Tahini Chocolate Chickpea Cookies
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Gluten-Free, Vegan
Ingredients
Scale
- 1 can (15 oz) chickpeas, thoroughly rinsed and patted dry
- 1/2 cup creamy tahini (make sure it is well-stirred)
- 1/3 cup pure maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips (dairy-free if preferred)
- Optional: Flaky sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat. Ensuring your chickpeas are very dry is key to getting the right texture, so use a paper towel to remove as much moisture as possible after rinsing.
- Place the dried chickpeas, tahini, maple syrup, vanilla extract, baking powder, and salt into a food processor. Blend on high until the mixture is completely smooth and resembles a thick cookie dough. You may need to stop and scrape down the sides once or twice to ensure no chickpea chunks remain.
- Remove the blade from the food processor and fold in the chocolate chips by hand using a spatula. This ensures you have pockets of chocolate in every bite without turning the whole dough brown.
- Scoop about one to two tablespoons of dough for each cookie and place them on the prepared baking sheet. The dough will be slightly sticky. Use the back of a spoon or your fingers to gently flatten the cookies, as they will not spread much during baking.
- Bake for 12 to 14 minutes. The cookies should look set on the edges but still feel soft to the touch. Do not overbake, or they will lose their fudgy interior. Remove from the oven and sprinkle with flaky sea salt if desired.
- Let the cookies cool on the baking sheet for at least 10 minutes. They are very soft when they first come out and need time to firm up before you move them to a wire rack.