Recipe courtesy of Rocco DiSpirito
Recipe courtesy of Rocco DiSpirito
Watch how to make this recipe.
Sun-Butter Chocolate Chip Cookies
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- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 208
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 2 mg
- Sodium
- 155 mg
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 208
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 2 mg
- Sodium
- 155 mg
Ingredients
Directions
- 1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- 2. In a food processor, combine the chickpeas, sunflower seed butter, monk fruit, water, vanilla, and baking powder. Pulse 4 times to get the mixture moving, then let it run until smooth, about 1 minute.
- 3. Transfer the dough to a medium bowl and mix in the chocolate chips with a rubber spatula. Scoop into 1-inch mounds on the lined baking sheet.
- 4. Bake until set, about 13 minutes. Let cool.
