GF Cakey Chickpea Cookies (2 Ways)

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{ makes around 16 }

Sometimes I’m in the mood for cookies. No, wait, I’m lying again. I’m actually always in the mood for cookies. Anyways, I was in the mood for cookies and decided to try something new. I’ve seen chickpea cookies around for quite some time and have always just thought that it would be too much of a hassle. But then the other day, as I was craving cookies, I thought I would give it a shot.

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Now, I’m quite impatient so it should come as no surprise that I gave up the search for a good recipe after looking at two that looked weird and that I decided to just try and come up with a recipe myself. This rarely is a good idea, but sometimes it just works.

I decided to make two different varieties; chocolate chip and double chocolate chip. Both delicious.

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If you’re after a recipe for chewy, crispy cookies, these may not be for you, as they only have a small amount of oil and therefor are more cakey. Try this recipe instead. But if you’re up for trying something new and interesting, these are definitely worth a shot.

The Triple C

  • 1 can of chickpeas
  • 3 deciliter oat flour
  • 1 teaspoon baking powder
  • 2 tablespoons ground flax
  • 2 tablespoons almond milk
  • 3 + 1 tablespoons melted coconut oil
  • 2 teaspoons almond essence
  • 1 teaspoon vanilla essence
  • 1 1/2 deciliter cane sugar
  • 1 deciliter raw cacao powder
  • 80 g dairy free chocolate / or cacao nibs if you’re one of those
  • 1/2 teaspoon salt

The Directions

  • Preheat oven to 175°C / 350°F
  • Rinse and drain the chickpeas.
  • Run in a food processor with almond milk, 3 tablespoons coconut oil, almond essence, vanilla essence and cane sugar.
  • In a bowl, whisk together oat flour, baking powder, ground flax seeds and salt. Gradually add to the food processor whilst blending.
  • Put half of the mixture back in the flour bowl and stir in half of the dark chocolate chips.
  • Add cacao powder and 1 tablespoon coconut oil to the food processor, blend well and then stir in the remaining chocolate chips.
  • Let both batches hang out for a few minutes while you prepare a cooking tray with parchment paper.
  • Shape the dough into cookies – big or small; I’m not here to judge. / the cookies don’t really spread out, so make them the size and shape that you want.
  • Place on cooking tray, sprinkle with a bit of salt and cane sugar and bake for 15 minutes. / you may have to use more than one tray.
  • Let the cookies cool on a cooling rack and enjoy!

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xx
& happy holidays!

6 Comments

  1. What amount of the chickpeas do you mean by “1 can”? I’m looking forward to try these, but wonder whether the recipe asks for a small (~240g) or a big can (~480g) or something in between. Would be happy if you could answer me 😉
    P.S. Love your pictures & recipes *-*
    Greets from Germany 🙂

    1. Hi there. I don’t know why I always assumed there was only one size of cans of chickpeas. I will make sure to include measurements in the future. This particular recipe calls for 400 g. Hope you like them x

  2. Awesome cookies! I had to make a couple substitutions but nevertheless Cakey is probably the best description ever!!! 😀 thank you for the great recipe!

    Keep doin’ what you’re doin’

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