A gluten free, dairy free dessert!
PREPARATION TIME: 10 minutes
COOK TIME: 30 minutes
SERVINGS: 8
These delicious cookies are as close to guilt-free as a “sweet” can get. Made with our homemade almond butter from either Shakhurbai or Gurbandi almonds, chickpeas and maple syrup, they pack a load of protein in each bite. Best eaten on the day they are baked as they can be a bit crumbly. Wonderful with tea, or dessert – we even let the kids have them for breakfast. Freeze any cookies that aren’t eaten to preserve their integrity.
INGREDIENTS:
- 1 ¼ cups cooked chickpeas (drained)
- ½ cup homemade almond butter (use Ziba Heirloom Shakhurbai or Gurbandi almonds)
- ¼ cup maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips
- ½ teaspoon of salt, plus additional for sprinkling on the tops of the cookies
EQUIPMENT:
- Cookie sheet
- Parchment paper
- Food processor
- Silicone spatula
INSTRUCTIONS:
- Preheat the oven to 350°F / 175°C.
- Combine all ingredients except for the chocolate chips in the food processor/ Pulse several times, then scrape down the sides and run for a min or so until smooth. You may need to repeat this step again to have a smooth dough.
- Remove the blade, fold in the chocolate chips, and refrigerate for 15 min (or until baking time).
- Remove from the refrigerator and with wet fingers, form into 1-inch balls and press them down onto the parchment papered cookie sheet into a flat disk about 1 cm thick.
- Optional: decorate the tops of the cookies with a tiny bit of sea salt.
- Bake for 12 – 14 minutes.
A gluten free, dairy free dessert!
