Okay, so listen, I’ve been playing around in the kitchen AGAIN, and I just HAD to share this crazy-good recipe. We’re talking chickpea cookies, but like, the *good* kind. The kind that makes you go, “Wait, these are made with BEANS?!” Seriously, you won’t believe how fudgy and delicious they are. I know, I know, it sounds a little…out there. But trust me on this one. You can enjoy these cookies on their own or with a side of *Coconut Rice Pudding*.
I’ve always been a sucker for a good cookie, but sometimes I want something a little healthier, ya know? That’s where these little guys come in. They’re packed with protein and fiber, and they’re totally vegan and gluten-free. Plus, my kids actually *ask* for them, which is a win in my book. So, if you’re looking for a guilt-free treat that’s super easy to make, you’ve gotta try these!
Why You’ll Love This Coconut Rice Pudding Recipe
Okay, so why should you even bother making these chickpea cookies? Let me tell ya! They’re:
- Seriously easy to whip up – even on a busy weeknight!
- Made with ingredients you probably already have.
- Surprisingly delicious – even picky eaters love them!
- A healthier way to satisfy that chocolate craving.
Simple Ingredients for Coconut Rice Pudding
You won’t need to raid a fancy health food store, promise! We’re talking basic stuff like chickpeas, almond butter, and cocoa powder. Easy peasy!
Quick and Easy Coconut Rice Pudding Dessert
From start to finish, you’re looking at maybe 30 minutes? Perfect when you need a dessert, like, NOW. Plus, minimal cleanup – always a bonus!
Delicious and Comforting Coconut Rice Pudding
These cookies are soft, fudgy, and chocolatey. They are seriously like a warm hug in cookie form. Forget your troubles and just enjoy!
Vegan and Gluten-Free Coconut Rice Pudding
Yep, that’s right! These cookies are totally plant-based and gluten-free, so everyone can enjoy them. No one gets left out of the cookie fun!
Coconut Rice Pudding Ingredients
Alright, let’s talk ingredients! Here’s what you’ll need to make these magical chickpea cookies. Don’t skimp on the quality – it makes a difference!
- Grab one 15-oz can of chickpeas. Make sure they’re rinsed and drained really well! Nobody wants soggy cookies.
- You’ll also need ⅓ cup of smooth almond butter. I always go for unsalted, so I can control the sweetness.
- For that rich chocolate flavor, ¼ cup of cacao or cocoa powder is a must. Cacao gives it a little extra somethin’ somethin’.
- Sweeten things up with ¼ cup of coconut sugar. It’s my fave, but you can use whatever granulated sweetener you like.
- Don’t forget 3 tablespoons of maple syrup for extra moisture and sweetness!
- A couple teaspoons of vanilla extract takes these cookies to the next level.
- For the flour, ¼ cup of oat flour works great. Or, you can use a gluten-free 1:1 blend if you prefer.
- A little lift from ¼ teaspoon each of baking powder and baking soda.
- A pinch of ¼ teaspoon of fine sea salt balances the sweetness perfectly.
- And finally, ⅓ cup of dairy-free mini chocolate chips. I love the Enjoy Life brand! Feel free to use your favorite refined sugar-free chocolate chips.
How to Make Coconut Rice Pudding: Step-by-Step Instructions
Okay, are you ready to get baking? Don’t worry, it’s super simple! Just follow these steps, and you’ll have a batch of delicious chickpea cookies in no time. I promise, even if you’re not a baker, you can totally nail this!
Preparing the Chickpea Cookie Dough for Coconut Rice Pudding
First things first, preheat your oven to 350 degrees F. This is important! While the oven’s heating, line a baking sheet with parchment paper. Now, rinse those chickpeas REALLY well, and pat them dry. Seriously, get them as dry as you can! Toss ’em in a food processor with the almond butter and blend until smooth. Then, add the cocoa powder, sugar, maple syrup, and vanilla. Blend again until everything’s combined. Finally, add the oat flour, baking powder, baking soda, and salt. Blend one last time. Don’t forget to fold in those chocolate chips!
Baking Your Coconut Rice Pudding Cookies
Scoop out the dough (about 1.5 tablespoons per cookie) and place them on your prepared baking sheet. They’ll be in a ball shape – that’s okay! Pop them in the oven for 7 minutes. Then, take them out and gently flatten them with a fork in a criss-cross pattern. Back in the oven they go for another 3-5 minutes, until the bottoms are golden. Keep a close eye on them, as all ovens are different!
Cooling and Storing Your Delicious Coconut Rice Pudding
Now, this is important: let the cookies cool *completely* on the baking sheet. They’ll be super soft when they first come out of the oven, so resist the urge to eat them right away (I know it’s hard!). Once they’re cool, store them in an airtight container in the fridge for up to 5 days. Or, if you want to keep them longer, you can freeze them! Just thaw them out before enjoying. They’re also great with a scoop of *Coconut Rice Pudding*!
Tips for the Best Coconut Rice Pudding
Want your chickpea cookies to be the absolute BEST? Of course, you do! Here are a few little tricks I’ve learned along the way. Trust me, they make a difference!
