CHOCOLATE TAHINI CHICKPEA COOKIES


I’m one of those people who loves to eat something sweet after a meal. I usually go for a piece of dark chocolate but sometimes I want something a little more fun. That’s how I came up with the recipe for my chocolate tahini chickpea cookies — they’re decadent and fudgey, making them a perfect post-dinner treat. Made with chickpeas and sweetened with maple syrup and coconut sugar, they’re a healthier option than a traditional chocolate cookie with lots of refined sugar!

Here’s what you’ll need:

  • 1 can chickpeas drained and rinsed
  • 1/2 cup tahini
  • 1 tbsp coconut oil, melted
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup coconut sugar
  • 2 tbsp maple syrup
  • 1/3 cup cacao powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp almond flour
  • 1/3 cup chocolate chips

Preheat oven to 350 degrees. Combine chickpeas, tahini, coconut oil, egg, vanilla, coconut sugar, and maple syrup in a blender or food processor and pulse until the mixture is smooth.

Transfer into a large bowl and mix in cacao powder, baking powder, salt and almond flour. Sprinkle in chocolate chips, saving some for topping.

For best results, place dough in refrigerator for 30 minutes before scooping into even, 1″ balls. Place on a baking sheet lined with parchment.

Top with additional chocolate chips and sea salt and bake for 12-16 minutes. Allow cookies to fully cool before enjoying.


CHOCOLATE TAHINI CHICKPEA COOKIES

Ingredients:

  • 1 can chickpeas drained and rinsed
  • 1/2 cup tahini
  • 1 tbsp coconut oil, melted
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup coconut sugar
  • 2 tbsp maple syrup
  • 1/3 cup cacao powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp almond flour
  • 1/3 cup chocolate chips

Instructions:

  1. Preheat oven to 350 degrees. Combine chickpeas, tahini, coconut oil, egg, vanilla, coconut sugar, and maple syrup in a blender or food processor and pulse until the mixture is smooth.
  2. Transfer into a large bowl and mix in cacao powder, baking powder, salt and almond flour. Sprinkle in chocolate chips, saving some for topping.
  3. For best results, place dough in refrigerator for 30 minutes before scooping into even, 1″ balls. Place on a baking sheet lined with parchment.
  4. Top with additional chocolate chips and sea salt and bake for 12-16 minutes. Allow cookies to fully cool before enjoying.

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