It's hard to imagine a cookie recipe that doesn't use any butter, flour or refined sugar. However, I adapted this chocolate chickpea cookie recipe that originally required peanut butter. I don't eat peanut butter and have no problems substituting it for cashew butter which I find tends to be just as creamy and nutty! The original version is here.
I first tried this recipe with almond butter, and mentioned it in my Nuts about Almonds blog post. They tasted great, a bit like eating chocolate hummus, but making almond butter takes its toll on my food processor. I find cashews are a little less resistant when turning them into a paste!
If I go on an early morning run, I eat one dough ball cookie with my morning cup of tea. I don't need a full bowl of porridge but find it hard to run on an empty stomach. Therefore, these cookies are perfect - just the right amount of nutrition to set me up - and their soft doughy texture make them ideal to eat first thing, just after waking up.
Obviously they are not the same as regular chocolate chip cookies, like Chips Ahoy, but that's a good thing! These cookies only have a few ingredients, unlike Chips Ahoy which have the following:
UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE, COCOA BUTTER, DEXTROSE, SOY LECITHIN), SUGAR, SOYBEAN OIL, PARTIALLY HYDROGENATED COTTONSEED OIL, HIGH FRUCTOSE CORN SYRUP, LEAVENING (BAKING SODA, AMMONIUM PHOSPHATE), SALT, WHEY (FROM MILK), NATURAL AND ARTIFICIAL FLAVOR, CARAMEL COLOR. CONTAINS: WHEAT, SOY, MILK
Likewise, Pillsbury Chocolate Chip Cookies (Refrigerated Dough), also contains a vast mix of ingredients. My chickpea version has more fiber and protein, and less sugars and fat than the branded options above.
Chocolate Chickpea Dough Ball Cookies
Makes 12 cookies
Ingredients:
- 420g / 15oz / 1 can drained chickpeas, rinsed and patted dry with paper towel
- 56g / 2oz cashews, blended into butter/paste
- 40g / 2tbsp honey
- 1tsp vanilla extract (optional)
- 1tsp baking powder
- 56g / 2oz dark chocolate, chopped OR chocolate chips
Method:
In a food processor, blend together the chickpeas, cashew butter, honey, vanilla extract and baking powder to get a smooth mixture.
Stir in the chopped dark chocolate or chocolate chips. The mixture should be thick and sticky.
With wet hands, form 12 small balls and place on a baking tray, lined with parchment or sprayed with cooking spray.
Bake at 175C / 350F for 10-13 minutes. They will still be soft when they come out of the oven.
The dough balls will not set like regular cookies. ENJOY!
- 56g / 2oz cashews, blended into butter/paste
- 40g / 2tbsp honey
- 1tsp vanilla extract (optional)
- 1tsp baking powder
- 56g / 2oz dark chocolate, chopped OR chocolate chips
Method:
In a food processor, blend together the chickpeas, cashew butter, honey, vanilla extract and baking powder to get a smooth mixture.
Stir in the chopped dark chocolate or chocolate chips. The mixture should be thick and sticky.
With wet hands, form 12 small balls and place on a baking tray, lined with parchment or sprayed with cooking spray.
Bake at 175C / 350F for 10-13 minutes. They will still be soft when they come out of the oven.
The dough balls will not set like regular cookies. ENJOY!
These smelt like Snickers! And tasted lovely too.
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