- 1 can of chickpeas (19Oz)*
- Organic almond butter (1 cup)*
- Raw honey (1 tablespoon)
- Dark chocolate chips (as desired)
- Organic dried blueberries (as desired)
- Raw pumpkin seeds (as desired)
- Baking powder (1/4 teaspoon)*
- Baking soda (1/4 teaspoon)*
- Sea salt (sprinkled)
Feel free to play around with some of these extra ingredients:
- Add crushed walnuts or cashews
- Substitute almond butter with cashew butter
- Substitute raw honey with agave
- Add goji berries (as desired)
- Add hemp seeds (as desired)
Steps to follow:
1. Preheat oven to 350 degrees F and cover your baking sheet with parchment paper. Set it aside for now.
2. Use your strainer to rinse your chickpeas and add them to your food processor.
3. Add almond butter, baking powder, baking soda, and honey to the food processor and blend for a few minutes until you have a mixture that is smooth and creamy. Kind of like this:
4. Mix together your dark chocolate chips, dried blueberries, pumpkin seeds, and any other ingredients you’ve prepared into a separate bowl.
5. Transfer your smooth chickpea mixture into your bowl of ingredients and mix everything together by hand so it’s fully blended.
6. Bring back your baking sheet. Use a tablespoon to scoop small balls and transfer them to the baking sheet. Space them out nicely and sprinkle with sea salt.
7. Throw into oven and bake for 20-25 minutes. This is what they should look like when they come out:
And there you have it: the easiest chickpea cookie recipe you will ever find. And probably the most delicious.
All that’s left is to kick back and enjoy the flavor.
Now before we sign off, I have a favor to ask you.
Since I’m always looking to make my recipes better, I need some suggestions.
Please take a second to scroll down to the bottom of this post and leave a comment telling me one cool extra ingredient you would add that you think could really spice up this recipe.
Looking forward to your ideas! Cheers!