Chocolate Chip Chickpea Cookies
Chewy flat cookies made from chickpeas, almond butter, sugar, vanilla, flax, baking soda, salt,
Equipment
- Food processor
Ingredients
- 1 tbsp ground flax seeds
- 2 tbsp water
- 1 cup chickpeas drained and rinsed
- 1/2 cup almond butter
- 1 cup sugar organic cane sugar
- 1 tsp vanilla
- pinch salt
- 1 tsp baking soda
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a small bowl mix together the flax seeds and water to make a flax egg. Let it sit 10 mins to firm up.
- Add all ingredients besides chocolate chips to a food processor and blend until creamy (about 60 seconds). Carefully remove the blade and stir in the chocolate chips with a spoon. Dough will be runny.
- Scoop out the dough in 1 inch circles onto a parchment paper lined baking sheet. Space them far apart because the cookies will spread and flatten out.
- Bake for 15- 16 minutes. Cookies will be soft when you first take them out. They need to cool for at least 10 more minutes to firm up If you want a softer cookie then only bake them for 12-13 minutes.
Notes
You may have to adjust the cook time depending on how strong your oven is. If you see them getting golden brown take them out. If they are too gooey after they cool then put them back in the oven for 2 more minutes.
I have tried this recipe with coconut sugar and it works but the results are not as good. The cookies come out really soft and squishy. Organic white sugar works best.
I have tried this recipe with cashew butter and it works.