Green Buddha Bowl with cauliflower/quinoa balls and miso dip

Chocolate chip chickpea cookies

Chocolate chip chickpea cookies

Hi lovelies ❤︎ I am sorry that you had to wait so long for this recipe, I know I had promised to post it on Friday, but I ended up going to Roskilde Festival a couple of hours early, so I didn’t have the time to finish the post. Haha and on Saturday I was a bit hungover and insanely tired, so I decided to take the day off and eat candy in bed while binge-watching season 1 of Mr. Robot – have any of you seen it? It is SO good, I am obsessed with anything dark, anarchistic and postmodern (Fight Club is my favorite book), so this show is right up my alley and I love that Martin Wallström and Stephanie Corneliussen is in it – haha so much Scandinavian pride!

..buut back to what you came here for – COOKIES! These chocolate chip chickpea cookies are a healthier (vegan) almost completely flourless alternative to regular cookies + they are made without refined sugar and are full of protein and goodness from the chickpeas. They are super soft and gooey and best served varm, I mean I love my crunchy cookies, but it is nice to mix it up once in a while ❤︎

You can find more healthified cookie recipes right here!


Chocolate chip chickpea cookies Chocolate chip chickpea cookies

Ingredients – 8 cookies:
1 can of chickpeas, drained and rinsed
1 deciliter (equals 0.4 cup) peanut butter (other nut butters should work fine as well)
2 tablespoons coconut oil, melted
1/2 deciliter (equals 0.2 cup) plantmilk – I used oat milk
1 deciliter (equals 0.4 cup) coconut sugar
3 tablespoons buckwheat flour
1/2 teaspoon baking powder
1 teaspoon pure vanilla powder
A pinch of sea salt
70 grams dark chocolate (I used one with 70% cacao)

Chocolate chip chickpea cookies

Directions:
Start by preheating you oven to 175 c / 350 f. Add the drained and rinsed chickpeas to a clean dishtowel and gently pat them dry. Add the chickpeas to a foodprocessor along with the peanut butter, coconut oil and milk and pulse until smooth. Add the rest of the ingredients – except for the dark chocolate – and pulse again until you have a smooth and sticky cookie batter. Chop the dark chocolate and fold it into the cookie batter. Line a baking tray with baking paper and divide the cookie batter into 8 portions, use your hands (run them under water first, the dough is very sticky) and a tablespoon to shape the dough into cookies. They will not flatten out in the oven, so make sure to shape them into the right cookie shape before baking them. Bake the cookies at 175 c / 350 f for about 20 minutes until they turn very lightly golden. The cookies will be very soft and gooey, serve them varm – enjoy!

Chocolate chip chickpea cookies

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