I am so excited to tell you about these cookies, you just won’t BeANlieve it!
OK, so that pun was really bad, but these cookies are really good! They’re made with chick peas – as in garbanzo beans – STOPMAKINGTHATFACE! They’re good! It’s true.
I have no problem making and eating “healthy” cookies or treats (like Secret (Spinach and Carrot) Brownies, Banana Oatmeal Cookies or Black Bean Brownies) but if it’s so healthy that it tastes healthy and no one will eat them but me (like White Bean Blondies), then there’s just no point.
Fortunately, these Chick Pea Chocolate Chip Cookies fall into the “healthy treat that everybody will eat” category. While I’m not sure I would take these cookies to party to compete against “real” cookies made with flour, sugar and butter – I would not hesitate to take these to a playdate to share or a pot luck with my crunchy granola friends who don’t bat an eye when someone puts beans or pureed spinach in baked goods. (I love hippies.)
I also have no problem making these to have on hand when my kids say “I’m hungry!” and I reply with “Hi, Hungry! Nice to meet you, I’m Mom.” (They hate that.)
But then I say, “Want a cookie?” (They love that!)
And since these cookies are made with quality ingredients, I love that too.
With my “Not Sure I’d Take These To a Party” disclaimer, please let me reinforce that these chick pea cookies are pretty dang good. Even Maxine (my choosiest of little eaters) ate one and then declared her love for them as she reached for a second. This says A LOT about these cookies, people. I’ve made 4 batches of these cookies one week’s time, my last batch was a double batch – they disappear quickly!
One of my favorite aspects about these cookies is how quickly they come together. You throw everything into the food processor,
fold in chocolate chips, and you’re done.
I love that they are made without flour, (gluten free, yo!) and contain no refined sugar, (with the exception of chocolate chips – but at least dates and maple syrup have some redeeming nutritional qualities.) You can leave out the maple syrup to make them slightly less sweet while still being just as good. Ava liked them better with peanut butter and no maple syrup, Maxine liked them better with almond butter and maple syrup. Zak, Kaz and I just liked them, period.
Chick Pea Chocolate Chip Cookies (Gluten Free and Vegan)
1.5 cup cooked chick peas (15 oz can, rinsed and drained)
5 medjool dates, pits removed
2 Tbsp maple syrup (optional)
1/3 c nut butter
1/2 tsp vanilla
1/2 tbsp baking powder
1/2 c mini chocolate chips
Combine all ingredients except chocolate chips in food processor or blender. (The food processor would be better, but the blender could work if it’s all you have.) If your dates are pretty firm, soak them in hot water for 10 minutes before using. Scrape sides of food processor as needed and blend until dough is uniform. Transfer to bowl, fold in mini chocolate chips. Use 1 heaping Tbsp of dough for each cookie.
These cookies do not change shape as they bake, so you might want to smooth and shape them with your fingers as you scoop dough to transfer to your baking sheet.
Bake at 350 for 12 – 14 minutes. The timing is important as they don’t really need to be baked because they are just beans, nut butter and dates – but baking them improves their texture, so you’ll want to bake them long enough to dry them out a little, but not so long that you darken the bottoms too much. 10 minutes was too short, 15 minutes was too long. (20 minutes was way too long. Ask me how I know.)
The baking powder helps with the finished texture and gives them a cracked appearance.
If you choose not shape the dough before baking,
just be warned they look the same coming out as they did going in.
If you don’t mind bumpy cookies (I sure as heck don’t) then fire away!
And guess what? Chick peas happen to be on the list of Affordable Healthy Foods! Score!
My favorite ways to use chick peas include Chana Masala, super smooth and creamy homemade hummus and Curried Coconut Spaghetti Squash. And now cookies too! I think we’ve officially got all of our garbanzo bean bases covered.