These are chickpea blondies made into delicious gluten-free chocolate chip cookies. The miso paste and caramel extract give these cookies a yummy, salty almost butterscotch flavor. The Lakanto brown sugar subs for regular sugar, and the almond butter and chickpeas give these cookies both protein and fiber. Enjoy these delightfully moist cookies for a healthy snack!
Makes about 24 cookies
Ingredients:
Dry
1/2 cup oat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Wet
1 15 oz can chickpeas (aka garbanzo beans), washed and drained
1/4 cup almond butter (can sub cashew if prefer)
2 tbsp mild yellow or white miso paste
1/4 cup maple syrup (or Lakanto maple syrup for sugar free)
1/3 cup Lakanto brown sugar replacement
2 tsp vanilla extract
1 tsp caramel extract (I used Watson's)
2 tbsp ground flax + 6 tbsp water
Other
1/2 cup (or more) Lily's chocolate chips
Optional: chopped walnuts
Instructions:
Preheat the oven to 375 degrees.
Make the flax eggs by mixing together the ground flax and 6 tbsp water. Set aside to gel for at least 5 minutes.
In a small bowl whisk together the dry ingredients.
Place all the wet ingredients (except for the flax eggs) in a Cusinart and blend until smooth. Add the flax eggs and blend again.
Once the batter is smooth, add the dry ingredients to the Cuisinart and pulse to mix until just combined, being careful not to over beat the dough.
Stir in the chocolate chips.
I like to let the batter sit for 5 minutes to thicken a little. Using a medium or small cookie scooper, scoop the dough onto two parchment lined pans and bake for 11-13 minutes. Let cool on a cookie rack and store in the fridge.
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