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Brown Butter Raspberry Chocolate Chip Cookies You'll Love

Indulge in these guilt-free Brown Butter Raspberry Chocolate Chip Cookies made with wholesome ingredients, providing a delicious treat with a plant-based punch.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chickpea Chocolate Chip Cookie Ingredients
  • 1 cup chickpeas rinsed and patted dry
  • 1/2 cup nut butter (e.g., peanut butter, almond or cashew butter)
  • 1/3 cup sweetener (e.g., maple syrup or honey)
  • 1 tsp vanilla extract or fresh vanilla bean
  • 1 tsp baking powder ensure gluten-free if needed
  • 1/4 tsp salt or sea salt for added sophistication
  • 1 cup chocolate chips (mini or regular)

Equipment

  • Food Processor
  • Baking sheet
  • Parchment paper
  • Cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a food processor, blend the chickpeas, nut butter, sweetener, and vanilla extract until smooth. Add baking powder and salt.
  3. Gently fold in chocolate chips with a spatula.
  4. Scoop dough onto the prepared baking sheet, spacing them about two inches apart and slightly flatten each dollop.
  5. Bake for 10-12 minutes until edges are golden, and centers remain soft.
  6. Let cookies cool for at least 10 minutes before enjoying.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 80mgPotassium: 90mgFiber: 2gSugar: 5gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Rinse chickpeas thoroughly to avoid a soggy texture. Chilling dough helps if it becomes sticky.

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