Snacks & Treats
Cooking with Kids: Vegan and Gluten-Free Chocolate Chip Cookies
By Alexis Hillyard, Stump Kitchen
Jun 8, 2018
Sofia wasn’t too sure when I told her we’d be making scrumptious chocolate chip cookies out of chickpeas, but as soon as we got rolling, all of the talk of legumes went to the wayside! We had blender mishaps, chocolate chip explosions and a whole lot of fun! These vegan and gluten-free chocolate chip cookies turned out beautifully, and I think they are a perfect family-friendly recipe. And, really, a must-try for everyone!
What You'll Need
- 1½ half cups chickpeas (roughly one 15 oz can), drained and rinsed
- 3 tbsp melted coconut oil
- 1 tbsp vanilla extract
- ½ cup gluten-free oat flour (this can be made from grinding up whole oats in a coffee grinder)
- ¾ cup cane sugar
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp apple cider vinegar
- ¾ cup dark chocolate chips
How It's Made
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Add the chickpeas, coconut oil and vanilla to a food processor. Blend until you reach a chunky dough-like consistency (about 2–3 minutes). You can also use a blender, and you’ll just need to scrape the sides down way more. If mixture seems too dry or isn’t mixing well, add a bit more coconut oil to soften it up.
- Next, add everything else (except the chocolate chips) and blend again until mixed into a soft dough. You may need to stop a few times to scrape the sides of the food processor down.
- Once the batter is all mixed, add chocolate chips and pulse a few time until they are mixed in.
- Using a soup spoon, scoop out about a heaping tablespoon of dough for each cookie and place on your cookie sheet.
- Bake for about 20 minutes, or until edges darken and become crispy.
Makes 12–16 cookies.
Watch more episodes of Stump Kitchen: Cooking with Kids.
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