Chocolate Pecan Chickpea Cookies (aka Skinny Chicks)
Gluten-free, high protein, vegan, dairy-free, high fiber
These cookies are my easiest drop cookies, made in a blender and one bowl using simple pantry ingredients. You would never guess these pecan chocolate chip cookies are made with CHICKPEAS in place of flour. With beans as the main ingredient, you get a high-protein, high-fiber cookie that is chockful of plant nutrition. Don’t be shy when adding salt on top; it brings out the nutty flavor of the pecans and plays nicely with the chocolate. This is a truly guilt-free treat for all those who like to disguise healthy ingredients as yummy, sweet treats. Your family and friends will never know…
Chocolate Pecan Chickpea Cookies (aka Skinny Chicks)
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
1 - 15 oz. can chickpeas, drain (reserve 2 tablespoons liquid)
1/2 cup almond butter
1/2 cup maple syrup
2 teaspoons vanilla
1 teaspoon apple cider vinegar
Dry
1/2 cup oat flour
1/4 cup whole oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup toasted chopped pecans
1 cup dark chocolate chips
large crystal salt
Makes 30 cookies
Find the ingredients & tools to make this recipe:
Instructions
1. Preheat oven to 350ºF/180ºC. Grease 2 cookie sheets with coconut or olive oil.
2. Place pecans onto baking sheet and toast 10 minutes. Watch carefully, remove as soon as they start to smell toasty and are slightly brown. Rough chop; set aside.
3. Drain chickpeas, reserve 2 tablespoons liquid and add them into a blender with almond butter, maple syrup, vanilla and vinegar. Process on medium speed until a smooth batter forms. 1 to 2 minutes.
4. Scoop the chickpea batter into a bowl and add oat flour, whole oats, baking soda, baking powder and salt. Stir until smooth. Add toasted pecans and chocolate chips. Stir and refrigerated cookie dough 30 minutes.
5. Using a large ice cream scoop, scoop 2 tablespoons cookie dough onto baking sheet. Space cookies 1/2-inch/2 cm apart (24-30 cookies, depending on size). Sprinkle with a generous pinch of large crystal salt.
6. Bake 18 minutes or until cookie edges brown and cookie become firm outside and remains moist inside. Check by turning over a cookie to see the browned bottom.
TIP: This cookie batter is so smooth; you can bake them into small muffin tops by pouring the batter into baby cupcake tins.
Photos by Milkshake Creative
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