Chocolate Chip Cookies
Chocolate Chip Cookies
By: The Jaroudi Family
Makes 12-16 Cookies
Ingredients:
1-15 oz can of chickpeas (liquid included)* [428g]
1 cup oat flour [90 g]
1⁄4 cup of peanut butter (or reconstituted powdered nut butter) * [65 g]
1 tsp baking powder
1⁄2 tsp baking soda
5 large, pitted dates [120g]
1⁄2 tsp vanilla powder
Dark chocolate chips
Directions:
1.) In a food processor add all ingredients except the dark chocolate chips. Process until smooth.
2.) Gently fold in the dark chocolate chips.
3.) On a baking sheet lined with parchment paper form each cookie leaving a small space in-between.
4.) You can form rustic cookies by just using a spoon and placing them on the parchment paper or using a tiny amount of water to smooth out the surface and size for a more traditional cookie appearance. (See video)
5.) Bake for 15 minutes at 350 degrees.
Notes:
The liquid from a 15 oz-can of chickpeas is generally 2/3 cups.
You can sub sunflower seed butter for nut butter if you have an allergy.
Download our Chocolate Chip Cookies PDF.
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