Chickpea Chocolate Chip Cookies (12 Servings)
INGREDIENTS 1 can low-sodium or no-salt chickpeas, rinsed and drained ½ cup unsalted natural smooth almond or cashew butter ⅓ cup oat flour
¼ tsp. cinnamon ½ tsp. baking powder ½ tsp. baking soda ¼ tsp. salt ½ cup chocolate chips
⅓ cup maple syrup 2 tsp. vanilla extract
INSTRUCTIONS 1. Preheat the oven to 350°F.
2. Add the chickpeas and nut butter into a food processor or blender and blend on high for 1 minute.
3. Add the maple syrup and vanilla and continue to blend for 2 – 3 minutes, scraping down the sides every minute. You want the mixture to be entirely free of any lumps. 4. Add the oat flour, cinnamon, baking soda, baking powder, and salt, then blend for 30 seconds. 5. Test the temperature of the batter and, if necessary, let cool before adding in the chocolate chips. (Pro tip: When blending for a long time, the mixture can get warm and cause the chocolate to melt slightly.) 6. Once cooled, gently fold in the chocolate chips. 7. Drop rounded tablespoons of cookie dough onto a baking sheet. The cookies will spread just slightly, so be sure to leave a few inches of space between cookies. 8. Bake for 12–14 minutes until the cookies have browned on the edges.
153
Made with FlippingBook interactive PDF creator