These Vegan Chickpea Cookies with the goodness of chocolate & hazelnut flavor are an amazing snack for those who are continuously on a vegan diet. All items are carefully chosen to be pure plant-based. The cookies feature well-tender chickpeas, dark chocolate chips, roasted hazelnuts, liquid natural sweetener, nut butter, essence of vanilla, & baking soda. These delicious Vegan Chickpea Cookies will be a delicious & healthy snack for kids as well as adults. You can have them perfect if you adhere to the recipe below.
A QUICK NUMERICAL REVIEW:
- Diet: Vegan, free from gluten, dairy, & refined sugar
- Course: Sweet snack
- Time of Preparation: Ten(10) mints.
- Twenty mins for cooking
- Cuisine: American
- Working time(in total): 30 minutes
- Size/serving: A single cookie
- Yield in total: 12 cookies
- Mode of cooking: Oven-baked
- Level of difficulty: Easy
TOOLS:
- Baking tray/sheet
- A blender/food processor
- Rack for cooling
- A baking mat(silicone)/paper of parchment
- Spoons & cups to measure
- Bowl for mixing
INGREDIENTS:
- Essence of vanilla, one tsp.
- 1.5 cups of chickpeas, cooked
- A quarter cup of hazelnuts, chopped & roasted
- 0.5 cup of hazelnut/almond butter(natural)
- Vegan chocolate chips/chunks(dark), half a cup
- 1/4th cup of agave nectar/maple syrup
- Salt, 1/8th teaspoon
- 0.5 tsp. of baking soda
INSTRUCTIONS:
- Warm the oven(empty) at 175 °C & get to work.
- Cover the baking tray/sheet using the parchment/baking mat(silicone)
- Include the chickpeas, essence of vanilla, nut butter, baking soda, maple syrup, & salt in the food processor.
- Process till all items are smoothly incorporated to form a dough.
- Put the dough in large dish.
- Include the chocolate chips & hazelnuts(chopped) in the dough.
- We would softly mix them properly in dough.
- Use a tablespoon to separate the 1.5 tbsp. of dough/cookie.
- Wet your hands using the oil/water to round the cookie & then press it gently.
- Place it on the baking tray & make all cookies in a similar manner.
- Transfer the ready-to-bake, cookie-filled baking tray to the oven(already hot).
- Allow it to bake till you observe that the edges are firm & slightly golden.
- Put the golden cookies at shelf at a surrounding temperature.
- After the passage of five mins, put cookies on rack to cool down further.
- They will fully firm up when kept at a normal temperature.
- Your Vegan Chickpea Cookies are ready to serve!
TIPS:
- You will need the soft(over-cooked) chickpeas to have a smoother texture.
- Roast & chop the hazelnuts to increase the strength of their flavor & better distribution throughout the dough.
- We will advise you to have the liquid/binding sweeteners, which help to bind the dough, along with moisture-providing.
- If you like the powerful chocolate flavor, use the vegan version of mini chocolate chips that contain ~70% cocoa.
- Chill the dough for ~half an hour for easy scooping & shaping.
- Never overbake the cookies; remove them from the oven as they start becoming firm. Cookies will become fully firm & golden as their temperature comes down.
HOW TO PRESERVE(LEFTOVERS):
CHILLING:
- Once the cookies have cooled down, shift them to the container/jar with the sealed lid. You can put jar in fridge and may consume them for seven days.
FREEZING:
- We put cookies in one surface and wait for cookies to get hard. Once become solid, shift them to a jar(freezer-safe). Then the cookies are safe to freeze for ~90 days. Defrost & lightly warm them up to enjoy their best texture.
FAQs:
Will the addition of coconut & oats work?
- Absolutely! Add a couple of tablespoons of coconut shreds/oats to improve their crunchy texture.
What happens if I use the dried chickpeas as a substitute of chickpeas can?
- It doesn’t matter whether chickpeas are dried/canned. They must be well-tendered for smooth blending.
May I go nut-free while making these cookies?
- Nut butter binds the dough well while making the cookies rich & flavorful. If you are allergic to nuts, go for the butter of sunflower seed/tahini.
NUTRITIONAL FACTS/SERVING:
Size/serve: A single cookie(1/12th of total yield)
Calories: ~155 kcal
Carbs in total: Fifteen grams
Fiber: 3.5 grams
Net carbohydrates: 11.5 g
Fats: Nine grams
Sugar: 6 grams
Proteins: Five grams
Sodium: 85 mg
