These cookies are great and soft!
Chickpeas make the base of this cookie and have the benefits of calming magnesium, some Vitamin C for the winter times, and are a vegan source of protein!
-1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel or towel ( One can of regular chickpeas works they are usually the right size (425 grams is good but I have used 400 grams) Eden Organic has a good kind to get
-****2 teaspoons vanilla extract (or Mint Extract but use less as you might have to taste test so it’s not too overwhelming)
-½ cup of nut butter I used Rainforest Nut butter with coconut oil in it, but any natural nut butter works, you want it to be natural, I don’t think this will work with that PB with the bear on it…, plus you should not be eating that anyway!
– 2 tbsps of cacao or cocoa powder
-¼ cup Xylitol and 1 tsp of honey (if you think the honey is needed)
-1 teaspoon baking powder
-a pinch of salt if your nut butter doesn’t have salt in it
-½ cup broken up 85% to 90% Lindt chocolate
Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate, in a food processor or really good blender and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas, you will be able to see them! It will be quite mushy.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. You can also just mix it with spatula.
With wet hands, form into 1½” balls. Place onto a pan with a piece of parchment paper lining it. They are soft so don’t flatten them too much.
Bake for about 10 to 15 minutes. The dough balls will still be very soft when you take them out of the oven. They don’t set really but the bottoms will be baked, you can check the underbelly!
Store in an airtight container at room temperature or in the fridge!
Try these an a tasty option for your Christmas Cookie plate! All in one bowl or blender! You can make these refined sugar free by omitting the Lindt chocolate