This rockin’ chocolate chip cookie has no flour, no sugar, no eggs and no butter!
I’ve adapted a recipe from my friend Jade’s friend, Marlene. Not sure where Marlene got it from, though. I wanted to use agave instead of honey and almond butter instead of peanut butter, for vegan-ness and nutritional quality.
So I did. But I didn’t have agave nectar on hand and used pear juice concentrate instead.
400g can of chickpeas, drained and rinsed (or even better, about 200g home sprouted and cooked chickpeas)
2 tsp natural vanilla extract
1/2 cup plus 2 tbsp almond butter
1/4 cup agave nectar
1/2 tsp baking powder
Pinch of salt
80-100g of dark chocolate buttons (depends on how much of a chocoholic you really are)
Process everything but the chocolate chips in your food processor, scraping as needed to get it all totally goopy. And boy, is it goopy. Then mix in the chocolate chips.
With moist hands, roll into 15 balls and bake on a parchment lined sheet for 10mins or so at 175C.
They are like soft little vanilla-scented chocolate chip cookie pillows. And don’t taste anything like chickpeas!
Turns out these are good for road trips. Two of them were a filling snack when there was no option for a healthy vegan lunch on a drive to Gympie yeasterday. Yummy!