There’s so much to love about this delicious chickpea chocolate chip whoopie pie filled with a cold and thick vegan cream cheese filling. It’s also gluten-free, vegan-friendly and actually healthy!
Here’s what else you can do with these chickpea chocolate chip cookie recipe: turn them into whoopie pies. Soft and creamy, these whoopie pies melt in your mouth and make perfect midday treats.
Ingredients Used to Make This
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Chickpeas (aka Garbanzo Beans) – Rich in fiber, vitamins and minerals such as folate, iron, phosphorous, chickpeas have a satisfying nutty flavor and great additions to a healthy diet. I used canned chickpeas but you can also use chickpeas you’ve cooked yourself.
- Almond Butter – like this one. You can also use other natural nut butters like pecan butter, walnut butter, cashew butter, mixed nut butter, or even seed butter like sunflower. So many choices!
- Sweetened Condensed Milk – I love the flavor that Sweetened Condensed Milk adds to this recipe. You can use regular or a dairy-free one like this Sweetened Condensed Coconut Milk.
- Chocolate Chips – you can use any chocolate chips in this recipe. I like this lower sugar, stevia-sweetened brand. If you want, you can also use unsweetened chocolate.
For the Filling I used
You’ll need this filling recipe: vegan almond yogurt frosting
WHAT ARE THE HEALTH BENEFITS OF CHICKPEAS?
Chickpeas are also an excellent source of vitamins, minerals, and fiber, their highest nutritional composition. Chickpeas are also free from anti-nutritive components than any other dry edible grain legumes. According to the USDA, chickpeas contain fiber (7.1 g / 100g), protein (8.23 g / 100g), vitamin E (1.09 mg / 100g), and vitamin B4 (3.98 mg / 100g). They are also rich in minerals (phosphorus, calcium, magnesium, iron and zinc) and contain carotenoids–pigments known for their anti-aging, antioxidant benefits.
That’s why some consider chickpeas as a “functional food.” Chickpeas consumption is reported to have some physiologic benefits that may reduce the risk of chronic diseases such as diabetes, cancer and improve heart health. Due to their high fiber and protein content, chickpeas are excellent for weight loss diets because they keep you fuller longer and control your appetite. For example, a study found a reduction of 29-36% in blood glucose concentration after chickpeas consumption. Moreover, the soluble fiber in chickpeas helps slow the rise of blood sugar after meals. It helps lower blood cholesterol levels by its action in the gut. In the NHANES 2003–2010 dataset, chickpeas/hummus consumers were 53% less likely to be obese and 51% less likely to have an elevated glucose level.
How to Store Chickpea Whoopie Pies
- You can store this whoopie pie in the fridge for up to 4 days, or freeze up to 4 months.
- Be sure to wash and rinse the canned chickpeas before using, to reduce the salt. You can also use homecooked chickpeas. Just be sure to cook them until plenty tender.
- While a food processor will give you the best results, you can also use a high-powered blender (such as Vitamix) that comes with a tamper. Use the tamper to push the ingredients into the blades of the blender to ensure the best consistency.
You Might Also Like these Chickpea Recipes
Chickpea Chocolate Chip Whoopie PIes – Vegan & Gluten-Free
- 1 recipe vegan almond yogurt frosting
- Blend chickpeas, almond butter, sweetened condensed milk, baking powder and salt in a food processor. The key to this recipe is blending them until very smooth, so scrape down the sides and blend until no visible chickpea chunks remain (about 1-2 minutes)..
- Add the chocolate chips
- Prepare a parchment lined cookie sheet. Spoon and shape the batter into 2-3 inch disks
- Bake the cookies 350F for 12-15 minutes.
- Once cooled, prepare the cream cheese filling
- Spread 1/3 of the filling into the center of 1 cookie, then top with another cookie. Repeat for the other two.
- Store cookies in an airtight container, in the fridge up to 3 days