Chickpea Cookies
The perfect, super quick, and easy-to-make cookies. Plus, they’re vegan, gluten-free, and suitable for fasting. Give them a try – this recipe is definitely worth it!
Cook Time
25 minutes
Equipment
Braun Hand Immersion BlenderBuy
Ingredients
Calories
85
Serves
10
- Canned (boiled) chickpeas 100 g
- Almond flour 70 g
- Coconut oil 20 ml
- Sweetener / Maple syrup 40 ml
- Raw nuts (if desire) 30 g
Instructions
- Add the cooked chickpeas, flour, melted butter, and sweetener to the blender bowl – blend until smooth
- With wet hands or a spoon (also dipped in water), form evenly sized balls and place them on a baking sheet lined with parchment paper
- Press each ball with a wet fork to create a pattern. If desired, place a nut on top. Bake in a preheated oven at 350°F (180°C) for 15-20 minutes, until golden brown and fully cooked.
- Once ready, let them cool slightly and enjoy!
Notes
- The perfect cookies for vegans, those with gluten intolerance, people who avoid animal products, or anyone following a fasting diet.
- Coconut oil can be replaced with regular oil (but the taste won’t be as delicate).
- Chickpeas can be substituted with beans or other legumes.
- It’s best not to substitute the flour with regular flour, as the texture and taste of the cookies will be very different from the original. In that case, you would need to add a leavening agent.
- I personally use syrup—it’s slightly more caloric than a sweetener but gives a richer flavor.
- This recipe makes about 10 cookies, with approximately 85 kcal per cookie.
- These cookies can be stored for a long time in a dry, dark place (preferably in a container or airtight bags).
