Recipe:
1 1/3 cups or 1 can of chickpeas
1/2 cup plant milk
1/2 cup seed butter (tahini, pumpkin, or sunflower) If you’re not nut-free any natural nut-butter will work
1 tsp vanilla extract
½ tsp baking soda
½ tsp baking powder
200 grams soft pitted medjool dates (approx. 12)
Pinch of salt
3/4 cup date-sweetened chocolate chips
This recipe yields 12-14 cookies.
Preheat oven to 350 F Line or a large cookie sheet with parchment paper.
Add the chickpeas, vanilla, water, dates and salt to a food processor and process until smooth.
Add nut or seed butter and continue to blend.
Once ingredients are well combined and smooth, add baking soda and powder and blend briefly, just till combined.
Fold in the chocolate chips. You can do this in the food processor or by hand, but I found it easier just to move everything to a separate mixing bowl.
Scoop out the dough about 2-3 tablespoons at a time onto a parchment-lined baking sheet. Lightly flatten with the back of a wet spoon.
Bake for 14-16 minutes until the tops have goldened slightly. Let cool on the tray until just warm before removing. Enjoy!
