Bite sized chocolate chip chickpea cookies with oats, sweetened with dates and rice syrup. Packed with protein and flavor.
When you think of chickpeas, you probably think of cookies, right? Okay, maybe you don’t. For some reason, my brain took me in that direction last year when I had extra chickpeas staring at me, not wanting to be turned into hummus. They were speaking to me, telling me they wanted to be turned into something sweet for a change. I always have maple syrup and dark chocolate on hand, so the experiment began.
They turned out pretty amazing first try, and since then, have created many flavor variations, but nothing beats a classic peanut butter chocolate chip cookie. You can, however, swap out the peanut butter for any other kind of nut or seed butter.
This recipe makes about 30 bite sized cookies, but you can double the size using a 1/8 cup measuring scoop if you want more of a fuller cookie. The batter itself is also great to eat on its own or add to ice cream for a cookie dough flavor.
- 1 ½ cups cooked Chickpeas
- ¾ cup Oats
- ¾ cup Dates
- ½ cup Peanut Butter (just peanuts, no added salt or sugar)
- ½ cup Rice Syrup
- ½ cup Chocolate Chips, or chopped Dark Chocolate Bar
- 1 ½ Tbsp Vanilla
- 1 tsp Baking Powder
- ½ tsp Sea Salt
- If your dates aren't soft, soak them in hot water for 30 minutes.
- Heat your oven to 350°F
- Grind oats into a flour into food processor. Add chickpeas, dates, peanut butter, rice syrup, vanilla, baking soda and salt to the food processor and blend until smooth. Add chocolate chips and pulse until combined.
- Use 1 Tbsp measuring spoon (or 1/8 cup measuring scoop for bigger cookies), and place onto lined baking trays. Flatten slightly.
- Bake 12-15 minutes, or until browned on the bottom. Cookies will be soft straight out of the oven. Let them sit for a few minutes to firm up.