This skillet chickpea chocolate chip cookie is extra gooey, decadent and, best of all, healthy. Top it off with a scoop or two of your favorite ice cream, and you'll be in heaven!
This is a sponsored post written by me on behalf of Al Wadi. All opinions and text are my own.
You guys!!! I am SO excited to share this recipe with you. This healthy skillet chickpea chocolate chip cookie may just be the greatest thing. EVER. I know that feels awfully dramatic, but I am certain you won't disagree.
This recipe is an adaptation from the popular chickpea blondies floating out around there. I have been making chickpea blondies for years and always end up eating them hot out of the oven (#nocontrol) - which is why I have been wanting to make a skillet cookie version for the longest time!
This chocolate chip skillet cookie is:
And, best of all, HEALTHY - thanks to Al Wadi chickpeas!
Why this dessert is actually healthy
As you can see from the ingredient list above, aside from the chocolate, those are all really healthy ingredients! The star of the show is the Al Wadi chickpeas. As you know from my healthy dessert hummus recipe, I love working with chickpeas in sweet ways versus savory. Traditionally, chickpeas are a part of savory dishes in Lebanese cuisine (like, falafel or hummus), but we're using them in an entirely new way here.
Chickpeas add this unparalleled creaminess when whipped in a food processor or blender and they are super healthy, making this cookie skillet high in protein, fiber, and nutrients. Chickpeas are also lower on the glycemic index (GI) so you won't feel a "sugar high" like you would with traditional sweets.
Ingredients in the healthy chocolate chip skillet cookie
Al Wadi chickpeas
Al Wadi tahina (ground sesame seeds)
GF oat flour (ground oats)
What you'll need
6" cast iron skillet (you can also use an 8" skillet or oven safe pan)
Food processor (or blender)
That's it! Aside from a good appetite, of course 🙂
Frequently asked questions
How do I store leftovers?
You can store any leftovers in a tightly sealed container in the fridge for up to a week.
Can you re-heat leftovers?
Yes! I usually stick it in the microwave for 30 seconds to warm it up. It'll still taste good cold, but it is another level when it's hot and gooey. Trust me!
I don't have tahini, is there anything else I can use instead?
My personal preference is tahini, but you can use any nut butter, like peanut butter or almond butter or even sunflower seed butter. It'll still be DELISH.
Do I really need a skillet?
Nope! A skillet conducts heat a little more evenly and it has a nicer presentation. But, you can 100% use an oven-safe 6" or 8" pan or baking dish.
Can I sub out the oat flour to make it grain-free?
You sure can! It'll be a little more dense, but still absolutely delicious.
Any other questions? Drop a comment below and I'll try to get back to you ASAP!!
MORE VEGAN COOKIE RECIPES YOU’LL LOVE:
- 1 can Al Wadi chickpeas (no salt), rinsed and drained
- ½ cup (125 g) Al Wadi tahina
- ⅓ cup (114 g) maple syrup
- 1 teaspoon vanilla
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 tablespoons (14 g) ground flaxseed
- ¼ cup (31 g) GF oat flour
- ¼ cup (50 g) vegan chocolate chips, plus 3 tablespoons (33 g) for topping
- pinch of flaky sea salt
- (optional) 2 scoops vanilla ice cream
- Preheat the oven to 350F and spray a 6" skillet with cooking spray. *see note if you don't have a skillet
- Add all of the ingredients (except the chocolate and flaky sea salt) to a food processor or blender. Process until smooth.
- If using a food processor, remove the blade and add in the chocolate chips. Mix to combine.
- Scrape out chickpea cookie dough mixture into the greased skillet. Top with remaining chocolate chips.
- Transfer the skillet to the oven and bake for 25 - 30 minutes until dry to the touch.
- Let cool for 10 - 15 minutes and then top with a pinch of flaky sea salt.
- (Optional) Top with a scoop or two of your favorite vanilla ice cream.
- Enjoy while it's gooey and warm!!
*If you don't have a 6" skillet, you can 100% use an oven-safe 6" or 8" pan or even use a baking dish
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 223Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 443mgCarbohydrates: 31gFiber: 5gSugar: 14gProtein: 7g