Chewy Almond Power Cookie
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12 Cookies
Courtesy of Almond Board of California
The combination of almonds and chickpeas creates a quality plant-protein base for this modern snack or breakfast cookie, and dark chocolate chips and an almond butter drizzle add craveable texture.
Ingredients
Almond flour, blanched 2 oz (60 g)
Almond butter, creamy 4 oz (120 g)
Chickpeas, cooked, drained and rinsed 6 oz (180 g)
Chickpeas, cooked, drained and rinsed 6 oz (180 g)
Coconut oil 0.60 oz (20 g)
Coconut sugar, pure, unrefined 0.60 oz (20 g)
Vanilla extract, pure 0.15 oz (5 ml)
Almond extract, pure 0.15 oz (5 ml)
Baking powder 0.05 oz (1.5 g)
Baking soda 0.02 oz (0.5 g)
Cinnamon, ground 0.05 oz (1.5 g)
Dark chocolate chips, mini 4 oz (120 g)
Almond butter, creamy 0.10 oz (3 g)
Further informations
Per serving:
Calories194, Fat13g, Saturated Fat4g, Trans Fat0g, Cholesterol0mg, Total Carbohydrates16g, Dietary Fiber4g, Sugars 9g, Protein 5g
Directions
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1
Place all ingredients, except the chocolate chips and final .10 oz. (3 g) of almond butter, in a food processor. Pulse just to evenly blend all ingredients. Cookie dough will be sticky.
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2
Place cookie dough into a mixing bowl. Add chocolate chips and stir to evenly combine throughout the cookie dough.
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3
Portion 2 Tbsp (30 ml) amounts of cookie dough per cookie onto a parchment-lined sheet pan. Round out and slightly flatten each cookie using your hands.
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4
Bake in a 300 °F (130 °C).convection oven for approximately 15 minutes.
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5
Remove from oven and allow baked cookies to fully cool on the sheet pan.
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6
Place Chewy Almond Power Cookies in a sealed container and store at room temperature or refrigerator.
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7
When serving, squirt a thin zig zag of the reserved creamy almond butter across each cookie.
