Chocolatey Avocado Chickpea Cookies (Gluten Free/ Grain Free/ Egg Free/ Dairy Free/ Refined Sugar Free)

By Bailey1_

Ingredients

• 1 c. cooked, rinsed chickpeas
• 1/2 c. nut or seed butter (I have used almond and peanut butters)
• 2 ripe avocados- pits and skin removed
• 1/3 c. honey or maple syrup for vegan
• 2 tsp. vanilla
• 1/3 c. raw cacao or cocoa
• 1 1/4 tsp. baking powder
• 1/4 tsp. sea salt
• 1/3 c. dairy free chopped dark chocolate (optional)

Details

Servings 1
Adapted from sandisallergyfreerecipes.net

Preparation

Step 1

Preheat oven to 350 degrees.

Place all ingredients except dark chocolate into food processor. Pulse until smooth and blended.

Add chocolate if using. Pulse a couple of times until mixed through.
Line cookie sheets with parchment paper. Using two teaspoons or a one inch scoop line dough onto cookie sheets leaving approximately one inch between each. Bake for 13-15 minutes for soft cookies and 15-17 for firmer.
Store in a sealed container on counter for up to five days or in the freezer.