Vegan, gluten-free chickpea cookies

Vegan Baking sweet bake
Total: 56 min. | Active: 20 min.
vegan, lactose-free, gluten-free

What do chickpeas have to do with cookies? At first glance nothing at all – but these little protein bombs are perfect for making vegan cookies. They provide a soft texture and are also packed with protein. And don't worry – the cookies don't take on the savoury flavour of chickpeas. Thanks to the sugar and chocolate, they taste utterly delicious and truly decadent.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 14 pieces

Cookie dough
1 tin chickpeas (approx. 400 g), rinsed, drained
130 g coconut cream
½ dl soya drink or other vegan milk
2 tbsp tahini (sesame paste)
30 g Maizena cornflour
20 g chickpea flour
½ tsp baking powder
½ tsp sodium bicarbonate
120 g sugar
1 tsp vanilla sugar
80 g chocolate buttons

How it's done

Cookie dough

Puree the chickpeas, coconut cream, soya milk and tahini. Mix the cornflour, chickpea flour, baking powder and baking soda in a bowl, add the chickpea mixture, sugar and vanilla sugar, mix well. Mix in the chocolate beans, cover the dough and freeze for approx. 20 mins.

Cookies

With wet hands, shape into approx. 14 balls. Place on a baking tray lined with baking paper, leaving plenty of room between each ball, flatten a little.

To bake

Approx. 16 mins. in the lower half of an oven preheated to 175°C. Remove from the oven, leave the cookies to cool on a rack.

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