So, I am lucky that I don’t have to worry about being on a Gluten Free diet. I also choose to eat dairy, meat and eggs so I am not vegetarian or vegan. So, it never even occurred to me that you could make chocolate chip cookies without wheat flour, without dairy, or without eggs, but I did just that when I made these yummy Chickpea + Pecan Butter Chocolate Chip Cookies. They are Gluten Free, dairy free (no butter, no eggs), white sugar free (do use honey and there are chocolate chips) and vegan. They do contain both nuts and nut butter (pecans, but you can use almonds or cashews as well. They are a bit crumbly and the original recipe called for a much shorter baking time (I upped it from -10 minutes to 14-16), but they do taste great and I don’t miss the things that it doesn’t have. The pecans are nice too. This recipe only makes a small batch (about 20 cookies) so you can test them out. Recipe can be doubled easily.
Ingredients
1 15oz can chickpeas, rinsed and drained
1/2 cup smooth pecan butter (can also use almond or cashew)
1/3 cup dark honey
2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup dark chocolate chips
1/2 cup chopped pecans, toasted
Directions
Preheat the oven to 350F. Line a baking sheet with silpat or parchment paper.
Add the chickpeas and nut butter into a food processor and blend on high for 1 minute. Add the honey and vanilla and continue to blend for 2-3 minutes, scraping down the sides every minute. You want the mixture to be entirely free of any lumps. Add the baking soda, baking powder, and salt, then blend for 30 seconds.
Test the temperature of the batter and if necessary, let cool before adding the chocolate chips. When blending for a long time, the mixture can get warm and cause the chocolate to melt slightly. Once cooled, stir in the chocolate chips and pecans.
Drop rounded tablespoons of cookie dough onto the prepared baking sheet. The cookies will spread just slightly so be sure you leave a few inches of space between cookies. Bake for 14-16 minutes until the cookies have browned on the edges. Let cool for a few minutes on the baking sheet before moving to the wire rack to cool completely.
