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Chocolate Chip Chickpea Cookies

Chocolate Chip Chickpea Cookies Related:   dessert, gluten-free option, kid-friendly, Tu b'Shevat, vegetarian

Prep time: 25 min

Cook time: 15 min

Yield: 3 dozen cookies

User Rating:
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Rating: 2.7/4 (6 votes cast)

Back when gluten and refined sugar was still part of my family’s diet, we fell in love with a recipe I found for chocolate-chip cookies with chickpeas. Admittedly, at first a cookie with chickpeas sounded a little off to me, but because I love garbanzo beans so much, I decided to give it a try. After a few minor adjustments to the recipe, I was hooked. When our family diet changed to eliminate gluten and refined sugar, I set off to recreate them. I substituted my GF (gluten-free) flour for general all-purpose flour and coconut sugar for the refined sugar. Then, I reduced the amount of chocolate chips by adding the sweet, chewy dates. After a few batches, I had found that love again! What was once a treat is now a healthy treat that I have no guilt about all of us consuming often!

Ingredients

  • 1 scant cup coconut palm sugar (learn more about coconut palm sugar)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup oil
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1 15-ounce can garbanzo beans, drained, and pureed in a food processor until chunky (you don't want Hummus, but to be able to see small pieces of chickpeas in the cookie)
  • 3/4 cup dark chocolate chips
  • 1/4 cup dates, chopped (if necessary, soak in warm water to soften, then drain and chop)
  • 2 cups gluten-free all-purpose flour or whole white flour
  • 1/2 cup oats (make sure they are gluten-free oats if necessary)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Preparation

Line three baking sheets with parchment. In a large bowl, beat together on medium speed the palm sugar, applesauce and oil until the sugar is dissolved, then beat in the egg and vanilla. Add the chickpeas, chocolate chips and dates and mix to blend with a large spoon. In a separate bowl, mix the flour, oats, baking soda and salt until blended. Add the dry ingredients to the chickpea mixture. Place in the refrigerator for 15 minutes. Heat oven to 350 degrees. Drop chilled dough by the teaspoon onto the baking sheet about 1 inch apart. Do not press down. Bake for 10 to 12 minutes until the bottom edges turn brown. Cool on the cookie sheet for 15 minutes before placing on a cooling rack.

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