Prep Time: 10 minutes
Cook Time: 15 minutes
I posted some chickpea-based cookies a couple of months ago, but I know some people prefer to not use bananas in cookie/pancake/baking recipes. It also had 2 tbs of coconut sugar/cane sugar, so this time I have omitted the banana and coconut sugar, as well as the peanut butter. Both are really nice recipes, but I thought some people might prefer one over the other.
- 1 can of chickpeas, drained and rinsed
- about a 1/4 cup of rice flour/buckwheat flour (I used Bob's Red Mill Mighty Tasty Hot Cereal (dry), which is a mixture of rice, buckwheat and cornmeal)
- 1/2 tbs agave nectar/maple syrup
- 3-4 pitted dates (can omit - I didn't realize I had some xylitol so I used dates to add sweetness)
- 1/2 tbs xylitol/stevia/truvia
- 1 tbs cacao nibs
- 1-2 tbs pureed pumpkin
- pinch of sea salt
- cinnamon & nutmeg (as little or as much as you'd like)
- 1/4 tsp almond extract (or vanilla)
- Preheat oven to 350F.
- Add the ingredients (except cacao nibs) into a vitamix/food processor and blend until smooth and there are no more visible chickpeas.
- Transfer mixture into a bowl and finish mixing thoroughly. Line a baking sheet with parchment and form cookies from the mixture (either using a cookie cutter or just roll into balls and flatten). They won't really spread out, so make them the size and thickness that you'd like them to be.
- Cook for 12-15 minutes (I left mine in for about 13 1/2 minutes).
*TIP: Everyone's sweetness preferences are different. The dough of this is yummy and is a good indicator on how sweet the cookies will be (This may not be true, but it seems like they get a tad less sweet after baking). Start with less sweetener and just add more if needed. I made these a bit sweeter than I needed them to be. Enjoy makin' healthy cookies. :o)