Chickpea Chocolate Chip Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1¼ cups canned chickpeas, well-rinsed and patted dry 2 teaspoons vanilla extract10 tablespoons natural almond butter - room temperature3 tablespoons honey 3 tablespoons water, room temperature1 teaspoon baking powder½ cup dark chocolate chips
1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
3. With wet hands, form into 1½" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
4. Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
Serving Size: 14 1" cookies
2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
3. With wet hands, form into 1½" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
4. Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
Serving Size: 14 1" cookies
Nutritional Info Amount Per Serving
- Calories: 148.9
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 125.2 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 2.6 g
- Protein: 3.2 g
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