Description
Chocolate chickpea cookies with almond butter, cacao, and sweetened with Medjool dates. Top them with an easy 3-ingredient chocolate almond butter frosting!
Ingredients
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
- 2 TBSP raw cacao powder
- 2 TBSP almond butter
- 2 TBSP pure maple syrup
- raw almonds (optional for topping)
Instructions
- 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.
Notes
*Recipe adapted from my Cashew Chickpea Cookies
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free, Grain-Free