We Finally Tried CHICKPEA COOKIES… and WOW! WFPB, Low Cal, No Oil!

Chickpea Cookies

Step 1: Preheat the Oven [00:59]

Preheat your oven to 350°F (175°C) so it’s ready when your cookies are mixed.

Step 2: Make Oat Flour [04:05]

In a food processor, pulse 1/2 cup of rolled oats until they reach a flour-like consistency.

Step 3: Prepare the Chickpeas [05:11]

Drain and rinse 1 can of chickpeas, and optionally dry them off.

Step 4: Mix Ingredients [06:11]

In the food processor, combine the chickpeas, soaked 8 dates, 6 tablespoons of peanut butter powder, 6 tablespoons of water, 2 teaspoons of vanilla extract, 1/4 cup of maple syrup, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and a pinch of salt. Blend until smooth.

Step 5: Divide the Batter [07:01]

Divide the cookie batter in half to create two different flavors.

Step 6: Add Mix-ins [08:06]

For the first half, mix in 1/4 cup of cranberries and 1/4 cup of chopped pecans. For the second half, add 1/4 cup of mini vegan chocolate chips.

Step 7: Shape the Cookies [09:12]

Scoop the cookie dough onto a baking sheet, flattening each cookie slightly.

Step 8: Bake the Cookies [10:00]

Bake the cookies in the preheated oven for 15 minutes, checking for doneness.

Step 9: Cool and Serve [14:39]

Once baked, let the cookies cool slightly, then enjoy! Optionally, sprinkle with a little salt before serving.