chickpea almond butter cookies

Hummus is one of those foods I could honestly eat my body weight in. So, if cookie dough is made with garbanzo beans, I wouldn’t put it past me to eat my body weight in that too. However, I was able to hold back from eating all the batter for these chickpea almond butter cookies and I am really glad that willpower came through, because eating these bad boys fresh out of the oven with gooey, melted chocolate chips and a thick, soft texture was everything I want in a cookie - and more. More protein. More fiber. You could easily double the recipe and use a whole can of garbanzo beans, but I wanted to use the other half of the can to make air fried chickpeas for a damn good vegan macro bowl.

While these chickpea almond butter cookies are a treat when warm, I personally love them cold, stored in the refrigerator. The texture thickens up when eaten cold. I love to crumble one up and add to my nightcap yogurt bowl concoction.

INGREDIENTS:

• ½ cup garbanzo beans, drained and rinsed

• ¼ cup almond butter, salted (if not salted, add a pinch into the recipe)

• 2 tbsp maple syrup

• 1 tsp vanilla extract

• ½ tsp baking powder

• ¼ cup chocolate chips

• Flaky sea salt, for sprinkling on top

INSTRUCTIONS:

Preheat oven to 350 F. Throw all the ingredients (except chocolate chips) in a food processor and turn it on high. Once everything is mixed together to form a hummus-like consistency, add in chocolate chips. Get your hands wet and roll cookie dough mix into 7 balls. Put the cookie dough balls in the freezer to firm up for 20 minutes. Press down flat gently with a fork and sprinkle with sea salt. Bake for 12 minutes.