Chocolate Chick Cookies
Chocolate Chip (shhh Chickpea) Cookies
(This was adapted from Texanerin Baking) Although I am one smart cookie (ba duh dump) 😉 I would have never thought of this myself, BUT I just changed a few things, and I totally fooled the Lil Divas. I haven’t baked for awhile it’s been hot, busy with school, kids, and life and ever since my Plant Based Reboot, I haven’t had a sweet tooth. That is saying something because I had a serious sweet tooth before we needed to have a sweet, indulgent dessert every night but ever since my “cleanse” which I hate even to call it that I have been pretty good on the cravings. So, when I pulled out these delicious cookies the “oo’s” and “ah’s” from the oil divas!! They smell delicious, they look delicious but do they taste delicious?
Yes! I made two batches! Peanut Butter because I love peanut butter and plain because my girls hate peanut butter. Both were a hit! Now the only thing I would say if you’re a crunchy cookie kind of person like I am the texture may be a little off but other than that I think these would do well. They’re even baked sale worthy. It’s been a journey the last two years clean eating, eliminating everything that we knew to be “real food” and replacing it with “better food” but it has been so worth it.
Our health, energy, skin, weight, mental ability has all improved dramatically. People ask me how did you switch your family to clean eating. Slowly but surely, the process of elimination; introduction to new things; trial and error. Here we are two years later, and I have not gone to the grocery store in over a month. We have gotten all of our food from a farm so far this summer. I still buy bulk whole grains like oatmeal, rice, and quinoa but for the most part, my shopping is done on the peripheral or the grocery store or the local farm, and it feels so good. We can still indulge on cookies, treats and all the things that they thought they would miss and we are living a healthier lifestyle!
- 1 cups of dried chickpeas
- 2 cups of water
- 3 teaspoons vanilla extract
- 1/2 cup brown rice syrup (you can use honey, brown sugar, I am totally against agave I rather you use white sugar.)
- 1 teaspoon baking powder
- a pinch of salt
- 1/2 cup chocolate chips (use vegan and dairy-free chocolate chips, if needed)
- For peanut butter Chocolate chip Cookies add 1/2c of peanut butter (we love Crazy Richards)
- 1. In slow cooker or saucepan add 1/2 cup of brown rice syrup (or whatever you are using for sugar) and 1 tsp of vanilla and cook until soft. Once chickpeas are ready, drain and dry with papertowel. (This is the hardest part)
- 2.Preheat your oven to 350°F .
- 3. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
- 4. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
- 5.With hands, form into 1½” balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t rise.
- 6. Bake for about 15 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
- 7. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
- *hint they taste so much better the next day so I say let cool overnight
18 Servings Amount Per Serving Calories 55.4 Total Fat2.0 g Saturated Fat1.1 g Polyunsaturated Fat0.1 g Monounsaturated Fat0.0 g Cholesterol0.0 mg Sodium93.3 mg Potassium40.7 mg Total Carbohydrate11.9 g Dietary Fiber0.7 g Sugars6.0 g Protein0.8 g Vitamin A0.1 % Vitamin B-120.0 % Vitamin B-63.9 % Vitamin C1.1 % Vitamin D0.0 % Vitamin E0.0 % Calcium2.0 % Copper1.5 % Folate2.8 % Iron1.4 % Magnesium1.2 % Manganese5.1 % Niacin0.1 % Pantothenic Acid0.5 % Phosphorus2.1 % Riboflavin0.3 % Selenium0.7 % Thiamin0.3 % Zinc1.2 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.