You Won’t Believe it’s Chickpeas Holiday Cookies

Shanthi Appelo
Shanthi Appelo

| 1 min read

holiday recipes
Cookie exchanges are popular during the holidays, and this recipe may just wow and surprise partygoers. Made with chickpeas instead of flour and cashew butter instead of creamery butter, this vegan chocolate chip cookie recipe offers extra protein, fiber, folate, iron and B vitamins for a fraction of the saturated fat and refined carbohydrates.
These cookies come out with a crisp exterior and a slightly soft interior with some chew. It’s best to eat them fresh to enjoy the crispiness.
Serving Amount
  • 1 15 ounce can of chickpeas

  • 12 cup smooth cashew butter, unsalted

  • 12 cup brown sugar

  • 1 tsp vanilla

  • 13 cup mini chocolate chips (use vegan chocolate if desired)

  • 14 cup crushed peppermint candy or chopped pecans

  • 12 tsp baking soda

  • 12 tsp baking powder

  • 12 tsp salt

  • Spray canola oil

  • Step 1

    Preheat the oven to 350 degrees F. 

  • Step 2

    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. 

  • Step 3

    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. 

  • Step 4

    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.  

  • Step 5

    Bake for 16-18 minutes until cookies have browned along the edges. Allow to cool on a wire rack. Sprinkle crushed peppermint if using. 

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