Chickpea Chocolate Chocolate-Chunk Cookies

A decadently healthy mouthful for your sensible sweet tooth! Vegan.

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Ingredients

1. 1. 1½ cups / 240 g chickpeas, cooked or canned and drained* (preferably low-sodium)
   2. ½ cup / 60 g shelled nuts of choice
   3. ¼ cup / 60 ml pure maple syrup or coconut blossom nectar
   4. 2 Tbsp / 30 ml molasses
   5. 1 tsp / 5 ml vanilla extract
   6. ½ tsp / 2 g baking powder (preferably aluminum-free)
   7. ½ tsp / 2 g baking soda
   8. ¼ cup / 22 g pure cocoa/cacao powder
   9. 3 oz / 85 g dark chocolate, preferably over 65% cacao, coarsely chopped
   10. 1 tsp / 5 ml nut or olive oil

* Save liquid for other recipes!

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Directions

1. Turn on broiler/grill in oven.
2. Spread nuts over baking sheet and place in oven until warm and slightly fragrant, about 5-10 minutes.
3. Place nuts in a food processor or food chopper with an S-blade, and puree until smooth and buttery, about 20 minutes.
4. Add nut butter to large bowl.
5. Place chickpeas in food processor or chopper, and purée until well-mashed, gradually adding liquid sweetener.
6. Add sweetened chickpea mash to nut butter, along with nearly all remaining ingredients, save for the oil, stirring well to combine.
7. Change oven heat to 350°F / 180°C. Brush or mist the cookie sheet with olive or nut oil.
8. Use a tablespoon and scoop dough into 24 balls, dropping each onto cookie sheet, evenly spaced.
9. Bake for 15 minutes.

Serving size: 1 cookies Exchanges per Serving: 1 Sweet

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