Double Chocolate Chickpea Cookies
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
22 mins
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Servings
28 Cookies
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Calories
57 kcal
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Course
Dessert
-
Cuisine
International
Double Chocolate Chickpea Cookies
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These chocolate chickpea cookies are a deliciously healthy dessert with a rich, gooey chocolate flavour.
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Ingredients
- 1.5 cups chickpeas cooked or canned, approx. 15-ounce can drained + rinsed
- ⅓ cup unsweetened applesauce
- ⅓ cup almond butter or another nut butter of your choice
- 1 teaspoon pure vanilla extract
- 50 grams almond flour approx. ½ cup spooned + levelled
- 25 grams raw unsweetened cocoa powder approx. ¼ cup spooned + levelled
- 1 teaspoon baking powder
- ⅓ cup vegan chocolate chips plus a few more to press into each cookie if you'd like
Instructions
- Preheat the oven to 350℉/176℃ and line a large baking sheet or two smaller ones with parchment paper.
- Add all the ingredients, except the chocolate chips to your food processor. Blend until smooth, scraping down the sides as needed. Then add the chocolate chips and pulse a few times to mix them in.
- Use a small cookie scoop to scoop the chickpea cookie dough onto your baking tray. You will get around 28 cookies. Then, press a few chocolate chips into the tops of each cookie if you'd like. Shape your cookies and gently press them down as they won't spread much in the oven.
- Bake the cookies for 12-14 minutes, or until they are slightly firm to the touch and the edges and bottoms are golden brown. Remove from the oven and let them cool for at least 10 minutes before handling.
Equipments used:
Notes
- Keep the cookies at room temperature for 2-3 days, refrigerated for 3-4 days or frozen for up to 3 months.
- Weigh your flour for the best results. Scooping into a measuring cup can compact the flour and you may end up with more than needed.
- Weigh your flour for the best results. Scooping into a measuring cup can compact the flour and you may end up with more than needed.
- Use active baking powder. If your baking powder has been open in the pantry for several months, it may lose effectiveness.
- Use active baking powder. If your baking powder has been open in the pantry for several months, it may lose effectiveness.
- Use almond butter made with only almonds and no added fat or sugar. Always read the ingredients, or you may make your own almond butter.
- Use almond butter made with only almonds and no added fat or sugar. Always read the ingredients, or you may make your own almond butter.
- Let your cookies cool for 10 minutes once baked before handling. This cool-down period will help them firm up and set.
- Let your cookies cool for 10 minutes once baked before handling. This cool-down period will help them firm up and set.
Nutrition Information
Show Details
Calories
57cal
(3%)
Carbohydrates
6g
(2%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
16mg
(1%)
Potassium
64mg
(2%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
3IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 28Cookies
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57cal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 16mg | 1% |
| Potassium | 64mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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