Chickpea chocolate chip cookies recipe
Recipes from other countries
Sweet
Dessert
Easy
30'
These scrumptious chocolate chip cookies are not only vegan and gluten-free, they're also delicious. In this sweet recipe, when the Goya Organic Chick Peas are pureed, they form a soft dough with a moist texture and a nutty flavor. In addition to being delicious, these legumes add a good amount of fiber and protein to this recipe. Just place the cookie dough on a sheet pan, bake and enjoy these novelty cookies.
Ingredients
Necesary
- 1 can of of Garbanzos extra goya
- 3 tablespoons of coconut oil
- 0.5 tablespoon of of Nativo Vanilla Essence
- 0.5 tablespoon of of Nativo Brown Sugar
- 0.5 cups of granulated sugar
- 0.5 cups of of White Masarepa
- 1 tablespoon of cider vinegar
- 0.5 tablespoon of baking soda
- 0.5 tablespoon of salt
- 0.5 cup of dark chocolate chips
Optional: gluten free
- 4 tablespoon of oatmeal
Preparation
- Heat oven to 350ºF (176ºC). Line the baking sheet with parchment paper. In a food processor, blend the chickpeas, coconut oil and vanilla essence until smooth, about 30 seconds. Add the brown sugar processor, granulated sugar, gluten-free oat flour, vinegar, baking powder (baking soda) and salt, and blend until a smooth dough forms.
- Stir in the chocolate chips and mix until well blended into the batter, then drop, using a measuring spoon, onto the baking sheet. Flatten the dough a little with wet fingers. Repeat this with the rest of the dough.
- Bake until the edges of the cookies are golden brown and shaped, about 15 to 18 minutes. Remove the cookies to a wire rack to cool before serving.
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