Can I taste the chickpeas in these cookies?

Not at all! The chickpeas provide a creamy base and add protein and fiber, but the pecans, chocolate, and vanilla completely mask any bean flavor. Most people are shocked when they learn what's in these cookies.

Can I use dried chickpeas instead of canned?

Yes! If using dried chickpeas, soak them overnight or use the quick-soak method (cover with water, boil for 2 minutes, then let sit covered for 1 hour). Make sure they're fully softened before using. Note: For low-FODMAP diets, canned chickpeas are preferred because the canning process reduces FODMAP content, as FODMAPs are water-soluble.

Can I make these nut-free?

While pecans are part of what makes these cookies special, you could experiment with sunflower seed butter or tahini as a substitute. The texture and flavor will be different, but still delicious.

Do these cookies spread while baking?

No, these chickpea cookies hold their shape beautifully! That's why it's important to press them down slightly before baking—they'll come out exactly as you shape them.

Can I freeze these cookies?

Absolutely! These freeze wonderfully. Place cooled cookies in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. Thaw at room temperature or warm in a 300°F oven for 5 minutes.