Cookies, Recipe Index, Vegan Cookies
Chocolate Pecan Chickpea Cookies
April 18, 2022
Chickpea cookies with chocolates and pecan toping .Its a yummy in taste and tempting in looks. Baker Megan did such a amazing work.
Baker – Megan
Website –https://www.sweetsyoucaneat.com
Instagram Profile – https://www.instagram.com/sweets_you_can_eat
Facebook Profile – https://www.facebook.com/sweetsyoucaneat
Photos by Milkshake Creative
Let’s start with the recipe now !
Chocolate Pecan Chickpea Cookies
Print Recipe
Chocolate Pecan Chickpea Cookies
Gluten-free, high protein, vegan, dairy-free, high fiber
These cookies are my easiest drop cookies, made in a blender and one bowl using simple pantry ingredients. You would never guess these pecan chocolate chip cookies are made with CHICKPEAS in place of flour. With beans as the main ingredient, you get a high-protein, high-fiber cookie that is chockful of plant nutrition. Don’t be shy when adding salt on top; it brings out the nutty flavor of the pecans and plays nicely with the chocolate. This is a truly guilt-free treat for all those who like to disguise healthy ingredients as yummy, sweet treats. Your family and friends will never know…
Instructions
Preheat oven to 350ºF/180ºC. Grease 2 cookie sheets with coconut or olive oil.
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Recipe Notes
1 .Place pecans onto baking sheet and toast 10 minutes. Watch carefully, remove as soon as they start to smell toasty and are slightly brown.
2 .Rough chop; set aside.
3. Drain chickpeas, reserve 2 tablespoons liquid and add them into a blender with almond butter, maple syrup, vanilla and vinegar. Process on medium speed until a smooth batter forms. 1 to 2 minutes.
4. Scoop the chickpea batter into a bowl and add oat flour, whole oats, baking soda, baking powder and salt. Stir until smooth. Add toasted pecans and chocolate chips. Stir and refrigerated cookie dough 30 minutes.
5. Using a large ice cream scoop, scoop 2 tablespoons cookie dough onto baking sheet. Space cookies 1/2-inch/2 cm apart (24-30 cookies, depending on size). Sprinkle with a generous pinch of large crystal salt.
6. Bake 18 minutes or until cookie edges brown and cookie become firm outside and remains moist inside. Check by turning over a cookie to see the browned bottom.
Enjoy the cookies with Tea Or Coffee.
TIP: This cookie batter is so smooth; you can bake them into small muffin tops by pouring the batter into baby cupcake tins.
About The Author
Priti Piyush
My Name is Priti Piyush. I am a finance expert who turns into a passionate digital marketer with time. Bakery items are always my weakness since my childhood. Either it is cookies or pancakes or cake bars or different types of exotic bread. My love for bakery items is increasing day by day with time. So I thought why not start a bakery blog and share all the minute details and also yummy recipes to everyone. And because of this reason, this blog came into life.
I am staying in one of the most famous city Mumbai, India. I love to spend my leisure time reading books, listening to music, and baking.
