Mmmmmm. When does a chocolate chip cookie ever not sound good?! These super simple chocolate chip cookies are vegan and gluten free, but in my opinion they taste far better than the real deal loaded with butter and sugar. You would never be able to tell when you took a bite of these, but the main ingredient is chickpeas! This recipe is especially great because they are so quick to whip up, require a very short list of ingredients, are guilt free, and taste oh-so delicious right out of the oven with a glass of cold milk. I know I'm not the only one drooling just thinking about these cookies, so why don't you do yourself a favor a whip up a batch for yourself or maybe you're feeling generous and want to whip up a few batches to share with friends and family :) Ingredients:
1 large can of chickpeas, rinsed and drained
1/4 cup maple syrup
3 tbsp almond butter
1 tsp vanilla
1 tsp baking powder
pinch of salt
1/2 cup chocolate chips (I like to use dairy free dark chocolate chips)
Method:
Preheat oven to 350F.
In a food processor pulse all the ingredients together (besides the chocolate chips) until smooth. Fold in the chocolate chips.
On a parchment lined baking tray, scoop out equal sizes of batter. Depending on how big your spoonfuls are, this makes about 8-12 cookies-so if you are baking for a large group of people, you may need to double or triple the recipe.
Bake for 40 minutes. Allow to cool for about 5 minutes (just the right amount of time so you don't burn your mouth, but still get to enjoy the warm and ooey gooey cookies right out of the oven). Store in an air tight container for up to a week.
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