Recipe courtesy of Rocco DiSpirito

Sun-Butter Chocolate Chip Cookies

  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 4 servings
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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)


  1. 1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. 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. 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. 4. Bake until set, about 13 minutes. Let cool.
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