Recipe courtesy of Rocco DiSpirito
Sun-Butter Chocolate Chip Cookies
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 208
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 20
- Dietary Fiber
- 3
- Sugar
- 12
- Protein
- 5
- Cholesterol
- 2
- Sodium
- 155
- Total: 25 min
- Active: 10 min
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.