You can probably tell by now that I love 'healthifying' baking recipes. I just love baked goods. Nothing is more comforting than a delicious baked good and a hot drink - especially one that won't boost your blood sugar to unholy levels, have you craving more sugar throughout the day and keeping energy levels a bit maniacal, to say the least. No, you know you've won in life when you can manage a bit of both indulgence and health. Here it is, folks. Again, you're welcome! :)
The high protein and quality fat content of this cookie, namely, the chickpeas, nut butter, coconut oil and hemp seeds help lower the impacts of the sugar. The maple syrup is also a lower glycemic index sugar further maintaining a more balanced blood sugar. Adding a high fibre content will also support energy levels and help move things along. It's also dairy-free, gluten-free, refined-sugar free and all delicious! Enjoy!
Chickpea Chocolate Chip Cookies
1 1/4 c chickpeas - rinsed and patted dry
1/2 c + 2 tbsp almond butter (or nut butter of choice)
1/4 c maple syrup
.5 tsp baking powder
.5 tsp baking soda
2 tsp vanilla extract
2 tsp melted coconut oil
1/8 tsp sea salt
1 tbsp hemp seeds
1/2 c dark chocolate chips
1/3 c chopped walnuts (optional)
1/3 c unsweetened shredded coconut (optional)
Preheat oven to 350F. Place all ingredients except chocolate chips, walnuts and coconut into a food processor. Process until smooth. Mix in chocolate chips, walnuts and shredded coconut. Roll the dough into balls and place on cookie sheet lined with parchment paper. Bake for 13 minutes. Enjoy with a glass of homemade almond milk!
Makes approximately 16 cookies.