Chickpea Chocolate-Cashew CookiesChickpea Chocolate-Cashew Cookies
Chickpea Chocolate-Cashew Cookies
Chickpea Chocolate-Cashew Cookies
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Recipe - Gourmet Garage Corporate
Chickpea Chocolate-Cashew Cookies
Chickpea Chocolate-Cashew Cookies
Prep Time10 Minutes
Servings36
Cook Time24 Minutes
Calories127
Ingredients
1 cup all-purpose flour
½ cup white whole wheat flour
1 teaspoon baking soda
¼ teaspoon kosher salt
1 can (15 ounces) chickpeas, drained and rinsed
1 container (8 ounces) honey roasted cashews
¾ cup packed light brown sugar
½ cup unsalted butter (1 stick), softened
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate baking chips
Directions

1. Adjust 2 oven racks to upper and lower positions; preheat oven to 350° and line 3 rimmed baking pans with parchment paper. In medium bowl, stir flours, baking soda and salt.

2. In food processor, purée chickpeas and cashews until chunky paste is formed, scraping down bowl occasionally with rubber spatula.

3. In large bowl, with mixer on high speed, beat sugar and butter 3 minutes or until creamy, scraping down bowl occasionally. Add egg, vanilla extract and chickpea-cashew mixture; beat 2 minutes or until smooth. Reduce speed to low; gradually beat in flour mixture until just combined. Fold in chocolate chips. Using 2 small spoons, drop dough by heaping tablespoons, 1 inch apart, onto prepared pans.

4. In 2 batches, bake cookies 12 minutes or until bottoms are golden brown, rotating pans between upper and lower racks halfway through baking for first batch; transfer to wire rack to cool completely. Makes about 36 cookies.

Nutritional Information

127 Calories, 7g Fat, 3g Saturated Fat, 12mg Cholesterol, 109mg Sodium, 15g Carbohydrates, 1g Fiber, 8g Sugars, 8g Added Sugars, 2g Protein

10 minutes
Prep Time
24 minutes
Cook Time
36
Servings
127
Calories

Shop Ingredients

Makes 36 servings
1 cup all-purpose flour
All-Purpose Flour   8/5#
All-Purpose Flour   8/5#
$8.99$1.80/lb
½ cup white whole wheat flour
Not Available
1 teaspoon baking soda
Arm & Hammer Pure Baking Soda, 1 lb
Arm & Hammer Pure Baking Soda, 1 lb
$1.99$0.12/oz
¼ teaspoon kosher salt
Not Available
1 can (15 ounces) chickpeas, drained and rinsed
Biena Rockin' Ranch Chickpea Snacks, 5 oz
Biena Rockin' Ranch Chickpea Snacks, 5 oz
$6.89$1.38/oz
1 container (8 ounces) honey roasted cashews
The Pursuit of Snackiness Honey Roasted Cashews, 12 oz
The Pursuit of Snackiness Honey Roasted Cashews, 12 oz
$6.49$0.54/oz
¾ cup packed light brown sugar
Domino Premium Pure Cane Light Brown Sugar 1 lb
Domino Premium Pure Cane Light Brown Sugar 1 lb
$3.19$3.19/lb
½ cup unsalted butter (1 stick), softened
Vital Farms Grass-Fed Unsalted Butter, 8oz
Vital Farms Grass-Fed Unsalted Butter, 8oz
$6.49$0.81/oz
1 large egg
Organic Valley Large Brown Free Range Organic Eggs, 12 count, 24 oz
Organic Valley Large Brown Free Range Organic Eggs, 12 count, 24 oz
$6.99$0.29/oz
1 teaspoon vanilla extract
Morton & Bassett Vanilla Extract
Morton & Bassett Vanilla Extract
$15.99$8.00/fl oz
1 cup semi-sweet chocolate baking chips
Enjoy Life Semi-Sweet 100% Real Chocolate Mini Chips, 10 oz
Enjoy Life Semi-Sweet 100% Real Chocolate Mini Chips, 10 oz
$8.79$0.88/oz

Nutritional Information

127 Calories, 7g Fat, 3g Saturated Fat, 12mg Cholesterol, 109mg Sodium, 15g Carbohydrates, 1g Fiber, 8g Sugars, 8g Added Sugars, 2g Protein

Directions

1. Adjust 2 oven racks to upper and lower positions; preheat oven to 350° and line 3 rimmed baking pans with parchment paper. In medium bowl, stir flours, baking soda and salt.

2. In food processor, purée chickpeas and cashews until chunky paste is formed, scraping down bowl occasionally with rubber spatula.

3. In large bowl, with mixer on high speed, beat sugar and butter 3 minutes or until creamy, scraping down bowl occasionally. Add egg, vanilla extract and chickpea-cashew mixture; beat 2 minutes or until smooth. Reduce speed to low; gradually beat in flour mixture until just combined. Fold in chocolate chips. Using 2 small spoons, drop dough by heaping tablespoons, 1 inch apart, onto prepared pans.

4. In 2 batches, bake cookies 12 minutes or until bottoms are golden brown, rotating pans between upper and lower racks halfway through baking for first batch; transfer to wire rack to cool completely. Makes about 36 cookies.