Description
Delicious cookies made from a base of chickpeas, dates, and natural nut butter! They're sugar free, oil free, and gluten free. This is my standard chocolate chip cookie version. For other delicious variations, check out my Double Chocolate Date Cookies, Peanut Butter Date Cookies, Mint Chocolate Chip Date Cookies, and Naturally Sweetened Oatmeal Raisin Cookies. Or make them all and taste test them to see which ones you like the best! Or check out any of my other cookie recipes!
Time
Prep Time:
16 minutes
Cook Time:
14 minutes
Total Time:
30 minutes
Cost
Total Cost:
Cost per Serving:
$0.13
Ingredients
Serving(s)
- 15.5 oz can Chickpeas, drained and rinsed
- 28 deglet noor or 8 medjool Dates
- 1/2 cup Almond butter
- 1/2 cup Skim milk
- 1 tsp Vanilla extract
- 1/8 tsp Salt
- 3/4 tsp Baking soda
- 1/2 cup Sugar free chocolate chips
Instructions
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- Preheat your oven to 350F, and line a cookie sheet with parchment paper
- Add the chickpeas, dates, nut butter, milk, vanilla, and salt to a food processor and blend until smooth
- Add in baking soda and blend briefly, until just combined. Stir in the chocolate chips with a silicone spatula. The batter should be very loose for a cookie dough. You can refrigerate for about 30 minutes to harden it if you desire
- Using a cookie scoop (mine is 1.5 tbsp), scoop the cookie dough onto to the pan. These cookies won't flatten or spread as they bake, and will only puff up slightly. Flatten to as wide as you'd like the finished cookies to be
- Bake for about 14 minutes at 350F, or until the tops and edges are lightly golden brown and the cookies are set to the touch
- Let cool on the pan for a few minutes to harden, then transfer to a wire rack to cool completely
Notes
- I've used almond butter here, but any nut butter will work, like peanut or cashew butter. For a nut free option, use tahini or pumpkin seed butter
- For the beans, I've gone with chickpeas for their neutral flavor and color, but any other light colored bean will work, like navy, pinto, or cannellini beans. I wouldn't recommend black or kidney beans, as the color will change
- I'm using blended dates here as my sweetener, but any unsweetened dried fruit will work, like raisins, dried figs, or prunes
- To make it vegan, swap the milk for either almond milk or water, and make sure to use vegan chocolate chips
Nutrition Facts
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Total Fat: 3.0g (4 %)
Saturated Fat: 0.6g (3 %)
Polyunsaturated Fat: 0.6g
Monounsaturated Fat: 1.5g
Cholesterol: 0mg (0 %)
Sodium: 53mg (2 %)
Total Carbohydrate: 8.3g (3 %)
Fiber: 2.1g (8 %)
Net Carbs: 5.7g
Total Sugar: 4.3g
Sugar Alcohol: 0.5g
Protein: 1.7g (3 %)
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Vitamin B12: 0.03mcg (1 %)
Vitamin D: 0.04mcg (0 %)
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Calcium: 24mg (2 %)
Iron: 0.46mg (3 %)
Magnesium: 19mg (4 %)
Potassium: 93mg (2 %)
Sources of Inspiration
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