I keep trying different vegan chocolate chip cookies because I loooove chocolate chip cookies and it’s fun seeing how a completely different set of ingredients can create similar cookies. I love these chocolate chip cookies and Sarah’s chocolate chip cookies, but these cookies are the perfect mix of tasty, easy-to-make, and healthy. Provided you use gluten-free oats, they are gluten free. Perhaps best of all, the only refined sugar is in the chocolate chips, because these cookies are sweetened with dates! They come together very quickly–just throw all the ingredients except the chocolate chips in the food processor, then stir in the chocolate chips and drop the cookies onto a cookie sheet.
This recipe is adapted from Rabbit Food for My Bunny Teeth.
- 1 (15 oz) can of chickpeas, drained and rinsed
- 1 + ¼ cup pitted dates
- ½ cup warm water
- 3 tbsp almond butter (or sunbutter or peanut butter)
- 2 tbsp gluten free rolled oats
- 1 tbsp + 1 tsp pure vanilla extract
- ¾ tsp baking powder
- ⅛ tsp baking soda
- ⅓ cup chocolate chips
- Preheat oven to 350 degrees.
- Combine the chickpeas, dates, water, almond butter, oats, vanilla, baking powder, and baking soda in a food processor, excluding the chocolate chips. Blend until smooth, scraping down the sides with a spatula as needed.
- Remove dough from the food processor and gently mix in the chocolate chips.
- Line a cookie sheet with parchment paper. Form the dough into cookies and place on the cookie sheet. They won't change shape.
- Bake for 18-22 minutes until cookies are firm in the center. Remove from oven and let cool.