Chickpea Hermit Cookies

An award winning Chickpea Cookie recipe!

Course Baking & Dessert

Key Ingredient Chickpeas

Dietary Need Vegetarian

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 106

1 can (14 oz/398 mL) chickpeas, drained & rinsed (yields 1 1/4 cups/300 mL cooked chickpeas)
1 cup (250 mL) brown sugar
1/4 cup (60 mL) butter, melted
1 egg
1 tsp (5 mL) vanilla
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1 1/2 cups (375 mL) whole wheat flour
1/2 cup (125 mL) rolled oats
1 cup (250 mL) semi-sweet chocolate chips
1 cup (250 mL) dried cranberries or raisins

Preheat oven to 350°F (180°C).
In a food processor, blend chickpeas until smooth and no round peas remain.
In a large mixing bowl, whisk mashed chickpeas with brown sugar, melted butter, egg, and vanilla.
In a separate bowl combine baking soda, salt, flour and oats.
Add dry ingredients to the chickpea mixture and stir well.
Add chocolate chips and cranberries or raisins, stirring to distribute throughout the mixture.
Drop tablespoonfuls of cookie mix onto a greased cookie sheet.
Bake for 10-12 minutes, until bottom of the cookie is golden.
Let cool slightly. Remove from cookie sheet. Cool completely and store in airtight container.