Ingredients
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Almond flour, blanched 2 oz (60 g)
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Almond butter, creamy 4 oz (120 g)
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Chickpeas, cooked, drained and rinsed 6 oz (180 g)
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Coconut oil 0.60 oz, 20 g
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Coconut sugar, pure, unrefined 0.60 oz (20 g)
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Vanilla extract, pure 0.15 oz (5 ml)
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Almond extract, pure 0.15 oz (5 ml)
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Baking powder 0.05 oz (1.5 g)
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Baking soda 0.02 oz (0.5 g)
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Cinnamon, ground 0.05 oz (1.5 g)
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Dark chocolate chips, mini 4 oz (120 g)
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Almond butter, creamy 0.10 oz (3 g)
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Instructions
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Place all ingredients, except the chocolate chips and final .10 oz. (3 g) of almond butter, in a food processor. Pulse just to evenly blend all ingredients. Cookie dough will be sticky.
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Place cookie dough into a mixing bowl. Add chocolate chips and stir to evenly combine throughout the cookie dough.
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Portion 2 Tbsp (30 ml) amounts of cookie dough per cookie onto a parchment-lined sheet pan. Round out and slightly flatten each cookie using your hands.
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Bake in a 300 °F (130 °C) convection oven for approximately 15 minutes.
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Remove from oven and allow baked cookies to fully cool on the sheet pan.
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Place Chewy Almond Power Cookies in a sealed container and store at room temperature or refrigerator.
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When serving, squirt a thin zig zag of the reserved creamy almond butter across each cookie.
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Notes
Per serving:
Calories194, Fat13g, Saturated Fat4g, Trans Fat0g, Cholesterol0mg, Total Carbohydrates16g, Dietary Fiber4g, Sugars 9g, Protein 5g