I am obsessed with this recipe. If you have a friend who’s allergic to everything (like I am…) these cookies will do the trick. Okay, don’t mentally check out with the following sentence. The recipe is gluten free, grain free, oil free, sugar free, and dairy free.
Regardless of how whole the ingredients are, my roommate and I fed these to our guy friends and they ate the entire batch in record time. If my picky guy friends loved them, then they must be delicious to every palate.
- 1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel1
- 2 teaspoons vanilla extract
- ½ cup + 2 tablespoons (165 grams) almond butter (room temperature)
- ¼ cup (80 grams) honey (commenters have used agave and maple syrup with success!)
- 1 teaspoon baking powder
- a pinch of salt if your nut butter is salt free
- ½ cup (90 grams) chocolate chips (Trader Joe’s sells vegan chocolate chips)
- ½ tsp of cinnamon or pumpkin pie spice
- Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
- Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
- With wet hands, form into 1½” balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
- Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
- Store in an airtight container at room temperature (or in the fridge) for up to 1 week
Enjoy! And be sure to check out Texan Erin Baking for more great recipes for the holidays.