Ingredients
Wet Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup tahini (or other nut/seed butter)
- 1/4 cup unsweetened apple sauce
- 1/2 cup maple syrup
- 2 tbsp olive oil
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup dairy-free semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375°F and line a large rimmed baking sheet with parchment paper to prevent sticking and ensure even baking.
- Blend Wet Ingredients: In the bowl of a food processor or high-speed blender, combine the drained chickpeas, tahini, unsweetened apple sauce, maple syrup, and olive oil. Blend for at least 2 minutes until the mixture is very smooth, scraping down the sides as necessary to achieve an even consistency.
- Combine Dry Ingredients: Transfer the smooth wet mixture to a large mixing bowl. Using a spatula, incorporate the all-purpose flour, baking powder, and salt until just combined. Then fold in the dairy-free semisweet chocolate chips gently to distribute them evenly without overmixing.
- Portion Cookies: Use a cookie scoop to drop portions of cookie dough onto the prepared baking sheet. Flatten each cookie slightly using the back of a measuring cup. Optionally, brush the tops with a bit of olive oil and sprinkle with additional chocolate chips for extra flavor and appearance.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookie edges turn golden brown and the centers are no longer doughy.
- Cool and Serve: Transfer the cookies to a cooling rack and allow them to cool for at least 10 minutes before enjoying to ensure they set properly.
Notes
- Make sure to rinse the chickpeas well to remove excess sodium and any canning liquid taste.
- If you prefer a nut-free version, substitute tahini with sunflower seed butter.
- Using a food processor or high-speed blender is key to achieving the smooth batter texture.
- Olive oil brushing is optional but adds a nice sheen and enhances browning.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
