Super moist, super chocolatey, Grain Free, NO sugar, No Butter, No Oil, No Eggs, Addictive Double Chocolate Chip Cookies.
I have a special surprise for you guys today! So you know how I said that my new years resolution was to start eating healthier. Well I’ve been working on a few things over the past few days and have come up with a batch of grain free, butter free, and sugar free cookies! Yes I know its crazy!
I was looking for a way to make the cookies without flour and automatically thought of what holds the falafel together and that’s chickpeas. So I used chickpeas as the base because chickpeas are super moist and healthy. I tried to keep the recipe as simple as possible. I substituted Chickpeas for the flour, peanut butter for the oil/butter, and honey for the sugar. I also added chopped walnuts because as you know, I just love walnuts.. I seriously have to stop adding them to everything!
I was seriously shocked because these cookies tasted sooo good! Like melt in your mouth goodness! I stored them in a cookie jar and have been nibbling on them all day!
Double Chocolate Chip Cookies { Grain free, Sugar free, butter free, Vegan }
Ingredients
- 1 cup canned chickpeas, or pink beans, or black eyed peas, or any other kind of canned beans
- 1/2 cup peanut butter, or almond butter
- 1 cup chocolate chips
- 1/3 cup honey, or maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 cup chopped walnuts, optional
Instructions
- Preheat oven to 350 degrees,
- Pour half of the chocolate chips into a small sauce pan and melt over low heat until fully melted.
- In a mixer pour the beans, peanut butter, honey, vanilla extract, baking soda,melted chocolate ( do not include the un-melted chocolate chips)and blend for 2-3 minutes until the mixture is fully combined.
- pour the mixture into a medium mixing bowl and add the chocolate chips and walnuts.
- form 1 inch round balls and spoon onto a non-greased baking sheet. Press the balls down gently with the bottom of a spoon for a cookie shape or leave as is for a bite size shape.
- Bake for 9-10 minutes.
- You can use any type of canned beans for these cookies.
- You can also use dry beans and soak them over night or boil them until they are soft.
- You can use almond butter or maple syrup