INGREDIENTS & Method:
1. Preheat the oven to 350F, 180C or gas mark 4). Line a sheet pan with parchment paper.
2. Put the following together in a medium mixing bowl and stir until combined:
- 1 1/4 C. (180 g) pastry flour
- 1 tsp. (15 g) baking powder
- 1 tsp. (15 g) baking soda
- 1/4 tsp. (4 g) Salt
3. Put the following together into a food processor and blend until smooth:
- 1 1/2 C. (246 g) cooked chickpeas or 1 can (15 oz), rinsed and drained
- 1/4 C. (120 ml) Nondairy Milk
- 2 tsp. (30 g) Vanilla or Almond Extract (I used Almond)
- 1 C. (225 g) packed Brown Sugar

4. Mix in the wet mixture from the food processor with the dry items in the bowl. Then mix in:
- 1 C. Chocolate Chips
- 1 C. Walnut Pieces
5. Place in 1 1/2 Tablespoon scoops on the sheet and into the oven for 15- 17 minutes. Do NOT over-bake. Cool and enjoy!
This recipe was derived from the fantastic The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! (Great Vegan Book)
by Kathy Hester.
And if you love these Chickpea Chocolate Chip Cookies, you will also love these Double-Chocolate Black Bean Cookies:
And if you love these Chickpea Chocolate Chip Cookies, you will also love these Double-Chocolate Black Bean Cookies:
Find these Double Chocolate Black Bean Cookies HERE
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