Chickpea Cookies

It's hard to believe these moist and delicious cookies are packed with garbanzo beans and take only a few minutes to make.
To make life even easier, the Chickpea Cookie Mix is now available in our Plant-Powered Mixes here.

Ingredients:

• 3/4 cup (6 oz/177 ml) filtered water
• One 15 oz. can of garbanzo beans or 1 3/4 cup cooked garbanzo beans (see Instant Pot directions below) 
• 1 tablespoon (15 ml) coconut oil
• 6 dates (3 oz), soaked in water for 10-15 minutes if dry 
• 1/2 cup (2.5 oz/70 g) soaked, sprouted, dehydrated almonds or 1/4 cup (2 oz/7 g) almond butter
• 1 tablespoon (.25 oz/6.6 g) ground flax seed 
• 2 tablespoons (.8 oz/10 g) ground chia seed
• 1/3 cup organic almond flour
• 3 tablespoons (1 oz/30 g) golden monk fruit
• 2 teaspoons vanilla powder or 1 teaspoon vanilla extract
• 2 drops orange essential oil (therapeutic grade from Doterra or Young Living)
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt (optional)
• 1/2 cup (1.75 oz/49 g) chopped walnuts
• 1/2 cup (3 oz/85 g) Lily's dark chocolate chips

To prepare the beans in an Instant Pot:
Soak 3/4 cup of dry garbanzo beans for 8-10 hours and rinse. Pressure cook for 12 minutes with 1 cup of water in the Instant Pot with natural release.

Combine 3/4 cup water with garbanzo beans, coconut oil, dates, almonds (or almond butter), and orange oil.

Blend on high for about 1 minute until smooth. This mixture will be the consistency of cookie dough.

Transfer to a large mixing bowl and add the remaining ingredients. Stir together by hand.

Drop by tablespoon onto a parchment-lined cookie sheet.

Flatten to 1/4" thickness with a fork (dipped in water, to prevent from sticking to dough).
Bake at 350°F for 30 minutes.

These freeze well.
If you would prefer to make these cookies with our Plant-Powered Cookie Mix, click here.