Recipe courtesy of Rocco DiSpirito

Sun-Butter Chocolate Chip Cookies

Name: Sun-Butter Chocolate Chip Cookies
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 2/3 cup canned chickpeas, drained and rinsed; 4 tablespoons unsweetened sunflower seed butter (such as Once Again); 6 packets Monk Fruit in the Raw; 4 teaspoons water; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 cup stevia-sweetened chocolate chips (such as Lily's)

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Level: Easy

Total: 25 min
Active: 10 min

Yield: 4 servings

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Ingredients

2/3 cup canned chickpeas, drained and rinsed

4 tablespoons unsweetened sunflower seed butter (such as Once Again)

6 packets Monk Fruit in the Raw

4 teaspoons water

1 teaspoon vanilla extract

1 teaspoon baking powder

1/4 cup stevia-sweetened chocolate chips (such as Lily's)

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.