A couple of weeks ago at Brit.co our theme of the week was healthy snacking. And we gave ourselves quite an ambitious goal – to create a healthy chocolate chip cookie that could rival the Nestle® Tollhouse® Chocolate Chip Cookie recipe. Boy, were we surprised…
On the first try we whipped up something pretty great that our taste testers went wild for. Not only that, these cookies are gluten-free and can be made vegan by excluding the egg whites and using dairy-free chocolate chips such as Ghiradelli or Guittard. These cookies will have you saying, “I can’t believe these are healthy chocolate chip cookies!”
I Can’t Believe These Are Healthy Chocolate Chip Cookies
Makes 28 cookies
1 can chickpeas (garbanzo beans), rinsed and drained
2 teaspoons vanilla extract
1/4 cup light coconut milk
1/4 cup honey
2 tablespoons almond butter
2 egg whites
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup quick-cooking oats
1/2 cup chocolate chips
Place chickpeas, vanilla, and coconut milk in a small food processor; pulse until mixture forms a smooth paste. Pour chickpea batter into a medium bowl.
Add honey, almond butter, egg whites, salt, and baking powder to the chickpea batter; mix until thoroughly incorporated.
Without cleaning out the food processor, add the oats and grind to a flour-like consistency. Add oats and chocolate chips to batter, stirring to combine.
Drop cookies by the tablespoon onto a sheet pan. If the batter is too thin, wait a couple of minutes and it will firm up. Gently flatten and shape cookies with back of a spoon or your fingers. Bake for 15 to 20 minutes at 300ºF. Cookies will remain soft and will not spread.
