Soft, chewy, loaded with chocolate chips, and hiding a full can of chickpeas. Blended smooth with almond butter and maple syrup, the beans disappear completely into the dough. No weird flavor, no bean-y texture, just a sneaky (tasty!) fiber win that only tastes like that smallest slice of the Food Pyramid.
A batch of 12 boasts 36g of fiber total, thanks to the chickpeas, oat flour, and one serving of LOAM.
Recipe: Chewy Chickpea Chocolate Chip Cookies
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed (~21g fiber)
- 1/4 cup creamy almond or cashew butter
- 1/4 cup maple syrup
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 pack LOAM (10g fiber)
- 1/3 cup oat flour (4g fiber)
-
1/3-1/2 cup chocolate chips
Method
Preheat oven to 350°F.
Drain, rinse, and pat the chickpeas dry with a towel.
Add chickpeas, almond butter, maple syrup, butter or oil, vanilla, and salt to a food processor + blend until completely smooth.
Add baking soda, LOAM, and oat flour + blend again until combined.
Fold in chocolate chips.
Scoop into 10 to 12 cookies on a parchment-lined baking sheet and lightly flatten.
Bake for 11 to 13 minutes, until the edges are lightly golden.
Let cool completely before eating.
Makes approx. 12 cookies (36g fiber per batch, about 3g per cookie).
