I need to preface this post by telling you that my mother is absolutely the Chocolate Chip Cookie Queen. Hands down, she makes the best cookies around – you can ask any of my friends. She used to get cookie requests in Montana from my coworkers in California. When that care package arrived to the office from “Mama Montana”, there was a small stampede to the kitchen and those cookies didn’t last more than ten minutes.
That being said, I’m not going to attempt to take that crown. What I can do is give you a delicious, dairy-free, gluten-free alternative that you’re going to LOVE.
I was surprised by how much I liked these cookies. Considering the base is a bean (or pea?), it sounds a little weird, for sure. But these are tested and Jenna-approved!
Chickpea Chocolate Chip Cookies
- 1 1/4 cups canned chickpeas well-rinsed and patted dry with a paper towel (little less than 1 can)
- 2 tsp vanilla extract
- 1/2 cup + 2 tablespoons almond butter
- 1/4 cup honey
- 1 tsp baking powder
- pinch salt if your almond butter doesn't have salt in it
- 1/2 cup chocolate chips or chunks
Preheat your oven to 350°F. Combine all the ingredients, except for the chocolate chips, in a food processor and process until well combined and very smooth.
Stir in the chocolate chips. If it's easier, transfer the mixture to a bowl first. The mixture will be very thick and sticky.
With wet hands, form into 1-1/2" balls. Place onto a piece of parchment paper. (the cookies will not rise much)
Bake for about 10-12 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.