Vegan chickpea chocolate cookies

Vegan chickpea chocolate cookies made with chickpeas, peanut butter and cocoa. Ready in 25 minutes, with 180 kcal and 6 g protein per serving.

At a glance

• Serves 6
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 180 kcal per serving
• Protein: 6 g
• Fat: 8 g
• Carbs: 18 g

Ingredients

• 1 tin of chickpeas
• 3 tbsp peanut butter
• 3 tbsp cocoa powder
• 3 tbsp maple syrup
• 1 tsp baking powder

Method

You’ll need: oven · baking tray · blender · sieve

1. Preheat the oven to 180 °C (160 °C fan) and line a baking tray with baking paper.
2. Tip the chickpeas into a sieve and rinse them thoroughly, so the 'tinned' taste disappears.
3. Put the drained chickpeas in a blender with the peanut butter, cocoa powder, maple syrup and baking powder.
4. Blend everything on the highest setting until the dough is smooth and slightly sticky.
5. Shape the dough into about six small balls, press them flat on the tray and bake the cookies for 15 min.

Good to know

Cookies made from pulses? What sounds strange at first is the secret to a really moist dough with plant protein.

Swaps

Peanut butter → almond butter (if you have a peanut allergy or prefer a slightly more delicate flavour).

Cooking tips

The cookies are still very soft straight after baking. Leave them to cool completely on the tray – that's when they really firm up.

Storage

Keep the cooled cookies in a metal cookie tin, so they don't turn damp and soggy.

Allergens

Contains peanuts. Completely vegan, gluten-free and lactose-free.

Dairy-free recipes