Salted Caramel Chocolate Chip Chickpea Cookies

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Salted Caramel Chocolate Chip Chickpea Cookies are soft, egg-free, and ready to bake without chilling. Sweet, salty, and secretly healthy!

Prep Time15

Cook Time20

Cooling Time1

Total Time1 35

Course: Dessert

Cuisine: North American

Diet: Gluten Free

Servings: cookies

Calories: 224kcal

Preheat oven to 375 degrees F and line large baking sheet with unbleached parchment paper. Set aside.
In a food processor, add chickpeas, maple syrup, butter, vanilla extract and salt. Process on high speed until smooth, pausing and scraping the walls.
Add almond flour and process on low speed until thick dough that you can roll forms. Start with 1 1/4 cups and add more, if needed. Remove the blade, add 1/4 cup chocolate chips right to the bowl of a food processor and stir with a spatula.
Using a medium trigger scoop, scoop the dough, roll into a ball, place on a baking sheet and press down to flatten. Cookies do not spread. The more you press, the crispier cookies will be. Repeat with remaining dough. Then insert randomly 3 chocolate chips on top of each cookie.
Bake for 17-20 minutes or until edges start to turn golden brown. Remove from the oven. While cookies are warm, gently insert 3 caramel pieces on top of each cookie and chocolate, not breaking it. Sprinkle with flaky sea salt.
Let cool for 15 minutes on a baking sheet, then transfer to a wire rack to cool for another 45 minutes.

Store: Store cookies first 3 days in a container or dish covered with a towel. Don't keep in an airtight container because they will get soggy.
Freeze: Freeze in a Ziploc bag or airtight container for up to 3 months. Thaw on a counter for a few hours.