Description
Delicious and healthy cookies made with chickpeas and oats, perfect for a snack or dessert.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup almond butter (or any nut/seed butter)
- 1/4 cup maple syrup
- 1 egg (or 1 flax egg for vegan version: 1 tbsp flaxseed + 3 tbsp water)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 1 lemon
- 1 tbsp lemon juice
- 3/4 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1/4 cup white chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- In a large mixing bowl, mash the drained chickpeas using a fork or potato masher until mostly smooth, leaving some small chunks for texture if desired.
- Stir in the almond butter, maple syrup, egg (or flax egg), vanilla extract, lemon zest, and lemon juice. Mix until the mixture is well blended and smooth.
- Add the oats, almond flour, baking soda, and salt. Stir until the dough is fully combined and evenly mixed.
- Gently fold in the blueberries and white chocolate chips if using. Take care not to overmix, especially with fresh berries, to prevent the dough from turning purple.
- Scoop about 2 tablespoons of dough per cookie, roll into balls, and place on the prepared baking sheet. Gently flatten each ball, as the cookies will not spread much while baking.
- Bake for 12 to 15 minutes, or until the edges are golden and the tops look set. Avoid overbaking to maintain a soft, chewy texture.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a vegan option, use a flax egg instead of a regular egg.
- If using frozen blueberries, do not thaw them before adding to the dough.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg