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Chocolate Chip (Chickpea) Cookies

 Avocado oil, to grease baking sheet
 1 cup sprouted oats
 1 can (15 oz) chickpeas. rinsed and drained
 ¾ cup natural peanut butter
  cup maple syrup
 1 tsp vanilla extract
 2 tbsp flax seed (optional)
 1 tbsp hemp hearts (optional)
 ½ tsp salt
 ½ tsp baking powder
  cup chocolate chips (or raisins if making oatmeal raisin cookies), and a bit extra to sprinkle on top of cookies (optional)

Preheat oven to 350F and grease a baking sheet with avocado oil.


In a food processor, combine oats, chickpeas, peanut butter, maple syrup, vanilla extract, flax seed, hemp hearts, salt, and baking powder. Blend for a minute or so, until a thick batter is formed. (When baking with kids, we combine all ingredients into a large bowl first, and then add in the chickpeas. We then transfer the entire contents of the bowl to the food processor afterwards so the kids don't go near the blade when putting the ingredients together.)


Transfer batter to a bowl and add in chocolate chips/raisins and mix until evenly distributed.


Form little balls with the batter and place on the baking sheet. With a fork, press down slightly to flatten out a bit. (We also add extra chocolate chips to the tops of the cookies where the indent with the fork was made, but totally optional)


Bake for 25 minutes or until the cookies are baked through.