Description
Delicious cookies made from a base of chickpeas, dates, and sunflower butter! These are a variation of my Chocolate Chip Date Cookies, with added mint extract for the classic mint and chocolate combination. They're vegan, sugar free, nut free, oil free, gluten free, and dye free. Yes, dye free; just like with my Green Bread - No Food Dye, I've used sunflower butter and baking soda to turn it green without artificial dyes! For other delicious variations, check out my Double Chocolate Date Cookies, Peanut Butter 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:
$0.12
Ingredients
Serving(s)
- 15.5 oz can Chickpeas, drained and rinsed
- 28 deglet noor or 8 medjool Dates
- 1/2 cup Sunflower seed butter
- 1/2 cup Water
- 1/8 - 1/4 tsp Mint extract
- 1/8 tsp Salt
- 3/4 tsp Baking soda
- 1/2 cup Sugar free chocolate chips
Instructions
Cook Mode Off: Prevents screen dimming
- Preheat your oven to 350F, and line a cookie sheet with parchment paper
- Add the chickpeas, dates, sunflower seed butter, water, mint extract, and salt to a food processor and blend until smooth. Be very careful with the mint extract, as it's very strong. Start with half the amount, and adjust to your tastes
- 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 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
- Sunflower seed butter is required to turn the cookies green, as the chlorophyll in the sunflower seeds reacts with the baking soda to turn the cookies green. For recipes with the same concept, check out my Green Bread - No Food Dye and Dye Free Rainbow Cookies. Don't worry about the color right now; the cookies will turn green overnight in the fridge or on the counter for a few hours. Freezing them though delays the reaction, and they will stay brown
- 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've used water here to make it vegan, but either skim milk or almond milk will work here
Nutrition Facts
------------------------------------------
Total Fat: 2.8g (4 %)
Saturated Fat: 0.6g (3 %)
Polyunsaturated Fat: 0.9g
Monounsaturated Fat: 0.9g
Cholesterol: 0mg (0 %)
Sodium: 53mg (2 %)
Total Carbohydrate: 7.9g (3 %)
Fiber: 2.0g (7 %)
Net Carbs: 5.4g
Total Sugar: 4.0g
Sugar Alcohol: 0.5g
Protein: 1.5g (3 %)
------------------------------------------
------------------------------------------
Vitamin B12: 0.01mcg (0 %)
Vitamin D: 0.0mcg (0 %)
------------------------------------------
Calcium: 10mg (1 %)
Iron: 0.52mg (3 %)
Magnesium: 19mg (5 %)
Potassium: 82mg (2 %)
This post may contain affiliate links