These are a baby version of the deep dish cookie pie, and I’ve made them four times so far for my family. That’s a BIG DEAL, when pretty much nothing is made more than once because there’s so many recipes to try!
I love that these taste like soft and thick chocolate chip cookies, but full of chickpeas and oats.
The best part is, they’re vegan, so you can make them as cookie doughy as you want and still be safe to eat! I highly, highly recommend these. They are so fast to make–just throw all the ingredients in the food processor and bake!
Healthy Chocolate Chip Cookie Cups (Vegan)
1/2 cup oats (I’ve used both old-fashioned and quick with equally good results)
1 15-ounce can chickpeas, drained and rinsed*
2 tablespoons unsweetened applesauce
1 and 1/2 tablespoons olive oil (substitute any oil)
1 tablespoon vanilla
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
2/3 cup dark brown sugar
1 teaspoon cinnamon (optional)
1/4 cup mini chocolate chips + more to sprinkle on top
Preheat the oven to 350 degrees. Line muffin pans with liners (I usually get 11 or 12).
Combine all the ingredients except the chocolate chips in a food and blend until completely smooth.
Transfer the mixture to a medium bowl, and gently fold in the chocolate chips.
Divide the mixture evenly in your muffin tins.
Bake the muffins for 25 to 30 minutes, or until a tester inserted into the center comes out clean. I always bake for the full 30 minutes, but if you want to bake for less for more of a cookie dough taste, go for it! They are vegan and safe to eat at any stage.
*Rinse until the bubbles go away–this means you’re washing away all the extra salt.