Chewy Almond Power Cookie

  • 12 Cookies

The combination of almonds and chickpeas creates a quality plant-protein base for this modern snack or breakfast cookie, and dark chocolate chips and an almond butter drizzle add craveable texture.

Ingredients

    • Almond flour, blanched 2 oz (60 g)
    • Almond butter, creamy 4 oz (120 g)
    • Chickpeas, cooked, drained and rinsed 6 oz (180 g)
    • Coconut oil 0.60 oz, 20 g
    • Coconut sugar, pure, unrefined 0.60 oz (20 g)
    • Vanilla extract, pure 0.15 oz (5 ml)
    • Almond extract, pure 0.15 oz (5 ml)
    • Baking powder 0.05 oz (1.5 g)
    • Baking soda 0.02 oz (0.5 g)
    • Cinnamon, ground 0.05 oz (1.5 g)
    • Dark chocolate chips, mini 4 oz (120 g)
    • Almond butter, creamy 0.10 oz (3 g)

Instructions

    1. 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.

    2. Place cookie dough into a mixing bowl. Add chocolate chips and stir to evenly combine throughout the cookie dough.

    3. 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.

    4. Bake in a 300 °F (130 °C) convection oven for approximately 15 minutes.

    5. Remove from oven and allow baked cookies to fully cool on the sheet pan.

    6. Place Chewy Almond Power Cookies in a sealed container and store at room temperature or refrigerator.

    7. When serving, squirt a thin zig zag of the reserved creamy almond butter across each cookie.

Notes

Per serving:
Calories194, Fat13g, Saturated Fat4g, Trans Fat0g, Cholesterol0mg, Total Carbohydrates16g, Dietary Fiber4g, Sugars  9g, Protein 5g