Servings: 6
Ingredients
- 1 Tbsp ground flaxseed
- 3 Tbsp water
- 1 15.5 oz can chickpeas, drained & rinsed
- 2/3 cup nut butter (almond, peanut, cashew)
- 1/3 cup maple syrup
- 1 tsp vanilla
- 3/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- Make a flax egg by mixing ground flaxseed with water and letting it sit for 5-10 minutes.
- Blend chickpeas, nut butter, maple syrup, vanilla, salt, and flax egg until smooth.
- Gently fold in the chocolate chips.
- Scoop dough onto a baking sheet lined with parchment paper; gently flatten each cookie slightly. I make my cookies approximately 4 inches in diameter.
- Bake for 15 minutes (adjust cooking time as needed based on cookie size)— remove when centers still look slightly soft.
- Let cool on baking tray 25 minutes to firm up and become chewy.
Video
Nutrition
Calories: 302kcal | Carbohydrates: 27g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 295mg | Potassium: 302mg | Fiber: 3g | Sugar: 21g | Vitamin A: 0.3IU | Vitamin C: 0.01mg | Calcium: 130mg | Iron: 1mg
Nutrition values are approximate and may vary.
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