Healthy vegan chickpea muffins that are tender, sweet and delicious! Made with chickpeas, chickpea liquid, & chickpea flour, they are also oil-free, easy to make, & have 137 calories & 5 grams protein each.I have a short and sweet post for all of you today, with a short and sweet recipe to match!
Chickpea Almond Flour Cookie Dough Muffins
To make the muffins, puree a 15-ounce can of chickpeas, including the chickpea liquid. The chickpea liquid, known as aquafaba, has eggwhite-like binding properties that contribute to the light, fluffy texture of these muffins.
Once smooth, add the remaining ingredients: 3/4 cup chickpea flour and 2 and 1/2 teaspoons baking powder. There is no need to add salt (given the canned chickpeas + chickpea liquid, and the nut butter). If you like, choose a lower sodium or no-sodium can of chickpeas to control the salt to your liking.
Healthy vegan chickpea muffins that are tender, sweet and delicious! Made with chickpeas, chickpea liquid, & chickpea flour, they are also oil-free, easy to make, & have 137 calories & 5 grams protein each.
Chickpea flour (finely ground dried chickpeas) is so easy to work with, and these cookies prove it makes extraordinary delicious sweet, as well as savory, baked goods. Sometimes a picture does say it all:
Next, line a large baking sheet/cookie sheet with parchment paper and portion the dough into rounded mounds, spacing about 2 inches apart. I use my small cookie scoop to make easy work of the portioning, but you can use rounded tablespoons of dough if you do not have a scoop.
Tip: I strongly recommend that you weigh the chickpea flour rather than use dry cup measures. It is very easy to overload the measuring cups, which can lead to dry cookies. If using measuring cups, very lightly spoon in the flour to measure.
these were superb beyond expectation, as i didn't taste the chickpea flour whatsoever! i used Truvia instead of brown sugar. However i'm wondering, Camilla, if you have any suggestions how much maple syrup (if usable in your opinion) would be a possibility instead? any feedback would be greatly appreciated!
Hi Lisa, that is wonderful! For maple syrup: I suggest using 1/2 cup maple syrup in place of the sugar. Stir and then see if you need any additional liquid. If yes, add 1 tablespoon of water at a time until you have a thick cookie dough consistency.
I made these, and they were very crumbly. I was surprised because I used the exact g measurement for the chickpea flour and ml measurement for the water. It felt like they needed an egg. I've noticed this with other chickpea cookies. What do you think might be the issue?
Hi Gabrielle,I am so sorry to hear that your cookies came out crumbly. My initial though was too much flour, but you then mentioned you measured everything to the gram. The cookies should be more on the soft and chewy side. Did your dough look like the dough in my photos? It should look and feel somewhat greasy when you are rolling and scooping the dough. If the dough looked the same, it could perhaps be overtaking (perhaps oven temp off, on the high side?). Last question: wondering which type of fat you chose to use: vegan butter or coconut oil? If it is the former, just making sure it is a solid stick variety, not the tub style (the latter has much more water, and will produce a drier cookie).
Fluffy peanut butter chickpea muffins with delicious puddles of chocolate chips in every bite. These easy protein-packed chickpea muffins only require 7 simple ingredients and the batter can be made right in the blender or food processor. Easy, freezer-friendly, gluten-free, dairy-free and perfect for snack time or post workout.
These chickpea muffins are made with only 7 simple ingredients, plus the batter is blended together in a blender or food processor, making this recipe super simple to throw together in no time at all. Here are the ingredients you need:
Fluffy peanut butter chickpea muffins with delicious puddles of chocolate chips in every bite. These easy protein-packed chickpea muffins only require 7 simple ingredients and the batter can be made right in the blender or food processor. Easy, freezer-friendly, gluten-free, dairy-free and perfect for snack time or post workout.
These muffins look absolutely wonderful! Would you recommend using flax eggs as a vegan alternative? Chickpeas are interesting in desserts. I LOVE it in hummus and curries already, but I have consumed chickpeas in dessert hummus before (honestly, homemade >>>>>> store-bought) as well as a blondie before! SO YUMMY.
I admit that I was skeptical on how these muffins would turn out using chickpeas instead of flour. These muffins are so tasty and light. They were so easy to whip together. My husband loved them. This recipe is definitely a keeper on our family.
