Chocolate Chickpea Cookies

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Loaded with nutrients, these Chocolate Chickpea Cookies justify the nutrients of a breakfast, and the rich, sweet flavor of a dessert!

Prep Time: 20 minutes
Cook Time: 10-15 minutes
Total Time: 35 minutes
Yield: 24 1x

Ingredients

1 1/2 cups measure-for-measure gluten free flour
1 15 ounce can chickpeas, rinsed and drained
3/4 cup organic unrefined red palm oil
3/4 cup chocolate chips, or substitute with nuts, seeds, or dried fruit
1/2 cup coconut palm sugar
1/3 cup plus 1 tablespoon cacao powder
1/4 cup pure maple syrup
1 ripe banana, chopped
1 tablespoon pure vanilla extract
1 organic pasture-raised egg
1/2 teaspoon baking soda
1/4 teaspoon Himalayan pink salt

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Instructions

Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.
In a high speed blender or food processor, add the oil, vanilla, egg, chickpeas, banana and syrup; process until smooth and creamy. Set wet mixture aside.
In a medium sized mixing bowl, mix together the flour, baking soda, salt, sugar and cacao powder. Add the wet ingredients to the dry and mix well. Stir in the chocolate chips, or nuts, seeds, or dried fruit.
Drop the dough by heaping tablespoonful onto the baking sheet, spacing the cookies about an inch apart. Bake until cookies are just cooked through, about 10 to 15 minutes. Transfer to a rack to cool.

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Find it online: https://cleancuisine.com/chocolate-chickpea-cookies/

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Chocolate Chickpea Cookies

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