Chickpea Chocolate Chip Cookies
Quite possibly the healthiest chocolate chip cookies on the planet! Made from beans, nuts, seeds, and dark chocolate.
- 1 - 15.5 ounce can of chickpeas drained
- 1 cup whole almonds roasted and unsalted
- 1/4 cup whole flax seeds
- 1/4 cup maple syrup
- 1 egg
- 2 tablespoons coconut sugar
- 2 teaspoons vanilla
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup chopped walnuts
- 1/2 cup dark chocolate chips 60% cacao
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
Add the chickpeas, almonds, and flax seeds to the work bowl of a food processor and process for 90 seconds or until the almonds and flaxseed are broken down and you have a thick batter.
Add the maple syrup, egg, coconut sugar, vanilla, salt, baking soda, and baking powder and process for 30 second more. Stir in the walnuts and chocolate chips by hand.
Using an ice cream scoop (1-ounce size), place 7 or 8 mounds of batter on each baking sheet. Flatten each mound to a thickness of 1/2 inch and a diameter of 2½ inches. (Wet your fingertips or wrap them in plastic wrap to prevent sticking.)
Bake on the bottom racks of the oven for 20-25 minutes, or until golden brown on the bottoms. Rotate the baking sheets halfway through the baking time.
To make a Chickpea Chocolate Chip Cookie Cake, follow the recipe through step 3, then press the cookie dough into a greased 10-inch springform pan and bake on the bottom rack of the oven for 30 minutes.
Nutrition Information - Serving size: 1 cookie (1½ ounces) Calories: 173, Fat: 11g, Saturated fat: 2g, Unsaturated fat: 9g, Trans fat: 0g, Carbohydrates: 16g, Sugar: 6g, Sodium: 302mg, Fiber: 4g, Protein: 5g, Cholesterol: 12mg