Vegan Double-Chocolate Protein Cookies
I was skeptical of chickpeas too but it works well. This recipe is modified from Superfood at Every Meal Cookbook
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 18 cookies
- 1/2 cup chickpeas rinsed and drained
- 1/4 cup Vanilla Protein Nutmilk
- 1/2 cup margarine
- 1 cup sugar
- 1 tsp vanilla extract
- 2 tbsp flaxseed meal mix with 6 tbsp water; let sit for 5 minutes before adding to ingredients; this replaces 2 eggs
- 1 tsp baking soda
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 tbsp cocoa powder
- 2 cups dark chocolate chips
Preheat the oven to 350 degrees F. Cover two baking sheet pans with parchment paper.
Combine the chickpeas and milk in a large bowl. Use an immersion blender to puree until smooth. This took about 5 minutes, as you want to make sure there are no chunks.
Partially melt the margarine in the microwave.
Add the chickpea mixture, butter, sugar, vanilla, and flaxseed meal together in a large bowl. Use a hand mixer to combine until smooth.
In a medium size bowl, whisk the baking soda, flour, salt, and cocoa powder.
Add the dry ingredients to the wet ingredients and stir well.
Fold in the chocolate chips.
Drop batter with a spoon about 2 inches apart. The batter is thin so it will spread.
Bake for 18- 20 minutes or until set in the center.
Let cool slightly on the baking sheets before transferring to a wire rack to cool completely.