You Won’t Believe it’s Chickpeas Holiday Cookies
| 1 min read
1 15 ounce can of chickpeas
1⁄2 cup smooth cashew butter, unsalted
1⁄2 cup brown sugar
1 tsp vanilla
1⁄3 cup mini chocolate chips (use vegan chocolate if desired)
1⁄4 cup crushed peppermint candy or chopped pecans
1⁄2 tsp baking soda
1⁄2 tsp baking powder
1⁄2 tsp salt
Spray canola oil
Preheat the oven to 350 degrees F.
Drain and rinse the chickpeas. For an especially smooth texture, peel the chickpeas by placing them between a towel and rubbing, then removing the peels.
In a food processor or blender, add chickpeas, cashew butter, vanilla and brown sugar. Blend until texture is smooth. Add salt, baking soda and powder, then blend for about 1 minute. Stir in chocolate chips along with the nuts if using.
Spray a lined baking sheet with canola oil. Using an ice cream scooper or spoon, place about 1 tbsp of cookie dough onto baking sheet leaving ~3 inches between cookies.
Bake for 16-18 minutes until cookies have browned along the edges. Allow to cool on a wire rack. Sprinkle crushed peppermint if using.