Chocolate chickpea cookies with almond butter, cacao, and Medjool dates. Top them with an easy 3-ingredient chocolate almond butter frosting!
It’s been one of those weeks where I want all the chocolate.
Annnnnd it’s only Tuesday.
Being a planner, I’m always looking ahead to anticipate things I might need before I need them.
I’ve got tons of “just in case” items ready to pull out in the rare circumstances when they might briefly shine.
You do this too, right?
This includes solving the problem to my chocolate cravings before they happen.
Luckily, I have a quick homemade chocolate fix to get us through the rest of the week.
The solution is these Chocolate Chick-Date Cookies with Almond Butter Cacao Frosting.
PSA: Chocolate hoarding is totally acceptable.
I based these cookies on my original chickpea cookies (the real MVP), my Cashew Chickpea Cookies.
These cookies are bit different, though, because they’re date-sweetened.
So now you get the whole chick-date, thing.
Sweetening with dates works well in this recipe to add unrefined sugar to the cacao while also “sticking” the ingredients together.
If you don’t have dates or prefer to use maple syrup, sub 3-4 TBS maple syrup for dates.
Substitute any other nut butter for the almond butter if you want to change it up!
Enjoy these cookies as is, or whip up this super simple 3-ingredient Almond Butter Cacao Frosting and slather on top!
I’m not much of a frosting person.
I used nudge off the thick inches of flowery white frosting from grocery store cakes with my fork to uncover to the tiny bit of spongey cake underneath.
Because sugar on sugar? Why?
Almond butter cacao frosting sweetened with pure maple syrup, though, is something I can get on board with.
These clean cookies come together in under 30 minutes and stay fresh in the fridge for days and in the freezer for weeks.
They’re sweet, but not too sweet, and strike that perfect balance between nut butter and chocolate.
Also, they’re SUPER fudge-y.
These cookies make for the perfect healthy dessert or snack whenever your chocolate cravings speak to you.
For more intrigue, try topping yours with a raw or roasted almond in the center and a raw cacao powder finish.
I recommend them with a tall glass of almond milk and another cookie.
If you make these Chocolate Chick-Date Cookies with Almond Butter Cacao Frosting let me know!
I’d love to hear what you think of them!
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Chocolate chickpea cookies with almond butter, cacao, and sweetened with Medjool dates. Top them with an easy 3-ingredient chocolate almond butter frosting!
CHOCOLATE CHICK-DATE COOKIES
- 1 15 oz. can chickpeas, drained and rinsed
- ½ cup almond butter
- 8–10 Medjool dates
- 3 TBSP unsweetened almond milk
- 2 TBSP raw cacao powder
ALMOND BUTTER CACAO FROSTING
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- Add chick-date cookie ingredients to a high speed blender and pulse until well combined, scraping down the excess on the sides with a rubber spatula to ensure even consistency. It should resemble a sticky dough.
- With a cookie scoop, scoop dough in balls and place on parchment paper. The batter should make about 16 cookies. Flatten gently with a fork.
- Bake for 18-20 minutes, until golden brown on the bottom and firm to the touch.
- To make the frosting, mix the cacao powder, almond butter, and maple syrup with a fork until smooth. Spread onto cooled cookies and place an optional almond in the center.
- Refrigerate leftover cookies in the fridge for up to a week and freeze for long term storage.
*Recipe adapted from my Cashew Chickpea Cookies
- Category: Dessert, Snack
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free, Grain-Free
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