Achieving the Perfect Texture in Your Coconut Rice Pudding
Okay, so the key is DRY chickpeas! Seriously, pat them dry like your life depends on it. Otherwise, your cookies might be a little…mushy. Also, don’t overbake them! They should be soft and fudgy, not crispy.
Coconut Rice Pudding Flavor Enhancements
A pinch of cinnamon or nutmeg can add a warm, cozy flavor. You could also try adding a tablespoon of coffee grounds for a mocha kick! My favorite part is a sprinkle of sea salt on top to bring out the sweetness. Yum!
Coconut Rice Pudding Variations
Okay, so you’ve mastered the basic chickpea cookie, right? Now, let’s get a little crazy! The best part about this recipe is how easy it is to customize. Seriously, the possibilities are endless! Here are a few ideas to get you started. Don’t be afraid to experiment and make these cookies your own!
Different Nut Butters for your Coconut Rice Pudding
Not a fan of almond butter? No problem! Try peanut butter for a classic combo, or cashew butter for a slightly sweeter taste. Sunflower seed butter works great if you have nut allergies. Just make sure it’s smooth!
Spice Variations for a Unique Coconut Rice Pudding
Want to kick things up a notch? Add a pinch of cayenne pepper for a little heat! Or, try adding some cardamom for a warm, exotic flavor. A little orange zest can also brighten things up. Go wild!
Serving Suggestions for Coconut Rice Pudding
Okay, so you’ve got your warm, gooey chickpea cookies…now what? Honestly, they’re amazing all on their own, but if you’re feeling fancy, here are a few ideas! My personal fave? A big glass of almond milk. It’s like cookies and milk, but, ya know, *healthier*! You could also crumble them over some dairy-free ice cream. Or, for a super decadent treat, try them with a side of *Coconut Rice Pudding*!
Storing and Reheating Coconut Rice Pudding Cookies
Alright, so you’ve managed to not eat ALL the cookies in one sitting? Impressive! To keep them fresh, just pop them in an airtight container. They’ll stay soft and delicious in the fridge for up to 5 days. Wanna keep ’em longer? Freeze ’em! When you’re ready for a treat, just thaw them out. For a warm, gooey experience, microwave them for like, 10-15 seconds. Careful, they get hot fast!
Frequently Asked Questions About Coconut Rice Pudding
Got questions about these chickpea cookies? I got you! Here are some of the most common questions I get asked. And hey, if you have more, just leave a comment below!
Can I use other beans instead of chickpeas in Coconut Rice Pudding?
Okay, so while I haven’t tried it myself, I *think* you could experiment with white beans. Just make sure they’re cooked and drained really well! But honestly, chickpeas give the best texture. Why mess with perfection?
How do I store Coconut Rice Pudding Cookies?
Super easy! Just toss them in an airtight container and pop them in the fridge. They’ll stay fresh for about 5 days. You can also freeze them for longer storage. Just let them thaw before you dig in! They are even better with some *Coconut Rice Pudding*!
Are these Coconut Rice Pudding Cookies really vegan?
Yep, 100% vegan! There’s no dairy, eggs, or any other animal products in these cookies. Just plant-based goodness all the way! So go ahead and enjoy guilt-free!
Nutritional Information for Coconut Rice Pudding
Heads up! Nutrition info can totally vary depending on the brands you use, so I can’t give you exact numbers. Just keep that in mind!
Enjoyed this Coconut Rice Pudding? Leave a Comment!
Hey, if you loved these cookies as much as I do, let me know! Leave a comment below and tell me what you think! Or, give the recipe a star rating!
Print
Coconut Rice Pudding Recipe: Delight in this Forbidden Treat
- Prep Time: PT15M
- Cook Time: PT12M
- Total Time: PT27M
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Easy chickpea cookies with chocolate.
Ingredients
- 1 (15 oz) can chickpeas, rinsed and drained – or approx. 1 ⅔ cup cooked chickpeas
- ⅓ cup smooth almond butter, unsalted – or other nut/seed butter
- ¼ cup cacao or cocoa powder
- ¼ cup coconut sugar – or other granulated sweetener
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- ¼ cup oat flour – or GF 1:1 blend
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅓ cup dairy-free mini chocolate chips – or your favorite refined sugar-free chocolate chips
Instructions
- Preheat oven to 350 degrees F, and line one large or two small baking sheets with parchment paper or silicone baking mats.
- After rinsing the chickpeas, thoroughly pat dry with a tea towel. Transfer to a large food processor. Add the almond butter, and process to combine.
- Add the cacao, sugar, maple syrup, and vanilla. Process until fully combined, scraping down the sides of the bowl as needed.
- Add the flour, baking powder, baking soda, and salt, and process again. Fold in the chocolate chips.
- Using a small cookie scoop (1.5 Tbsp) or measuring spoon, scoop up the cookie dough and place on prepared pan(s). Leave in a ball shape. Bake for 7 minutes. Remove from oven, and use the underside of a fork to create a criss-cross pattern on top, gently flattening the cookies into shape. Bake for another 3 to 5 minutes or until golden on the bottoms.
- The cookies will be very soft straight from the oven. Cool completely, then store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Notes
- Cool completely before storing.
- Store in the refrigerator for up to 5 days.
- Freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
