Chocolate Chip Chickpea Cookies | Vegan, Gluten Free + Clean Ingredients
    Servings
    12Cookies
    Servings
    12Cookies
    Ingredients
    Instructions
    1. Preheat your oven to 350°. Line a baking sheet with parchment paper.
    2. Place all of your ingredients (except the chocolate chips) in a food processor or blender and blend until smooth. Transfer the batter to a bowl and allow to cool a big before folding in your chocolate chips. When the dough has been rotating in your processor, it can heat up and you don’t want your chocolate chips to melt into the batter!
    3. Place your chocolate chip cookie dough in the fridge and allow it to sit for at least 30 minutes.
    4. Use a mashed potato scoop to scoop your batter onto the baking sheet. Repeat until all the batter is used. If you don’t have a mashed potato scoop, a spoon will do just fine.
    5. Bake for 18-20 minutes, or until the edges of the cookies are slightly firm + browned. Let the cookies cool on your baking sheet for a few minutes to firm up before transferring to a wire cooling rack.
    6. ** I like to keep mine in a Tupperware in the fridge to ensure freshness!