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
Servings: 18 cookies
Ingredients
- 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
Instructions
- 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.