Chickpea chocolate hazelnut cookies combine cooked chickpeas and roasted hazelnuts. They are high in protein, high in fiber, vegan, and gluten-free.
GLUTEN-FREE CHOCOLATE COOKIES
These chickpea chocolate hazelnut cookies are high in protein, high in fiber, and so addictive. What makes them great is the combination of cooked chickpeas and a nutty flavor of roasted hazelnuts. Roasting hazelnuts gives them that extra crunch, nuttiness, and deep, more intense flavor. My favorite combo, for sure!
Enjoy these cookies for breakfast with a glass of plant-based milk or a cup of coffee. Or have them as a healthy snack or as an afternoon pick-me-up. The cookies are gluten-free, vegan, and soy-free.
MEET THE INGREDIENTS
You can find instructions and the exact measurements in the recipe card below.
This is what you’ll need to make it:
- Cooked chickpeas
- Rice milk
- Roasted almonds
- Roasted hazelnuts
- Coconut sugar
- Cacao powder
- Coconut flour
- Baking powder
- Gingerbread spice mix (optional)
CHICKPEA LOVE
Chickpeas are an incredibly versatile ingredient to cook or bake with. They can be used in a variety of dishes, both sweet and savory.
They are a rich source of vitamins, minerals, and fiber. Moreover, they are a great source of plant-based protein which makes them an excellent choice for people following vegan and vegetarian diets. A1-ounce (28-gram) serving provides about 3 grams of protein.
They are usually sold dried or cooked in a can. I prefer to use the dried ones and cook them myself (see How to cook chickpeas) but feel free to use canned ones for this recipe.
HOW TO MAKE CHICKPEA CHOCOLATE HAZELNUT COOKIES
You can find instructions and the exact measurements in the recipe card below.
STEP 1
Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper. Mix all the dry ingredients in one bowl.
STEP 2
Place chickpeas, rice milk, and roasted almonds into a high-speed blender and process until you get a smooth mixture.
STEP 3
Transfer the mixture to a bowl with dry ingredients. You can use a spoon or your hands and mix until the dough begins to stick together and everything is well combined. Taste and adjust flavor as needed.
STEP 4
Form the dough into cookies using your hands or by pressing the dough out on parchment paper and using a cookie cutter. Shape cookies and put them on the baking sheet.
STEP 5
Bake for approx. approx. 20 minutes. Remove the cookies from the oven and leave them to cool down completely. They will continue to firm up while cooling.
SERVING SUGGESTION
Drizzle cookies with melted chocolate.
GLUTEN-FREE CHOCOLATE COOKIES
These chickpea chocolate hazelnut cookies are high in protein, high in fiber, and so addictive. What makes them great is the combination of cooked chickpeas and a nutty flavor of roasted hazelnuts. Roasting hazelnuts gives them that extra crunch, nuttiness, and deep, more intense flavor. My favorite combo, for sure!
Enjoy these cookies for breakfast with a glass of plant-based milk or a cup of coffee. Or have them as a healthy snack or as an afternoon pick-me-up. The cookies are gluten-free, vegan, and soy-free.
MEET THE INGREDIENTS
You can find instructions and the exact measurements in the recipe card below.
This is what you’ll need to make it:
- Cooked chickpeas
- Rice milk
- Roasted almonds
- Roasted hazelnuts
- Coconut sugar
- Cacao powder
- Coconut flour
- Baking powder
- Gingerbread spice mix (optional)
CHICKPEA LOVE
Chickpeas are an incredibly versatile ingredient to cook or bake with. They can be used in a variety of dishes, both sweet and savory.
They are a rich source of vitamins, minerals, and fiber. Moreover, they are a great source of plant-based protein which makes them an excellent choice for people following vegan and vegetarian diets. A1-ounce (28-gram) serving provides about 3 grams of protein.
They are usually sold dried or cooked in a can. I prefer to use the dried ones and cook them myself (see How to cook chickpeas) but feel free to use canned ones for this recipe.
HOW TO MAKE CHICKPEA CHOCOLATE HAZELNUT COOKIES
You can find instructions and the exact measurements in the recipe card below.
STEP 1
Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper. Mix all the dry ingredients in one bowl.
STEP 2
Place chickpeas, rice milk, and roasted almonds into a high-speed blender and process until you get a smooth mixture.
STEP 3
Transfer the mixture to a bowl with dry ingredients. You can use a spoon or your hands and mix until the dough begins to stick together and everything is well combined. Taste and adjust flavor as needed.
STEP 4
Form the dough into cookies using your hands or by pressing the dough out on parchment paper and using a cookie cutter. Shape cookies and put them on the baking sheet.
STEP 5
Bake for approx. approx. 20 minutes. Remove the cookies from the oven and leave them to cool down completely. They will continue to firm up while cooling.
SERVING SUGGESTION
Drizzle cookies with melted chocolate.
COURSEDessertCUISINEGluten-free, Vegan
INGREDIENTS
Cookies
- 200 g cooked chickpeas peel the skins
- 100 ml rice milk or any other plant-based alternative
- 50 g roasted almonds
- 100 g roasted hazelnuts chopped
- 100 g coconut sugar
- 50 g cacao powder
- 60 g coconut flour
- 1 teaspoon baking powder
- 1 teaspoon gingerbread spice mix optional
Extra
- 50 g dark chocolate for the drizzle
INSTRUCTIONS
- Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
- Mix all the dry ingredients in one bowl.
- Place chickpeas, rice milk, and roasted almonds into a high-speed blender and process until you get a smooth mixture.
- Transfer the mixture to a bowl with dry ingredients. You can use a spoon or your hands and mix until the dough begins to stick together and everything is well combined. Taste and adjust flavor as needed.
- Form the dough into cookies using your hands or by pressing the dough out on parchment paper and using a cookie cutter. Shape cookies and put them on the baking sheet. Bake for approx. approx. 20 minutes.
- Remove the cookies from the oven and leave them to cool down completely. They will continue to firm up while cooling.
- Drizzle cookies with melted chocolate.
