Another huge hats off to Detoxinista. The woman is a genius when it comes to unconventional and healthy recipe ideas. Her recent recipe using CHICKPEAS as the base of chocolate chip cookies is unbelievably delicious. AND it’s gluten/refined sugar free.
I tend to use her recipes as the base, then modify based on what we have in the kitchen. Her recipes are always so strong, you can usually be pretty creative and still have a positive result.
The variation we’ve settled on is, I think, insanely addictive and has significantly less sugar than the original. Since we added a bit of brown rice flour, they’re also quite a bit fluffier, while still being moist and decadent.
Annnnd now I’m hungry.
The first time we made these, we belatedly realized we didn’t have any chocolate chips. No surprise there, since I swore off chocolate years ago, but we ALSO didn’t have any cacao nibs, which we now use instead (how hipster of us).
We ended up just making the recipe without them, and I really think you should try these as straight-up cookies. No chocolate chips. Honestly, they’re good enough.
The key here, and this is a step not to be skipped, is to rinse the chickpeas well. If you don’t, you might have a funky aftertaste. If you rinse them well, though, I think they’re perfection.
And without further ado, here we go!
1 (15 oz.) can chickpeas, drained and rinsed
1 tablespoon + 1 teaspoon vanilla extract
3 tablespoons + 1 teaspoon melted coconut oil
MOST of 1/2 cup (like 90%) gluten-free oat flour, topped off with quick-cooking oats
Heaping 1/2 cup coconut sugar (the original recipe calls for 3/4, so a generous 1/2 cup is fine)
1/4 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons brown rice flour
1/2 teaspoon raw apple cider vinegar
1 teaspoon pure maple syrup
1) Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2) Rinse the chickpeas WELL
3) Pop the chickpeas in a large food processor with 3 tablespoons coconut oil and 1 tablespoon vanilla extract (put the rest aside for now). Pulse until it’s a bit mushy, like the photo below.
4) Add in the oat flour (if you don’t have oat flour, you can simply pulse oats in a food processor beforehand, then add in).
Here’s the thing though, only do about 90% of the measuring cup with oat flour, then top it off with quick-cooking oats. This will give the cookies more texture. Also add the coconut sugar, salt, and baking soda, and give a quick pulse (ingredients should be mostly mixed together, but doesn’t need to be perfect).
5) Add in the 3 tablespoons brown rice flour, 1 tsp maple syrup, 1 tsp coconut oil, 1 tsp vanilla, and 1/2 tsp apple cider vinegar (fine if it’s a few drops more ACV, it’ll probably spill a tiny bit when you pour). Pulse again until it’s all mixed into a chunky goo, using a spatula to make sure you get everything from the sides.
6) Scoop the batter onto the parchment paper using a spoon or your spatula. It’ll be much less solid, and probably more sticky, than you’re used to, but that’s OK. Shape the cookies the way you want them when they’re done, since their shape won’t change like conventional cookies.
7) Bake for 18 minutes, and leave on the pan at least 10 minutes to cool.