Homebaked Healthy Almond Butter Cookies with Dark Chocolate Chips
Well as you may have realised, my quest for healthy goodness had led me to approach food a little differently. It has not, however, cured my very sweet tooth. I know there are a hundred things you are advised to do which will curb your cravings (brush your teeth, eat an apple, distract yourself with a different activity etc etc) BUT sometimes; a girl just. needs. chocolate. And cookies. And these really hit the spot! These are my second foray into cookies healthy-style and you know what? I much prefer them to the chocolate chip ones I posted a week ago. Yum 🙂 I found the original recipe on Facebook but there was no source given (apologies if it’s yours – let me know and I’ll give you the credit you deserve!) however as usual I gave it a few tweaks! Below is my version…
Makes 8 cookies or 16 bitesize cookies
- 1 1/4 cups canned chickpeas (I just used the whole 400g tin, which is 260g when drained)
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tbspns (165g) natural almond butter
- 1/4 cup (80g) agave nectar or honey
- 1 tspn baking powder (I use gluten free)
- 1/2 cup dark chocolate chips (70% cocoa solids)
- Preheat the oven to 180ºC/350ºF/gas 4
- Line your baking trays with greaseproof paper
- Drain the chickpeas, rinse them well then make sure there is as little excess water as possible one them. (It is suggested you pat them dry with a piece of kitchen paper but to be honest I didn’t bother).
- Put the chickpeas in a food processor and process until smooth (looking kind of a little bit like moist ground almonds)
- Mix all of the ingredients together except the chocolate chips
- Add the chocolate chips
- The mixture should be pretty sticky. Using wet hands, form the cookies or cookie bites and place onto the lined baking trays.
- Bake in the oven for 10-13 minutes.
- Let the cookies cool on the baking trays for a few minutes before cooling on a wire rack. When they first come out of the oven they are very soft but firm up as they cool.