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Lemon Blueberry Chickpea Cookies

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Lemon blueberry chickpea cookies are soft, zesty, and naturally gluten-free. Packed with chickpeas, nut butter, and juicy blueberries, these wholesome treats make for a protein-rich snack or light dessert with a refreshing citrus twist.

Ingredients

  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1/2 cup natural almond or peanut butter
  • 1/4 cup maple syrup or honey
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup fresh or dried blueberries

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a food processor, blend chickpeas, nut butter, maple syrup (or honey), lemon juice, lemon zest, vanilla, baking powder, and salt until smooth.
  3. Gently fold in the blueberries by hand.
  4. Scoop the dough into mounds on the baking sheet and flatten slightly with the back of a spoon.
  5. Bake for 10–12 minutes, until the edges are lightly golden.
  6. Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Use cashew butter for a milder flavor that highlights the lemon.
  • Add white chocolate chips or chopped nuts for texture.
  • Double the lemon zest or add lemon extract for extra citrus punch.
  • Chill dough for 30 minutes for firmer cookies.
  • Use frozen blueberries without thawing to prevent color bleeding.

Nutrition

Find it online: https://recipesbyliza.com/lemon-blueberry-chickpea-cookies/