Lemon Blueberry Chickpea Cookies

Prep Time: 10 minutes
Bake Time: 15 minutes
Total Time: 25 minutes
Yield: 12 cookies
Diet: Vegetarian, Gluten-Free, Dairy-Free

Description

These soft and chewy cookies are bursting with bright lemon flavor and juicy blueberries! Made with chickpeas as the secret ingredient, they’re packed with protein and fiber while being completely gluten-free and naturally sweetened. No one will guess these delicious cookies are actually healthy!

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • ½ cup almond flour
  • ⅓ cup maple syrup
  • ¼ cup coconut oil, melted
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt
  • ¾ cup fresh or frozen blueberries

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Pat the chickpeas completely dry with paper towels to remove excess moisture.

Step 3: Add the chickpeas, almond flour, maple syrup, melted coconut oil, lemon zest, lemon juice, vanilla extract, baking powder, baking soda, and salt to a food processor.

Step 4: Blend until smooth and creamy, scraping down the sides as needed. The mixture should be thick and uniform.

Step 5: Transfer the dough to a bowl and gently fold in the blueberries with a spoon or spatula.

Step 6: Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 7: Gently flatten each cookie slightly with your hand or the back of a spoon.

Step 8: Bake for 13-15 minutes, until the edges are lightly golden. The cookies will be soft but will firm up as they cool.

Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips

  • Make sure your chickpeas are very dry before blending for the best texture.
  • If using frozen blueberries, don’t thaw them first—add them frozen to prevent too much bleeding into the batter.
  • These cookies are delicate when warm, so let them cool before handling.
  • Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
  • For extra lemon flavor, add an additional teaspoon of lemon zest.
  • Substitute blueberries with raspberries or chopped strawberries if desired.

Nutrition (per cookie)

Approximately 110 calories | 3g protein | 14g carbs | 5g fat | 2g fiber

A wholesome cookie that provides plant-based protein, healthy fats, and natural sweetness!

The perfect healthy cookie that tastes like a sweet treat but nourishes your body with real ingredients!

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