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Treat yourself to a scrumptious, cakey chocolate chip cookie that also happens to be vegan and gluten free! In this sweet recipe, GOYA® Organic Chick Peas are puréed into the batter, adding a mild, slightly nutty taste and a moist, rich texture. Plus, the fiber-rich beans add a good dose of protein, too. Just scoop the cookie dough onto a baking sheet, bake until golden brown, and enjoy a classic cookie, made deliciously - and healthfully - new!
Ingredients
1 can (15.5 oz.)
GOYA® Organic Chick Peas, drained and rinsed
3 tbsp.
coconut oil
½ tsp.
vanilla extract
¾ cup
dark brown sugar
¾ cup
granulated sugar
¾ cup
gluten-free oat flour
1 tsp.
GOYA® Cider Vinegar
½ tsp.
baking soda
½ tsp.
GOYA® Salt
¾ cup
dark chocolate chips (vegan)
Directions
Step 1
Heat oven to 350°F. Line baking sheet with parchment paper. In food processor, process chickpeas, coconut oil and vanilla extract until smooth, about 30 seconds. Add dark brown sugar, granulated sugar, oat flour, vinegar, baking soda and salt to food processor; process just until smooth dough forms.
Step 2
Add chocolate chips and pulse once or twice until chips are well incorporated. Using tablespoon measure, scoop dough onto prepared baking sheet; using wet fingers, pat down to flatten slightly. Repeat with remaining dough to make 16 cookies.
Step 3
Bake until edges of cookies are golden brown and set, about 15-18 minutes. Transfer cookies to cooling rack ; cool completely before serving.
New from Goya
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