No-Bake Chocolate Chip Cookies

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It doesn’t get easier than no-bake desserts and snacks. They are mostly vegan and save you a lot of electricity (except the part where you need to let them chill for a while in the refrigerator).. Chocolate chip cookies are one of my favorite cookies.  I’m a sucker for cookie dough. Who isn’t? I am in the process of fighting off a bad baking habit which I have that involves nibbling more than my share of cookie batter. Baking cookies usually requires eggs and eating batter with raw egg in it is probably not the best idea. That is where these no-bake chocolate chip cookies come in. They are a gooey, unbaked form of blondies. Since eggs are not necessary for this recipe, these cookies are safe to eat. Can I get a hurray? Rather than using copious amounts of oil and butter that a lot of cookie recipes require, I used chickpeas and a bit of almond butter. These ingredients give these no-bake chocolate chip cookies the chewy and soft texture we all crave for. If you have a nut allergy, you can replace almond butter with a bit of trans fat-free margarine or coconut oil.  If you don’t feel like making cookies, this recipe makes a great cookie dough dip. You can eat a couple spoonful of those.  I can’t seem to get enough of that gooey goodness. Fortunately (for my waistline) I used up all the chickpeas I had left and am too lazy to buy more. Stay tuned for my no-bake brownies recipe 🙂

For this recipe, you will need:

  1. 1 1/2 cup of cooked chickpeas or white beans with reserved water
  2. Pinch of salt
  3. 1/4 teaspoon of baking soda
  4. 2 teaspoons of vanilla extract
  5. 1/4 cup of almond or peanut butter
  6. 2/3 cup of brown sugar
  7. 1/4 cup of flour
  8.  Bag full of bitter-sweet chocolate chips
  9. 1/4 cup of oats (you can omit that for a thinner dough


Add all ingredients (except for chocolate chips) to a good food processor , and blend until very smooth. Then mix in the chocolate chips and oats.  Form cookies and lay them on a baking sheet. Cover with plastic wrap and allow it to chill in the refrigerator for an hour or 2.

Yields 8 -10 cookies

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