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Chickpea Desserts: Vegan Meringues and Chocolate Chip Cookies

June 24, 2015


A few weeks ago I was in my first Slate video—L.V Anderson and I extolled the virtues of “aquafaba,” or the liquid that a can of chickpeas soaks in. It really is magical. You can whip it like egg whites and get a nice fluffy texture. There’s an entire Facebook group dedicated to the insane things you can do with the liquid if you reduce it or even just use as is. I haven’t experimented too much, but if I find a good use I’ll be sure to post on it soon (though “soon” on this blog is all relative). Though the meringues (below) have been a huge hit.

Screen shot 2015-06-24 at 2.34.35 PM

Instead, inspired by one chickpea dessert, I figured I’d finally post my favorite chocolate chip cookie recipe … which is mostly chickpeas. I stumbled onto this recipe on the Hairpin while visiting my friend Jessica. (Coincidentally, or not, it really makes sense both discoveries were done with her, the first time I made aquafaba meringues were at her apartment.) We immediately tried them and I’ve been addicted ever since. I’ve made slight adaptations (maple syrup instead of honey, cashew butter instead of peanut butter) but am mostly true to the recipe. I’ve made converts out of many friends—including L.V., who chose it as her favorite recipe of 2013.

In my experience, vegan cookies are either VERY crunchy and thin or very thick and and chewy. I’m partial to the latter and these ones are extra chewy. Like all vegan cookies, eating the batter is half the fun.

Chickpea Chocolate Chip Cookies With Cashew Butter

1 can chickpeas, drained
1/2 cup cashew butter
1/4 cup maple syrup
2 tsp vanilla
1 tsp baking powder
1 tsp salt
1 tbs olive oil
1/2 cup vegan chocolate chips (or more or less depending on how chocolaty you want them to be!)

Preheat oven to 350. Pulse the chickpeas in a food processor until smooth.


This is actually a bit more crumbly than it should look, but once you add in the other ingredients it will look nice and smooth. (Add in everything but the chocolate chips and pulse so it looks like this.)


Mix in chocolate chips and scoop out onto lined baking sheets. I like to make them on the smaller side—you’ll end up with about two dozen cookies.


You can either roll them into small balls and squash them down with a fork or dollop them out with a spoon. Either way, they’re delicious.


Bake them for about 15 minutes or until your desired consistency. Seriously—these are delicious when still a bit raw in the middle.

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