By Paul Scally
Chocolate Chip Date Cookies
6 steps
Prep:14minCook:14min
Delicious cookies made from a base of beans, dates, and natural nut butter. Sugar free (depending on your chocolate) and oil free. They can be vegan too (swap the milk for water and use vegan chocolate). This is a double chocolate chip cookie version. I also have a recipe for Double Chocolate Chickpea Cookies. Make them both and taste test them to see which ones you like the best!
Updated at: Wed, 11 Dec 2024 01:44:36 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
4
Low
Nutrition per serving
Calories65.7 kcal (3%)
Total Fat3.6 g (5%)
Carbs7.6 g (3%)
Sugars4.1 g (5%)
Protein1.9 g (4%)
Sodium56.2 mg (3%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
35 servings
Instructions
Step 1
Preheat your oven to 350F, and line a cookie sheet with parchment paper.
Step 2
Add the beans, dates, nut butter, water, vanilla, and salt to a food processor and blend until smooth
can chickpeas15.5 oz
water½ cup
nut butter½ cup
vanilla extract5g
salt0.75g
pitted dates200gStep 3
Add in baking soda and blend briefly, until just combined. Stir in the chocolate chips with a silicone spatula. If the batter is too loose, refrigerate for about 30 minutes to harden it
baking soda3.6g
unsweetened chocolate½ cupStep 4
Using a cookie scoop, scoop the cookie dough onto to the pan. These cookies won't flatten or spread as they bake, and will only puff up slightly. Flatten to as wide as you'd like the finished cookies to be
Step 5
Bake for 14 minutes at 350F, or until the tops are lightly golden brown
Step 6
Let cool on the pan for a few minutes to harden, then transfer to a wire rack to cool completely
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