Guiltless Chocolate Chip Cookies
There are times when we are just craving sweets… no problem, see it, be aware of it and treat yourself to some homemade cookies. This is one of my favorite recipes when I really want to indulge in something sweet AND I wanna feel good afterwards. It’s packed with the nutrients of the chickpeas and nut butter. They are satiating and nourishing.
Try to make sure all the ingredients are organic, if possible. Think about the quality of these ingredients and how that’s gonna make these cookies 10x better than anything you’d get from a package or pre-made cookie you get in the stores.
Ingredients:
1 (15 oz) can chickpeas (drained)
¾ cup nut butter (almond, cashew, peanut butter… or mix a couple!)
⅓ cup maple syrup
1 tsp vanilla
¼ cup oat or almond flour (sub in: tigernut, sourgum, or even buckwheat flours)
2 tsp baking powder
¼ tsp fine sea salt
½-1 tsp warming spice mix (equal parts: cinnamon, cardamon, ground ginger)
½ cup chocolate chips
Instructions:
Ok, here's how simple it is… in a processor, add drained chickpeas, nut butter, and maple syrup. Mix till smooth-ish texture. Then add the rest of the dry ingredients: flour, baking powder, salt, and spice mix. Have fun with trying different flours each batch you make. This is where you’ll get really creative with the flavor profiles. For the spice mix, you can sub in or out any other spices that you think would be good for your cookies. Sometimes I put a little nutmeg in… that’s delish. Then transfer the mixture to a bowl to add the chocolate chips. Mix in those in too and you’re ready to go…
Try not to eat half the batter before the cookies get onto the baking sheet. Line a baking sheet with parchment paper and scoop a big dalup of the batter all over the pan till filled. I like to top with a little Maldon’s sea salt. That brings out a nice flavor to the cookies.
Bake 350 degrees for 15-20 minutes. Let cool… again try not to eat all the cookies before they’ve cooled. Plate up a cookie (or two) and sit somewhere quiet to enjoy. I really like to pair this with a golden milk.
