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Maca Chocolate Chip Chickpea Cookies 🍪

Updated: Aug 7, 2019


Ever since creating my chickpea cookie dough recipe, I’ve been wanting to try to use it to make actual cookies! With a few additions and a couple of replacements, I finally did it! This recipe also makes a KILLER cookie dough so feel free to skip the baking and dig in!



Funny story: When I first made these, I used sunflower butter, like my original chickpea cookie dough recipe suggests. The cookies were delicious, but I noticed there was a hint of green inside them.


The next morning, I woke up to find my cookies had turned super dark (I’m talking FOREST) green and no longer looked appetizing. After some quick research, I learned that the chlorophyll in sunflower seeds reacts with baking soda, turning my cookies green as they cooled! #beginnerbakingtips


Luckily, the reaction is a safe one so no cookies were wasted! For my next batch, I used peanut butter, which kept the cookies' color intact and made them very peanut-buttery (yum!). I'm a huge peanut butter fan so I LOVED them, but if you prefer a more neutral flavor, try almond butter!



Here's the last thing I'll say before jumping into the recipe: These cookies are made from chickpeas and are therefore not going to have the same texture or flavor as "regular" chocolate chip cookies. They are a bit softer (almost melt-in-your-mouth), and a bit more textured, but they are absolutely delicious in their own right! If you want to enjoy healthier and nutritious treats, this is the recipe for you.


Ingredients (15 cookies):


2 cans chickpeas (29 - 30 oz)

1/2 cup nut or seed butter*

1/2 cup maple syrup

1/4 cup water

1/4 cup coconut flour

1 tsp baking soda

2 tsp apple cider vinegar

4 capsules Maju Superfoods Maca

Pinch of salt


Directions:


1. Preheat the oven to 350 F. Rinse chickpeas well and add to a high speed blender.

2. Add all ingredients except for the coconut flour & chocolate chips into the blender. Blend until smooth.

3. Add blended mixture into a bowl and mix in the coconut flour until well incorporated.

4. Fold in chocolate chips.**

5. Make 15 cookie dough balls and place them on a cookie sheet. Flatten them out with a spoon and bake for 20-30 minutes.

6. Let cool & enjoy with a tall glass of non-dairy milk!


Notes:


*Choose nut butters with minimal ingredients. If they have have too many fillers they may not work the same in this recipe and they certainly won’t be as healthy. I like to use one ingredient butter, but some a salt is okay! I recommend nut butter like peanut butter or almond butter (not Sunflower butter for this one unless you want dark green cookies!).


**At this step in the recipe, you can go right ahead with step 5 or, if you have some time, chill your cookie dough in the fridge for one day before continuing. They're delicious both ways but I like them better when chilled.


Intentional Ingredients:


  • Chickpeas are a great source of fiber, protein, iron, zinc, manganese, folate, and B-vitamins. Not only are they super satiating, but they also improve digestion and help maintain healthy blood sugar levels.

  • Maca root can provide a natural energy boost and is a good source of vitamin D and copper. It can improve mood, memory, and sexual health by balancing hormone levels.


Helpful Links & Resources:


I like to get many of my staples from Thrive Market - this saves me long drives to the grocery store and $$$ too of course! If you’d like to check it out for 30 days and get 25% off your first order, click here!

To save this recipe easily to your phone or laptop, feel free to use the image below. Don't forget to tag #datesanddimples when you try my recipes so I can check out your creations!






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