Flourless Chocolate Chip Cookies
These flourless feel-good cookies are the ultimate blend of calm and comfort, with a touch of sweetness.
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup creamy almond butter, or peanut butter
- 1 large egg, beaten
- ½ cup honey or maple syrup
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1 tablespoon melted butter or avocado oil*
- ½ to ¾ cup semi-sweet chocolate chips*
- 4 chamomile tea bags, open tea bags, and use the dried tea leaves (2 tablespoons), optional
Instructions
- Preheat your oven to 350°F. Line a large baking sheet or two standard baking sheets with parchment paper and set aside.
- Toss all the ingredients (except the chocolate chips) into a food processor and pulse until the chickpeas are pureed and everything is well combined. Do not over-mix. Turn off the motor, remove the blade, and fold in the chocolate chips by hand.
- Using a heaping tablespoon of dough per cookie, scoop the batter onto the prepared baking sheet(s). Tip: Lightly spray your spoon with oil to prevent sticking.
- With slightly damp fingers, gently press down each mound of dough to shape the cookies. These cookies won’t spread in the oven, so flattening them now is important. Add a few extra chocolate chips on top for decoration.
- Place the cookies in the oven on the middle rack. Bake for 12 to 15 minutes, until they turn a light golden brown and the edges are set. Remove from oven and allow them to slightly cool on the baking sheet for 5 minutes.
Notes
Ingredient swap:
• If you’re out of chickpeas, canned white beans (such as cannellini, navy, and great northern) work just as well. You can also use any nut or seed butter in place of almond and peanut butter.
• While the dry chamomile tea is a key calming ingredient, you can choose to leave it out— your cookies will be just as delicious and still have healthy attributes.
Storage:
• These cookies can be stored in an airtight container on the counter (room temperature) for up to 3 days. For longer storage, stash them in the refrigerator for up to one week, or freeze them for up to 3 months. To freeze, place the cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container.
Dietary considerations:
• If you’re following a gluten-free diet, be sure to carefully read the packaging for each ingredient. While these foods are inherently gluten-free, gluten can sometimes be added during processing for a variety of reasons, including for flavor and consistency.
• If you’re following a dairy-free diet, ensure chocolate you’re using is dairy-free.
Nutrition Information per serving
Serving Size: 1cookieCalories: 70Carbohydrates: 7gProtein: 2gTotal Fat: 4.5g— Unsaturated Fat: 3.5g— Saturated Fat: 1gCholesterol: 5mgSodium: 60mgFiber: 1gTotal Sugar: 5g— Natural Sugar: 0g— Added Sugar: 5g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.