Chickpea Chocolate Chip Cookie Bites
I’ve shared these cookies, over the years, to friends and casually on my Facebook page as I’ve made them for my children (ahem, myself too). And every single time I get comments or messages that say something like this, ” we couldn’t stop eating them…I CAN’T believe that these are made from chickpeas…we ate the whole cookie sheet of them right out of the oven!”
So hold your vegan eye rolls ’til you try these little babies. You might be convinced, at least for this recipe, that some cookie recipes (sans grains and traditional ingredients) that vegans rave over are, actually, raveable.
To make a single batch of these cookie bites, go ahead and gather these ingredients (substitute peanut butter or almond butter for sunflower seed butter if you prefer – 1:1 substitution)…
The first thing you’ll do is drain the garbonzo beans and rinse them. Place them in a food processor along with the honey and and sunflower seed butter and blend.
Once creamy you’ll blend in the coconut flour. After the coconut flour is blended well, remove the dough and place in a mixing bowl and folding chocolate chips.
..and try not to sneak bites of this egg-free dough. I dare you.
The easiest way, I’ve found, to scoop this dough out is with a small little fruit scooper. The one pictured here just happens to be my grandmother’s. And there’s something really special about that.
Once all of those delicious little bites are laid out on parchment paper, you’ll pop them in the oven at 350 degrees F for about 15minutes. Out of the oven each cookie bite is somewhat fragile until it cools a bit and sets. But if you’re like me, you won’t be able to wait. In my opinion, these bites need to cool (but only a bit) because eaten warm is definitely the way to go. Delicious. Comfort food. Protein packed. Kid-tested, approved and devoured.
- ¼ cup honey
- 1 can chickpeas (garbanzo beans)
- 1 Tbs coconut flour
- 1½ Tbs vanilla
- ½ cup dark chocolate chips
- 1 tsp baking powder
- ½ cup sunflower seed butter
- a few dashes sea salt (roughly ¼ tsp)
- Preheat oven to 350F
- In food processor blend honey, vanilla, drained and rinsed chickpeas and sunflower seed butter
- Once creamy, blend in coconut flour
- Move dough to mixing bowl and fold in chocolate chips
- Using fruit scooper, scoop dough onto cookie sheet lined with parchment paper
- Bake for 15 minutes
- Allow to cool for 5 minutes before eating
Tags: chickpeas, coconut flour, cookies, dairy free, dessert, egg free, gluten-free, grain-free, honey, kid friendly, raw, snack time, snacks, sunflower seed butter, vegan