Prepare to have your mind blown by the most unexpected and delicious dessert that will make you question everything you thought you knew about healthy treats! This Almond Butter Chocolate Chip Chickpea Skillet Cookie is not just a mouthful to say—it's a mouthful of pure, gluten-free bliss that will satisfy your sweet tooth while sneaking in some surprising nutrition. Imagine a warm, gooey cookie that's packed with protein, free from gluten, and so delectable that nobody will believe it's made with chickpeas!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Gluten Free
Serves: 8 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1/2 cup almond butter
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 10-inch cast-iron skillet by lightly greasing it with cooking spray or a thin layer of oil.
- Drain and thoroughly rinse the chickpeas. Pat them completely dry using a clean kitchen towel or paper towels to remove excess moisture.
- In a food processor, combine the drained chickpeas, almond butter, honey (or maple syrup), and vanilla extract. Pulse and blend until the mixture becomes smooth and creamy, scraping down the sides as needed.
- Add the baking powder to the mixture and pulse a few more times to incorporate it evenly.
- Transfer the mixture to a mixing bowl and gently fold in the chocolate chips, ensuring they are distributed throughout the batter.
- Spread the cookie dough evenly into the prepared cast-iron skillet, using a spatula to create a smooth, uniform surface.
- Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and the center is set but still slightly soft.
- Remove from the oven and let the skillet cookie cool in the pan for 10-15 minutes. The cookie will continue to firm up as it cools.
- Optional: Sprinkle additional chocolate chips on top while the cookie is still warm for extra indulgence.
- Slice into wedges and serve warm. Can be enjoyed on its own or with a scoop of vanilla ice cream.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Moisture Matters: Ensure your chickpeas are completely dry after rinsing. Any excess water can affect the cookie's texture and prevent it from achieving that perfect, crispy-yet-soft consistency.
- Blend Like a Pro: When processing the chickpeas, take your time to create a smooth, creamy base. The smoother the mixture, the more cookie-like your final result will be.
- Chocolate Chip Distribution: When folding in chocolate chips, do it gently to ensure even spread. This guarantees a chocolatey bite in every slice.
- Don't Overbake: Watch your cookie closely in the last few minutes of baking. The edges should be golden, but the center should remain slightly soft for that perfect, moist texture.
- Cooling is Crucial: Let the skillet cookie rest for 10-15 minutes after baking. This allows it to set and makes slicing much easier.
- Serving Suggestion: For an extra indulgent experience, serve warm with a scoop of vanilla ice cream or a drizzle of almond butter.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 22g
Protein: 7g
Fat: 13g
Saturated Fat: g
Cholesterol: 0mg
