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Almond Butter Chocolate Chip Chickpea Skillet Cookie (Gluten-Free)


  • 1 (14-ounce) can garbanzo beans drained and rinsed
  • ⅓ cup unsweetened creamy almond butter
  • 3 tablespoons coconut oil melted
  • ⅔ cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cider vinegar
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¾ teaspoon ground cinnamon
  • ¾ cup dark chocolate chips
  • non-dairy vanilla ice cream
  • ½ cup Saffron Road Sea Salt Crunchy Chickpeas


  1. Preheat the oven to 350 degrees and lightly oil two 5-inch (or one 9-inch) cast iron skillets.
  2. Add all ingredients except the chocolate chips to a blender or food processor. Blend until completely smooth (note: you may need to stop the blender a few times to scrape the sides and continue blending).
  3. Divide the mixture between the two skillets. Place skillets on a baking sheet and bake 25 to 35 minutes, until the sides are golden-brown and center has reached desired level of doneness.
  4. Allow skillets to cool enough to handle. Serve skillet cookies with ice cream and crunchy chickpeas
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Sea Salt Crunchy Chickpeas
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