Description
Delicious cookies made from a base of chickpeas, dates, and natural nut butter! These are a variation of my Chocolate Chip Date Cookies, with added cocoa powder for that delicious double chocolate, brownie flavored cookie. They're sugar free, oil free, and gluten free. For other delicious variations, check out my 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:
$0.14
Ingredients
Serving(s)
- 15.5 oz can Chickpeas, drained and rinsed
- 30 deglet noor or 9 medjool Dates
- 1/2 cup Cashew butter
- 6 tbsp Cocoa powder
- 3/4 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, cocoa powder, milk (or water), 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 (or reserve them to top with the chocolate chips). 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. Instead of folding the chocolate chips into the batter, you can press them into the top of the cookies here
- Bake for about 14 minutes at 350F, or until 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 cashew butter here, but any nut butter will work, like peanut or almond 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 bean will work, like navy, pinto, cannellini beans, black, or kidney beans
- 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: 2.8g (4 %)
Saturated Fat: 0.9g (4 %)
Polyunsaturated Fat: 0.5g
Monounsaturated Fat: 1.2g
Cholesterol: 0mg (0 %)
Sodium: 59mg (3 %)
Total Carbohydrate: 8.9g (3 %)
Fiber: 2.0g (7 %)
Net Carbs: 6.4g
Total Sugar: 4.5g
Sugar Alcohol: 0.5g
Protein: 1.5g (3 %)
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Vitamin B12: 0.02mcg (1 %)
Vitamin D: 0.06mcg (0 %)
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Calcium: 16mg (1 %)
Iron: 0.59mg (3 %)
Magnesium: 19mg (5 %)
Potassium: 92mg (2 %)
Sources of Inspiration
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