Vegan chocolate chip cookies with chickpeas
Spontaneously for something healthy and sweet, but no patience? Then you should definitely try these vegan chocolate chip cookies with chickpeas! Admittedly, the combination sounds strange at first, but it tastes incredibly good. Best of all, they are 2-ingredient cookies!
0 hrs 5 mins
99 (1 cookie)
Vegan chocolate biscuits made from 2 ingredients
Cookies without flour? 2 ingredients? That’s fine! My recipe for vegan chocolate chip cookies with chickpeas is just perfect if you want to prepare something sweet quickly and easily. No long shopping list, no kneading a dough, no shaping cookies. Simply roast chickpeas and mix them with chocolate – you will be amazed at how delicious this combination is. A nice side effect: the legumes give us practically healthy protein biscuits. The 2-ingredient biscuits are also gluten-free – and if you choose chocolate without refined sugar, the point is ticked. It doesn’t get any better than that, does it?
By the way, the taste of these healthy cookies reminds me of a mixture of two delicious sweets: Vegan chocolate biscuits meet chocolate crossies. The roasted chickpeas crunch really well while the chocolate melts in your mouth. I think the combination is just brilliant. The best proof that the simplest things are often the best!
Vegan chocolate biscuits with a secret ingredient
Honestly, it’s actually not that weird to bake with chickpeas. Finally, there is also sweet hummus and the soaking water from the legumes – you know it as aquafaba – is often used as an egg substitute in vegan bakeries. Basically, chickpeas don’t have an extreme taste of their own. It all depends on which ingredients you add – then the result can be as savory as it is sweet. Speaking of which, you can also use chickpeas as a healthy alternative to chips. They are roasted with a little oil and spices. These vegan chips taste great on their own or as a topping on salads and soups.
The ultimate secret ingredient for vegan chocolate chip cookies are whole chickpeas – not chickpea flour. In this context, I’ll take up a few questions that I’ve often encountered about this recipe.
Nutritional values for 3 biscuits
- protein 9% 9%
- carbs 12% 12%
- Fats 9% 9%
- calories 15% 15%
The following numbers were used for my calculation.
2200 kcal, 100g protein, 300g carbohydrates, 70g fats per day
Which is better: canned or jarred chickpeas?
Whether you use chickpeas from a can or from a jar for vegan chocolate biscuits is up to you. The result is not affected by this. So you can use whatever you have in the pantry at home for this recipe. Only dried chickpeas will not work – you would break your teeth on that. So you would have to soak and cook them first.
Is dark chocolate always vegan?
Dark chocolate is not always vegan. Because in addition to cocoa mass and sugar, dark bars can also contain animal ingredients such as butterfat and milk powder. It is therefore best to always check the list of ingredients or buy a bar that bears the vegan label directly.
How do you store vegan chocolate chip cookies?
If you’re making vegan chickpea chocolate chip cookies, you’ll either eat them all at once because they’re so delicious—or you’ll keep the leftover cookies in the fridge. This way the chocolate doesn’t run the risk of melting when it’s warm in your home. A closable Tupperware container is a good choice.
Vegan chocolate chip cookies: recipe
Fancy quick vegan chocolate biscuits: Then let’s get straight to the recipe. Grab a can or jar of chickpeas and a bar of vegan chocolate and look forward to your no bake cookies! However, if you are looking for conventional cookies, I also have a suitable recipe for you here and if you do not feel like cooking, I recommend my favorite cookies from nutriplus.
Schokoladen Kekse mit Kichererbsen
- 100 g Kichererbsen
- 125 g dunkle Schokolade
- Den Backofen auf 160 °C vorheizen und ein Blech bereitlegen.
- Die Kichererbsen abgießen, waschen und abtropfen lassen. Anschließend möglichst gut von der Schale lösen. Das funktioniert gut, wenn man sie zwischen einem Küchenhandtuch trocken rubbelt. Die Hülsenfrüchte für 20 Minuten im vorgeheizten Ofen rösten.
- Die Schokolade in Stücke brechen und über einem Wasserbad schmelzen. Die gerösteten Kichererbsen unterrühren, sodass alle von Schokolade umhüllt sind.
- Ein Stück Backpapier auf ein großes Brett legen. Mit einem Esslöffel kleine, runde Kleckse darauf verteilen und das Brett für 1-2 Stunden in den Kühlschrankstellen.
- Sobald die Schokolade wieder fest ist, sind die Kichererbsen Kekse fertig.
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