Made the recipe in my Nutribullet blender. It helped to do all 3 eggs with the chickpeas at once since my blender needed some liquid to blend it well. The texture of the batter (and the finished product) was really incredible. My boyfriend had no idea it was a flourless muffin.
I was trying to recreate other commercial Almond Chickpea Cookie dough and found that with a few tweaks this was the one!! I used all your proportions. I pulsed the oatmeal before adding the rinsed chickpeas and melted the chocolate for a minute with the maple syrup in the micro before adding. I added a bit of brown sugar to taste! Delish! For mini muffins I added in a handful of chocolate chips then used a small scooper and topped the batter with chopped pecans and sanding sugar. Baked at 350 for 20 minutes! Your recipe yielded 12 mini muffins and a 1/2 pint container of dough. THANK YOU! Just what I was looking for :)
Magical chickpea flour chocolate chip cookies that are crispy on the outside, chewy on the inside and filled with puddles of chocolate. These easy chickpea flour cookies are dairy free, gluten free & grain free and make the best healthier dessert!
Use a medium cookie scoop to scoop dough and then use your hands to roll the dough into balls; place on the prepared parchment lined baking sheet. Very gently just barely flatten just the tops of the cookies or you can bake them as is for thicker cookies. Bake for 9-11 minutes or until edges are slightly golden brown. Allow cookies to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool. Makes 12 cookies. Store in airtight container.
I made these cookies last night and they are great! The chickpea flour and coconut oil make have a really nice, sweet flavor together. I overcooked them a little (my over runs low, so I went a minute or so longer), but they are still delicious.
I am jumping with joy as I made these with Chia eggs & added 2 tbsp almond milk too.They are PERFECT! A great protein rich, perfect choc chip cookie, with vegan subs. THANK YOU!Thanks for sharing your grief. Oddly I lost my dog & Mom 2 mths of each other, both suddenly. I know what you mean. Thanks for giving us all these healthy recipes. Though your blog freezes my computer everytime! :-((
I adjusted this recipe to make something the flavor of oatmeal raisin cookies. I did my happy dance all over the kitchen as I had chickpea raisin cookies that taste and look perfect. My flour eating family loves them, too!
They turned out wonderfully tasteful, I have experimented with chickpea flour in the past, but never with chocolate.Substituted the coconut oil/sugar with blended cooked black turtle beans, added one banana, and dash of honey for sweetness, in future will omit honey.Thanks
Finally a great chickpea flour recipe that actually turned out!!! I did however add one very ripe banana, halved the sugar and used a fix egg (1 tbsp ground flax seed + 3 tbsp warm water then refrigerated for 10 mins). The batter was really really gooey though and hard to form into cookie shapes. Any suggestions?
Really awesome tasted really nice barely noticed the difference between it and regular cookies. TIP: Always pan toast till golden your chickpea flour before using to get that beany astringent taste out.Only downside it was pretty salty for my tastes so i would cutdown on salt next time
I made my own chickpea flour in my Vitamix but I was too inpatient to put it through a sieve afterwards. Fortunately, it gave the cookie a oatmeal texture. The whole family loved it. I will definitely be making it again.
So sorry to hear that, as these are one of my personal favorites. May I ask if you followed the recipe exactly as written or if you used any other substitutes? You also should slightly flatten the dough before baking. Sounds like you may have added too much flour though. Be sure not to pack your flour next time you measure!
Tried this out with the flax egg option and I am in loveeee. The chickpea flour gives an awesome change in flavor, I think I like them better than my usual go-to chocolate chip?? Have already made them again.
bought chicpea flour specifically for this recipe and was SO impressed by consistency and flavor! one of my new go tos. I will say that the batter smelled / tasted different than typical chocolate chip cookie recipes, but one baked blew me away!
Do you flatten your cookies? It could be simply be that you are flattening too much, or if your measuring cups are slightly off. Happens a lot! If you want thicker cookies, do not flatten and put dough in the fridge for 10-15 minutes before baking!
I just bought chickpea flour and was looking for a way to start using it. This recipe was so easy and I had all of the ingredients. These cookies turned out amazing. Perfect sweetness. I baked about 11 minutes. Thank you!
Made these mostly out of curiosity, because bean cookies sounded so bizarre. The dough tasted beany and I was worried but the cookies tasted amazing once cooked. My husband and son who have no dietary restrictions loved them (not always the case with gluten free and vegan treats). Will definitely be a regular around here. 2ff7e9595c
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