Vegan Almond Butter Chocolate Chip Chickpea Skillet Cookie (Gluten-Free) Recipe

A pan cookie made with BEANS and almond butter that makes your mouth water is a great way to satisfy your cookie cravings. 

– 1 14-ounce can garbanzo beans, drained and rinsed – 1/3 cup unsweetened creamy almond butter – 3 tablespoons coconut oil melted – 2/3 cup pure maple syrup – 2 teaspoons pure vanilla extract – 1 teaspoon cider vinegar – 1/2 teaspoon baking powder – 1/4 teaspoon baking soda – 1/4 teaspoon sea salt – 3/4 teaspoon ground cinnamon – 3/4 cup dark chocolate chips


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Lightly oil two 5-inch or 9-inch cast iron skillets and preheat the oven to 350 degrees F.  


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Blend or process everything except the chocolate chips. You may need to pause the blender many times to scrape the sides and mix until smooth. 

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Divide the mixture between two skillets. Bake skillets on a baking sheet for 25–35 minutes until sides are golden-brown and centre is done. 

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Allow skillets to cool before handling. Ice cream and crispy chickpeas go with skillet cookies. 

Serving: 1of 8 | Calories: 299kcal | Carbohydrates: 34g | Protein: 6g | Fat: 17g | Fiber: 4g | Sugar: 24g 


Also See

Grain-Free Almond Flour Waffles Recipe