Healthy Chickpea Cookies (3 Variations)
  1. Preheat oven to 350°F

  2. Add ½ cup rolled oats to food processor and pulse a few times to make oat flour

  3. Drain, rinse, and dry chickpeas, then add to food processor

  4. Add peanut butter powder (6 tablespoons) and water (6 tablespoons) to the processor

  5. Add 4 medjool dates or 8 deglet dates (soaked in hot water for 10 minutes if hard)

  6. Add ¼ cup maple syrup, 2 teaspoons vanilla, ½ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt

  7. Blend all ingredients until combined

  8. Divide dough in half for two variations, or use full batch for one flavor

  9. For chocolate chip cookies: fold in ¼ cup mini vegan chocolate chips

  10. For cranberry nut cookies: fold in ¼ cup cranberries and ¼ cup chopped nuts

  11. For pumpkin spice cookies: make separate batch by replacing peanut butter powder with ⅓ cup pumpkin puree, 2 tablespoons PB powder, and 1 teaspoon pumpkin pie spice; fold in nuts or chocolate chips

  12. Scoop dough onto baking sheet using medium cookie scoop, filling to the top

  13. Gently flatten cookies with hand

  14. Add toppings: chocolate chips on chocolate chip cookies, pecans on cranberry cookies, chocolate chips on pumpkin cookies

  15. Bake for 15 minutes, then check; bake an additional 5-10 minutes if needed

  16. Immediately sprinkle with flake salt after removing from oven

  17. Cool before serving

  18. Store in refrigerator for up to 3 days or freeze leftovers

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

Category🍪Cookies

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 20m

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