Description
Afghan inspired cookies made without flour! Instead, make them with chickpeas, nut butter, cacao, and dates finished with a walnut cacao frosting!
Ingredients
CHICKPEA AFGHAN COOKIES
- 1 15 oz. can chickpeas, drained and rinsed
- ½ cup walnut butter
- 8–10 Medjool dates
- 3 TBSP unsweetened almond milk
- 2 TBSP raw cacao powder
WALNUT CACAO FROSTING
- 2 TBSP raw cacao powder
- 2 TBSP walnut butter
- 2 TBSP pure maple syrup
- walnuts, for topping
Instructions
- Preheat oven to 350°F and line a cookie sheet with If You Care Parchment Paper.
- Add 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 If You Care 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, walnut butter, and maple syrup with a fork until smooth. Spread onto cooled cookies and place a walnut in the center.
- Refrigerate leftover cookies in the fridge for up to a week and freeze for long term storage.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free