Chickpea Coconut Chip Cookies (Gluten Free, Dairy Free)
A healthy cookie alternative with toasted coconut and chocolate chips.
I love chickpea cookies. They almost remind me of a cliffbar the way they turn out (which I love). I have made a couple other variations of chickpea cookies, these regular chocolate chip, and these double chocolate chip.
I’ve continued making those cookies and have gotten better with time. In the beginning the cookies were too moist, for me at least. Some people liked them that way but I wanted them to resemble a real cookie!
I played around with the recipe a little over the past couple of years and think I’ve figured it out. These Chickpea Coconut Chip Cookies are crispy on the outside, chewy in the middle, and great taste on the inside. Try them out!
Keaton
Chickpea Coconut Chip Cookies
ingredients:
- 1 can chickpeas (15.5 oz)
- 3 tsp vanilla extract
- 3/4 cup nut butter
- 1/4 cup honey
- 1/2 cup chocolate chips (dairy free)
- 1/2 cup shredded coconut
instructions:
How to cook Chickpea Coconut Chip Cookies
- Preheat oven to 375ºF
- Drain chickpeas and place on paper towel and dry out by rolling over chickpeas with another paper towel
- Roast chickpeas for 15 minutes in oven
- Place all ingredients into food processor (with exception of chocolate chips and coconut) and blend until combined well and dough comes together
- Add chocolate chips and coconut in dough and roll into dough by hand
- Roll out 12 balls of dough and flatten into cookie shape
- Place on greased baking sheet and bake for 12 minutes and when timer goes off, turn off oven, crack open oven door, and let sit in cooling oven for AT LEAST 20 minutes
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