Coconut Chocolate Chip Chickpea Cookies

Craving a cookie, but no oil, eggs, butter, or flour? No problem! These cookies are a fave of mine that require basic pantry essentials, are easy to prep, & so delicious, you wouldn’t even know they’re actually healthy.

Made with a few simple, nourishing ingredients that include chickpeas, nut butter & oats, & studded with shredded coconut & chocolate chips 😋 They’re soft & chewy, slightly crumbly, & the toasted coconut adds a yummy crispy texture.

I especially love these as a mid-afternoon or after-dinner snack. Just sweet enough, but also super satisfying because of the protein, fiber, & healthy fats 👏 (Note: if you don’t use baking powder, you can just eat the cookie dough… which I’ve also done on many occasions lol! 🙋🏻‍♀️🙌) Makes about 12 cookies.

Blend:

-1 can (15oz) chickpeas, drained & rinsed

-1/2 cup nut butter

-1/4 cup vanilla protein powder

-1/4 cup maple syrup

-1/4 cup rolled oats

-1 tsp vanilla extract

-1 tsp baking powder

Then, fold in:

-1/2 cup chocolate chips

-1/4 cup coconut flakes

Form dough into balls & place on a lined baking sheet. Press down to flatten slightly (they won’t spread on their own, so you’ll need to shape them into cookie shapes). If desired, top with a little extra coconut. Bake at 350 degrees for 10-15 minutes, until lightly browned. Let cool & enjoy!