Double Chocolate Chip Cookies { Grain free, Sugar free, butter free, Vegan }
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Author: Layla
Serves: 24 cookies
Ingredients
- 1 cup canned chickpeas ( or pink beans, or black eyed peas, or any other kind of canned beans)
- ½ cup peanut butter (or almond butter)
- 1 cup chocolate chips
- ⅓ cup honey ( or maple syrup)
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ cup chopped walnuts (optional)
Instructions
- Preheat oven to 350 degrees,
- Pour half of the chocolate chips into a small sauce pan and melt over low heat until fully melted.
- In a mixer pour the beans, peanut butter, honey, vanilla extract, baking soda,melted chocolate ( do not include the un-melted chocolate chips)and blend for 2-3 minutes until the mixture is fully combined.
- pour the mixture into a medium mixing bowl and add the chocolate chips and walnuts.
- form 1 inch round balls and spoon onto a non-greased baking sheet. Press the balls down gently with the bottom of a spoon for a cookie shape or leave as is for a bite size shape.
- Bake for 9-10 minutes.
- You can use any type of canned beans for these cookies.
- You can also use dry beans and soak them over night or boil them until they are soft.
- You can use almond butter or maple syrup
