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Chickpeas, also known as garbanzo beans, are celebrated for their remarkable health benefits and adaptability in various cuisines. As a legume, they are a fantastic source of plant-based protein and dietary fiber, making them a popular choice among health-conscious eaters and those following vegan or gluten-free diets. Their neutral flavor also allows them to blend seamlessly into baked goods without overpowering other flavors. This ability to act as a base for sweet recipes has led to a surge in chickpea-based desserts.

Lemon Blueberry Chickpea Cookies

Whip up a delightful 30-minute dessert with this simple pie recipe that features a refreshing lemon blueberry filling. Perfectly balanced with the creaminess of chickpeas and a hint of zesty lemon, this treat is not only quick to make but also a nutritious addition to your dessert repertoire. Afterka brings you this deliciously unique pie that will satisfy your sweet tooth! DessertIn30 HealthyBaking ChickpeaCookies LemonBlueberry QuickTreats SimpleRecipe NutritiousDesserts
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1/2 cup almond butter (or any nut/seed butter)

1/2 cup maple syrup or honey

1/4 cup fresh lemon juice

Zest of 1 lemon

1 tsp vanilla extract

1/2 tsp baking soda

1/4 tsp salt

1 cup rolled oats

1 cup fresh blueberries (or frozen, if out of season)

Optional: 1/4 cup chopped nuts (e.g., walnuts or pecans)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a food processor, combine the chickpeas, almond butter, maple syrup (or honey), lemon juice, lemon zest, vanilla extract, baking soda, and salt. Blend until smooth and creamy, scraping down the sides as needed.

      In a large mixing bowl, stir together the rolled oats and the chickpea mixture until well combined.

        Gently fold in the fresh blueberries and nuts (if using) until evenly distributed in the dough.

          Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, about 2 inches apart. Flatten each cookie slightly with the back of a fork.

            Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.

              Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                Prep Time: 10 mins | Total Time: 25 mins | Servings: 12 cookies