Chickpea Chocolate Hazelnut Cookies
Chickpea chocolate hazelnut cookies combine cooked chickpeas and roasted hazelnuts. They are high in protein, high in fiber, vegan, and gluten-free.
Ingredients
Cookies
- 200 g cooked chickpeas peel the skins
- 100 ml rice milk or any other plant-based alternative
- 50 g roasted almonds
- 100 g roasted hazelnuts chopped
- 100 g coconut sugar
- 50 g cacao powder
- 60 g coconut flour
- 1 teaspoon baking powder
- 1 teaspoon gingerbread spice mix optional
Extra
- 50 g dark chocolate for the drizzle
Instructions
- Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
- Mix all the dry ingredients in one bowl (except for roasted almonds): chopped roasted hazelnuts, coconut sugar, cacao powder, coconut flour, baking powder, gingerbread spice mix (optional).
- Place chickpeas, rice milk, and roasted almonds into a high-speed blender and process until you get a smooth mixture.
- Transfer the mixture to a bowl with dry ingredients. You can use a spoon or your hands and mix until the dough begins to stick together and everything is well combined. Taste and adjust flavor as needed.
- Form the dough into cookies using your hands or by pressing the dough out on parchment paper and using a cookie cutter. Shape cookies and put them on the baking sheet. Bake for approx. approx. 20 minutes.
- Remove the cookies from the oven and leave them to cool down completely. They will continue to firm up while cooling.
- Drizzle cookies with melted chocolate.