It feels like fall around here and that makes me want to bake… and eat!
If a food doesn’t have a rich chocolate chip in it, I want nothing to do with it. From muffins, to pancakes, to cookies… I’ve made it all in the past few weeks and I have no plans on pumping the brakes anytime soon!
The wonderful thing about these little treats… they’re actually healthy! They are loaded with protein and fiber, AND (what I’m known for) by slipping in some extra nutrients with the chia seeds, I’ve ADDED a dose of calcium and an extra energy boost as chia seeds are known to give you stable energy due to their ratio of protein, fats and fiber. You just can’t beat a cookie with all that!
I figured out awhile back how to turn chickpeas into delicious cookies. Since then I’ve continued to experiment with different ingredients in order to change up the cookies. From oatmeal cookies, to chocolate chunk cookies to these chocolate chip cookies… the results are nothing short of fabulous and I couldn’t be more proud to share them with you.
I will never go back to flour-based cookie making again. You just can’t beat the texture and flavor of these, PLUS the nutritional value.
These particular cookies have a richness and sweetness, but a chewiness like regular cookies. The chia seeds are undetectable which makes them perfect to serve to picky little eaters. They are so flavorful and will totally quell your sweet tooth, without any guilt!
All you need is a blender, or food processor, a cookie sheet and 20 minutes. They’re easy to make and the clean up is even easier!
Here’s what you’ll need for these creamy, vanilla-y, sweet chocolate chip cookies!
Choc-O-Chick Chia Cookies Ingredients:
1 & 3/4 cups cooked chickpeas
1/2 c. almond butter
1/2 c. grade b maple syrup
1/2 c. dairy free chocolate chips
1 tbsp non alcohol vanilla
1 tbsp chia seeds
1/2 tsp baking powder
1/4 tsp baking soda
1/8th tsp sea salt
Directions:
- Do a quick soak on a bag of dried garbanzo beans according to instructions. Let beans cool, then measure out 1 & 3/4 cups into a blender or food processor. (One 15 oz. can of chickpeas will work too, just make sure the can is “bpa free.”)
- Warm oven to 350 degrees.
- Place chickpeas, almond butter, maple syrup, vanilla, baking powder and baking soda into a blender or food processor and blend until smooth. *I use my Vitamix over my food processor. It gets the ingredients super smooth and creamy, but either will work!
- Stir in, by hand, the chia seeds and chocolate chips.
- Grab a cookie sheet and a 1″ cookie/ice cream scooper (for more uniform cookies), or a small spoon and place a dollop of the cookie mixture onto a baking sheet. Continue until batter is gone, leaving a little space between each dollop (not much however, because these won’t rise much).
- Place cookies into the oven and bake for 20-22 minutes. (Do not overcook. Cookies will set up even if they are slightly undercooked.)
- Serve.
- Store and serve these from the refrigerator in a sealed container.
~Yields 24 cookies.
*NOTES*
*The type of vanilla you use makes all the difference in these cookies. Invest in a good alcohol free vanilla and your cookies will taste phenomenal. (Trader Joe’s does carry an alcohol free vanilla, which I recently tried, but I feel it is not as rich as others that are sold and still has a hint of alcohol. But, the price is good!
*You can use any chocolate chips if you are not concerned about dairy-free. I found these dairy free mini-chips and think they taste delicious. I purchased them at Ralph’s.
