Vegan, Grain-free Double Dark Chocolate Chickpea Cookies Recipe

How to make it

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• Pre-heat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
• Add all ingredients except chocolate chips to a food processor and process until the chickpeas are smooth and creamy.
• Gently fold in chocolate chips.
• Using a cookie dough scoop or two small spoons, scoop a few tablespoons of dough into the palm of your hands and roll into small balls.
• If the dough is too sticky, pop it in the freezer for 10-15 minutes to let it harden first.
• Gently press the cookies down a bit with your fingers so they are about 2 inches in diameter and about an inch thick.
• Bake for 15-20 minutes and allow them to cool on the baking sheet another 5 minutes before transferring to a wire rack.***
• Enjoy, friends!
• >>> NOTES
• *No cashew butter? No big deal! Simply swap it out with whatever nut butter you prefer. I do think that cashew butter works best since it’s super mild in flavor but you’re call! The only one I wouldn’t recommend is peanut butter as it will really overpower the cookies. That said, it’s not always a bad thing…Ha!
• **If you want to try using another sweetener, a 1/2 cup of soaked dates might work as long as you add an additional 1/2 cup of water to moisten the dough a bit. I haven’t tried this with this recipe, but have seen other people use dates in cookie recipes with success! Another idea I thought of was using 1-2 ripe bananas. Again, proceed at your own risk and then report back and let me know how they turn out with your creative spins on things!
• ***Even if they look under cooked on the pan, take them out sooner than you think you need to. They will continue to cook as they cool and if they are overcooked they will become really crumbly.