Chickpea Chocolate Chip Cookie Pie
Cookies are not thought of as healthy foods, but these chickpea chocolate chip cookies are a healthier alternative to typical ones when you want to satisfy your cookie craving.
The chickpeas in this recipe are packed with fiber, which helps to stabilize blood sugar, and they provide a bit of protein along with complex carbohydrates, vitamins and minerals.
Dates and applesauce or banana are used as sweeteners for this cooking and bring with them a host of fiber and antioxidants, which is a much better option than the mound of sugar found in regular cookies.
The chocolate chips can be your choice, but I like to look for ones that are dairy free and made with coconut sugar. Give this cookie recipe a try and see if it will satisfy your internal cookie monster.
Chickpea Chocolate Chip Cookie Pie
Equipment
- food processor
- 8in round or square pan
- parchment paper,
Ingredients
- 1 cup dates if hard, soak in water for 15 minutes
- 1/3 cup oat or almond milk
- 2 tbsp almond butter or peanut butter
- 1 tsp vanilla extract
- 2 tbsp apple sauce or mashed banana
- 1 14oz canned chickpeas
- 1/2 cup almond flour or sub rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup chocolate chips
Instructions
- Soak the dates to soften if they are older or really hard. Roughly chop the dates to make it easier for them to break down.
- Add the dates, milk, nut butter, vanilla and applesauce or banana to a food processor and process until it forms a paste.
- Scrape the sides and add the remaining ingredients except for the chocolate chips. Process until you reach a smooth dough consistency. Stir in the chocolate chips.
- Pour into a parchment lined 8-inch round or square pan, smooth the top and bake at 350 for 30-35 minutes. Let cool for 15 minutes before cutting and serving.