Ingredients
Scale
- 1 cup canned chickpeas, rinsed and drained
- 1/2 cup almond butter or peanut butter
- 1/4 cup honey or maple syrup
- 1/4 cup brown sugar
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
Instructions
- Mash the chickpeas in a large bowl until smooth, then add almond butter, honey, and brown sugar, mixing until combined.
- Add melted coconut oil and vanilla extract to the mixture, stirring well.
- In a separate bowl, mix together baking powder and salt, then gradually add to the wet ingredients. Fold in dark chocolate chips and roll the dough into small balls.
- Preheat oven to 350°F (175°C) and bake for 10-12 minutes until edges are golden brown. Let cool before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For longer storage, freeze the cookies well-wrapped to prevent freezer burn.
- Enjoy with almond milk or herbal tea for a great snack.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Healthy
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 5g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg