Fudgy Chickpea Chocolate Cookies

Ingredients

• 1 oz chickpeas (15 oz can, rinsed and thoroughly dried)
• 1 banana (ripe, medium)
• 1 egg (large)
• 0.25 cup smooth peanut butter (or almond butter)
• 0.5 cup almond flour
• 0.333 cup unsweetened cocoa powder
• 0.25 cup maple syrup (or honey; adjust to taste)
• 1 tsp vanilla extract
• 0.5 tsp baking powder
• 0.333 cup dark chocolate pieces (plus extra for topping)
• sea salt (a pinch for topping)

Steps

1. 1

   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. 2

   Rinse the canned chickpeas thoroughly and pat them dry with a towel. It is important that they are very dry to ensure the correct cookie texture.

3. 3

   In a food processor or using an immersion blender, combine the dried chickpeas, ripe banana, egg, peanut butter, almond flour, cocoa powder, maple syrup, vanilla extract, and baking powder.

4. 4

   Process the mixture until it is completely smooth and the chickpeas are fully pulverized into a silky base.

5. 5

   Remove the blade and fold in the 1/3 cup of dark chocolate pieces by hand.

6. 6

   Scoop the dough onto the prepared baking sheet, shaping them into 9 cookies. The dough may be sticky, so use damp hands or a spoon to help shape them.

7. 7

   Press a few extra chocolate pieces into the top of each cookie and sprinkle with a pinch of sea salt.

8. 8

   Bake for 10 to 12 minutes until the cookies are set.

9. 9

   Allow the cookies to cool on the baking sheet for at least 10 minutes to firm up before serving.

Notes

The author emphasizes that drying the chickpeas thoroughly is the most important step to prevent the cookies from becoming too mushy or cakey. For a dairy-free version, ensure your dark chocolate pieces are vegan.

Nutrition per serving

• dessert
• snack
• gluten-free
• high-protein
• high-fiber
• healthy
• baked
• chocolate