Nourish

Chickpea Chocolate Chip Cookies {revised!}

Real life: The recipe that I planned on posting this week turned out to be a complete fail. First world problems, right? The side turned out perfectly. It was deliciously roasted “cheesy” cauliflower and brussel sprouts, topped with salt and nutritional yeast. The main course, however, was less than pleasing. I found a recipe for cauliflower falafel that I wanted to recreate. Let’s just say the leftovers won’t be making it to our dinner table.img_3103As a result, I chose to post a recipe that I posted almost a year ago to the day: chickpea chocolate chip cookies. We make these regularly and I’ve played with the recipe a bit and created a cookie that doesn’t include a sweetener, other than chocolate chips. I also added almond butter in place of peanut butter. They are still gooey, delicious, and perfectly sweet! I hope you enjoy them as much as we do!img_3137img_3121With another year that has gone by, I wish I had something profound to say about change and growth but I am at a loss for philosophical words. What I can say is that I’m grateful for this space and I’m especially grateful for all of you that check in every week to read my posts, try my recipes, and most of all, support my passion. Big hugs of gratitude and love to you all! img_3131Chickpea Chocolate Chip Cookies

1 can chickpeas, rinsed and drained

4 tablespoons aquafaba (the strained liquid from the can of beans)

2 teaspoons pure vanilla extract

1/2 cup + 2 tablespoons almond butter

1 teaspoon baking powder

1/2 cup chocolate chips

Preheat oven to 350 degrees. Add chickpeas, aquafaba, and vanilla to food processor and process until smooth. Add almond butter and baking powder to the chickpea mixture and again, process until smooth. Fold in chocolate chips or pulse a couple of times until combined. Spoon dough onto a cookie sheet and form into balls. Bake for 10-12 minutes. Enjoy!

A few tips… 1.) Puree the chickpeas with the aquafaba and vanilla extract first. Otherwise, your cookies will contain whole chickpeas, which is a total buzz kill. 2.) Use natural almond butter without any added sugar. If it’s unsalted, add a pinch of salt to the batter.

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