- Calories: 100
- Protein: 4 g
- Total Fat: 6 g
- Unsaturated Fat: 5 g
- Saturated Fat: 1 g
- Cholesterol: 7 mg
- Total Carbohydrate: 10 g
- Dietary Fiber: 2 g
- Total Sugar: 6 g
- Natural Sugar: 1 g
- Added Sugar: 5 g
- Sodium: 70 mg
These feel-good (and flourless) cookies are made with calming, quality ingredients. Plus, each one contains 2g filling fiber and 4g of satiating protein, thanks to a few power add-ins. Whip up a batch and enjoy!
- Prep time
- Total Time
- 1 cup creamy almond butter
- One 15oz can of chickpeas, drained and rinsed
- 1 egg, beaten
- ½ cup honey
- 1 teaspoon baking soda
- 4 chamomile tea bags (open tea bags, and use the dried tea leaves)
- 2 teaspoons vanilla extract
- 1 tablespoon melted butter (or canola oil)
- ½ to ¾ cup semi-sweet chocolate chips
Preheat oven to 350°F. Mist a baking sheet with nonstick oil spray or line with parchment paper and set aside.
Puree chickpeas in a food processor and then add all remaining ingredients (except chocolate chips), and pulse until everything is well combined. Fold in chocolate chips by hand.
Scoop the cookie dough into balls (about 1 heaping tablespoon each), and place on prepared baking sheet. Gently press down on each cookie with the back of a fork or your fingers (if the batter is too sticky, mist the fork or your fingers with oil spray).
Bake for about 15 minutes. They’re extra delicious served soft and warm.
Nutrition info provided per cookie.
I’m betting you’ll also love these Soft-Baked Chocolate Cherry Oatmeal Cookies!