Good evening guys! Sorry for the late post today, I’ve had one of those days! I won’t ramble on for long; I just wanted to introduce you to these chocolate chip cookies as part of my healthy Christmas Eats series! I kicked off the series with these delicious raw chocolate truffles, so check those out if you haven’t already! There are still lots of festive treats to come, including a healthy hot chocolate and a roast dinner with all the trimmings.
The main ingredient may scare the bejeebus out of you and quite rightly too. I was like ‘um what is this witchcraft?’ when I first started researching and experimenting with them. Let me be the first to tell you that you can leave your doubt at the door and stride right on in because you absolutely will not regret it! So, as usual, these are gluten-free and flour-free cookies. They are refined sugar-free and in this case totally dairy free too (if you use dairy-free chocolate). You really need the dark chocolate in this recipe so don’t even think about skipping it. Any good-quality dark chocolate will do. Oh, and they are best served oozing and warm from the oven – although Tom prefers them cold because he’s weird like that. Enjoy!
1 can of chickpeas, drained
150g pure nut butter (any will do – I used peanut)
2 tsp vanilla
All you have to do is:
Mix all the above ingredients together (apart from the chocolate!) with a blender or high-speed hand mixer. Make sure it’s the consistency of smooth cookie dough. Roughly chop your chocolate into big chunks and mix them through the cookie dough. Then dollop the mixture over baking parchment and bake at 180 for 15-20 minutes. They don’t spread or move at all so make them ‘cookie shapes’ before baking. Makes about 6 big cookies or 8 small cookies.